For about 30 bisquits:
100g fine oats
50ml sunflour oil
Water, if needed
Finely grate the carrots and squash the banana with a fork. Mix with flour, oats and oil to make a dough. If necessary, add some water.
Preheat the oven to 180°C. Cover a baking sheet with baking paper.
Roll out the dough on a floured surface so it is approx. 1 cm thick. Cut out 4 cm large squares. Place on the baking sheet and bake for 25 min. Then allow to dry in the oven (turned off) over night while it cools down. Keep in a plastic or linen bag. The bisquits keep for approx. 3 weeks.