Turmeric Muesli Cookies

These muesli cookies are loaded with healthy ingredients!

They have a soft center and are slightly crunchy on the edges depending on baking time. You can taste the flavor of orange, ginger, and cinnamon while the seeds provide an extra nutty crunch and structure.

Packed with fibers for good digestion, proteins, healthy fats and antioxidants, these muesli cookies can be served for breakfast, packed for school or enjoyed as an after-school snack without any guilt.

The fiber and fat content as well as the cinnamon provide a blood sugar balancing effect and keeps satiated for a longer period of time. That helps to keep our children stay focused in school without experiencing a blood sugar drop, hunger, bad mood, or inattentiveness.

Turmeric and ginger are health-enhancing spices with anti-inflammatory and healing properties.

Ginger supports a healthy digestion and is known to reduce nausea.

Turmeric has shown in an experiment to influence a gene known to be associated with the risk of cancer, as well as with allergies like asthma and eczema, and anxiety and depression.

You can read more about that interesting BBC experiment here.

The really interesting part is that cooking with turmeric powder seems to make the big difference in effectiveness compared to supplementation! So keep cooking with that super spice!

These cookies can be made totally nut free by replacing the almond meal with coconut flour.

Turmeric Muesli Cookies

Serves: 20

Cooking Time: prep 30 min + 15 min baking

Ingredients

• 1 cup organic rolled oats
• 1 tbsp sunflower seeds, whole
• 1 tbsp pumpkin seeds, whole
• 1 tbsp coconut flour
• 1 tbsp almond meal (if used as nut-free school snack, replace with 1tsp coconut flour)
• 1 tbsp flax seeds, ground
• 1 tbsp chia seeds, ground
• 1 tbsp sunflower seeds, ground
• 1 tbsp pumpkin seeds, ground
• 1/2 tsp cinnamon
• 1 egg
• 1/2 cup maple syrup
• 1/4 cup orange juice, fresh
• 1 tsp orange zest (use organic chemical free orange peel)
• 1 medium carrot, finely grated
• 1/2 tsp ginger fresh, grated
• 1/2 tsp turmeric root fresh, grated
• 2 tbsp melted coconut oil
• 2 tbsp dried cranberries

Instructions

1

Preheat oven to 170 Celcius.

2

Combine all dry ingredients (oats, sunflower seeds, pumpkin seeds, coconut flour, almond meal or replace with more coconut flour, cinnamon)

3

Add freshly ground seeds (flax, chia, sunflower, pumpkin)

4

In a separate bowl mix all wet ingredients (egg, maple syrup, coconut oil, orange juice)

5

Add grated ginger, turmeric, carrot, and orange zest to the wet ingredients. Mix gently with a spoon until well combined.

6

Add the dry ingredients to the wet mixture, combine and let sit for a few minutes.

7

Use a tbsp to form equally sized cookies, flatten slightly, and place on a baking tray lined with parchment paper.

8

Bake 15-20 minutes until the bottom is browned to your preference.

9

Remove cookies from the oven and let cool.

10

Enjoy!