SPICED VEGAN GLUTEN-FREE COOKIES
If like me, you are looking forward to a cup of warming and relaxing herbal tea to combat the grey weather and a long day at work, then you may like to try my latest gluten-free cookies, rich in prebiotic fibre.
They have a touch of maple syrup for added sweetness; however, you don't need to add it if you prefer a sugar-free option. Just remember to chew the cookies. THE MORE YOU CHEW, THE SWEETER THEY GET, thanks to dietary fibre and cinnamon.
These cookies are Paleo-friendly and can safely be added to a low-histamine diet.
I have also used sweet ginger instead of the spices and maple syrup and the result was absolutely out of this world. See below for both recipes.
RECIPE:
Serves: 16-18 cookies
Prep time: 10 minutes
Equipment: kitchen bowl, glass jar, food processor (if you’re making macadamia butter)
Recipe:
180 g GF oats
50-75 ml water
75 g macadamia butter
50 g macadamia (roughly chopped)
30 g buckwheat flour
30 g hulled hemp seeds
30 g hemp protein powder
30 g desiccated coconut
30 g maple syrup
30 g coconut oil (melted)
30 g linseeds (freshly ground)
1 tbsp chia seeds
1 tsp Chinese five-spice
or 2 sweet ginger (diced into small cubes or julienne)
Method:
Preheat the oven to 190˚c.
Place all the dry ingredients, including the spices (or ginger pieces) into a large mixing bowl.
Add the macadamia butter. If you make your own, use 75-100 grams of macadamia and work with a food processor, until the nuts are chopped into tiny pieces, and then turned into a smooth and thick liquid. Macadamia oil content is a lot more than regular nuts. The butter may appear a little more runny than almond butter or peanut butter, for example, but it is absolutely fine. It may become more solid if you refrigerate it.
Mix the maple syrup, the melted coconut oil and the water together and pour the mixture into the bowl.
Mix well until all ingredients are well combined.
Using the palm of your hands, make small balls that you flatten a little before placing the cooking onto a lined pastry sheet.
Bake in the oven for 12-15 minutes, until crusty and sound empty when gently tapping on the top.