Everything cookies & my thoughts

As I sit down to write this, it is not cookies on my mind but the rice paper rolls, the soy eggs & squash fritters from some well recognised food bloggers who are sharing their stories. These are not any story but the deepest of stories about their families & their childhood. Each one has made my heart swell & my eyes fill with tears as I think about the hardships they Β & (their families) faced & the tough decisions. One thing is the same in each story – it’s about finding a safer home. Somewhere they could bring their children up without the threat or fear of violence & persecution. I urge all of you to goΒ & have a read & remember now, while all this craziness is going on in the world that in the end we are all human & we all deserve to live without fear. #immigrantfoodstories

http://www.mydarlinglemonthyme.com/2017/02/nectarine-and-pickled-cucumber-rice-paper-rolls-vegan-gluten-free-immigrantfoodstories.html

http://honestlyyum.com/18507/

http://theyearinfood.com/2017/02/winter-squash-fritters.html

Here are some cookies that will bring a little hope & warmth into your life. They will fill you up & make you feel good.

Everything cookiesΒ 

Makes approx. 24 large cookies

Ingredients

  • 1 C whole spelt flour
  • 1 C rolled oats, plus 1/2 C extra
  • 1/4 C brown rice flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • a pinch of sea salt
  • 1/4 C desiccated coconut
  • 1/2 C raw almond, roughly chopped
  • 1/2 C dried cranberries
  • 1/2 C roughly chopped dark chocolate (70% cocoa)
  • 1/2 C macadamia oil
  • 1 tsp vanilla bean paste
  • 1/4 C rice malt syrup
  • 2 over-ripe bananas

Method

  1. Pre-heat your oven to 180 degrees celcius & line 2 baking trays with baking paper.
  2. Place the 1 C of rolled oats into your blender and pulse for a few seconds to turn into oat flour. Pour into a large bowl and sift over the flours, baking powder, cinnamon & sea salt. Add the whole oats, coconut, almonds, cranberries & dark chocolate. Mix to combine.
  3. In a large jug mash the bananas then add in the oil, vanilla & rice syrup. Whisk together before pouring over the dry ingredients. Mix into a thick dough then with damp hands roll tablespoon size balls. Place onto the trays and flatten with the palm of your hand.
  4. Bake for 15 – 20 minutes, until golden. Cool for 5 minutes on the trays before transferring to a wire rack.
  5. Delicious eaten on the day otherwise will keep for up to 5 days in an airtight container.

Enjoy & spread love xx

2 thoughts on “Everything cookies & my thoughts

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