Oat cookies with cacao and raisins

Oat cookies with cacao and raisins

Oat cookies with cacao and raisins

About this Recipe

These oat cookies with cacao and raisins are tasty and filling thanks to the oats and spelt flour. They are definitely a healthier cookie too – using a small amount of coconut sugar, butter and coconut oil and replacing traditional chocolate chips with cacao nibs balanced by the natural sweetness of raisins. A perfect and substantial treat or snack and are perfect with a cup of tea or coffee or great in a lunch box. They are just sweet enough and absolutely delicious.

Oat cookies

Ingredients

  • 160g oats
  • 75g spelt flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 80g coconut sugar
  • 60g melted coconut butter
  • 60g melted butter
  • 1 teaspoon vanilla extract
  • 1 free-range egg
  • 50g cacao nibs
  • 50g raisins or sultanas

These cookies are fantastic to make in advance and freeze until you need them. Batch make the cookies by doubling up the recipe so you have some for this week and some to freeze! Place the raw cookies on baking paper, layered in a freezable container. When you are ready for another batch of freshly baked cookies, simply remove the required number from the freezer and bake on a lined baking sheet direct from frozen for approx. 15 minutes (or until golden). It’s a great way to make sure you always have a healthier snack alternative on hand!

What’s the difference between cacao and cocoa? Well cocoa has been processed at high heat, which destroys much of the nutritional benefits of the cacao seed. Cacao powder or nibs are made of fermented, but not roasted, seeds that are processed at low temperatures and then ground into a powder or left as nibs. This ensures that its nutritional benefits—and its bitter flavor—are preserved. 

Step by Step Instructions

Step 1

Preheat the oven to 190°C / 375°F.  Line 2 baking trays with baking paper / parchment.

Oat cookies with cacao and raisins ingredients

Step 2

Spread the oats out on the baking trays and toast in the oven for about 15 – 20 minutes until golden.  Mix them half way through.

Step 3

Mix the flour, baking powder and salt together in a bowl.

Step 4

In another bowl, whisk together the butters, sugar, egg and vanilla extract.  Add the ingredients from the flour bowl and mix.  Then combine the oats, cacao nibs and raisins. Place heaped spoonful’s of the mixture on the lined baking trays – ensuring there is room for the cookies to spread.  (If you want to freeze the cookies – follow the instructions at the top of the recipe)

oat cookie mix on baking tray

Step 5

Bake for between 10 – 14 minutes until golden brown and fairly firm to the touch.  Set the trays aside on a cooling rack.  Once cool, store in an airtight container for up to 4 days. 

oat cookies with cacao and raisins on cooling rack
Healthy Pineapple Muffins

Healthy Pineapple Muffins

Healthy Pineapple Muffins

Introduction

About this Recipe

I love a fluffy blueberry muffin, but I wanted to try something just as juicy but a little different in my next batch of muffins.  These healthy pineapple muffins are a totally tropical, pina colada delight.  Pineapple is a perfect fruit for a muffin with a delicious and sweet flavour but enough substance to hold its texture well.  Adding to the tropical flavour is banana and shredded coconut – adding softness, sweetness, and that unmistakable coconut texture. 

Pina Colada Muffins

Ingredients

  • 3/4 cup plain / all purpose flour
  • 3/4 cup spelt flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 mashed banana
  • 2 cups chopped tinned pineapple (in juice but drained)
  • 1/2 cup (small pot) Greek yogurt
  • 1/2 cup coconut sugar (or light brown sugar)
  • 1 teaspoon vanilla extract
  • 1/4 cup desiccated coconut

You will need:

Muffin tin lined with 12 greaseproof paper muffin cases

Healthier muffins

With no added fat and only a small amount of coconut sugar – these muffins are full of fruit and are much healthier than most muffins.  The use of spelt flour means the muffins are more nutrient-dense, more digestible, and less processed than using only regular flour.

Juicy and delicious – totally tropical, guilt-free muffins!

Step by Step Instructions

Step 1

Preheat the oven to 190°C / 375°F.  Mix the flours, baking powder, baking soda, salt, sugar and desiccated coconut together in a bowl.

Pina Colada Muffin ingredients
Step 2

In a separate bowl whisk together all the remaining wet / fruit ingredients.

Step 3

Add the dry ingredients into the wet ingredient bowl and mix together gently until fully combined.

Step 4

Use two tablespoons to divide the muffin batter into 12 muffin cases inside the muffin tray.  There should be approx 1 large tablespoon of batter for each muffin case.

Muffin batter
Step 5

Bake for approximately 16 minutes.  Test the muffins by inserting a skewer – if it comes out clean then the muffins are baked.  They should look slightly golden and be firm to the touch.  Bake for another couple of minutes if necessary. 

Step 6

Remove the muffins from the tray and cool them on a cooling rack.  Once room temperature, store the muffins in an airtight container for up to 4 days.  Alternatively, pop them in the freezer and defrost as required, either naturally or by putting them in the microwave for 30 seconds.

Chocolate Orange Energy Balls

Chocolate Orange Energy Balls

Chocolate Orange Energy Balls

About this Recipe

Energy balls or bites are simple to make and can be enjoyed for breakfast, a snack or for dessert. They are grain-free and have no added sugar whilst still giving you a nice protein and energy hit.  A great snack to keep in the freezer so you have something healthy to reach for instead of the biscuit tin. The chocolate orange combo makes for a real treat to enjoy with your mid morning cuppa or coffee!

Chocolate orange energy balls

Ingredients

  • 1 mug whole almonds
  • 2 mugs medjool dates
  • 1 orange – Zested
  • 4 tablespoons cacao or cocoa powder
  • 1/2 tsp salt
  • 2 tablespoons coconut oil

Step by Step Instructions

Step 1

Blitz the almonds in a food processor until they are in very small pieces.  Destone the dates.  Add all the ingredients into the food processor. Blitz together until it forms into a sticky, pliable texture.

ingredients

Step 2

Scoop out roughly dessert spoon sized portions and roll quickly into balls.  (If you take too long the chocolate will start to melt and you’ll have very messy hands!). Pop each ball on a lined baking sheet. Repeat to make evenly sized energy balls.  

Step 3

Store the energy balls in the fridge for up to a week in an airtight container.  I love to freeze the balls in between layers of greaseproof paper.  Take them out as required and either defrost at room temperature or in the microwave for about 10 seconds. 

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