KODE IKLAN PARALAX
INGREDIENTS
1 1/2 cup grated carrot , packed (about 200 g) + 1/2 cup tap water to cook
1/2 cup grated cheese I used cheddar (75g)
2 eggs
3 tablespoon Gluten Free Oat Flour
1/4 teaspoon Salt if desired, optional
1/8 teaspoon pepper if desired, optional
INSTRUCTIONS
Wash, peel and grate carrots.
Place them into a bowl cover with 1/2 cup tap water. Microwave 5 minutes.
Drain and place the cooked grated carrots into a clean absorbent paper or towel.
Firmly squeeze out the extra water until the grated carrot are don't contain any water. You can also pat dry the cooked grated carrots between two sheets f absorbent paper to prevent too much moisture. This is a very important step. If the carrots are too moist the tacos will not hold well together.
Place into a bowl and add the grated cheese, eggs, oat flour, salt and pepper. Combine until it forms a sort of batter.
Prepare a baking tray covered with baking paper. Set aside.
Place small portion of the carrot mixture onto the prepared tray. I used a 5 cm mechanical Ice cream scoop maker
to measure equal quantity and I split the whole batter into 4 portions.
to measure equal quantity and I split the whole batter into 4 portions.
Press with your finger to compact the carrot onto the tray as a flat circle.
Bake at 390 F (200 C) for 15 minutes or until crispy on the sides.
Gently remove the carrot tacos from the baking paper by lifting them from the side, using your finger or a tongue.
Eat warm filled with filling of your choice.
If you want to create a taco like shape. Cool down the shells on a bottle . I used small (17 oz) 500 ml bottle of water but any small bottle like beer bottles will work. The carrot taco will harden slightly when cooling down.
Cheese options: you can use any hard grated cheese in this recipe, low fat or full fat cheese. My favorite option are grated Edam, mozzarella or cheddar.
Cooking carrots without microwave: simply bring 1/2 cup water to boil, add the grated carrots and cook for 3 minutes. Drain and pat dry on absorbent paper before adding to the batter.
Gluten free option: replace oat flour by almond meal.
Storage: store the carrot taco shells on a plate covered with plastic wrap to avoid them to dry out. They will soften when cold.
Freeze: freeze the baked taco shells in a airtight plastic bag or container. You can add a layer of parchment paper between each taco shells to avoid them to stick together. Defrost in a warm oven within 3 minutes.
Source : https://www.sweetashoney.co/
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