Golden savory oat, gouda and leek bites with roasted carrot and cumin yogurt dip

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the carrot on a small baking tray and toss with 10 ml olive oil, a pinch of salt, a pinch of black pepper, and 1/2 teaspoon ground cumin. Roast for 20 minutes, until tender and lightly golden.

2. 2

   2. While the carrot roasts, heat a skillet over medium heat with 5 ml olive oil. Add the chopped leek and cook for 4 to 5 minutes with a pinch of salt, stirring, until softened. Let it cool slightly.

3. 3

   3. In a processor or blender cup, combine the roasted carrot, plain Greek yogurt, lemon juice, 10 ml olive oil, the remaining 1/2 teaspoon ground cumin, a pinch of salt, and a pinch of black pepper. Blend until smooth and creamy. Set aside.

4. 4

   4. Lower the oven temperature to 200 °C / 400 °F and line a baking tray with parchment paper.

5. 5

   5. In a medium bowl, mix the quick oats, all-purpose flour, baking powder, shredded gouda cheese, chives, the remaining salt, and the remaining black pepper.

6. 6

   6. Add the sautéed leek, lightly beaten egg, and the remaining olive oil. Mix well until a thick, shapeable dough forms. If it rests for 2 minutes, the oats will absorb moisture better.

7. 7

   7. Shape 16 small bites with lightly damp hands and place them on the prepared tray, leaving a little space between them.

8. 8

   8. Bake at 200 °C / 400 °F for 10 minutes. Carefully flip the bites and bake 8 to 10 minutes more, until golden outside and firm.

9. 9

   9. Let rest for 3 minutes before serving. Serve the golden savory oat, gouda, and leek bites with the roasted carrot and cumin yogurt dip.