Long days working from home and the restlessness of lockdown tend to increase the temptation for snacking. That sweet biscuit or chocolate calls out to you and it’s only steps away from your sitting position at all times. Under the label of ‘self-care,’ this becomes even harder to resist as we are all in need of comfort at the moment. However I can certainly speak for myself when I say I need to become more mindful of what I am consuming and in what quantity.

‘Me’ days are becoming an increasingly common occurrence and often an excuse to eat things that, if consumed continually, are not beneficial for us in the long run.

Treats however don’t have to be all bad, as many yogis teach us; balance is key. So I encourage you to Eat My Yoga!

These cookies are gluten free and use honey instead of sugar. The nuts and oats keep you fuller for longer and are a source of protein.

All in all these cookies should hopefully curb the sugar cravings but in a more kind-to-your-body way.

If you are not a tahini fan, or have an allergy with sesame, then you can substitute with almond butter instead and they are just as delicious!

Makes approx 8 cookies

Ingredients:

·     50g rolled oats

·      50g peanut flour

·      25g pistachios, very roughly chopped

·      2 tbsp tahini (could be substituted with almond butter if you have allergies with sesame)

·     3 tbsp honey

·      1 tsp orange blossom water

·      1tsp rose water

·     1tbsp coconut oil melted

·     Approx 4 whole pistachios cut in half to garnish

Method:

  1. Preheat the oven to 180ºC degrees and prepare a baking sheet with parchment paper

  2. In a medium sized bowl, place all the ingredients and mix well, use your hands to make sure everything is thoroughly blended.

  3. The mixture will feel very sticky, don’t worry as these can be rolled into approx 6cm diameter balls (think of a large walnut size). Roll in between your palms and place onto the baking sheet, evenly spaced out.

  4. Using a fork, gently press down to flatten the cookies to approx 2cm thick. Finish with the half cut pistachio garnish and bake in the oven for 12 mins until the edges begin to brown ever so slightly. Your oven temperature may require them to be cooked for 15 mins, so keep a close eye to avoid these burning!

  5. Once cooled, they are ready to devour.