Wednesday, October 20, 2010

Oatmeal Cookies

Last night I attended a great lecture titled "Feeding Your Children Well in a World That Doesn't. Let's Talk Sugar!" A lot of the information was stuff I alreeady knew and have been implementing for myself. The kids are not as much on board just yet much as I wish they were. One of the new ingredients I learned about and tried is Hemp Seed. This is a food loaded with protein and fiber. This morning I "snuck" it into my 5 year old's blueberry yogurt smoothie and he loved it and did not even seem to notice this secret ingredient along with the flax seed meal.

One of the samples we tried last night was a cookie made with whole grains and no sugar. While I liked the sample it seemed a bit oily/crunchy from the use of cocnut oil. So I came up with a similar version that I baked this morning for my boys. Sadly they didn't love it but I think I can make it better on the next run to entice them more. They did both at least try it :)

Here is the recipe below with my thoughts on improving the next batch. I welcome any feedback you may have when trying this in your kitchen.

3 eggs
6 oz Plain Greek non fat yogurt ( I would double this amount to make the cookies more moist or even add a small amount of unsweetened apple sauce or banana puree)
1/2 cup barley malt
2 tsp vanilla extract
2 cups rolled oats
2 cups oat flour
1/4 cup hemp seeds
1/4 cup almonds chopped fine
dash of cinnamon ( I would use at least 1-2 tsp next time)
2 tsp baking soda
1/4 cup unsweetened carob chips
1/4 cup raisins ( I might soak these next time to insure more moisture)

Blend wet ingredients first then add remianing dry ingredients. Finally carob adn raisins. Bake at 375 for 10-12 minutes.

1 comment:

  1. Hi Mara,

    It was so nice to have you in the class last night! I'm so glad you liked it.

    I love your blog. It's an issue that's near and dear to my heart.

    What a fun variation to my cookies! I've never put yogurt in cookies - how interesting.

    Love and health,