Ayurvedic Sugar-free ‘Heavenly Muesli-Crunch Cookies’ Recipe!

Organic Home-made Sugar-free Muesli Crunch Cookies!

This recipe has been blowing my mind and deeply exciting my tastebuds and senses since I first made and intuitively put together a batch of these delicious cookies a week ago!

They are super simple, require no processed sweetener (not even beloved maple!). They are a great wholesome treat to have on hand for afternoon tea, a snack at work, the kid’s lunchbox’s and or any other excuse you can make in your day to open the cookie jar and sit down with one of these amazing treats in your mouth!

…Okay, enough cookie-talk, let’s get to the cookie-cooking!

wholesome ayurvedic sugar free cookie recipe!

Wholesome Ayurvedic

Heavenly Muesli-Crunch Cookies!

(sugar-free, nut-free, gluten-free*, vegan friendly)

Ingredients:

  • 2.5 cups of organic oats*
  • 1 cup of organic sunflower seeds
  • 1 cup of organic pumpkin seeds
  • 4 tablespoons of organic cinnamon powder
  • 2 tablespoons of organic cardamon powder (or seeds)
  • 1 tsp of fennel seeds 
  • 1/2 tsp of fine organic sea salt
  • 200ml of home-made organic melted ghee or coconut oil
  • 20 organic dates soaked, de-pitted and mashed into a puree or blended. 
  • 1 tsp of organic pure vanilla essence
  • your love! 

* Note: If you are celiac, use ‘gluten-free un-contaminated oats‘.

Creation process:

**Pre-heat your oven to 175 degrees Celsius for 20 minutes while you prepare your cookie mix.

  1. Place all dry ingredients; oats, sunflower seeds, pumpkin seeds, cinnamon powder, cardamon powder & sea salt into a large mixing bowl.
  2. Prepare your dates: take the pits out of the dates and place dates in a medium bowl. Cover dates in hot water and let soften for 3-4 minutes. Once dates are soft use a fork and mash the dates with the water to make a date puree. (It’s ok to leave some chunks!) Add the date puree to the dry mix of oats and seeds.
  3. Now melt your ghee or coconut oil and stir into the dry mix with the dates.
  4. Add vanilla essence and stir with a wooden spoon or clean hands until the wet and dry ingredients have mixed well together and your happy with the consistency.
  5. Take some melted ghee or coconut oil and oil your baking tray or use a sheet of baking paper.
  6. Take a small piece of cookie mix and roll into a ball in your hands then flatten with the palms of your hand to create a circular cookie shape.
  7. Place your tray of cookies in the oven and bake for approx 30 minutes or until golden brown.
  8. Take them out once they’re done and let them cool before stacking them in your favourite cookie jar or container!

Voila! Your cookies are now ready for your nourishing pleasure! Yum!! :) 

If you loved this recipe – share the love by sharing the recipe link below with your friends via facebook! 

Happy wholesome cookie munching friends!

x Lorien

Organic Ayurvedic Sugar free Muesli Crunch Cookies!

Wheat-free, No Stress!

Fresh gluten-free buckwheat pancakes and organic berries for breakfast!! (pancakes made by Mary Murray in Toronto, Canada!) :)

Making the transition from eating wheat as a staple to eating gluten-free / wheat-free grains can be quite a daunting challenge and difficult at first to negotiate for many lovers of food out there who love their bread, toast, bagels, pancakes and pasta!

When choosing to embark on a ‘wheat-free’ journey there can be a lot of stress associated with having to learn to literally ‘eat’ again and figure out by yourself – what you CAN and can’t eat to stay true to your new way of life.

What you may not know is that many gluten-free processed and packaged products you see on the super market shelf are not going to do your body ANY favours… They are just as bad, if not worse.

Cheap and often nasty gluten-free ingredients to be aware of in the supermarket: Corn flour, corn starch, corn syrup, maize, potato starch, tapioca flour & white rice flour. (+Anything that is not labelled certified organic! In a big super-market it will be genetically modified if not otherwise stated.) 

Why go wheat-free?

