Looking for a fun creative way to use your Raw Sea Moss?
Check out this Oatmeal raisin cookie recipe using African Herbswoman raw sea moss!
Tasty, guilt-free cookies that are packed with minerals to fuel your body!
Sea Moss is a sea weed with many medicinal purposes!
it is known to have 92 of the minerals needed on a daily basis for your body to function.
This herb is also great for supporting; healthy thyroid function, healthy digestive system, hair, skin and nails, it is also great for helping with Iron deficiency and malnutrition!
Ingredients :
Oatmeal
2/3 cup Raisins
2/3 cup Walnuts (optional)
1/2 cup Vegan butter
1/2 cup brown sugar
2 tablespoon African Herbswoman Raw Sea Moss
5 tablespoon apple sauce
1 teaspoon Vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cup rolled oats
1 cup spelt flour
1 cup boiling water
Directions :
Prepare sea moss gel 6 hours before
- Wash sea moss
- Soak sea moss in water for 6 hours
- Blend Sea moss with fresh water to make gel
- Refrigerate to thicken gel
** Sea moss gel lasts in the fridge for 2 weeks
Add raisins and hot water to a bowl to allow the raisins to soften
Add Sea Moss gel and apple sauce to a bowl and mix together, let the mixture set aside for 15 mins to thicken
Preheat the over to 350F and line two baking sheets with parchment paper
In a large bowl add in the soften vegan butter and whip on medium speed for about 30 seconds to 1 minute until it starts to fluff up. Add in both sugars and mix again until fluffy, 1 to 2 more minutes. Add in the prepare flax egg and vanilla extract and mix once more until combined. Set aside.
In another medium bowl, add in the all spelt flour, salt, baking soda and cinnamon. Mix together until everything is evenly distributed and then pour the dry ingredients into the large bowl with the wet ingredients. Using your hand mixer on low speed (or standing mixer), mix together the dry ingredients with the wet until a smooth cookie dough forms. Be sure to scrape any excess dough off of the mixer attachments. Set aside.
Drain the raisins and then transfer them to a clean kitchen towel. Gently squeeze the raisins to dry. Be sure not to squeeze too hard as you don’t want to mash them.
Add the raisins into the cookie dough mixture along with the rolled oats and mix them through using a spatula until they are well incorporated into the moist cookie dough
Use a tablespoon-sized cookie scooper, to scoop cookie dough, roll it into a ball in the palm of you hands and place it onto the baking sheet. Be sure to spread the cookies apart on the baking sheet as they will spread out while they bake.
Bake for 13-15 minutes or until golden brown
Allow cookies to cool for 5 minutes on baking pan then transfer them to a cooling rack to cool for 10-15 minutes
Enjoy!!
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