Servings: 4 | Prep time: 15 min | Cooking time: 12 min
Cinnamon is sweet and can be used as a sugar replacement and mixed with icetea’s. Cinnamon assists in lowering blood sugar levels as well as improve insulin sensitivity. Recipe from: Groves, M,N. 2016. Body into balance.
Gluten & refined sugar-free
Ingredients:
- 1 cup raisins
- 1 cup gluten-free oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon Himalayan salt
- ½ cup nut butter of choice (choose brands without added sugar)
- 1 teaspoon vanilla
(Makes 2 dozen)
Method:
- Preheat the oven to 180C while lining 2 baking sheets with parchment paper or minimal coconut oil to the tray.
- Soak ½ cup of raisins in warm water at least 10 minutes, leaving the remaining ½ cup dry.
- Drain and reserve ¼ cup of the soaking liquid.
- Pulse 3/4 cup of oats in a blender or food processor until finely ground, setting aside the remaining ¼ cup.
- In a large bowl, whisk together oat flour, baking powder, cinnamon, nutmeg and salt (set aside).
- Combine raisins and ¼ cup of the soaking liquid in the food processor.
- Pulse to chop, then puree until smooth.
- Add nut butter and vanilla, and puree until creamy.
- Add raisin mixture, remaining ½ cup whole raisins, and remaining ¼ cup oats to oat mixture.
- Stir until all the oat flour is absorbed.
- Place a teaspoon of mixture per cookie on tray, and bake until cookies are lightly browned on the bottom (about 10 – 12 minutes).
- Keep in an airtight container for up to 3 days or freeze up to 2 weeks.
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