Sunflower Sultana Cookies |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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From little ideas diabetes cookbook.. TIP you can replace the crystallised ginger with chopped dried pears to lower the sugar. Ingredients:
1 1/2 cups rolled barley (150g/5oz) |
3/4 cup plain flour (stone ground wholemeal 120g/4oz) |
1/2 teaspoon ground ginger |
1/4 cup sunflower seeds (40g/1 1/3oz) |
1/4 cup sultana (40g/1 1/2 oz) |
1 tablespoon crystallized ginger (chopped) |
1 tablespoon olive oil |
2 tablespoons honey (yellow box suggested) |
3/4 unsweetened apple juice (low gi 185ml/6fl oz) |
Directions:
1. Preheat oven to 180C (350F/Gas 4).
2. Line a baking tray with baking paper.
3. Put the rolled barley, flour and ground ginger into a bowl and mix to combine and then stir in the sunflower seeds, sultanas and chopped ginger.
4. Whisk together the oil, honey and apple juice and pour into the dry ingredients and mix well to combine.
5. Drop tablespoons of the mixture onto the prepared tray and flatten slightly and bake for 15 minutes or until golden.
6. Transfer to a wire rack to cool.
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