O1xygenAustralianJulyAugust2015_

SUGAR FREE CARROT AND

GINGER COOKIES

Prep Time 20 min | Cook time 25 min
Makes 16

Stuff you need

2 cups carrot grated

1 cup unsweetened shredded coconut

1 cup almond meal

1/4 cup butter, ghee or coconut oil,
softened

1 cm piece fresh ginger grated

2 tsp. cinnamon

1 tsp. nutmeg

pinch of salt

1 egg

Wechosenottoaddanysweetener.

If you like it sweet feel free to add 1 or

2 teaspoons of honey, maple syrup or

rice malt syrup to the cookie dough.

MERRYMAKER

TIP

For the filling (optional)

3/4 cup unsweetened shredded

coconut

1/3 cup butter cubed

1/2 lemon juice and rind

1 tsp. 100% vanilla extract

Now what

1. Preheat the oven to 180°C (350°F)
   and prepare a baking tray with
   baking paper.


2. In a large bowl combine all the
   ingredients except the butter and
   egg.


3. Add the butter and egg and mix
   well, the mix should stick together


4. Roll and f latten mixture in to
   desired cookie size, we did small
   ones and made 16.

.

5. Place on to the baking tray and
   bake for 25 minutes.


6. For the filling (optional but you
   really should)


7. In your blender or food processor
   whiz the coconut until super fine.


8. Add the butter cubes and continue
   to whiz, it should be getting
   smooth.


9. Add the lemon juice, rind as well as
   the vanilla and continue to whiz.


10. Once the cookies have cooled,
    spread filling on the top side of one
    cookie and sandwich the other
    cook ie on top. Continue to do this
    for the rest of the cookies! YUM!

oxygenmag.com.au | JULY/AUG 2015 | 77

FITNESS

SISTERS