By 'Jenny Wood, Natural Chef
Served straight from the oven these snacks are morishly chewy or leave them to cool if you prefer a nice crunch. Packed full of goodness, I first made these for a friend with a 2 day old baby as an easy-to-grab snack to keep her energy levels high and her stomach full.
Spelt is an ancient grain that’s high in protein and fibre and adds a subtle nutty chewiness to these snacks.
Ingredients (makes about 12 cookies)
80g SO Sustainable Tiger Nuts (soaked overnight and chopped)
45g SO Sustainable Goji Berries
70g SO Sustainable Spelt Grains (soaked for a minimum of 2 hours)
50g SO Sustainable Porridge Oats
5 tbsp. / 75g maple syrup
45g rye flakes
20g coconut flour
15g chia seeds
15g pumpkin seeds
8g raw cacao nibs
½ tbsp. coconut oil
½ tbsp. ground nutmeg
½ tsp. fresh rosemary chopped (optional)
¼ tsp sea salt
Preheat oven to 120 degrees centigrade and line a baking tray with baking paper.
Add the spelt grains to a pan of water, bring to boil and then reduce to simmer for 20 minutes until soft and chewy.
Spread the chopped tiger nuts, cooked spelt, porridge oats and rye flakes on the tray.
Melt your coconut oil over a pan of boiling water and pour over the ingredients on the baking tray, shake to coat evenly.
Place in the oven for 20 minutes.
Remove the tray from the oven and add the remaining ingredients except the maple syrup then return to the oven for a further 5 minutes.
Remove the tray with the ingredients from the oven and increase the temperature to 150 degrees centigrade.
Whilst the granola mix is still hot transfer it to a glass bowl and drizzle over your maple syrup. Mix to coat all the ingredients evenly, the ingredients should start to come together bound by the stickiness of the syrup.
Using a desert spoon scoop and shape the ingredients into approximately 12 snack sized cookies placing them back on the same lined baking tray you used to toast your ingredients earlier.
Return to the oven for 15 minutes.
Remove and cool on a wire rack.
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