26 Jul Healthy holiday treats
Zesty oat and seed cookies
Whilst the kids are off, these oat cookies are so easy to make and are a great alternative to a sugary snack such as sweets or cakes. They are an adapted version of Deliciously Ella’s orange and Cardamom cookies but I have adapted the taste to suit children and incorporated a bit more protein.
The oats provide a slow release carbohydrate that is low GL that can help to provide a slow release of energy The chia and pumpkin seeds provide a good source of protein which can help you to feel fuller for longer. They also both contain omega-3 fats which possess anti-inflammatory properties.
This recipes makes 10-12 cookies and they will keep for up to 3 days in an airtight tin.
grated zest of 1 orange
grated zest of 1 lemon
juice of 1/2 orange
juice of 1/2 lemon
2 tablespoons of chia seeds
1 tablespoon of pumpkin seeds
3 tablespoons of coconut oil
8 tablespoons of almond milk
Preheat the oven to 200c (180c fan assisted)
Line a tray with baking parchment
Place 200g of the oats into a food processor and blitz for 30-40 seconds until they form a flour
Melt the coconut oil over a gentle heat
Add all the ingredients into a bowl (not forgetting the remaining oats)
Stir until you have a sticky mixture
Hand roll around 1 tablespoons worth into a ball and place it onto the tray. Repeat this until you have 10-12 cookies then flatten each one gently.
Bake for 20-25 minutes.
Allow to cool before serving.