Imagine cookies – healthy and no calories...Yeah life will be so beautiful. But the truth is that all sweets are less or more calories.
But what if we use healthy ingredients, a lot of fruits and reduce sugar and fat? I think we can create ‘almost’ healthy cookies!
So why not to try?.
But what if we use healthy ingredients, a lot of fruits and reduce sugar and fat? I think we can create ‘almost’ healthy cookies!
So why not to try?.
This is my own favourite recipe and I must say these cookies are one of the best I have done. They are crunchy* outside, moist inside and have a lot of fruits. I also use wholemeal stone-ground flour and nobody suspected that actually this kind of flour is inside.
You can choose different fruits and nuts if you like. In my recipe I choose my favourite one but it doesn’t mean we can’t change a litter what we put inside.
Cookies smell wonderfully and remind me of my joyful childhood :) .
You can choose different fruits and nuts if you like. In my recipe I choose my favourite one but it doesn’t mean we can’t change a litter what we put inside.
Cookies smell wonderfully and remind me of my joyful childhood :) .
Wholemeal fruity almond cookies
Makes 20 cookies**
Ingredients:
80g butter, softened
100g (1 cup) jumbo oat flakes
180g (1 1/2 cups) wholemeal flour (stone-ground, coarse)
75g (1/3 cup) brown sugar
1 teaspoon bicarbonate of soda
2 egg yolks
50ml milk, approximately
Fruits and nuts:70g (1/3 cup) seeded prunes, chopped coarsely
40g (1/4 cup) dried dates, chopped coarsely
40g (1/4 cup) dried currants
80g (1/2 cup) almonds, blanched
25g (2 tablespoons) raisins
* First day Cookies are crunchy, day after day they are getting moister outside.
** Cookies 6cm in diameter
Method:
1. Preheat oven, 180C. Prepared 2-3 greased baking sheets or lightly grease baking trays.
2. Combine all ingredients: butter, wholemeal flour, jumbo oat flakes, sugar, egg yolks, fruits and almonds(chopped coarsley). Mix with your fingers until the dough binds together. Add enough milk to give a moist but still firm consistency. Knead for 1 minute.
3. Using 2 tablespoons of mix, roll into ball and place on tray. Repeat with remaining mix. Leave a 5cm gap between cookies as these spread quite a bit. Gently flatten top of balls with fingers.
4. Bake for 20-25 minutes or until light golden and crisp outside
5. Leave on trays 2 minutes and remove to cooling racks to cool completely
Enjoy :)
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