CORNFLAKE COOKIES

Cornflake-Cookies

To complete our February focus on school lunch box ideas, here is a delicious, fun and easy cornflake cookie recipe. A great one to get the kids involved in the making.

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LEMON, CASHEW AND COCONUT COOKIES (GF DF)

Cashew-Coconut-Cookies

This weeks recipe of the week comes from Natalie Harms, our newest addition to the Affordable Wholefoods blog as writer and recipe contributor.

Natalie is a practicing Nutritionist with clinics in Maleny (in the Sunshine Coast Hinterland, QLD) and Inverell. Here she shares her Lemon, Cashew and Coconut Cookies – loaded with protein, fibre, healthy fats and flavour, and a great alternative to store varieties.

Serving Size: makes 20

Ingredients:

Method:

  1. Preheat oven to 160C.
  2. Process the cashews in a food processor until finely ground.
  3. Add remaining ingredients and process until mixture comes together.
  4. Place the mixture in fridge for 5 minutes to settle.
  5. Roll a generous teaspoon of mixture into ball and flatten slightly on baking trays lined with baking paper.
  6. Bake for 15 to 18 mins until golden brown colour appears. Allow to cool an enjoy.

 

Read more at: Affordable Wholefoods Blog

WALNUT CACAO NIB COOKIES

Walnut-Carob-Nib-Cookie

Another wholesome recipe shared by Nutritionist Natalie Harms. These gluten free cookies are the perfect compliment to a cup of tea. They have a texture similar to shortbread and the cacao nibs give a delicious hint of chocolate.

Almost chocolate cookies, but with a healthy twist!

Ingredients:

Method:

  1. Preheat your oven to 190’C. Line one or two baking trays with baking paper.
  2. Place the butter, sugar and tahini in a bowl and beat together until creamy.
  3. Add the egg and vanilla and beat for a further minute.
  4. Sift the flour, baking soda, cinnamon & salt into a bowl and mix until well combined.
  5. Stir in walnuts and cacao nibs.
  6. Drop generous teaspoons of the mixture onto the baking sheet, leaving a space between each cookie. Press them down slightly and bake in the heated oven for 15 minutes or until golden brown in colour.
  7. Allow to cool and store in an airtight container for freshness. Enjoy!

Read more at Affordable Wholefoods Blogs

 

TAHINI COOKIES

Tahini-Cooks

This is my all time favourite baking snack for so many reasons. The smell in the kitchen is amazing whilst they are cooking and they are so simple to put together. They are perfect for my daughter’s lunch box snack and great for taking on long walks because they are so jam packed full of energy. Firm on the outside but soft on the inside, I love the flavour of the honey and tahini together with the crunch of the rolled rice. Enjoy.

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