Figgy Baked Cookies
Ingredients
1/2 cup / 100g bramley apple, peeled and sliced
2/3 cup / 70g organic oats, ground (use gluten free oats if preferred)
1/3 cup / 50g ground almonds
4 x 1/2 tbsps ground flaxseed
2 x 1/2 tbsps chia seeds, ground
A good pinch of salt
1 x tablespoon of baking soda
3 x tablespoons of organic coconut oil, melted
2 x tablespoons of honey
2 x tablespoons of vanilla extract
2/3 cup / 90g dried figs, finely chopped
The juice of half a lemon
2 x tablespoons of chocolate or vanilla flavoured whey protein or rice protein powder
A good pinch of ground ginger
The makes 14 Christmas Cookies in total..
Each of the cookies contains: 145 calories, 11g carbs, 5g protein, 8g fat
Preparation
Bring a small saucepan of water to the boil. Add the apple and simmer gently for around 4 minutes, until soft. Remove from heat and drain through a fine sieve. Stir gently to remove excess water, then transfer to a bowl and leave to cool.
Put the oats, almonds, flaxseed, chia seeds, salt and baking soda in a bowl and stir well.
In a separate bowl, mix together the coconut oil, honey, vanilla extract and apple.
Sieve the dry ingredients into the wet ingredients and then mix well into a ‘pastry’. Refrigerate this for at least 1 hour.
Preheat the oven to 180˚C/350˚F. Use a tray with some baking paper.
Place the figs in a blender with the lemon juice, add the protein powder you have chosen, add the ginger and a splash of filtered cold fresh water. Blend the mixture well into a thick paste, add a drop more water if needed.
Divide the pastry into three pieces then take one piece and roll it out into a long rectangle shape (about 5mm thickness).
Spoon one third of the blended fig mixture in a line along the long edge of the pastry (covering half the width of the pastry rectangle), fold over and seal the edges.
Transfer to a baking tray. Repeat this process twice using the remaining pastry and date mixture you have made.
Bake for about 15 minutes or until the pastry turns to a golden brown colour. Transfer to a wire rack to cool.
Store in an airtight container for up to 3 days…
Enjoy 🙂
