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Granola Snack Cookies

Posted by & filed under recipe.

DSC_0160R-527x790-sqEating something nutritious when you’re in a rush can be difficult.

I find that the more I plan ahead the easier it is to make the healthier choice.

One way I do that is to make up a batch of these cookies for something filling and easy to grab on-the-go.

 

Granola Snack Cookies

  • 2 cups rolled oats
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • ½ cup ribbon coconut
  • ¾ cup dried cherries; I prefer the Bing pitted organic
  • 2 tbsp chia seeds
  • 2 tbsp flax seeds
  • ¾ cup water
  • 2 tsp vanilla extract
  • ¾ cup palm sugar
  • 2 tbsp coconut oil
  • ¾ cup whole wheat flour, or gluten-free alternative
  • ¾ tsp cinnamon
  • 18 tsp nutmeg

Bring a small kettle of water to a boil and measure out ¾ cups, pour over the flax and chia seeds in a small bowl, stir and set aside.

In a large bowl mix together the remaining ingredients until well combined. Once the chia and flax mixture has set and is quite gelatinous (about 5 minutes), mix it into the large bowl until everything is amalgamated.

DSC_0168RUsing your hands, create firm balls by pressing together the batter using about 3 tbsp for each cookie; you do have to shape these as they will not spread out while cooking.

Place on a baking cookie sheet lined with parchment paper or a silicone baking sheet; you could also just give the pan a light oiling.

Bake cookies at 350° for approximately 14 minutes; I always check a few minutes early to make sure they’re not cooking too quickly.

They’re ready when they turn a light golden brown and you can smell them cooking throughout your house.

DSC_0160R

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blog
Granola Snack Cookies

Posted by & filed under recipe.

DSC_0160R-527x790-sqEating something nutritious when you’re in a rush can be difficult.

I find that the more I plan ahead the easier it is to make the healthier choice.

One way I do that is to make up a batch of these cookies for something filling and easy to grab on-the-go.

 

Granola Snack Cookies

  • 2 cups rolled oats
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • ½ cup ribbon coconut
  • ¾ cup dried cherries; I prefer the Bing pitted organic
  • 2 tbsp chia seeds
  • 2 tbsp flax seeds
  • ¾ cup water
  • 2 tsp vanilla extract
  • ¾ cup palm sugar
  • 2 tbsp coconut oil
  • ¾ cup whole wheat flour, or gluten-free alternative
  • ¾ tsp cinnamon
  • 18 tsp nutmeg

Bring a small kettle of water to a boil and measure out ¾ cups, pour over the flax and chia seeds in a small bowl, stir and set aside.

In a large bowl mix together the remaining ingredients until well combined. Once the chia and flax mixture has set and is quite gelatinous (about 5 minutes), mix it into the large bowl until everything is amalgamated.

DSC_0168RUsing your hands, create firm balls by pressing together the batter using about 3 tbsp for each cookie; you do have to shape these as they will not spread out while cooking.

Place on a baking cookie sheet lined with parchment paper or a silicone baking sheet; you could also just give the pan a light oiling.

Bake cookies at 350° for approximately 14 minutes; I always check a few minutes early to make sure they’re not cooking too quickly.

They’re ready when they turn a light golden brown and you can smell them cooking throughout your house.

DSC_0160R

Tags: , , , , , , , , , , , , , , , , , , , , , ,



Leave a reply:

  • (will not be published)

XHTML: You can use these tags: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>