We made these biscuits, taken from Oh She Glows, for the Victorian group of 'Gaiter Girls'. We enjoyed them with a cuppa overlooking the incredible turquoise waters of Dingo Beach. If you feel like a big muffin-like biscuit that's healthy and delicious, whip up some of these for morning tea and dream about the rolling hills, great granite boulders and picturesque bays down south!
Ingredients
1/2 cup chopped walnuts, toasted
3/4 cup ground flax
1 cup whole wheat pastry flour
1/2 cup regular rolled oats
3/4 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
1/3 cup raisins
1 cup lightly packed shredded carrots (use finest grate)
3 Tbs coconut oil
1/2 cup pure maple syrup (or golden syrup)
1/4 cup applesauce
1 tsp vanilla extract
1 Tbs fresh grated ginger
Method
1. Preheat the oven to 165 C and toast the walnuts for 10-11 minutes.
2. Meanwhile, prepare the batter. In a large bowl, mix together the flax, flour, oats, baking powder, salt, cinnamon, and raisins.
3. Grate the carrots and ginger using the finest grate. In a smaller bowl, melt the coconut oil in the microwave for about 45-60 seconds. You want the oil hot so it doesn’t clump up when adding the cold wet ingredients. Now add in the maple syrup, carrots, applesauce, grated ginger, and vanilla. Stir well.
4. Remove pecans from the oven and add to the dry ingredients. Increase oven temp to 180C. Now add the wet ingredients to the dry and mix well. The dough will be very sticky, don't worry.
5. With a spoon, scoop about 13 cookies onto a lined baking sheet. They don’t spread much so you can put them an inch apart.
6. Bake for 14-15 minutes at 180C and allow to cool on baking sheet.
Nutritional info (Per cookie, makes 13 cookies): 186 kcals, 9 grams fat, 24 grams carbs, 5 grams fibre, 10 grams sugar, 4 grams protein. You also get 620 mg Omega-6 and 31 mg Omega-3 fatty acids per cookie thanks to all
the flax!
Ingredients
1/2 cup chopped walnuts, toasted
3/4 cup ground flax
1 cup whole wheat pastry flour
1/2 cup regular rolled oats
3/4 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
1/3 cup raisins
1 cup lightly packed shredded carrots (use finest grate)
3 Tbs coconut oil
1/2 cup pure maple syrup (or golden syrup)
1/4 cup applesauce
1 tsp vanilla extract
1 Tbs fresh grated ginger
Method
1. Preheat the oven to 165 C and toast the walnuts for 10-11 minutes.
2. Meanwhile, prepare the batter. In a large bowl, mix together the flax, flour, oats, baking powder, salt, cinnamon, and raisins.
3. Grate the carrots and ginger using the finest grate. In a smaller bowl, melt the coconut oil in the microwave for about 45-60 seconds. You want the oil hot so it doesn’t clump up when adding the cold wet ingredients. Now add in the maple syrup, carrots, applesauce, grated ginger, and vanilla. Stir well.
4. Remove pecans from the oven and add to the dry ingredients. Increase oven temp to 180C. Now add the wet ingredients to the dry and mix well. The dough will be very sticky, don't worry.
5. With a spoon, scoop about 13 cookies onto a lined baking sheet. They don’t spread much so you can put them an inch apart.
6. Bake for 14-15 minutes at 180C and allow to cool on baking sheet.
Nutritional info (Per cookie, makes 13 cookies): 186 kcals, 9 grams fat, 24 grams carbs, 5 grams fibre, 10 grams sugar, 4 grams protein. You also get 620 mg Omega-6 and 31 mg Omega-3 fatty acids per cookie thanks to all
the flax!
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