I just realised that much of my baking these days contains oats, I don’t know what it is about oats but they go so well with many baked foods like cookies, biscuits and bars. I’ve mentioned it quite a few times already but oats are a great source of dietary fibre and have a range of cholesterol lowering properties. These cookies are perfect for the morning as slow releasing energy or throughout the day as a tasty pick me up. I’ve added just enough sugar for sweetness and the cashew nuts remain smooth once baked. Cashew nuts are full of healthy nutrients and a great source of protein making them very popular with vegans.
Recipe: Cashew nut and oatmeal cookies (makes 18)
100g plain flour 1/2 tsp cinnamon powder Pinch of salt 1/4 tsp bicarbonate soda 1/4 tsp baking powder 110g butter 100g soft brown sugar 1 egg 1/2 tsp vanilla extract 130g oats 50g cashew nuts, chopped 2 Brazil nuts, chopped
Preheat your oven to gas mark 6 and line to trays with baking paper.
To a small bowl, combine the flour, cinnamon, salt, bicarbonate soda and baking powder.
In another larger bowl, cream the butter and sugar together then mix in the egg and vanilla extract.
Gently mix the flour mixture into the larger bowl, add the oats, and both nuts.
Use a tea spoon to evenly add the mixture to both baking trays, leaving enough room for the to slightly spread.
Bake in the oven for 20 minutes, swapping the trays round after 10 minutes. They may seem soft but will go firmer once cooled down.
Just a quick post here today, with a few simple ingredients. I always enjoy using peanut butter because its my favourite spread and I thought I would try out coconut flour. These peanut butter bites are super smooth and have quite a strong coconut taste but it’s not too bad once you get used to it.
Peanut butter bites (makes 6)
50g peanut butter
30g brown sugar
1/2 tsp vanilla extract
15g coconut flour
Preheat the oven to gas mark 5 and take out a small baking tray.
Add everything to a bowl and mix very well.
Evenly spoon onto the tray.
Bake in the oven for 15 minutes and leave to cool down before eating.
Hey Everyone, thanks for stopping by my blog today.
This is a quick post that I’ve updated to give a little twist on my original recipe. I’m trying to incorporate more coconut flour into my baking so here I’ve added 35g of coconut flour to give it more of a nutty taste. It does take some getting used to the flavour so a little goes a long way. Coconut flour is great because it is high in fibre and a good source of protein. I’ve also sprinkled on a few sesame seeds for added calcium and magnesium.
Recipe: Cocoa walnut cookies (makes 10)
55g caster sugar
100g plain flour
35g coconut flour
1 tbsp cocoa powder
40g walnuts, crushed
Sprinkle of sesame seeds
Preheat the oven and line to trays with baking paper.
In a bowl, cream the butter and sugar together until smooth.
Sieve in the flour and cocoa powder, add the walnuts and mix.
Equally place a tablespoon of the mixture onto the oven trays and sprinkle a few sesame seeds on top.
Place in the oven and bake for 15 minutes, until fully cooked.
These cookies are really nice and filling, stuffed full of chia seeds, oats and raisins making them perfect for the mornings. These cookies are thick and chunky, which is why they are so perfect for the mornings if you like to be full in the mornings. I’m so pleased with this recipe, I planned it quickly and it turned out so well. I say this a lot but they are great for carrying to work as a little snack to keep you going throughout the day.
Recipe: Oatmeal and chia seed cookies (makes 8)
65g plain flour
1/2 tsp baking powder
Pinch of salt
1/2 tsp cinnamon
80g soft brown sugar
20g chia seeds
1/2 tsp vanilla extract
Set the oven to gas mark 5 and line 1 tray with baking paper.
Add all of the dry ingredients to a large bowl and mix well.
Next add the vanilla extract and butter.
Mix with a spoon first then use your hands until it forms a soft dough (it may stick to the hands a little but it’s fine).
Equally scoop out the dough, role into a ball, flatten and place on the tray.
Put into the oven and bake for 20 minutes.
Leave to cool on a wire rack before eating and store in an airtight container for up to 3 days.
This is a nice recipe, not to sweet but great for a treat! I love how the light coating of icing sugar adds that extra sweetness and how soft these cookies are. They taste amazing straight from the oven when slightly warm and remind me of brownies but not quite as gooey on the inside. These cookies also look really cool with colour contrast of the super dark cocoa powder against the crinkle effect from the icing sugar. I always love baking and carrying some to work for that midday snack or pick me up.
Recipe: Crinkle cookies (makes 10)
30g cocoa powder
45g soft brown sugar
45g caster sugar
30ml vegetable oil
90g plain flour
1/2 tsp baking powder
2 tbsp icing sugar
Combine the cocoa powder and sugars together in a large bowl.
Mix in the oil and egg until smooth.
Sieve in the flour and baking powder to form a smooth dough, put in the fridge for 10-15 minutes.
Preheat the oven to gas mark 5 and line 2 trays with baking powder.
Use a tablespoon to scoop out the dough, roll with your hands to form a ball, flatten and cover with icing sugar then place in the baking tray.
Repeat, until all of the mixture is used up and bake in the oven for 10 minutes. Leave to cool slightly before eating.