alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Cardamom and Golden Raisin Spelt Cookies

Makes 18 cookies.

    Share

    Cardamom and Golden Raisin Spelt Cookies

    Crispy on the outside, tender on the inside, and perfectly spiced with cardamom, a spice used in many traditional Scandinavian baked goods. These fragrant cookies use just one bowl, and can be jazzed up with any dried fruit you like (or chocolate chips).

    Advertisement

    Tip:

    Find spelt flakes in natural health food stores or bulk stores.

    Advertisement

    Cardamom and Golden Raisin Spelt Cookies

    Ingredients

    • 1 large organic egg
    • 1/3 cup (80 mL) coconut sugar or evaporated brown cane sugar
    • 1/3 cup (80 mL) coconut oil, melted and cooled slightly
    • 2 tsp (10 mL) vanilla extract
    • 1 tsp (5 mL) ground cardamom
    • 1/2 tsp (2 mL) salt
    • 2 cups (500 mL) spelt flakes or large flake rolled oats
    • 3/4 cup (180 mL) light spelt flour or gluten-free all-purpose flour
    • 1/2 cup (125 mL) golden or sultana seedless raisins

    Nutrition

    Per serving:

    • calories118
    • protein2g
    • fat5g
      • saturated fat4g
      • trans fat0g
    • carbohydrates17g
      • sugars7g
      • fibre2g
    • sodium71mg

    Directions

    01

    Preheat oven to 375 F (190 C). Line large rimmed baking sheet with parchment paper.

    02

    In large bowl, mix egg and sugar until combined. Mix in oil, vanilla, cardamom, and salt, followed by spelt flakes or oats, until combined. Mix in flour and raisins. Roll into heaping 2 Tbsp (30 mL) balls on prepared baking sheet, spacing 2 in (5 cm) apart (requires baking in 2 batches). Gently press down to slightly flatten.

    03

    Bake cookies for 12 to 15 minutes, until dry to the touch and golden brown on the bottom. Cool on wire rack. Repeat with remaining cookie dough. Store airtight at room temperature for up to 1 week or freeze for up to 2 months.

    Advertisement

    Like this recipe?

    This recipe is part of the Scrumptious Scandinavian collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.