Carrot Balls

- 1 Egg
- 200g / 7.05oz Cream cheese
- 60ml / 2.03fl oz Neutral oil
- 200g / 7.05oz Whole grain spelt flour
- 2 tsp Cream of tartar baking powder
- 50g / 1.76oz Tender oats
- 1 tsp Dried oregano
- 1 tsp Sweet paprika powder
- 100g / 3.53oz Pumpkin seeds
- 200g / 7.05oz Carrots

1. Preheat the oven to 175°C (347°F).
2. Grind 100g / 3.53oz Pumpkin seeds in a food processor.
3. Clean, peel, and finely grate 200g / 7.05oz Carrots.
4. Knead the pumpkin seed flour and carrots with the remaining ingredients into a homogeneous dough.
5. With slightly damp hands, form balls from 1 tsp of dough each and place them side by side on a baking tray lined with parchment paper.
6. Bake the balls in the middle rack of the oven for 22-24 minutes.
7. Remove and let cool on a cooling rack.