Carrot Star Bites are made with only 4 ingredients and are a great toddler snack or lunchbox filler.
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Why These are a Great Snack
- Balanced - this simple snack contains veggies, carbs, protein and dairy to keep little tummies satisfied.
- Vegetable Exposure - allows kids to see the versatility of vegetables are and how they can taste different when cooked and prepared in various ways.
- Freezer Friendly - meaning you can always have some to hand.
- Lunchbox Friendly - great when you are looking for healthy lunchbox ideas
Video Tutorial
Ingredient Information
For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.
- Grated carrots
- Grated cheese – a good melting cheese such as cheddar or mozzarella works well (or a mix).
- Oat Flour – You can easily make oat flour by blending / processing rolled oats. Alternatively you can replace with other flours such as all-purpose or almond.
- Eggs
Step By Step Instructions and Photos
- In a small mixing bowl, mix the grated carrot with some water, cover and microwave on high for 3 mins. Alternatively, you can steam or boil.
- Drain the carrots, place them on a clean cloth / absorbent paper and squeeze out the excess liquid.
- Place the carrots back in the bowl and mix with the remaining ingredients.
- Prepare a baking sheet with parchment paper or a silicon baking sheet. Form star shapes of the mixture using a cookie cutter, the mixture should be approx. 0.5cm (¼ inch) thick. (You can make any shape you wish)
- Bake for approx. 13-15 mins (until crispy on the sides)
Storage Instructions
- REFRIGERATE: Store these carrot star bites in an airtight container for up to 2 days. Note: The stars will soften in texture when cold
- FREEZE: Allow to cool and freeze on a baking sheet. Once hard transfer the stars to an airtight container or ziplock bag and freeze for up to 2 months.
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Carrot Stars
Ingredients
- 200g (1½ packed cups) Carrots Grated
- 125ml (½ cup) Water
- 70g (½ cup) Grated Cheese
- 2 Eggs
- 4 tbsp (15ml tbsps) Oat flour
Instructions
- Pre heat oven to 180C / 350F / Gas 4 and prepare a baking sheet with parchment paper or a silicon baking sheet
- Mixed the carrot and water in a bowl, cover and microwave on high for 3 mins
- Drain the carrots and then place them on a clean cloth / absorbent paper and squeeze out the liquid. (You need to get the carrots quite dry for the recipe to work)
- Place the carrots back in the bowl and mix with the remaining ingredients.
- Using a cookie cutter, form star shapes of the mixture straight onto the prepared baking sheet. Make each star around ½cm / ¼inch thick.
- Bake for approx. 13 mins (until crispy on the sides)
Recipe Notes
Nutritional facts
*This post was first published Nov 2014, it has been updated to include process shots, new images and more recipe information.
Kate says
I made these for me little one and subbed the oat flour for Buckwheat flour and removed the cheese and used nutritional yeast. They turned out great and my little guy thoroughly enjoyed them 🙂
Amy says
Hi Kate, fab! So glad your little one enjoyed them and thank you for letting me know that the substitutions worked for you. I am always asked for dairy and gluten free versions of my recipes and it is great to know what works for others 🙂
Kayla says
Fantastic! I just made these for my 10 month old. I stuck them in a brownie pan instead in parchment. Lifted he parchment out and then cut them into rectangles and into strips etc. so easy, will definitely be making more and adding some spinach or greens!
Amy says
Thanks, Kayla! Yes, I've made these with zucchini and with spinach - the recipe is pretty flexible 🙂
Sarah says
Hmm, this didn't seem to work quite right for me. It took no less than 30 minutes for mine to start to brown on the sides. At 13 minutes, it was definitely omelet-like, as another poster said. Perhaps it's a humidity issue? I definitely squeezed the carrots out like crazy.
Amy says
Hi Sarah, sorry this didn't work for you. This is one of my more popular posts but an old post. I will make them again and update this month with more specific instructions and process images. My only thought could be that they may have been too thick? Maybe it is a humidity issue, I made them a lot when I lived in Scotland, I'll see how they differ from my Australian kitchen!
Lucy says
Would a but milk bag work for squeezing out the carrot?
Amy says
Hi Lucy, I've never owned a nut bag so I'm not 100% sure but I think it would work great. The carrot may stain the bag though...