It’s not granola but it is easy to see how it can be part of the family of granola. What am I talking about? These cookie-like mixtures of nuts and seeds, and some dried fruit.
The year is still new-ish (for healthy eating resolutions), we are in the season of Lent and Ramadan will soon be upon us and it is recommended that fruits, nuts and whole grains be part of a well-balanced diet when fasting. I have it on good authority that these nuts and seeds cookies can be used to break the fast before consuming the iftar meal. Without resolutions or the observation of religious practices, this is a treat that’s a good incorporation into your diet. Period.
Nuts and seeds (sunflower, pumpkin, chia, flax etc) are packed with nutrition. They contain good types of fat, protein, fibre, vitamins and minerals. Incorporating them into our diet is easy. Using them raw or toasted, they can be sprinkled on to salads, sauces, vegetables, cooked whole grains, and stir-fry. Or you can tip them into pesto. One of the obvious ways in which we use nuts and seeds is with hot cereal or yogurt. And the other obvious way in which nuts and seeds are incorporated is in granola.
As I said in the opening, this is not granola. Granola must contain whole rolled oats, this does not. It is all nuts and seeds along with some dried fruit mixed with a small amount of honey and an egg white to bind everything. Low in sugar, this cookie is a good source of energy and nutrition. By the time you are through chewing, you will be left feeling filled. On occasion, instead of eating the cookie, I have plopped one or two into smoothies.
I don’t think I need to spend a lot of time selling you on these. They are great for snacking at home, work, school or play.
Here is the recipe. There is nothing strict about the ingredients, just that they are nuts and seeds and whatever dried fruit you have (raisins, cranberries, dates, apricots). Use what you have available or have access to when shopping. Also, use the things you like – your favourite nuts, seeds, fruits. In terms of quantities, use as much or little of the nuts and seeds based on your preference. For example, you may like more almonds than pumpkin seeds, or more walnuts than pine nuts, more raisins than cranberries etc.
Nuts & Seeds Cookie
Special equipment: 2-inch cookie cutter (round or square)
INGREDIENTS
● 6 dried apricots, soaked in warm water for 15 minutes
● 1 cup raw whole almonds, each cut in half
● ¾ cup pumpkin seeds
● ½ cup dried cranberries, roughly chopped
● ½ cup whole walnuts, roughly chopped
● ½ cup hazelnuts, roughly chopped
● ¼ cup untoasted white sesame seeds
● ¼ cup sunflower seeds
● ¼ cup flax seeds
● 1 heaped tablespoon black sesame seeds
● A pinch of salt
● ¼ cup honey
● The white of 1 large egg (use the whites of 2 eggs if the eggs
are small)
DIRECTIONS
1. Preheat the oven to 350 degrees F.
2. Line a baking sheet with parchment paper and set aside.
3. Add all the nuts and seeds to a bowl and mix well.
4. Drain and chop the apricots into small pieces (not too fine) and add to the seeds nuts mixture along with the cranberries and mix with nuts and seeds.
5. Sprinkle the salt, then add honey and egg white and mix well to coat everything.
6. Using the cookie cutter as a guide, spoon in the mixture so that it comes halfway up the sides of the mould and press firmly to make it compact. Remove the mould and repeat until all the mixture is used up. Use a spoon to scoop up any of the mixture that might fall away when the mould is removed.
7. Bake for 15 to 20 minutes. The cookie should be golden and firm to the touch. Remove pan from oven and let cool completely on a wire rack before removing from pan. It will continue to firm up as it cools.
NOTE
● If you are using more than the ingredients in the recipe, you will need to increase the amount of honey and egg whites used.
Enjoy!
Cynthia
cynthia@tasteslikehome.org
