Reunited
Hey loves!
I hope you’re all enjoying a relaxing Easter Sunday! I am certainly enjoying my time back in my little cocoon of a home in Newcastle. Here is where my heart belongs, as exciting as London is. Today has been a lazy one so far..with my usual long long lie in until lunchtime which is becoming a habit every weekend now when I’m not at work. I think this has come about with my anaemia’s return which I inherit from my mum, along with all of her oh so pleasant qualities, thanks mum! I have been trying to get in as much iron as I can but I do eat a diet plentiful of iron anyway with all my chickpeas, dried fruit and broccoli everyday.
Today because all of the shops are shut, I decided to make use of my time with my beloved oven which has been working hard roasting squash since I arrived, and got my bake back on like the good old days with these ‘energy cookies’. I am pleased that I can still randomly mix ingredients together and they still work out okay! I call these energy cookies from the nuts, seeds and dried fruit along with the little iron from the blackstrap molasses which I love in baking – normally in gingery flavored stuff! 
Energy Cookies
Gluten free, Vegan – makes 10
Ingredients
3/4 cup buckwheat flour
1/2 tsp gluten free baking powder
1/2 cup sunflower seeds
1/4 cup pistachios
1/4 cup goji berries
1 tsp cinnamon
1/4 tsp salt
2 tbsp ground flaxseed
2 tbsp non-dairy milk (I used Kara coconut milk)
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp blackstrap molasses
3 tbsp oil (I used coconut oil)
Instructions
Pre-heat the oven to 170 degrees F.
Combine all of the dry ingredients except the ground flaxseed in a bowl.
In a separate bowl combine the ground flaxseed, milk and maple syrup. Add in the vanilla extract, blackstrap molasses and oil and stir well.
Pour the wet into the dry mixture and mix well to form a dough.
Drop balls of the dough onto a tray lined with a baking sheet and flatten slightly. Bake for 10-15 minutes until the cookies and brown.
Enjoy the long weekend sweeties! I’m back off to London again tomorrow so I have lots of squash to roast to take with me!
