Don’t let the stress of preparing for Christmas get you down! Make a batch of these delicious nutritious cookies to keep you fuelled and ready to take on the Christmas rush.
Oats release their energy slowly and are rich in vitamin B6 which helps raise your serotonin levels and boost your mood. Pumpkin seeds are full of zinc which can boost immunity and help your skin to glow. Sunflower seeds contain essential fats which help to balance hormones. Brazil nuts and dried apricots are rich in calcium for strong bones and teeth. Feel free to try your own combination of nuts, seeds and dried fruit. For a festive flavour add a teaspoon of cinnamon to the mixture.
150g/5oz jumbo oats
50g/2 oz rapeseed oil
50g/2 oz muscovado sugar
1 large egg, beaten
25g/1oz pumpkin seeds
25g/1oz Brazil nuts, roughly chopped
25g/1oz sunflower seeds
50g/2oz dried apricots, roughly chopped
1 tsp ground cinnamon powder (optional)
- Pre-heat the oven to 180C/350F/gas mark 4.
- Stir the oats, butter and sugar in a pan over a medium heat until the oil has melted and everything is well-combined.
- Allow to cool slightly, and then stir in the remaining ingredients.
- Use your hands to form and squeeze the mixture into ping-pong sized balls and place on a baking sheet. Squash them down gently using a fork. The mixture can be quite crumbly so use your fingers to press it back together.
- Bake in the oven for 12–15 minutes until golden.
- Leave to cool on the baking tray for 5 minutes then lift off with a palette knife on to a wire rack, and leave to cool completely.
- The cookies will keep for up to a week in an airtight container. To take to work, wrap in foil or parchment paper.
Packed, by Becky Alexander & Michelle Lake (Dip ION mBANT) is published by Nourish, £12.99. Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans.