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our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start


Cinnamon Bunny Cookies with Blueberry Filling

Serves: 30-40|Prep: 90 min

High in Fibre Vegetarian Dairy Free

Serves: 30-40|Prep: 90 min

Sometimes only a cookie will satisfy little sweet tooth cravings, so get your kids involved and create these delicious Easter bunny sandwich cookies. Prepared with whole grain spelt flour or our own gluten-free baking mix, vegetables, nuts and seeds, it’s unbelievable that they taste so good… but they really do!

Ingredients

Method


Dough:
½ cup walnuts
¼ cups raisins
1 medium sized carrot (100g), finely grated
135g coconut oil, melted or butter, softened
½ cup coconut sugar
1 egg
1 tsp vanilla extract
2 cups wholemeal spelt flour (see below for GF option)
½ tbs baking powder
½ tbs ground cinnamon
 
Biscuit Sandwich Filling: (optional)
1 cup frozen blueberries
1 tbs chia seeds
½ tsp vanilla extract
½ tbs coconut oil
1 tbs raw honey or maple syrup
1. Preheat oven to 400°F and line two baking trays with baking paper.
2. Place walnuts and raisins into a high-speed food processor or blender and process until a fine crumb is formed.
3. Add grated carrot and process for another 30 seconds.
4. In a large bowl, using an electric mixer, beat butter and coconut sugar until creamy.
5. Add egg and vanilla and beat until well combined.
6. Add the nut and carrot mixture, flour, baking powder and cinnamon and using your hands, knead until a dough starts to form.
7. Place dough in a glass bowl and cover with tea towel. Place in the fridge for at least an hour.
8. Meanwhile, make the filling by placing all ingredients in a small saucepan and bring to the boil. Let it simmer for 10 minutes, then transfer the mixture into a blender and blend until smooth. Place in the fridge to cool down.
9. Take dough out of the fridge and cut in two halves.
10. Place one half of the dough in between two baking sheets or on a well-floured surface and roll out until 3–4 mm thick using a rolling pin.
11. Cut out shapes and place on baking trays. Repeat with second half of the dough.
12. Bake for 8–10 mins or until golden brown. Leave to cool on a wire rack.
13. To make the biscuit filling, once the biscuits have cooled completely, spread 1–2 tsp of the blueberry jam in between two biscuits and sandwich together.

Tip:
For a school-friendly version, replace walnuts with pumpkin seeds or sunflower seeds. For a gluten-free version, replace the spelt flour with ¾ cup buckwheat flour, ¾ cup millet flour, ¾ cup arrowroot. Serve immediately or store in an airtight container for up to 3 days or in the fridge for up to 2 weeks or freeze for up to 4 months.


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