Oat and Almond Butter Cookies
Over the last 8 weeks my partner Tom and I have cut back our sugar consumption. Not that we were having a huge amount beforehand but we just tried to be more aware of what we were eating and how sugar was effecting our moods and energy levels.
I rarely crave sugar, I would say that I am in no way addicted to the stuff. But even so I still sometimes want to have something sweet (psychological) treat.
As we come to the tail end of our sugar free challenge we are still trying to be very mindful of what goes into our food and we try to look for healthier alternatives. Making your own food is a good place to start. At least that way you know exactly what's gone into your meal or treat.
I'm not opposed to eating sugar on the odd occasion, life's about balance right? But I like to be aware of what I'm eating so that I can choose when I want to eat sugar and I know that the other 90% of the time what I'm eating is clean, nutritious, wholesome foods.
Right now the team from 'That Sugar Film' are pushing the campaign - 6 spoons in June. Six teaspoons of sugar is the World Health Organizations recommended daily limit and as a nation we are eating over 5x that amount.
I would like to see food labeling laws be much stricter, allowing consumers to clearly see how much sugar is in a product so that we can make a conscious choice about what we would like to eat. For example 1 tbsp of ketchup contain 1 tsp of sugar and a can of soft drink contain 10 teaspoons, well over the daily limit.
Below is my recipe for a delicious oaty almond butter cookie which contains only 1/2 tsp of honey per cookie. These are still to be viewed as a treat but they are a much better option than most commercial cookies and the sweetness from the almond butter helps make this cookies delicious, moist and chewy.
1 cup almond butter
1 cup rolled oats
2 Tbsp honey
2 tsp vanilla essence
1/2 tsp baking soda
1/4 cup cashew meal
1/2 cup shredded coconut
Heat oven to 180'C.
Place all ingredients in a bowl and mix well with your hands or a wooden spoon. The mix will be quite sticky. Line a tray with baking paper. Wet hands slightly to stop mix sticking. Roll spoonfuls at a time into balls - you should get approx 12. Press each ball with a fork to flatten slightly. Bake for 10 minutes. Remove from oven and place on a wire rack to cool. Serve as is or with a spoonful of sugar free jam on top for a real treat!