Nut-free Granola Cookies

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Wow! I can’t believe it’s been so long since the last time that I posted something. I have been so immersed in writing my dissertation that I had kind of forgotten that I have a life!

Whenever I am feeling very stressed, I tend to follow a “ritual” to keep myself sane. In the mornings I like to drink a warm cup of water with natural lemon juice just after waking up. You need to think that you have been sleeping for at least 8 hours so your body is feeling pretty dehydrated at this point. Lemon also contains vitamin C so it’s a great way to start your day!

After this, I try to do at least an hour of exercise in the morning before I start doing any kind of work. It helps me to clear my mind, relaxes my muscles, gets rid of any tensions that I might have and makes me feel so much better for the rest of the day.

At the moment, I am really enjoying doing some workout videos by Keaira Lashae, The Fitness Marshall and Rebecca-Louise. If you haven’t heard of them, I recommend that you go and check them out. They are so much fun, they will get you fit and you’ll sweat like nothing else! Another alternative is to go for a walk, do Pilates, running or swimming. They are some of my favourite sports anyway!

When you have so much work to do, it is also important to eat a balance and healthy diet. If you tend to nibble a lot when you get stressed, try to have healthy snacks nearby. I made these cookies for breakfast the other day and they were a huge success! You can have one accompanied by a glass of soya milk for breakfast. They are so yummy! These cookies are also nut free so if anyone in your family is allergic to nuts, then this is a great option. Here is the recipe:

Ingredients: 

  • 50 grams of low-fat margarine or butter
  • 50 grams of caster sugar
  • 1 tbsp of Manuka honey
  • 1 large egg
  • 1 tsp of ground cinnamon
  • 50 grams of wholemeal flour
  • 1 tsp of baking powder
  • 80 grams of porridge oats
  • 25 grams of dried cranberries
  • 25 grams of raisins
  • 20 grams of sesame seeds
  • 20 grams of pumpkin seeds

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Instructions:

  1. Preheat the oven to 160 C (fan assisted – if not make it 180 C) / gas mark 4.
  2. Grab a bowl and use it to mix the margarine, sugar and honey together. I used an electric whisk but if you don’t own one, a big wooden spoon will work too. It’ll just take a bit longer!
  3. Add the egg and ground cinnamon. Mix everything together thoroughly.
  4. Grab another bowl and mix together the flour, baking powder, oats, raisins, cranberries, sesame & pumpkin seeds. Once you are done, add this mix to the margarine and sugar mixture and stir to form the cookie dough.
  5. Grease a large baking tray. Drop heaped dessertspoonfuls of the cookie dough onto the baking tray. They will approximately doubly in size, so leave enough space between them. Bake for 10-12 minutes or until the cookies are lightly golden.  Don’t overcook or the cookies will become dark brown and very tough.
  6. Remove the cookies from the oven. They should still be a tiny bit soft to the touch. Leave them on the tray for a minute to settle, then transfer them to a wire cooling tray until completely cooled down.
  7. Enjoy!  But remember to keep any left over in an air-tight container so they stay fresh.

I would like to find a substitute for the sugar in this recipe to make it even healthier so if you have any suggestions, please leave a comment on this post. I’d love to hear from you!

R x

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