Eating healthily is fabulous in so many ways; it leaves your skin glowing, your hair healthy and your body healthy, but most of all it gives you the energy to get through the day without feeling fatigued or with a lack of energy. My biggest struggle with gluten free and sugar free eating is trying to find treats that will satisfy my sweet tooth, because cakes and cookies are only but a dream these days.
Madeleine Shaw is one of my main inspirations when it comes to my cooking, but I also get a lot of inspiration from Instagram. This recipe for Pistachio and Poppy Seed cookies is an adaptation of Madeleine Shaw’s pistachio cookies in her Get The Glow book but I’ve put my own little spin on them. I’m not great when it comes to measurements of ingredients as I like to experiment and throw everything in the bowl to see what I can come up with. Let’s go nuts!
Makes 6 medium sized cookies
75g Coconut sugar
50g Coconut oil
100g Almond flour
1 free range egg
1/2 tsp Gluten free baking powder
3 Medjool dates chopped
Handful chopped unsalted pistachios
Sprinkling of poppy seeds
Pre heat oven to 180 degrees or gas mark 4. In a food processor, blend the coconut sugar and coconut oil until creamed. Pour into a bowl and in a separate bowl, beat the egg. Add the egg and slowly add in the almond flour whilst continuing to mix before adding the baking powder. Toss in the chopped dates and pistachios and stir into the mix. Once fully mixed, take small amounts of the mixture and roll into a ball before flattening onto a lined baking tray. You may need a little extra flour to stop them from sticking. Pop into the oven for 8-10 minutes or until golden brown. Stab with a skewer to make sure they are cooked on the inside as this will result in the crunchy outer and soft inside. Leave to cool and enjoy.