Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk Powder | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Safflower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/4 cups flour
- 1/4 cups dry milk powder
- 2 tablespoons dry milk powder (+ more)
- 1 vegetable cube -- or packet
- 1/4 cup boiling water
- 2 tablespoons boiling water (+ more)
- 1/4 cup safflower oil (or canola oil)
- 1 teaspoon brown sugar not packed
- 1/4 cups carrots, shredded or -ground
- 1/2 egg or egg substitute
- Additional small flour for dusting
- Variation: -garlic powder
- =
Directions
Preheat oven 300 F.
Dissolve veggie cube or packet in the boiling water.Mix dry ingredients; mix wet ingredients separately, except egg. Pour wet ingredients into dry; mix lightly. Add a well in the center and add the egg. Mix.
Place dough on a lightly floured surface, sprinkle a little flour on top. Roll out to not more than 1/8". To avoid dough sticking to rolling pin, sprinkle a little flour on top of dough. The key is not to use too much flour. They will puff up otherwise.
Cut out shapes with a cookie cutter.
Place on ungreased cookie sheet. Bake 15 minutes., turn them over and bake another 10 minutes.
Cool on wire racks. Store in an airtight container.