- For the oat-and-pistachio breakfast cookies:
- 200 g butter
- ¼ cup Demerara sugar
- 1 free-range egg
- ½ t salt
- 3 cups plain granola or oats
- 1 cup raw shelled pistachios, roughly chopped
- ½ cup desiccated coconut
- 1½ cups Nutty Wheat flour
- For the green juice:
- 300 g baby English spinach
- 50 g asparagus spears
- 8 green apples, cored but with skins on
- 2 long stalks celery
To make the cookies, preheat the oven to 180°C and grease two baking trays. Beat the butter and sugar until smooth. Add the egg and salt and mix well. Add the granola or oats, pistachios, coconut and flour. Mix until just combined; the mixture may be a bit sticky. Using your hands, press 2 T of the mixture together and flatten slightly to make a cookie.
Place on the baking tray and repeat with the remaining mixture.
Bake for 30 minutes, or until golden.
Remove the cookies from the oven and allow to cool on the trays for 5 minutes, then transfer to a wire rack.
To make the green juice, juice all the ingredients using a juicer. Pour into a glass, add a few ice cubes and drink immediately. Serve the cookies on the side.
Cook’s note: Add ½ cup white chocolate drops to the cookie mixture if you like. It is best to use a juicer rather than a blender for this recipe.
This juice always leaves me feeling energetic and cleansed, and the cookies are my solution to breakfast on the go without the guilt. They’re also the perfect padkos snacks.