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June recipe: Raw Caramel Oat Cookies

Sophie Hitchens Friday 11th June 2021

For June we have gone for a sweet treat and have chosen a great healthy snack recipe from Donna Hay. These little balls of joy are a great snack to reach for when you need a quick pick me up without feeling guilty. There is no cooking involved as the cookies are raw and they are really enjoyable and super easy to make so give them a go!

INGREDIENTS

  • 1/3 cup (55g) sunflower seeds
  • 1/3 cup (55g) pumpkin seeds
  • 2 tablespoons hemp seeds (optional)
  • 1 cup (90g) rolled oats – we used gluten free oats
  • 12 soft fresh dates (240g) pitted
  • 1/2 cup (125g) cashew, almond or peanut butter
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • Finely crushed pistachios, freeze dried raspberries or cacao nibs for sprinkling

INSTRUCTIONS – Makes 20

  • Line a large tray with non stick baking paper. Place the sunflower seeds, pumpkin seeds, hemp seeds, oats, dates, cashew butter, vanilla and cinnamon in a food processor and process until a rough dough forms. *We found we had to put in more peanut butter to get the right consistency for the dough.
  • 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.

Keep in the fridge in an airtight container for up to 1 week – if they last that long!

Styled by Claire Morgan.

Sophie Hitchens

Sophie Hitchens

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