We started a compost bin in our backyard last week and have been watching our veggie, fruit and herb patch grow as the weather warms up here in Sydney. I have been experimenting with whole foods and healthier snacking options over the past few weeks and have been putting my rice bran oil bottle to good use.
A recipe for wholemeal rosemary cookies in the Australian Women’s Weekly Cookie cookbook has been nagging me for a while and this weekend I decided to make it healthier by making my own tweaks. This cookie is incredibly light, wonderfully crunchy and has a burst of different flavours and textures in every bite. I cannot even begin to explain the number of anti-oxidants and fiber each cookie has. It makes you feel wholesome and good, almost like eating a homemade muesli bar, but with little green flecks of freshly chopped rosemary leaves that give it an amazing flavour. There is orange peel, rosemary, coconut, oats, walnuts and raisins in this little power-packed nibble. A perfect after gym treat!
- 2/3 cup (160 ml) rice bran oil
- grated rind of 1 medium sized orange
- juice of 1 medium sized orange
- 1 1/2 cups wholemeal flour
- 1/2 teaspoon baking powder
- 1 cup brown sugar
- 2/3 cup rolled oats
- 2/3 cup desiccated coconut
- 2 teaspoons fresh rosemary leaves, finely chopped
- 2/3 cup raisins, finely chopped
- 1 cup roasted walnuts, coarsely chopped
- a pinch of salt
- Preheat oven to 180°C. Line a cookie sheet with baking paper. Whizz oil, orange rind, orange juice, flour, baking powder, sugar and salt with a hand blender. Add the rest of the ingredients and mix well with a wooden spoon.
- Take a tablespoon of mixture and form small flattened rounds with your palms. Place on the prepared cookie tray a few centimeters apart. Bake for 20 minutes. Remove from the oven and cool on wire racks. Store in an air-tight jar when completely cooled.