One of the greatest things about having ample time on our hands, is that we can choose to focus on our hobbies, nutrition and general wellbeing. As many of you will know, Melbourne has just announced another six week lockdown, and while it will be a rollercoaster of emotions; I'm glad, that some of them are able to be baked.
That's right, when I'm happy, I bake.
When I want to express love for my partner, family or friends; I bake.
When I want to rid the house of processed cr$# and feel good about the baked goods I'm eating - I bake.
Instead of following recipes, I also like to get creative in the kitchen learning about the nutritional benefits of the ingredients I use, and swapping out refined sugar for alternative sweeteners that are lower in GI, and sometimes even have nutritional benefits. Like everything though, these are still a 'treat' - they are just one that you can feel GREAT about.
These deliciously mourish cookies are:
#glutenfree (if you are a celiac, please be aware that while this is gluten free, it is often cross-contaminated with wheat products)
Quinoa flour is not paleo, but you can substitute this for almond flour; you just won't get the same amazing texture. They also have a great range of macro and micro nutrients that I won't list, but you'll want to try not to have them after dinner as cacao can keep some people awake due to caffeine content.
So, without further frustration (my dear Melbournian's, I feel your pain!), here is my cookie go to when the weather is bleak and I just want to eat.
Ingredients:
1 cup quinoa flour (I use Mckenzies)
2 TBSP cacao powder
1/4 cup hemp seeds / paleo mixed seeds / linseeds (pick your nutrients!)
1/2 cup coconut sugar (lower GI than normal sugar & nutritional benefits)
2 TBSP cacao nibs
1 tsp baking powder
1/2 vanilla protein powder (I actually use the 'coconut milk' flavour from Prana)
2/3 cup coconut milk
1/2 cup melted coconut oil
Method:
Preheat the oven to 200 degrees, then line a baking tray with baking paper and a light spray of olive oil (or similar).
Measure all the dry ingredients and mix in a medium sized bowl.
Add the liquid ingredients into a well in the centre of the dry ingredients, until they form a velvety smooth dough.
Use a spoon to create balls of dough about the size of a 20 cent coin, then roll until the outside is smooth. This batter makes about 15 - 20 cookies depending on the size you want them to be, but smaller is better if you want the inside texture to be a little bit doughy.
Once you have placed all the balls on the baking tray, lightly press a fork down on the centre, and give a light spray of oil to keep them moist and create a crunchy texture on the outside.
Bake for 10-15 minutes checking that they are browning, hard to touch and still feeling soft. They will continue to cook a little when you place them on a cooling tray and the high heat of the oven allows a crunchy outer texture with a soft one on the inside - great for a mid afternoon snack!
Hope you enjoy the recipe, and would love to hear about any additions/subs you make to create your own deliciously healthy treat.
Love & light,
Monique Elouise
Follow me on Instagram for updates and wellness tips @anahata_reiki_and_wellness
Follow me on Facebook for links and tips on the wellness journey @anahatareikiandwellness
++ Do YOU have a healthy treat you want to share? The Anahata blog is space for sharing knowledge and boosting up other people, so if you would like to contribute, please contact me at m.elouise@outlook.com for your opportunity to become a guest blogger.
Comments