I must admit I seem to have become hooked on baked goodies like cookies and flapjacks lately. For someone who has cut out all refined sugars even these treats seem quite decadent. Sugars have an inflammatory effect on the body and lately my joints have been aching. Perhaps it is just a coincidence but I figured I’d give baking sugar-free cookies a go!
Ingredients
1/2 cup mixed nuts (I used brazil nuts, hazel nuts and cashew nuts)
1/2 cup raisins
2/3 cup oatmeal
1/2 cup wholemeal flour
1 tsp baking powder
1 cup pitted dates
¼ cup oil
¼ cup ricemilk
Soak the dates in cold water. Put the nuts into a blender and process until they are ground well. Add raisins to blender and make sure both nuts and raisins are mixed well. Put this mixture into a bowl and sift in oatmeal, flour and baking powder. Stir well.
Drain water from dates and blend half of them until it resembles jam. Roughly chop up the remaining dates and mix into the flour.
Mix the date “jam”, oil and rice milk in a separate large bowl. Slowly add the dry ingredients and make sure both are mixed well.
The resulting mixture is quite oily so using cookie cutters doesn’t work too well. I pat a handful of the cookie mixture into a round shape and put onto an oiled baking tray. Bake for 20 minutes at gas mark 5. This recipe makes six large cookies.
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