Date Honey Tip #6: Vegan Power Cookies

Posted on August 30, 2010

3


Vegan Power Cookie Recipe - Ideal Nutrition for Vegan Nursing MothersI found it!

After I gave birth to my daughter, my midwife gave me a list of foods that she said I should try to eat more of while nursing. They included walnuts, flax seeds, dried fruit and sesame seeds / tehina (tahini paste). Some of the mothers in the ward brought in bags of walnuts and dried fruit and sprinkled flax and sesame seeds over their cereal. I decided that the list looked rather like a yummy cookie or flapjack recipe and so when I got home, I combined them into a ‘power cookie’ that delivered all the goodness in a small and very yummy compact package.

The original recipe used honey, but since I am in the process of sharing my top tips for Silan (date honey) as a great vegan alternative to bee honey, I wanted to see if it worked as well with Silan. I have been scouring boxes and recipe books ever since to find it and finally found it last night. I have just tasted my first Silan ‘Power Cookie’ and it’s awesome.

So here’s the recipe, Tip #6 (see previous tips). It is a truly delicious and nutritious way of getting healthy extra calories packed with great essential minerals including calcium, iron, potassium and Omega 3 fatty acids. If you’re nursing, know someone who is, or just want seriously yummy cookies that pack in as much nutritional punch as taste, then try these out*!

Ingredients
6 tbsp tehina / tahini paste
1/2 cup ‘Silan’ date honey / date syrup (or honey if you prefer)
1 & 1/2 cups rolled oats
1/2 cup chopped walnuts
3 tbsp raisins or sultanas
3-5 tbsp whole flax seeds
3-5 tbsp ground flax seeds
1 tsp cinnamon (optional)

Method
Pre-heat your oven to 170ºC (340ºF). Line your baking tray with baking paper.

Measure out the Silan (or honey if using) and tehina into a bowl. Mix well. In a second bowl, mix together the remaining dry ingredients before stirring into the tehina & Silan mixture (I mix them seperately first because the mixture will become very stiff and this helps me get it mixed evenly).

Note: I put 3-5 tbsp for the flax seeds because the recipe can be pretty flexible here and I generally try to pack in as much flax as possible because of the Omega-3. The ground flax is more easily absorbed by the body, while the whole seeds just give a wonderful texture – it’s up to you!

Wet your hands and form the mixture into fat cookies, approximately 2.5 – 3 inches diameter. Lay them on your baking tray, leaving about 1.5 inches between them. The mixture should make about 14 cookies.

Bake for about 15 minutes until the edges are golden. Leave to cool for 15-20 minutes until ‘set’, although they should still be nice and chewy in the middle. If you like them crunchier or chewier, play with the timings, but don’t over-cook them. They should not get to the stage where they are brown all over (even though they look that way in my photo).

Oh, and do remember to drink plenty of water when eating flax seeds, although it’s a good idea at any time!

– Shelley

* Please Note: I am not a doctor or nutritionist. If you are a nursing mother, please consult a qualified health professional for advice and to ensure that you are getting all the vitamins and minerals you need in your diet.

Advertisements