Food & Drink / Recipes

Recipe: Carrot, Coconut & Pistachio Cookies (vegan, dairy-free, wheat-free)

ground pistachios

I am nuts for pistachios at the moment and can’t seem to stop putting them into everything I cook. Pistachios are one of the lower fat nuts and are rich in certain nutrients including lutein and beta-carotene, both good for the eyes and skin elasticity. Spelt and oats are nutrient packed, with a lower Glycemic Index so great for slow release energy.

Here’s a quick, easy, healthy nutrient-packed cookie recipe. Great for breakfast or to carry around for an on-the-go snack. Tasty goes without saying really – it’s a cookie so of course it is!

Recipe: Carrot, Pistachio, Coconut Oat Spelt Cookies (vegan, wheat-free, dairy-free, refined sugar-free)

Carrot Pistachio Spelt Oat cookies ingredients

Ingredients (makes 10-12 cookies or 6 big cookies):

  • Half cup wholegrain spelt flour
  • Half cup oats
  • Quarter cup desiccated coconut
  • Half teaspoon baking powder
  • Quarter teaspoon salt
  • Third cup pistachio
  • Half a medium sized carrot grated
  • Quarter cup maple syrup
  • Quarter cup coconut oil melted

Instructions:

  1. Heat oven to 190C.
  2. Put all the dry ingredients (except nuts) in a bowl and mix together thoroughly
  3. Stir in the nuts and carrots
  4. Whisk the melted coconut oil and maple syrup together then add to the bowl so everything binds together. Add water by the teaspoon full if mixture is still a little dry
  5. Scoop a tablespoon of mixture, shape into ball then flatten on baking trayCarrot pistachio coconut oat spelt cookies on tray
  6. Bake on middle shelf for 15 minutes or until golden brown (10 – 15 minutes depending on size of ball  and your oven).
  7. Leave to cool

Carrot pistachio coconut oat spelt cookie

Here are a few more recipes if you love pistachios as much as I do:

Scrumptious Strawberry & Pistachio Cupcakes

Spinach & Pistachio Pilaf Peppers

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