Your kids will love these cookies loaded with sunflower seeds and high in vitamin E to help them resist the flu and upper respiratory infections by supporting the immune system.
- 1/4 cup (30 g) oat flour
- 1/4 cup (30 g) millet flour
- 1 tsp sea salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup (4 oz/125 ml) coconut oil or olive oil
- 1/3 cup (60 g) coconut sugar or brown sugar
- 1/4 cup (4 oz/125 ml) honey
- “flax eggs” made with 6 tbsp ground flax + 6 tbsp water
- 1 tsp pure vanilla extract
- 1 cup (170 g) cooked red or golden quinoa (cooled)
- 1 cup (150 g) oats
- 1 cup (140 g) goji berries
- 1 cup (50 g) sunflower seeds
- 1/4 tsp ground cardamom
- 1/4 tsp cinnamon
- Rinse quinoa, cook and set aside to cool (1 cup quinoa to 1 1/2 cup water).
- Prepare flax eggs (mixing well) and set aside.
- In one bowl mix sugar and wet ingredients except the flax eggs.
- In another mix dry ingredients. Add 1 cup of cooked quinoa, goji and sunflower seeds to the dry ingredients.
- Next add the flax eggs to the wet mix then gradually add the dry ingredients.
- Roll into small balls then flatten slightly (best to keep your hands wet).
- Place on parchment lined baking sheet and bake at 350 for 10 – 15 minutes or until golden brown. Remove and let cool.
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes
- Nutrition per serving:
- Saturated Fat2.5g
- Protein 3g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.