Local flavour: Ladner realtor bakes a full meal deal
Busy work schedules often call for a snack that is not only filling, but good for you. For Ladner realtor Jane Meadows, that means breaking out her recipe for jungle cookies which she calls a veritable meal in one hand.
"I have to admit I pirated this recipe, but I've come up with my own take on it," says Meadows as she serves up a plate full of the deep brown gems. "It's like a full meal and honestly if you eat a full one it can be too much. It's kinda nice to help you get through the day or have in your car because as realtors we drive around a lot."
Filling, yes. Now, on the good-for-you side, the jungle cookies incorporate ingredients such as chia seeds which are touted as the richest non-marine whole food source of Omega-3 and dietary fiber.
Jungle cookies
Ingredients
2 ¼ cups quick cooking oats
2 cups spelt flour
1 cup sunflower seeds
¾ cup + 2 tbsp. pumpkin seeds
½ cup chia seeds or shredded coconut (unsweetened)
¼ cup flax seeds
¼ cup agave nectar
4 tbsp. ground cinnamon
2 ¼ tsp. sea salt
1 ¾ cups dark chocolate chips
1 ¼ cups raisins
¼ cup water
¼ cup blackstrap molasses
¾ cup grape seed oil
1 cup soy milk
Directions
Preheat oven to 350 F. Line baking trays with parchment paper.
In a large bowl, combine dry ingredients, everything from oats to raisins. In a separate large bowl, combine wet ingredients, everything from water to soy milk. Add wet ingredients to dry ingredients and mix until just combined. Do not over mix.
Portion cookie dough using a cup measure (I use an ice cream scoop with lever) and place onto lined baking tray.
Gently flatten cookies before baking. Bake for 24 minutes or until lightly browned. Makes 24 cookies.
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