Winter is still throwing its weight around, making sure we know we are only in February and giving us weather- obsessed Canadians lots to complain about heh! All good because this is the time when baking becomes therapy. Forget the sugar-laden cookies and cakes and find new recipes that are healthy for the mind and soul. The biggest challenge is adjusting your “sweet” taste buds to the healthy. Once you are there, eating a white sugar laden dessert treat will no longer be a treat.
Make these cookies by substituting any nuts, seeds or dried fruit you have on hand for the cranberries and pumpkin seeds. Use unsweetened applesauce and the large flake oats (not instant). Oats and quinoa both provide a good amount of dietary fibre which helps you feel full a bit longer. Healthy and good, yes.
1/2 cup large flaked oats
1/2 cup quinoa flakes, or more rolled oats
1/2 cup oat flour
1/2 cup dried cranberries or raisins
1/2 cup raw pumpkin seeds
1/4 cup hemp seeds
1/4 cup ground flaxseed
1 Tbsp chia seeds
1/4 tsp sea salt
1 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 cup unsweetened applesauce
3 Tbsp maple syrup
2 Tbsp molasses
3 Tbsp melted coconut oil
2 Tbsp almond, coconut, or rice milk
Preheat oven to 325°F. Line baking sheet with parchment paper and set aside.
In large bowl, stir together rolled oats, quinoa flakes, oat flour, cranberries, pumpkin seeds, flaxseed, chia seeds, salt, ginger and cinnamon until well combined.
In a small bowl add the applesauce, maple syrup, coconut oil, and almond milk. Mix well.
Add the wet ingredients to the dry. Stir until the dough is thoroughly combined with no pockets of dry ingredients. Set cookie dough aside for 5 minutes to thicken slightly.
Using the cookie scoop or a tablespoon place mounds of cookie dough on prepared baking tray. With a fork flatten slightly. Bake until lightly browned around the edges about 15 to 20 minutes. Do not under bake, make sure they are nice and brown. Let cookies cool on a wire rack. They freeze well or will keep in an airtight container for up to 1 week in the fridge.
Sunflower Butter Hemp Balls
Try and find Medjool dates that are soft and moist. I used a 500g jar of sunflower seed butter which made a double recipe. Use your favourite nut butter and nuts. Change is good!
15 Medjool dates, pitted
1/2 cup unsweetened shredded coconut (plus more for rolling)
1/2 cup raw cashews
3/4 cup hemp seeds
1/4 cup chia seeds
2/3 cup sunflower seed butter (or your favourite nut butter)
1 tsp vanilla
1 tsp cinnamon
1/4 tsp sea salt
Place dates into food processor; pulse until broken down into small bits. Add the rest of the ingredients and blend until it starts to stick together. Form into small balls and roll in coconut. Refrigerate.
*I added the dates and cashews to the food processor and chopped them very fine. I then added the date mixture to the rest of the ingredients in a bowl and mix until well blended.