Disclaimer

I do not offer medical or dietary advice and I am not qualified to do so. I recommend everyone to get support from a qualified health practitioner for their own personalised advice. If you have symptoms of a health condition you may benefit from understanding your

• Blood fat control (full cholesterol check)

• Blood sugar management

• Gut microbiome (poop test)

I got these tested and it was life changing for me. I put my personal ZOE score as guidance for anyone who may have the same health issues as me. 

If you are trying to lose weight, speak to a health practitioner to 

• Measure your BMI (body mass index)

• Recommend a daily calorie intake to suit your diet and weight loss plan

Your health practitioner can also keep you up to date on Recommended Daily Allowances (RDA) for fat, sugars and other nutrients to ensure you get a balanced diet that works for your particular health needs. 

Do your own research

You will notice I use the term "in moderation" a lot. Just like one glass of wine with a meal can be healthy, while binge drinking is harmful to your health, almost all nutrients can be harmful in large doses. It is really important you do your own research and take responsibility for managing your diet.

Find out more about the ingredients and figure out what works for you.

I am a big ZOE fan and will always recommend their podcast (on Apple or Spotify) and their video channel as a major source of up-to-date health information. 

Information about my recipes will inevitably get a little outdated because nutritional science is moving forwards all the time. Sometimes there will be a broken link. Please do your own research and find resources that you trust.

Zest the whole lemon. I use a grater for parmesan cheese as I like it to be a little chunky in this recipe.

Juice half the lemon.

Put half the cranberries into the food processor along with the jaggery, half a cup of mixed nuts, the spices (one inch of ginger root, one stick of cinnamon stick) and juice of half a lemon. 

Blend until it makes a thick and sticky paste. It should be quite chunky, you don't want it to be too finely processed. 

Put the processed mix into the bowl along with the seed, oats, and almond flour. Add the lemon zest, the additional cranberries, a teaspoon of vanilla essence, an eighth of teaspoon of ground cloves and the salt. Measure out your tahini, add to the bowl and mix well. 

Let the mix sit for fifteen minutes or longer to activate the chia seeds. The soluble fibre from glutinous seeds helps the dough to stick together. 

Grease a sheet of parchment paper with coconut butter and put it on a large baking tray.

Measure out cookie portions using a soup spoon and form into little balls. There should be twelve in total.

Dip each ball in some sesame seeds before pressing flat onto the parchment paper with your hands. 

These cookies don't spread so you can place them quite close together.

Put into the oven at 150 degrees for 10 minutes or until browning on top.

When ready take out of the oven and place on a cooling rack with a clean dish towel over the top.

Don't be tempted to eat them until they are cool as they will crumble very easily when still hot.

These are crumbly, crunchy and delicious and much more filling than you might expect. I find three cookies for breakfast will keep me full until dinner time.