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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