A delicious recipe by Vicky Foord. 
makes 20   

Ingredients:  

  • 1 cup almond meal  
  • 1 cup wholemeal self-raising flour  
  • 1 cup rolled oats  
  • ½ cup Extra Virgin Olive Oil (anti-inflammatory ingredient) 
  • ½ cup brown sugar (packed)  
  • 2 eggs  
  • 1 teaspoon vanilla extract  
  • ½ cup chopped walnuts (anti-inflammatory ingredient) 
  • ½ cup pumpkin seeds (anti-inflammatory ingredient) 
  • ½ cup sunflower seeds (anti-inflammatory ingredient) 
  • 100g dark chocolate, coarsely chopped 

Method:  

  1. Preheat oven to 180°C (160°C fan-forced). Line two baking trays with non-stick baking paper.  

  2. Blend oil and brown sugar in electric mixer until creamy and smooth. Add eggs, vanilla extract and beat well to combine.  

  3. In a separate large bowl, combine rolled oats, almond meal, flour, walnuts, seeds & dark chocolate.  

  4. Mix dry ingredients with wet ingredients.  

  5. Divide mixture into 20 balls, place on baking tray and flatten out slightly.  

  6. Bake for 20 minutes or until golden brown.  

  7. Allow to cool for 5 minutes before transferring to a wire rack.  

Nutritional Information  

per serve  

Energy  

 957 kJ  

( 227cal)  

Total Fat  

17g  

Saturated Fat  

4g 

Carbohydrate  

15g 

Sugar  

7g 

Fibre  

3g 

Sodium  

61mg 

Protein  

8g  

 

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