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Sesame coconut and oat cookies

Back with a divine and super easy cookie recipe for you all. This time Sesame Coconut and Oat with olive oil instead of butter so it’s really easy to pop altogether in a bowl. They’re prepped in about 4 minutes and in the oven for 14-16 minutes which is less than the time it takes to go to the shops and buy a more processed / refined variation – so… no excuses not to make them really!

SESAME COCONUT AND OAT COOKIES 

Makes 18

Dairy Free : Vegetarian

1/2 cup extra virgin olive oil

1/2 cup coconut sugar

1 free range egg

2 teaspoons vanilla extract

1/2 teaspoon baking powder

1 cup spelt flour

1/2 cup rolled oats

1/2 cup shredded coconut

1/4 cup sesame seeds

Heat oven to 180C and line a large baking tray with greaseproof paper. Combine extra virgin olive oil, coconut sugar, egg, vanilla and baking powder in a bowl and whisk until creamy. Add spelt flour, shredded, oats and sesame seeds and mix to form the dough. Take tablespoon measures of the dough, roll and place on tray then press down lightly with fingers. Repeat with all remaining dough. Place in oven to bake for 14-16 minutes or until lightly golden. Cool completely on tray. Store in an airtight container up to 2 weeks.

 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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