GINGER, OAT & SEED COOKIES
These cookies are a not-too-sweet treat that make a great breakfast to go or a healthy snack. They have an array of health benefits! The flaxseeds and sunflower seeds are rich in: vitamin E, protein, omega-3 fatty acids and lignans. They help reduce inflammation and support hormonal balance in our bodies. The fresh ginger is high in ‘gingerol’, which has powerful anti-inflammatory and antioxidant properties.
This recipe makes approximately 12 cookies.
2 tablespoons of butter
2 tablespoons of coconut oil
5 tablespoons of organic honey
4 tablespoons of wholemeal flour, or whatever you prefer. You could use buckwheat, spelt etc
1.5 cups of rolled oats
1.5 teaspoons of freshly grated ginger, peeled
2 teaspoons of flaxseeds
2 teaspoons of sunflower seeds
1 big pinch of ground clove
1 pinch of salt
1 pinch of vanilla extract
Preheat the oven to 180 degrees Celsius.
Add all the dry ingredients to a bowl and mix together thoroughly.
Whisk the butter, coconut oil and honey together on the stove on a low heat.
Remove from the heat.
Whisk the egg in a separate bowl and add the butter, oil and honey mix (folding together)
Add the wet ingredients to the dry ingredients and mix until the dry ingredients are completely coated.
Spoon 12 pieces of the mix onto 2 parchment paper covered baking sheets. The dough is not super sticky because of the rolled oats. Use the backside of a spoon (or your thumb) to flatten it out. They should be about 5cm wide.
Bake for about 15-18 minutes or until they get a bit dark around the edges. When warm they will still be soft, but they become crispier as they cool down. Let cool on the sheet for about 10 minutes before eating. After a day or two they will get a bit less crispy, but they still taste delicious.
Emily is wearing the Rani Dress in Powder Blue.
Emily is an Australian Accredited Dietitian + Nutritionist and creator of Sprout Journal.