These are a great staple to have in the house. They’re not especially indulgent or impressive, instead they’re designed to be moreish little oaty bites that sate an afternoon sweet tooth or a post-dinner snack attack. The mix of orange, lemon, cardamom and cinnamon flavours them so nicely, while the honey and raisins add a perfect sweetness.
3–5 cardamom pods, to taste (depending on how strong you want the flavour)
6 tablespoons honey
finely grated zest of 1 unwaxed lemon, plus juice of . lemon
finely grated zest of 1 unwaxed orange, plus juice of . orange
2 tablespoon chia seeds
3 tablespoons coconut oil, melted
2 teaspoons ground cinnamon
6 tablespoons plant-based milk
Preheat the oven to 200°C (fan 180°C). Line a baking tray with baking parchment.
Use the flat side of a knife to crush the cardamom pods. Once each opens, take the seeds out and grind in a pestle and mortar.
Place 200g of the oats into a food processor and whizz for 30 seconds or so, until they form a flour.
Place the ground cardamom and ground oats in a large bowl and add all the remaining ingredients, not forgetting the remaining 100g of whole oats. Stir well until a nice sticky mix forms. It should be damp, rather than wet or runny.
Scoop 1 tablespoon of the mix into your hand, roll it into a ball, then place it on the prepared tray and flatten it down. Repeat to make 10–12 cookies.
Bake for 20–25 minutes. Leave on the tray until cold, so they firm up, then serve.
MIX IT UP
Try smothering the cookies with a thick layer of almond butter and eating them as an afternoon snack… it’s amazing!
This recipes is an extract from Deliciously Ella with Friends by Ella Mills, published by Hachette Australia on 31 January 2017 RRP $29.99.
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