This is a REALLY decadent cookie! Jacob couldn’t believe his eyes when he saw them AND then had the cheek to say to me “mum, did you REALLY make these”? How rude…
My aim was to make a cookie that was nutrient dense, NOT full of sugar, easily digested, stunning flavour and texture and would pass for “naughty” food. I surprised myself I must admit. I also wanted to create a quick snack that would be sustaining and satisfying. Being oat based they are loaded with health giving ingredients and perfect for energy and blood sugar balance so will really power sporty kids!
To make them incredibly digestible and a powerhouse of nutrition I soaked the oats overnight in pure water and whey liquid (you could use a dollop of yoghurt, kefir or lemon juice to do the same thing) OR you can simply soak them in the yoghurt and flour overnight. The end texture will be different for both BUT equally lovely. This practice not only makes the abundant nutrition in oats available for human digestive systems BUT also minimised the phytate content. Phytates are elements found in ALL grains that make them a poor food choice for humans and actually harmful because they bind to vital minerals that would otherwise by used to fuel cellular processes. Without these nutrients our body CANNOT perform optimally, so you can see the inherent issue with grains!
Luckily, the traditional practice of soaking and fermentation overcomes this issue, that’s why we see such a strong history of this kind of procedure throughout history, before we became in such a hurry! Food used to be produced with reverence and understanding AND slowly! Good things take time as they say. Up until the last 1 hundred years, the ONLY bread consumed widely was sourdough which we now know is a much better option over factory produced loaves. Anyhoo, I digress!
There are many ways to vary this recipe to suit your nutrition needs, but the key is the overnight soaking. All you need is organic of:
- 1 cup oats
- 1 cup of sifted whole spelt flour (any other flour would be fine to try except for coconut)
- 1 cup yoghurt
- 1 cup coconut
- 1/2 cup coconut sugar (maple syrup or honey would be fine as would dates)
- 1 tsp vanilla paste
- 100gm butter
- 1 egg
Soak the oats, flour and yoghurt overnight (OR in water and whey, rinsed then well drained before adding remaining ingredients). Combine with remaining ingredients and refrigerate dough for 1 hour to rest. Roll mixture into balls and press onto a lined or greased baking tray and bake in a preheated oven for 15-18 minutes at 180C until golden then cool on a rack.
For the jam you need organic:
- 1 cup Turkish apricots which have an amazing flavour
- 3/4 cup water
- 1 tsp vanilla
- 2 large pieces of orange or lemon peel
Simmer ingredients until liquid is gone. The jam can be used just like this OR you can ferment it with 1/4 cup of whey liquid sealed in jar at room temperature for 2-3 days.
Thickly spread the jam between 2 cookies and go for it!