Wheat has changed A-LOT since humans started first eating it. Through the process of agriculturalisation – the precious and highly revered staple grain for many cultures has become less than a shadow self of what it once was. The nutrients and goodness that wheat may have used to offer has now diminished. Since we eat it so much as its used as a ‘filler’ or main ingredient in virtually everything, our bodies often struggle beneath the surface to deal with the large amounts of this stuff that we eat. It is very easy to eat ‘wheat’ 3-5 times in one single day these days, the supermarket is filled with wheat products –  your cereal, toast, sandwhich, biscuit, crackers, pasta, fancy cookies… it’s all around. Wheat has made it in the big leagues ~ by far the most processed and consumed food product in the western world.

Common symptoms of eating Wheat:

Weight gain, inflammation of joints, arthritis, skin rashes, acne, pimples, obesity, malabsorption, fuzzy head, confusion, tiredness, diabetes, depression, high blood sugar levels, poor digestion, feeling heavy & fluid retention.

You don’t need to live with any of these ailments – they are preventable through looking at your food and lifestyle choices. For many… wheat is the number #1 offender. Simply cutting it out 90% of the time can lead to drastic inspiring results, weigh loss, clear thinking, reduced pain and inflammation plus feeling good about life!

Good news: Choosing Wholesome ‘Wheat-Free’ Alternatives is Easy! 

It doesn’t need to be so stressful! There are SO many delicious wonderful wholefoods you can eat and cook with to replace the wheats throne at your table!

My top ‘Gluten-free’ + ‘Wheat-free’ wholesome kitchen favourites:

  1. Buckwheat pancakes, buckwheat bread, buckwheat crisp bread, buckwheat flour for cooking.
  2. Quinoa flakes for porridge, quinoa flour for baking, whole quinoa for simply eating.
  3. Millet flour for baking, millet flakes for porridge, whole millet for simply eating.
  4. Amaranth flakes for porridge, amaranth flour for baking, whole amaranth for simply eating.
  5. Brown rice flour for baking, brown rice flakes for porridge, whole brown rice for simply eating.
  6. Besan (chick-pea) flour for baking, making pancakes and binding.
  7. Mung bean pasta, adzuki bean spaghetti, black bean spaghetti (there are so many great grain-free pastas available nowadays in your local health food shop – just ask them!)
There are SO many great ingredients and foods that make the body feel good – AND that taste good. Try some of these favourites for yourself and remember, never stress – there is a whole world of delicious, simple and nourishing wheat-free foods out there for you to love and enjoy!

x Lorien

Thankyou Autumn & …a treat!

Well…. it is now the last day of Autumn.

What a beautiful season it has been!

Clear blue skies, sunny warm days, moody sunrises and expansive bursting sunsets… It has been, m a g i c a l !

Autumn is a season that assists with the transition between one extreme season to another. In Australia, the weather is pretty temperate all year round. Nonetheless, there is a big difference between the humid, balmy days of summer and the crisp, cool, fresh nights of winter.

Thank goodness for Autumn!

Without Autumn, we would be going from one very hot season to a very cold season (depending on where you are in the world), and this would come as a big shock to the body!

Mother nature is so intelligent and thoughtful… instead of giving us this extreme difference to adjust too, she gives us Autumn!

A season of transition.

As we transition through different seasons in the year, the body goes through subtle changes and shifts.

At the change of one season to another it’s a perfect time to give your digestive system a gentle cleanse.

A simple approach could be to simplify your meals for a week. Eat soup at night for 1 week instead of other heavier foods, to give your body a rest. Or if you are really keen, make a big batch of yummy Vegie soup and fast on that for 3-5 days depending on your body type to allow your organs to rest and rejuvenate in preparation for the coming season.

So, in thanking Autumn for her gentle beauty and gradual seasonal change from summer to winter… I have something special for you all!

A recipe that we made today at one of my Simple Nourishment Ayurvedic Wholefood cooking classes! :)

Ayurvedic, nut-free Besan Bindi Balls!

Go to the recipe here!

Happy transitioning. Happy nourishing. Happy self-loving and living!

You are a beautiful being! :)

x Love,

Lorien