[12 months +] So who is interested in cooking and baking without refined sugars? It just doesn’t make sense to use refined sugar with all the health issues it brings (more on that later) when you can make tasty food without it. So, I am turning to Wholefood Simply on Facebook for delicious baking ideas that involve wholefoods and nothing processed or refined like sugar. You can do it too, just check out the recipes and you will see it just requires replacing a few things in your pantry. Things like desiccated coconut or coconut oil (extra good fats), tahini (great source of calcium) and dates (sweet yet nutritious). Bianca was inspired to create these recipes after witnessing young children eating bags of lollies and chocolate bars and knew there was better treats!
Baking is not a common occurrence in our kitchen after I have made all of our staples and nor do I want the boys to expect ‘sweet stuff’ all the time. But I’m sure as they start to discover the processed foods out there, I will be baking more 🙂
We buy tahini by the bucket as it is so good for salad dressings, quick addition on pasta for the boys, or even on toast. And of course our weekly batch of hummous. I used the tahini in these cookies so the boys could take them to daycare (nut-free).
Here is the link to Chookie’s Cookies on Wholefood Simply’s website, otherwise check out the recipe below. Yum!
150 grams cooled roast pumpkin or pumpkin puree (approximately 3/4 cup)
150 grams (1.5 cups) desiccated coconut (finely shredded dried coconut)
6 medjool dates, deseeded
1 teaspoon cinnamon
1 teaspoon vanilla
pinch of salt
Preheat your oven to 175 degrees Celcuis or 350 degrees Fahrenheit. Line a tray with baking paper.
Place the ingredients into your food processor or blender. Blend the ingredients until well combined and your dates are chopped. Using your hands shape the mixture into cookies and place on your oven tray. Bake for 12-15 minutes or until golden. Allow to cool. Enjoy.