November 29, 2016
Nut Free Schools
My Daughter’s School is a “Nut Free Zone”. For our family this is a tough one. We love “bliss balls”, nut milk based chia puddings, trail mixes… The problem with these is they all contain nuts. Normally this isn’t a bad thing, but when it comes to the word of young children and the many intolerance’s young children have these days it becomes a problem when your joining them all together under one roof.
So this last year as you can imagine has been a real learning curve for me even as a qualified chef of 18 years. I’ve had to really think outside the box as my daughter is a real “bento box” styled eater. This meaning she likes lots of options in small portions. We are not your typical sandwich and an apple kind of family. My daughters lunches are a mix seasonal fruits, vegetables, dairy free yoghurts or chia puddings (now also made nut free), and some sort of bliss ball, whole food cookie, or bar.
This recipe is one of Olives favourites we’ve come up with many variations of this recipe. These are a great snack for anyone at any age. These cookies are easily transported, kept well without refrigeration, and pretty much anyone and everyone will love them. Being vegan in it self has down graded many intolerance’s so they’re a safe bet when your needing to create something healthy and delicious to share with friends and family.
These cookies are packed with not only delicious flavours but, great fats, fibre, protein, and energy boosting nutrients that I have listed below giving you a little insight on the key beneficial Ingredients.
Oats are rich in antioxidants, protein, calcium, iron, potassium, vitamin A, thiamine (vitamin B). Although there is much controversy over oats being gluten free or not, many “gluten intolerant” people can consume small amounts of oats without much problem.
Coconut Sugar is a low glycemic sweetener that isn’t as high impact on blood sugar levels as regular processed white sugar. Being rich in vitamins, minerals and even a great carrier of amino acids making it a much better option than its rivals. With all sugars consuming sparingly is key.
Flax Meal is a great source of polyunsaturated omega 3 fats which are great for skin health, brain health and reducing inflammation. Also a great fibre source which can help reduce heart disease.
Chia Seeds rich in polyunsaturated omega 3 fats, high in protein, anti-oxidant’s, manganese, phosphorous, calcium, magnesium, and that great one FIBER. These little beauties help balance blood sugar and keep you feeling full longer.
Coconut oil is immune boosting with sources of lauric acid. Contains Medium chain triglycerides which are a great quick energy source. Containing antifungal properties making it a great pick if you suffer from candida. When buying coconut oil opt for the unrefined “extra virgin” option as this has not been denatured.
Cinnamon is one of natures power houses with the benefit of smelling and tasting fantastic. Cinnamon is great aid with indigestion relief, helps blood sugar levels from spiking, antibacterial and added with the oats from above it is a great source (half your days worth) of manganese.
Now that your a little more informed on how good the ingredients actually are in these humble little cookies. I’ll give you the recipe so you can run off, bake up a storm, and enjoy them for yourself.
- 2x Cups Organic Oats (one cup blended into flour)
- 1x Tbsp Flax meal
- 1xTbsp Chia Seeds
- 2x Tbsp Coconut Oil
- 2x Tbsp Coconut Sugar
- 1x Tbsp Cinnamon
- 1/2 tsp Baking Soda
- Pinch of celtic sea salt
- 1/4 cup organic sultanas
- Filtered Water
1. Preheat oven to 170c
2. Blend 1x cup of oats into oat flour, adding to a medium mixing bowl. Follow by adding the remaining cup of whole oats, flax, chia, cinnamon, salt, baking soda, sultanas and coconut sugar.
3. Mix dry ingredients well until combined making a well in the middle.
4. Add the melted coconut oil and a few table spoons of filtered water mixing as you go. You want the cookie mix to reach “ball” stage. Meaning when firmly squeezed in your hand it will hold shape. Once you’ve reached this stage divide your mix into 9, roll these into little balls.
5. Line an oven tray with baking paper and evenly lay you cookie balls onto the tray. With a fork slightly flatten the balls of cookie dough and bake until just golden 8-10 minutes.
6. Cool completely before eating as the coconut oil takes sometime to set into its firmer self.
Enjoy any time of day. These also make a great breakfast on the run.
Hope you enjoy as much as my Olive does,