Cinnamon (its amount may vary depending on your taste)
50g raisins
4 large-sized Madina dates (finely chopped)
75g raw hazelnuts (ground)
1 medium-sized carrot (finely grated)
Put the egg, butter, cinnamon, milk into oat flour and process them in the food processor.
Take the mixture into a bowl, add raisins, finely chopped dates, hazelnuts, finely grated carrot and mix well. The resulting mixture should have a thick consistency. (If you have a problem with the consistency, try using milk to dilute the mixture or use extra amount of oats to make it thicker.)
Put a baking paper on a baking tray, take pieces from the mixture with the help of an ice cream scoop and place them on the baking paper. (If you do not have ice cream scoop, you can use a regular spoon instead, or you can take the pieces with your hand and roll them between your palms.)
Bake in an oven preheated to 200 degrees for 15-20 minutes.
