Page 126 - Women’s Health - Australia (February 2020)

The fruity and slightly tart flavour of raspberries in these
cookies complement the creamy, sweet white chocolate.
I prefer using granulated sugar rather than liquid sweeteners
in cookies, as the latter tends to make them too chewy.

MAKES 12–15 COOKIES white chocolate. Add the
oil, aquafaba and milk
◆11/4 cups white rice flour and mix until it forms a
or all-purpose flour dough. Add more milk if
◆ 11/4 cups almond meal the dough isn’t coming
◆ 1/2 cup coconut sugar together. The dough
◆ 1/2 cup vegan white should be soft and still
chocolate chips pliable. Next, gently
or chopped white fold the raspberries
chocolate into your cookie dough.
◆ 1/2 tsp baking soda 3. Take about 25g of
◆ Pinch of salt cookie dough at a time,
◆ 1/3 cup light-tasting roll into balls, and flatten
vegetable oil, such on a lined baking tray,
as sunflower leaving some space
◆ 3 tbs aquafaba between the cookies.
◆ 2–4 tbs plant-based Repeat until all the
milk, such as almond, dough has been used.
soy or coconut, 4. Bake the cookies for
as needed 12 to 15 mins or until
◆ 1/2 cup frozen or 65g the edges are golden
fresh raspberries brown. Cool on a wire
rack and enjoy them
1. Ready to bake? First, warm. When the cookies
are completely cool,
preheat oven to 180°C.
store them in an airtight
2. Add all of the dry
ingredients to a large container. They can be
mixing bowl. Mix until stored in the fridge for
combined and there are up to 1 week or in the
It’s worthwhile to bake these oats just to make your no lumps apart from the freezer for up to 1 month.
home smell amazing! This is one of my more indulgent
breakfasts, even though it’s so easy to prepare. The inside
has a custard-like creaminess, like stove-cooked oats, but TIP
the surface is crispy like the top of a creme brulee! I like
to prepare this the night before, pop it in the oven when I Make ice-cream
wake up, and get ready for the day. By the time I’m done sandwiches
by placing
(or properly awake), I have a hot breakfast waiting for me. two cookies
together
with a scoop
MAKES 4–6 SERVINGS Mix until combined. of ice-cream!
Set aside in the fridge.
◆1 banana, mashed 2. Before you’re ready
(optional), or 1/4 cup to dig in, preheat the
of your choice of oven to 180°C. Mix the
sweetener (optional) cinnamon and blueberries
◆ 12/3 cups rolled oats into the oats. Pour the
◆ 2 cups plant-based oats into an ovenproof
milk, such as almond, dish and arrange the
soy, or coconut sliced apple on top.
◆ Dash of ground 3. Bake the oats for
cinnamon 30 mins or until the
◆ 1/2 cup blueberries surface is slightly golden
◆ 1 medium-size apple, brown. Enjoy warm by
core removed and itself or with plant-based
thinly sliced milk or yogurt. The oats
are best eaten fresh out
1. The night before, add of the oven, but leftovers
the banana or sweetener can be stored in an
(if using), oats and milk airtight container in the
to a large container. fridge for up to 3 days.

126 womenshealth.com.au FEBRUARY 2020