Sunday, 23 February 2014

Beautiful on the inside.

Baking is part of my Sunday routine and I love it.  My Sunday bake is less beautiful and more practical, however as whatever comes out of the oven goes into our lunch boxes.  Now that I'm a mumma, health and wellness through food is vital as I find more and more way to pack in nourishing nutrients.  As a result, this week's recipe is worlds apart from what I normally share with you: not in taste, of course but in nutritional value.  Quinoa flakes and oats form the base of these cookies, packing a fibre and protein punch.  Rapadura and maple syrup replace simple, refined sugar and Chia seeds provide superfood superpowers.  These don't taste unlike ANZAC bikkies but without the nasty sugar high (and low). Perfect for my little ladybug's lunchbox.  If these weren't meant for a lovely little person, I might have considered adding chocolate chips or cacao nibs.  Maybe next time... 

Quinoa, Coconut and Chia Cookies
125g unsalted butter
40g rapadura
30g maple syrup
95g quinoa flakes
90g rolled oats
60g desiccated coconut
1 tbsp white chia seeds
2 tbsp sunflower seeds
1 egg

Preheat your oven to 170 degrees.  Melt butter and then mix in rapadura and maple syrup until well incorporated.  Add all the dry ingredients and the egg and combine.  Place tablespoons of the mixture onto baking trays and cook for 15 minutes or until you get lovely golden crunchy edges.  Allow to cool slightly before removing from the trays.  Makes 24.

Put your feet up and enjoy munching on one of these with a lovely coffee.

F. x

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