It’s the big question on everyone’s lips this time of year…can a healthy eat and indulgent treat go hand in hand in the same sentence!?? Well, my saying goes, ‘everything in moderation’ and I know, (yawn), I sound like a matron from your old school days but I really believe it to be true. If you’re turning your nose up just a little, don’t worry, I’m here to assist…!
I’ve been busy in the kitchen this month creating some delightful wintry bakes for the UK’s leading sugar specialist, Silver Spoon and have been focusing on comforting, yet lighter puds using their Half Spoon sugar. Here’s a favourite to keep you going for now but more are on their way very soon!
Fig and pumpkin seed cookies
I decided to use peanut butter in this recipe which adds an unexpected yet wonderful layer of flavour. I also tried almond butter which worked equally well and is now widely available beyond the shelves of the local health food shop. (I found mine in Sainsburys!)
Makes about 25 cookies
Prep 15 minutes
Cook 18-20 minutes
You will need: 2-3 large baking trays lined with greaseproof paper
150g reduced-fat butter, softened
50g crunchy peanut butter
125g half spoon sugar
2 medium eggs, lightly beaten
1 tsp vanilla bean paste or vanilla extract
75g flaked oats
60g pumpkin seeds
225g dried figs, stoned and roughly chopped
110g plain flour
1 tsp bicarbonate of soda
1.Preheat the oven to 180C/fan160C/gas 4. Beat the butters with the sugar until light and fluffy. Slowly add the eggs and the vanilla and continue to mix.
2.Add the oats, pumpkin seeds and figs, sift in the flour and bicarbonate of soda and mix again well until combined.
3.Place large spoonfuls of the mixture onto the trays, spacing them slightly apart. Roughly shape them into a cookie round (they don’t have to be uniformed though). Bake for 18-20 minutes or until lightly golden. Remove from the oven and leave to firm up and cool before transferring to a wire cooling rack.