(Recipe adapted from my book, The Midlife Kitchen)
I love the idea of an 'energy ball', a healthy way to get a sweet fix without too much refined sugar, but sometimes they can be a bit of a mouthful, literally. This is my Midlife version: the delicious, nutritious little 'Uncookie'; perfect for those ‘I need something sweet now’ moments, usually around mid-afternoon or after an exercise class! There are 4 different varieties so choose the one that contains your favourite flavours.
SERVES: Makes 10-12
KITCHEN TIME: 15 mins
INGREDIENTS:
Fig, Walnut and Ginger Uncookies:
200g dried soft figs
2 tbsp water
Juice of a lime
50g walnuts, crushed
2 tbsp ground almonds
1 tsp fresh root ginger, peeled and finely grated
1 tsp ground cinnamon
A pinch of sea salt
Coating: Ground almonds
Chocolate, Orange and Brazil Nut Uncookies:
200g Medjool dates, pitted
2 tbsp freshly squeezed orange juice
1 tsp orange zest
6 Brazil nuts, finely chopped
2 tbsp ground almonds
A pinch of sea salt
Coating: 2 tbsp dark, unsweetened cocoa powder
Raisin, Coconut and Cinnamon Uncookies:
150g raisins
2 tbsp water
A squeeze of lemon juice
2 tbsp almond butter
3 tbsp ground almonds
2 tbsp desiccated coconut
1 tsp ground cinnamon
Coating: 2 tbsp desiccated coconut
Date, Apricot and Cardamom Uncookies:
150g Medjool dates, pitted
50g dried, chopped apricots
2-3 tbsp water
Zest of a lemon
3 tbsp ground almonds
2 tbsp desiccated coconut
The seeds from 10-15 cardamom pods, crushed with a pestle and mortar (you can play around with the amount depending on how strong you like the cardamom flavor to come through)
Coating: 2 tbsp pistachios, finely crushed
PREP TIP: These are a great thing to make on a Sunday so you have them for quick sweet fixes during the week.
METHOD: In each case, put everything in a food processor and whizz. You may need to use a spatula between pulses to make sure the ingredients are fully incorporated. You can make the ‘dough’ as chunky or as smooth as you like - I prefer it a little chunky. If the mixture is too dry add a little more water; if too wet add more ground almonds. It should be soft but firm. Take a heaped teaspoon of the mixture and, rather than rolling into a ball, form it into a small cookie shape, approximately 3-4cm in diameter. Coat each Uncookie in its corresponding coating. Keep in the freezer to firm up and go deliciously chewy.
SERVING TIP: Great with a cup of coffee around 11am or with a cup of tea around 4pm.
Click here for a printable version of this recipe.
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