Hi I'm Leonie, Collector of feathers, pebbles, words and adventures, with an overactive mind and a sunshine-filled heart.

This blog is all about: NATURE ~ RUNNING ~ ART ~ FOOD ~ LOVE ~ SELF-DISCOVERY

Raspberry and Almond Spelt Cookies

I really wish fresh raspberries didn't cost seven dollars a punnet. If they were more affordable, I'd be all over those gorgeous little rubies like some sort of crazed fruit bat. However, frozen organic raspberries are still pretty darn tasty and perfect for baking (and they won't break the bank).

Not only are they super tasty, raspberries are (like all berries) high in antioxidants, as well as containing magnesium, lots of vitamins, and plenty of fibre. 

I put this little recipe together to give raspberries the starring role; a whole cup of them make these spelt and quinoa flake cookies super moist and bursting with tart berry goodness. 

Raspberries are a perfect complement to the nutty flavour of the quinoa flakes. They made a perfect afternoon snack on this cold (but gloriously sunny) July day!

Raspberry and Almond Spelt Cookies

  • 1 cup organic quinoa flakes
  • 1 cup organic spelt flour
  • 1 cup fresh or frozen raspberries
  • 1/2 cup slivered almonds
  • 2 tablespoons apple sauce or puree
  • 1 egg
  • 1/4 cup melted coconut oil
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract or paste
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • Pinch salt

Preheat your oven to 180 degrees Celcius and cover two cookie sheets with baking paper. 

Combine the spelt flour, quinoa flakes, cinnamon, baking powder and salt in a bowl, then add the egg, maple syrup, coconut oil, vanilla and apple sauce to make a thick sticky batter. 

Add the raspberries and almonds and gently stir to combine - the mixture should have a Play-doh kind of consistency. Roll tablespoons of the mixture into balls and flatten slightly before placing on the cookie sheet. They don't spread out a great deal like regular butter/sugar based cookies so you don't need to leave a mile of room in between each one. 

Bake for around 12 - 15 minutes - if you check that your cookies are done by EATING THEM like I do, you might think you have overcooked them, but note that spelt flour changes as it cools so don't worry if they appear a little dry at first. Once they have cooled, the lovely raspberry juices provide plenty of moistness. 

Makes 18 - they might last a few days in your cookie jar if you don't have hungry little children like Tyler who ate SEVEN this afternoon and made me promise he could have the remaining 4 for brekky.  :)

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