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Nutrition

6 Minute cookies: soft and nutty, protein-rich and sugar-free

6 Minute cookies: soft and nutty, protein-rich and sugar-free
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reated by Sarah Ledermann, nutrition therapist and chef in Zurich.

Sweet but sugar-free, soft and dairy-free, salty but not savoury, moist and gluten-free - these 6 Minute cookies are a super healthy take on the traditional Christmas cookie recipes. And they might be the healthiest indulgence of the year! Created by Sarah Ledermann, nutrition therapist, and chef, these cookies are a truly delightful experience to make and to taste. It's a guilt-free pleasure baked in 6 Minutes only!

Green power hearts

Wholesome, healthy, sugar-free, vegan, protein-rich

Vegan green power hearts

Quantity: approx. 2 trays

These green hearts are full of power. I've been looking for a lot of alternatives to regular flour that has a really high amount of nutrients. I came across pumpkin seed flour and am totally fan of it. Pumpkin seed flour scores with its very high content of protein and dietary fiber. There are 65 g of protein in 100 g of flour. In addition, it is rich in zinc, iron, magnesium and potassium. So, the white flour remain seated in the cupboard for now.

Paste

  • 100 g Medjool dates, chop and put into a blender
  • 50 g apple, grate finely
  • 1  lemon - peel and cut
  • 1 tbsp. lemon juice
  • 70 g coconut oil

Mix all ingredients finely until a homogeneous mass is obtained. Set aside.

Flower

  • 80 g pumpkin seed flour
  • 25 g hemp seeds
  • 50 g fine oat flakes
  • 200 g ground almonds
  • 1 pinch salt

Mix all ingredients.

Now you can add the date mixture to the dry ingredients and mix everything with a fork. A wet dough is formed, which you can knead with your hands until everything is nicely mixed. As the dough is still very sticky, let it rest in the fridge for an hour, so that the oatmeal can soak up the moisture which makes it easier to roll it out on a baking paper later. Preheat the oven to 180 °C and prepare 2 trays with baking paper. Roll out the dough on baking paper sprinkled with either almonds or flour of your choice. Roll the dough to a thickness of about 4-5 mm. Cut out hearts, spread on the tray and bake in the preheated oven for about 6 minutes. Allow to cool.

Toppings

  • 100 g chocolate with at least 75% cocoa and possibly sugar-free
  • 50 g coconut fat
  • Some hemp seeds or grated coconut to sprinkle

Break the chocolate into small pieces and carefully dissolve them together with the coconut fat in a water bath. The water bath must not be too hot, otherwise the chocolate will become crumbly and cannot be used for a glaze. Dip the hearts halfway into the glaze, return to the tray and decorate with a few hemp seeds. The glaze must still be moist or the seeds will not stick.

Have fun snacking!

Sugar-free cinnamon stars

Nutty, moist, sugar-free

Zimtsternli

Quantity: approx. 2 trays

The fine cinnamon stars get their sweetness thanks to dates. Dates are a true superfood and are full of valuable ingredients. Vitamin B, C, iron, potassium, magnesium and calcium can be found in dates. But beware, dates also have a lot of fructose and calories, so you should not exaggerate here... unfortunately!

  • 120 g Medjool dates, pitted, cut into small pieces
  • 2 tbsp. warm water
  • 80 g apple, finely grated
  • 50 g coconut fat

Add everything in a mixing bowl, let it sit for a bit.

Separately:

  • 400 g ground almonds
  • 2 tbsp. cinnamon
  • 1 pinch salt

Preheat the oven to 200 °C. Mix dates very finely until a homogeneous paste is formed. Add the date paste to the almonds and first mix everything with a fork, then knead with your hands into a soft, slightly moist dough. To roll out the dough, I always put a piece of baking paper on top, you can sprinkle this either with some flour of your choice or some ground almonds. Roll out the dough to a thickness of 1 cm and cut out beautiful stars, bake on a baking tray lined with baking paper at 200 °C for 6 minutes.

Glaze:
1 tbsp. xylith, dissolve with the tablespoon of 1 tbsp. boiling water, add 1 tbsp. almond butter. If necessary, add 1 tbsp. lemon juice and mix until the mixture is not too liquid and can be easily spread with a brush on the cooled stars. The finished cinnamon stars should be left to dry for a few hours on a tray, otherwise the glaze will stick. If you like, you can also sprinkle them with xylitol powdered sugar.

Et voilà! The fine cinnamon stars are ready to be eaten!

For more healthy easy recipes and nutrition advice, contact Sarah Ledermann, the nutrition therapist at: ernährungsberatig.ch.

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