This is a little twist on an Anzac biscuits that will have your sweet tooth satisfied while being nutrient abundant and low GI. That's a win- win.
Flaxseed, coconut and oat cookies
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Flaxseed, Coconut & Oat Cookies
Rated 5.0 stars by 1 users
Category
Baking
Cuisine
Australian
Author:
Emma Aouad
Servings
12
Prep Time
10 minutes
Cook Time
12 minutes
These bad boys taste will give your sweet tooth the hit it may need but are nutrient abundant and oh-so-healthy.
Flaxseeds are like a unicorn for women reproduction. Flaxseeds are great at helping regulate your cycle, anti-inflammatory (think less PMS and less pain during your menses), a little gut warrior to get your bowels moving, and wonderful at mopping up all the 'bad' (LDL) cholesterol.
Coconut is a little superstar as it is the only vegetarian source of medium-chain-fatty acids found in nature. Its superpowers include being anti-microbial (think less bugs in your body), blood sugar regulator (helping with the long lasting sustained energy + helping mop up the LDL's), great for your gut, and also great for menstrual cramps.
Hemp seeds is our protein boosters containing up roughly 25%! Protein is great for women to help regulate hormones ( both sex and metabolism).
In if I haven't convinced you yet, all these wonderful ingredients are green for clearing our skin and providing a great source of fibres (yep prebiotics is part of that) to help regulate our gut microbiome.
So if you have:
- PMS
- PCOS
- Hypothalamic ammenorhea
- Fertility troubles
- Hormonal dysregulation
- Gut disturbances
- Skin disturbances
You need to whip up a batch of these. You are welcome.
Ingredients
-
1 cup of plain flour*
-
1 cup of oats
-
½ cup of desiccated coconut
-
⅓ cup flaxseeds/linseeds
-
¼ cup hemp seeds
-
¼ cup panela sugar
-
1 teaspoon of cinnamon
-
200g butter (ideally grass-fed 100% butter)
-
Pinch of sea salt
-
1 teaspoon of bicarb soda
Directions
Combine all dry ingredients.
Over a stove, melt butter and add to the dry mixture.
Grab a tablespoon to use as a guide, and spoon out mixture, rolling into a rough balls.
Place on a silicon mat over on a try about 2cm apart and bake in the oven for 12 minutes.
Allow to cool and enjoy!
Recipe Note
* Use a coconut flour for a gluten free option. Coconut flour is quite sweet so adjust panela sugar to your liking.
NOTE: they can be little crumbly in stature but another great option if there is biscuit mixture left at the bottom of your pile, add some coconut yoghurt and enjoy as a muesli!