No Fat And Sugar Cashew Sour Apple Cookies

So, I’ve been hybernating. I was forced to – I finally caught the flu that has had Germany in its grip since the beginning of this year. I wasn’t expecting that to happen until after I finish all my exams, but, you know, the body and its mysterious ways got the best of me.

I have seriously just been laying around on the sofa or in my bed for the last week, trying not to think about the masses of stuff I should be cramming into my brain…and failing miserably. My poor boyfriend had to tell me I would have plenty of time to study about 10 times a day (and then I stopped counting), and, now that I have been able to sit back down at a desk without sliding out of my chair due to sheer exhaustion (I know, sitting really is a task), I am freaking out again. Some things never change, do they?

Cooking and baking was pretty much non-existent last week. I don’t even recall eating anything warm until day 3 of my flu, and then it was only pasta and pesto. I therefore didn’t post anything – besides, the thought of typing made my brain scream at me loudly, so I didn’t even try.

Which just goes to show that you should share all recipes straight away, without waiting until you’re sick in bed. I baked some super new cookies before I got sick, but figured I’d wait until the following night to share…and the following night(s) I just wasn’t able. But, it allows me to share the recipe with you today, which isn’t too bad, either, as I have had to save up all my energy for studying, not baking.

The cookies are reduced in carbs; all sweetness is derived from apple sauce and dates. It’s also low fat; the only fat involved is the natural oils of the nuts used. Oh, and they’re vegan. Does it all sound too good to be true?

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These cookies are crunchy, yet have a moist and dense middle. Dried apple chips add a beautiful sour taste, which combines great with the sweetness of the date cream, and the puffed brown rice cereal and chopped cashews add “bite”. These are best refrigerated.

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To up the protein in these, I added a Tablespoon of bee pollen – the taste is nearly not traceable, but the nutritional value is so high! I also added sunflower seeds and spelt oats. To make this nut-free, use more sunflower seeds instead of the chopped cashews, and use flour instead of the macadamia meal and shredded coconut. You may need to add a bit of dairy-free milk in that case, though, as the macadamia meal is “wetter” than regular flour.

The dough itself is not too sticky, as the apple sauce adds a lot of wetness.

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Add the chopped cashews, sunflower seeds, and crunched dried apples ( I used my mighty powerful hands for the latter).

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Roll into cookie-sized balls and press down lightly before baking. They won’t really spread while baking, so feel free to place them close together:

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After baking, make sure you have enough self-restraint to allow for them to cool, as they’ll be quite crumbly while warm. They will firm up though.

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And that’s it! Super simple, and done in less than 20 minutes (depending on how long you need to assemble the dough).

No Fat And Sugar Cashew Sour Apple Cookies

  • Servings: 14 cookies
  • Time: 20 min
  • Difficulty: easy
  • Print

Ingredients:

  • 2/3 cups macadamia meal
  • 2/3 cups ground shredded coconut
  • 1/3 cup puffed brown rice cereal (unsweetened)
  • 1/2 cups + 2 Tbs. spelt oats (or regular oats)
  • 1 Tbs. bee pollen (optional, but adds a lot of nutritional value!)
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground vanilla
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 3-4 Tbs. date cream
  • 1/4 cup sunflower seeds
  • 2 Tbs. crunched dried apples
  • 2 Tbs. chopped cashews

Procedure:

1. In a large bowl, mix together all ingredients except for the dried apples and chopped cashews, until you have a nice and smooth dough. (For the date cream, see the recipe linked above in the ingredients list).

2. Chop the cashews and crunch the dried apples ( I used my mighty powerful hands for the latter), and mix into the dough along with the sunflower seeds.

3. Preheat the oven to 175°C. Line a baking tin with baking parchment, and roll your dough into cookie balls. Place them on the baking tin and press down on them lightly, flattening them out a bit (they won’t rise much in the oven, so feel free to place them close together).

4. Bake for 12-15 minutes. Mine were in the oven for about 14 minutes, and were starting to brown on top – if you prefer a firmer “crust”, feel free to keep them in the oven a bit longer. They will feel very crumbly when you eat them straight from the tin, so make sure you allow for them to cool down!

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I am super proud of these very healthy cookies – feel free to have 3 of these for a breakfast on the go, or snack on them throughout the day, without feeling even an ounce of guilt. 🙂 And don’t get the flu!

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