2016 was an interesting year wasn’t it. Let’s not get into it, but I think the world outside and most definitely within, in the last year was fraught. But what did I take from it?
I learned that perhaps in a world where shouting ‘look at me’ though the wide-open windows of social media is now normal, it is of probably of benefit to close the door now and again and think about whether there is real meaning to what fills the day, heart and mind, over what drives the ego.
I learned that its perfectly the right thing to do, to be happy just for being alive and well and being happy and at peace to see good health and smiles within my loved ones; the year ended for us in the UAE and as I watched my little person race down the beach I marvelled first at how fast he is, but also how free he was, no shackles of the modern world weighing him down. He doesn’t judge himself. He doesn’t fear the future. He just ran, freely and with joy.
I learned that I must listen to my body and I think in 2017, I’m going to shake it up a little bit and take some new risks. Little ones. And speaking of mixing it up with little things, I bring to you the breakfast cookie that creates tasty but naughty crumbs in my car. I won’t pretend that I don’t have time for breakfast, sure I could get up a bit earlier…I make breakfasts of kale dosa and fruit smoothies for the boy and fruity and nutty porridge for the husband… but I like sleep and think that eyeliner in the morning is good for me, so I sometimes eat breakfast in the car.
These cookies work so well for eating on the go, or filling up during mid-morning snack; they are eggless, contain no butter and made with spelt flour. I find that they are plenty sweet enough for me, as they contain dried apricots, nuts, carrot, peanut butter and some brown sugar. There is brown sugar in them. I have chucked in lots of cinnamon so they smell great and that’s important.
Ingredients to make 24 cookies
150ml coconut oil
150g of jumbo porridge oats
125g of spelt flour
A pinch of salt
100g of dried apricots, chopped
1 large carrot, grated
75g of brown sugar (I used light brown sugar)
4 tbsp. honey
50g chopped pistachio
50g flaked almonds
1 ½ desert spoons of peanut butter
1 ½ tsp. ground cinnamon
½ tsp. bicarbonate of soda
1. Preheat the oven to 180 degrees
2. Combine the oats, spelt flour, bicarbonate of soda and salt in a box and mix them well.
3. Add the remaining ingredients and ensure that they ae evenly distributed
4. Onto a sheet of baking paper, place one tablespoon sized amounts onto the tray and form into rounds. You’ll probably get about 12 onto each sheet.
5. Bake for about 12 minutes and once Breakfast Cookies have cooled, they will be lightly crisp on the top and chewy and nutty inside.