Muesli Cookies

Yummy :)

Makes 14 cookies:
Rye flakes (40g)
Oat flakes (40g)
Rice flakes (40g)
Pumpkin seeds (10g)
Sunflower seeds (10g)
Coconut oil (50g - softened to room temperature)
Date syrup (50g)

1) Preheat the oven to 180C.
2) In a bowl mix lakes, seeds, date syrup and coconut oil.
3) Spoon onto a baking tray and shape into rounds.
4) Bake for 15 minutes or until golden brown.

Oat and Date Cookies

Sugar free, gluten-free, crunchy and delicious!

Makes 14 cookies:
Oat flour (60g - Provena gluten free)
Rolled oats (120g - Provena gluten free)
Coconut oil (60g - softened to room temperature)
Date syrup (50g)

1) Preheat the oven to 180C.
2) In a bowl mix oats, date syrup and coconut oil.
3) Spoon onto a baking tray and shape into rounds.
4) Bake for 15 minutes or until golden brown.

Zoo party cookies

They are organic, made with rice and spelt flour... vegan, no added sugar and really tasteful! From Finestra Sul Cielo.

Hazelnut Hot Cocoa

It’s such a simple recipe it’s almost a non-recipe. The hazelnut taste combines with the cocoa in a rich fulfilling way!

Serves 2:
Rice Drink with Hazelnuts (500 ml)
Cocoa (4 tbsp - powder, organic)
Agave syrup (1/2 tbsp)

1) Pour the rice milk into a large pan, and bring almost to the boil over a medium heat.
2) Spoon the cocoa and agave into the hot rice milk, give it a good whisk and serve with some little rice cookies. These cookies are made with rice, spelt flour, rice syrup and rice drink with calcium from vegetable source... and they are yummy!

Oat Cookies

Oaty, chewy and delicious!

Makes 6-10 cookies:
Semolina (1 tbsp)
Rolled oats (100g)
Non-hydrogenated margarine (50g)
Muscovado Sugar (50g)

1) Preheat the oven to 160C.
2) In a bowl mix oats, semolina, margarine and sugar.
3) Spoon onto a baking tray and shape into rounds.
4) Bake for 15 minutes or until golden brown.

Cheddar and Parmesan Biscuits

Makes 25-30 biscuits:
Non-hydrogenated margarine (100g)
Plain flour (100g + extra for flouring)
Pepper
Mature Cheddar (50g - finely grated)
Vegetarian Parmesan (50g - finely grated + a little extra)
Egg (1 - beaten)

1) Preheat the oven to 180C/350F/Gas 4.
2) Place the margarine and flour into the bowl of a food processor with the pepper and cheeses. Process together.
3) Wrap in cling film and leave to chill in the fridge for at least 30 minutes.
4) Lightly flour a work surface and gently roll out the pastry. Cut out the biscuits to the size and shape you wish. Lay them out on a greased baking tray.
5) Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan.
6) Bake for 10 minutes or until golden brown.

Sugestion: For the vegan version use vegan cheeses and a bit of olive oil to brush the biscuits.

Oat&Banana Skillet Cookies

Makes 10-12 cookies:
Rolled oats (60g)
Quinoa flour (20g)
Maple syrup (2 tbsp)
Banana (1, mashed)
Nuts (2 tbsp, chopped)
Vanilla extract (1/2 tsp)
Cinnamon (1 tsp)
Baking soda (1/2 tsp)
Baking powder (1/2 tsp)
Unrefined coconut oil (3 tsp, for cooking)

1) In a bowl, mix together all of the dry ingredients.
2) In another bowl, mash the banana, add the maple and the vanilla.
3) Stir the wet into the dry until just combined. The batter should be thick.
4) Heat a skillet over med-low heat and add 2 tsp of coconut oil.
5) Spoon the batter into the pan and press down lightly.
6) Cook until the bottoms are golden brown and then flip.
7) Repeat the process with the rest of the dough.
8) Place on a cooling rack, and they will firm up a bit more once cooled.

Butter Cookies

Makes 46 cookies:
Butter (unsalted - 125g)
Sugar (granulated - 100g)
Egg (yolk 1 - organic or free range)
Flour (265g)

1) Beat the butter and sugar together until smooth and creamy.
2) Mix in the egg yolk until well incorporated.
3) Add the flour and mix.
4) Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
5) Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
6) Before baking, preheat the oven to 180C.
7) Slice the dough into slices and place them in baking sheets.
8) Bake until just beginning to turn golden around the edges, about 16-18 minutes.

Winter Flowers

Makes 12:
Wheat Flour (80g)
Soy Margarine (60g)
Sugar (50g)
Dark Chocolate (25g - chopped)

1) Preheat the oven to 180 C.
2) In a bowl, mix the flour, butter and sugar. Add the chocolate.
3) Dust the work surface with flour and then roll out the dough and, using a flower-shaped cutter, cut out 12 flower shapes. (If the dough is a bit soft before shaping, chill it in the deep freeze for 10 minutes before using.)
4) Bake in the oven - about 15 minutes - or until golden.
5) Allow to cool on the tray.

Oat and Coconut Cookies

Makes 20 small cookies:
Wheat flour (100g)
Rolled oats (100g)
Baking soda (1/2 tsp)
Margarine (100g)
Muscovado Sugar (50g)
Molasses (1 tbsp)
Unsweetened shredded coconut (50g)
Raisins (50g)

1) Preheat the oven to 160C.
2) In a bowl mix the flour, baking soda, coconut, oat and raisins.
3) Simmer the margarine, sugar, molasses, until it melts.
4) Mix the dry and liquid ingredients.
5) Spoon the biscuits into a baking tray and bake for 15 minutes or until golden brown.

Heart Cookies

Makes 20:
Wheat Flour (135g)
Soy margarine (95g)
Sugar (40g)

1) Preheat the oven to 180 º.
2) In a bowl, mix the flour, butter and sugar.
3) Dust the work surface with flour and then roll out the dough and, using a heart-shaped cutter, cut out 20 heart shapes. (If the dough is a bit soft before shaping, chill it in the deep freeze for 10 minutes before using.)
4) Bake in the oven - about 15 minutes - or until golden.
5) Allow to cool on the tray.

Coconut Macaroon Cookies

Makes approximately 22 cookies:
Dessicated coconut (200g)
Sugar (150g)
Eggs (2 - Free range or organic)

1) Preheat the oven to 160C.
2) In a bowl combine all the ingredients.
3) Form little round shapped macaroons and place them in a baking tray.
4) Bake for 15-20 minutes until they turn golden brown.