Carrot Taco Shells
Carrot Taco Shells - Primal, Paleo, Kid Friendly and Clean Eating
Taco Tuesday seems to be a new regular feature in people's lives (thank you Lego Movie) having an alternative to corn taco shells is a good way to sneak some different vegetables into the kid's diet #everythingisawesom
200g cooked grated carrot
75g grated cheese
3 tbsp. Oat flour
Peel the carrots and cook them in boiling water for about 10 minutes. Drain the carrots and let them cool before grating the carrots.
Squeeze out the excess water from the grated carrots, so the taco shells are not too soggy.
Place the carrots into a bowl, add the cheese eggs and flour, and then mix everything together.
Line a baking sheet with baking paper.
Preheat the oven to 200 degrees C/ 390 degrees F
Use an ice cream scoop to portion out the carrot mix onto the lined baking paper, use your fingers to flatten out each portion into a thin disc.
Bake at 200C for 15 minutes or until crispy around the edges.
Allow the discs to cool for a few minutes then gently remove the shells from the baking paper. If you would like to shape the shells, you can lay them over a bottle or rolling pin.
As the shells cool, they will harden slightly.
Fill the shells with your choice of taco filling and they are ready to go.