Donna Hay has been busy in her kitchen and has returned with a beautiful new book “WeekLight”. This book is about food to refuel and reenergise while nurturing ourselves with flavour. We share her Raw Caramel Oat Cookies recipes.
MORE DELICIOUS RECIPES Pumpkin Pancakes – an age defying recipe
Makes 20
Ingredients
⅓ cup (55g) sunflower seeds
⅓ cup (55g) pepitas (pumpkin seeds)
2 tablespoons hemp seeds (optional)
1 cup (90g) rolled oats
12 soft fresh dates (240g), pitted
½ cup (125g) cashew, almond or peanut butter
2 teaspoons vanilla extract
1½ teaspoons ground cinnamon
Finely crushed pistachios, freeze-dried raspberries or cacao nibs, for sprinkling (see cook’s notes)
Method
Line a large tray with non-stick baking paper. Place the sunflower seeds, pepitas, hemp seeds, oats, dates, cashew butter, vanilla and cinnamon in a food processor and process until a rough dough forms.
Roll 1-tablespoon portions of the mixture into balls and flatten slightly. Place on the tray, sprinkle with pistachios, freeze-dried raspberries or cacao nibs and refrigerate for 1 hour or until firm.
cook’s notes
These cookies are what I reach for when I need a post-workout pick-me-up or healthy snack on the go. Keep them in the fridge in an airtight container for up to 1 week.
Choose your favourite topping to sprinkle on the cookies (or try all three!). You’ll need about ½ cup in total.
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