I have so much that I want to share with you all, especially introducing the benefits of RAW food to you all :) However it is something I'm going to want to sit down with and work on until I am content that all the information you need to know is in there. Until I do this I will not be posting any Raw food recipes. This is mainly because I really want everyone to understand it first, and really develop the passion for it that I have!! By understanding it's benefits before trying a recipe, will really excite you even more, and UNcooking will be that much more stimulating and exciting!!
Regardless, to begin the week I thought I'd give you a great recipe for a great little healthy snack! These cookies are FAT FREE and SUGAR FREE and are so yummy!!!
I use a mixture of ground chia seeds and water to mimic the consistency of eggs, but you can also use flax seeds. Grind chia seeds in a blender or coffee grinder before soaking, however if you can't grind them it will work without do so. Chia seeds (once soaked) are a great source of fiber and the highest vegetable source of Omega 3 (even higher than flaxseeds!) These fatty acids and oils are useful for absorbing fat soluble vitamins A, D, E and K. Chia seeds are also helpful in absorbing calcium, which is important for vegetarians and vegans.
To make these gluten free, use a gluten free flour (buckwheat or spelt or other) and gluten free oats.
Banana-maple oatmeal cookies
2 Tbsp water
1 cup wholegrain oats
1 cup whole wheat/spelt/buckwheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 cup sultanas
1/2 tsp vanilla (either from the bean or extract)
1/2 cup real organic maple syrup
1 banana, mashed
1/2 tsp lemon juice
In a small bowl, combine the chia seeds (or flaxseed) with the water and set aside until thickened.
Mix the oats, flour, baking soda, baking powder, salt and cinnamon in a mixing bowl. Add the sultanas.
Add the maple syrup, vanilla, mashed banana and lemon juice to the chia/flax mixture and combine well. Pour into the dry mixture and stir well but don't overmix.
Drop in heaped tablespoons or teaspoons to make more and smaller, onto a baking tray lined with baking paper. Flatten each cookie slightly with a fork. Bake for 8-12 minutes or until bottoms and sides are lightly brown. Cool for a few minutes on a wire rack before serving.
Nutrition (per cookie): 78 calories, 5 calories from fat, less than 1g total fat, 0mg cholesterol, 115mg sodium, 106.1mg potassium, 17.5g carbohydrates, 1.7g fiber, 7.6g sugar, 1.7g protein