@yummy_little_belly: CARROT & SWEET POTATO BREADSTICKS Ingredients: • 150g sweet potato, steamed and mashed (weight after cooking) • 100g carrot, steamed and mashed (weight after cooking) • 120g flour (I use white spelt flour) • 2 tsp baking powder • 40g melted unsalted butter Method: 1. Preheat your oven to 180°C (350°F). 2. In a large bowl, mash the carrot and sweet potato until smooth. 3. Add the melted butter and mix, then gradually stir in the flour and baking powder until a dough forms. Use your hands to bring it all together into a ball. 4. Place the dough on a sheet of parchment paper and roll it out into a large rectangle, about 1–1.5cm thick. 5. Use a pizza cutter or knife to slice the dough into breadsticks. 6. Transfer to a baking tray and bake for 25–40 minutes, or until the edges are lightly golden. Baking time may vary depending on thickness. 7. Let the breadsticks cool completely before serving. 👶🏼 Suitable from 6 months ❄️ Store in an airtight container at room temperature for 2–3 days or freeze for up to 2 months. To defrost, simply leave at room temperature for 1–2 hours or warm gently in the oven.

Yummy Little Belly

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Friday 15 August 2025 06:52:14 GMT