Recipe: 3-ingredient cookie (low sugar)
I’m not really a religious person, but this year I decided to give up 2 things for lent:
refined sugar
limit on time spent on the phone/screen
For the purpose of this post, I will focus on the first one :-) I thought it would be a good experiment for me as a nutritional therapist to cut down on my sugar intake. I don’t put sugar in my coffee or eat sugary cereals but the one thing I have everyday is chocolate (I’m Swiss so I guess that’s classic!) - usually a dark one and I eat it after dinner in front of the TV…but since having my daughter, I’ve realised that my intake of sugar has increased quite a bit - in part due to the stress of becoming a new mother and also with all these coffee-cake dates with other mums!
Being conscious about the negative effects of sugary foods on health, I figured lent would be a good opportunity to stop eating refined sugar for a while. I have allowed myself a bit of honey and dates when the sweet cravings come (cheating a bit!) I love a cookie and I love a quick recipe so that’s where these 3-ingredient cookies come from. If you’ve read my previous post on energy, then you will know that eating snacks that contain protein, fats and fibre is the key to balancing blood sugar levels and guarantee to maintain steady energy. So these cookies are the ideal snack and pair perfectly with a nice cup of tea. They are great for little ones too!
For 8 cookies
Ingredients
120g oats or oat flour
4 tbsp tahini
4 tbsp honey
Method
Add your oats to a processor and blend them to a fine powder or skip this step if using oat flour.
Slightly heat up your honey in a saucepan to a more liquid form. In the meantime, mix your oats and tahini in a bowl.
Add the honey to the bowl and mix everything together into a dough.
Now divide the dough in 8 balls and flatten on a baking tray.
Bake in a pre-heated oven at 200°C for 10 minutes.
Leave to cool down before eating.
