Sunflower Sultana Cookies

10m
Prep Time
15m
Cook Time
25m
Ready In


"From little ideas diabetes cookbook.. TIP you can replace the crystallised ginger with chopped dried pears to lower the sugar."

Original is 12 servings

Nutritional

  • Serving Size: 1 (44.8 g)
  • Calories 142
  • Total Fat - 1.5 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 2.7 mg
  • Total Carbohydrate - 29.5 g
  • Dietary Fiber - 4.3 g
  • Sugars - 3.8 g
  • Protein - 3.4 g
  • Calcium - 9.6 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 180C (350F/Gas 4).

Step 2

Line a baking tray with baking paper.

Step 3

Put the rolled barley, flour and ground ginger into a bowl and mix to combine and then stir in the sunflower seeds, sultanas and chopped ginger.

Step 4

Whisk together the oil, honey and apple juice and pour into the dry ingredients and mix well to combine.

Step 5

Drop tablespoons of the mixture onto the prepared tray and flatten slightly and bake for 15 minutes or until golden.

Step 6

Transfer to a wire rack to cool.

Tips


No special items needed.

1 Reviews

WhatamIgonnaeatnext?

This was good. I had to make it two times, but that was my stupid fault. Let me explain so someone else doesn't do the same thing. I couldn't find rolled barley and had never even heard of it. So I just used pearl barley instead. Big mistake. Don't! I made a second batch out of rolled oatmeal. Much better! Well, 2/3 rolled oats and 1/3 scottish oats. I forgot to flatten the tops, though. But they tasted fine. Healthy and not overly sweet. I made heaping tablespoonfuls and had 24 cookies.

5.0

(18 Dec 2019)

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