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Vegan buckwheat, olive oil and roasted chicory root cookies

Ingredients:

buckwheat flour

warm water

olive oil

brown sugar

baking powder and a teaspoon of vinegar

cinamon

a pinch of salt

a spoon of roasted chicory root that is normally used as a coffee substitute

Optional: one full spoon of chia seeds, chopped almonds, chopped walnuts, sunflower seeds, sesame seeds, flax seeds, lemon or orange zest, fennel seeds, cocoa or carob

Directions: mix the buckwheat flour, brown sugar and some olive oil until you get a crumbly dough that does not stick together. Add the baking soda and vinegar, let it bubble, and then mix everything. Add some warm water so that the dough becomes sticky, the right consistency to shape into cookies by hand.

Add the rest of the ingredints of your choice: roasted chicory root, nuts, seeds, salt and cinamon, and mix.

Shape into round flat cookies, and place in the greased pan. Bake for about 20 minutes. The cookies will still be soft, don’t remove them from the pan right away, they’ll crumble, wait until they coold down and they will harden and become cruncy. DSCN0493

Chicory root is comonly used as a coffee substitute and it has many health benefits. If you’re worried about makind these cookies for kids, chicory root is safe for kids, and even more, it benefits them in many ways: enhances calcium absorbtion, controls weight, supports digestive health and bowel regularity,  detoxifyes, protects liver and helps the body fight inflamations.

For people with diabetes or on weight loss, you can skip the sugar, and they taste just fine.

https://smartypantsvitamins.com/5-benefits-of-chicory-root-for-kids/

https://draxe.com/chicory-root/

 

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Strawberry oats and chia seeds pudding

Craving for something sweet and healthy, that will also fill you up so you won’t need to eat a big portion, and you won’t crave for more? Blend some fresh strawberries, add some oat flakes and a teaspoon of coconut oil and blend more. DSCN0342 (3) For a titchy bit of spiciness add a few slices of ginger root and blend well. Add a teaspoon of chia seeds and stir well with a spoon. Let sit in the fridge for about an hour, so the chia seeds absorb some of the liquid and expand. Serve cold, honey or agave nectar on top if you wish and added sweetness. Sprinkle some cinnamon or coconut on top, or even a bit of cayenne pepper if you wish.

Chia seeds are very filling, coconut oil has lots of healthy properties and taste great. Ginger is great for your digestion, weight loss, detox….Oats are an excellent soruce of….blah blah…it’s delicious and healthy, and really easy to make! Enjoy!

 

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Molasses cookies with rice and garbanzo flour

These cookies are not too sweet and great for kids as well. They have a chocolatey flavor, and are packed with nutrients such as iron, proteins, folate, B6, Thiamin, vitamin K, magnesium, selenium, manganese, calcium… and low in carbs. The rice flour makes them kind of hard but crunchy, great for coffee or tea!

1 cup of garbanzo beans (chick peas) flour

1 cup rye flour

1 cup unbleached white self rising flour

olive oil

1 spoon molasses

1 spoon brown sugar

flax seeds (grinded)

cinnamon

half cup or a cup or organic milk

Directions:

Mix all the dry ingredients. Ad just as much olive oil to get the right consistency, a dough that can be made into a ball but it is still kind of crumbly. Then add just as much milk to get a dough that can be easily shaped in your hands, not too crumbly, not too sticky. Shape, place in a greased pan and bake  – medium heat for about 20 minutes, or until the cookies are slightly brown (it’s difficult to see it in this color, because they are already brown!). You don’t want them to get quite hard, as the cookies harden more after they cool down. If you’re not sure when they are done, better turn off the oven sooner, set them aside, check how they are when they are a bit cooler and if not done enough put them back in the oven, for a few more minutes.

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Healthy snacks: unsweetened granola bars (for toddlers and anyone else)

ingredients:

rolled oats

rice flour

psyllium husk *

organic milk or rice milk

organic unrefined butter (or coconut oil)

sesame seeds *

ground walnuts

dried prunes chopped small or any other dried fruit*

1 egg white

pure cocoa powder *

spirulina powder *

shredded coconut *

chia seeds*

cinamon *

vanilla flavor *

Ingredients with * are optional.

Preparation:

In a bowl, place the rolled oats, flour, chopped prunes, walnuts, sesame seeds, 2-3 spoons psylilum husk (not a lot). The psyllium husk is optional, but it will make the bar stick together better, be a bit more chewy. Without the psyllium husk you’ll have a slightly crumbly bar. Place a few cubes or slices of butter on top and let it sit for about 10 min so the butter softens (same goes with coconut oil, place a few spoons of coconut oil). Add some rice flour, a dash of sea salt, and mix with your hand until the butter blends well with all the rest and you have a crumbly mix (not a sticky mix). If the mix is sticky, you have too much butter. In this case add more dry ingredients.

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Add half cup or so of milk and the egg white and mix again with your hand. Now you should have a sticky paste, something resembling a dough. You should be able to shape it in a lump.

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If you want to make granola bars woth different flavors separate the dough into several lumps. \

Here are some variations:

Add pure cocoa powder

add spirulina and chia seeds

add coconut

add cinnamon and organic vanilla flavor

Spread in a greased pan and bake for about 20-30 minutes. Don’t let it dry too much or darken. When you take it out of the oven you want it to be still soft. It will seem like it’s baked, but once it cools down it will harden and dry more. Let it cool down for a bit and cut it in cubes or whatever shape you want. Store in air tight container. it can be frozen as well.

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