It has been a while since I posted a recipe. Life got in the way a bit of me experimenting in the kitchen. Over the last two months, we moved countries, moved into a new house, moved our kiddo into a new daycare with a new first language, and I started a new job and moved into a new kitchen. So, it has been a little busy lately but we are slowly settling into daily life in the Lowlands and life under the sea level.
Shopping in the Netherlands after having been away for 5 years was a very pleasant surprise. There is such a good selection of healthy and convenient foods available, making it much easier to make nutritious choices and put nutritious, home made meals together in no time. I love how life is made easier here without compromising on health. One can find spelt cookies everywhere here, as well as quinoa salads, fresh smoothies and protein packed fresh lunches. Nothing beats homemade cookies though and the smell of them baking in the oven. So, that is where I started in our new kitchen: spelt cookies with raisins. They smell delicious and taste equally lovely! No sugar, with seeds and almonds and without compromising on taste.
Makes about 15 cookies
170 gram spelt flour
30 gram ground almonds
50 gram butter
75 ml concentrated berry juice
20 gram sunflower seeds
20 gram linseeds
40 gram raisins
1. Preheat oven to 180 degrees.
2. Combine the flour, ground almonds, butter and berry juice in a bowl.
3. Add the seeds and raisins and knead into a cohesive dough.
4. Divide the dough into 15 equal parts and roll the parts into balls.
5. Cover a baking sheet with baking parchment.
6. Flatten the balls between your hands to form a disc shape and place on the baking sheets, spaced slightly apart.
7. Bake in the oven for 15 minutes until the cookies are golden brown.
8. Leave to cool down completely before storing in an airtight container.