RECIPES: WINTER 2018
COOKIES’N’PIE
As the temperature dips, warm up with The Healthy Chef
Teresa Cutter’s take on some comfort food classics.
Network congratulates Teresa, whose book Healthy Baking recently won a silver medal at the 2018
Independent Book Publisher World Awards in New York! What better way to celebrate than with a couple
of treats from those very pages?
LOOK INSIDE
Power breakfast cookies
A great recipe if you’re a busy mover and shaker and need a quick breakfast on the go – a
description that applies to most fitness professionals! Full of protein, these cookies will boost
your energy and keep you sustained while you train your morning clients.
Makes 6 large or 12 small cookies
Ingredients
200g (2 cups) organic rolled oats
50g (½ cup) organic desiccated coconut
100g raisins
70g (½ cup) butter
60g raw honey
½ teaspoon cinnamon
1 organic egg
1 teaspoon vanilla extract
70g (1/4 cup) pumpkin seeds
Preheat your oven to 140°C fan-forced.
Combine oats, coconut, raisins, butter,
honey, cinnamon, egg and vanilla into the
mixing bowl of a stand mixer. Mix with the
paddle attachment for 5 minutes until the
mixture sticks together. Divide the cookie
mixture into portions using an ice-cream
scoop or a spoon. Flatten slightly onto a
lined baking tray and sprinkle with pumpkin
seeds. Bake for 35 minutes or until golden.
Cool completely then enjoy.
NETWORK WINTER 2018 | 53