I decided prior to H boy starting preschool that each week I would make him a small home made treat to go in his lunch box. Last week I made museli bars and they were a bit of a fail. I thought they were great – a bit crumbly but very tasty. The museli bars came home again in the lunch box each day looking a little sad.
This morning I decided to make some Apricot and Yoghurt Cookies from the cookbook Veggie Smugglers.
I substituted Spelt flour for the white flour indicated in the recipe and they turned out beautifully – just like the picture in fact. I also substituted vanilla yoghurt as indicated in the original recipe for some Organic natural yoghurt with a drizzle of vanilla extract. These were fast and simple to put together. So simple in fact that I managed to dress two children, myself and organise us all to go out to a picnic in the time I was cooking them. I took some along with me to the picnic and all of the small people murmered sounds of approval through their cookie stuffed mouths and then promptly asked for more.
I returned home to discover that there were only 4 cookies left from the 16 I had made ( I took 6 with me). Needless to say that H Boy is now not having cookies in his lunch this week 🙂
Healthy Apricot and Yoghurt Cookies
Makes approx 16 – 20
1 1/4 cups Spelt flour (can use a mix of wholemeal and white but wholemeal alone makes cookies very dense)
1 tsp Baking powder
1 tsp ground cinnamon
3/4 cup rolled oats
1/3 cup Firmly packed Brown sugar
1 cup chopped dried apricots
2 Tbsp LSA or Almond meal
2/3 cup Organic natural yoghurt
1 tsp vanilla extract
1/4 cup Coconut oil melted; Dememera sugar for sprinkling
Preheat oven to 170C and line a baking tray with baking paper.
Combine the flour, baking powder, cinnamon in a large mixing bowl and stir to combine.
Add the oats, sugar, apricots and LSA and mix together well.
In another bowl mix together the coconut oil, yoghurt and vanilla extract.
Combine the wet ingredients with the dry ingredients and mix together well with a wooden spoon. If the mix is too dry, add a little more yoghurt. But check first as it would be easy to add too much.
Form the mixture into ping-pong sized balls and place evenly spaced on the baking tray. Flattening with a fork slightly then sprinkling the demamera sugar on top. Bake for approximately 20 minutes until browned on top.
(Set a couple aside in a sneaky hiding spot for you to have with your cup of tea later when you get a chance to relax – quick before they are all gone)