Sunflower Sultana Cookies
Created by ImPat on November 27, 2014
- Servings: 12
- Prep Time: 10m
- Cook Time: 15m
- Recipe #16153
Ingredients
- 1 1/2 cups barley (rolled barley, 150g/5oz)
- 3/4 cup all-purpose flour (plain stone ground wholemeal 120g/4oz)
- 1/2 teaspoon ground ginger
- 1/4 cup sunflower seeds (40g/1 1/3oz)
- 1/4 cup sultanas (40g/1 1/2 oz)
- 1 tablespoon crystallized ginger (chopped)
- 1 tablespoon olive oil
- 2 tablespoons honey (yellow box suggested)
- 3/4 unsweetened apple juice (low GI 185ml/6fl oz)
How to Make
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Step 1: Preheat oven to 180C (350F/Gas 4).
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Step 2: Line a baking tray with baking paper.
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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.
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Step 4: Whisk together the oil, honey and apple juice and pour into the dry ingredients and mix well to combine.
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Step 5: Drop tablespoons of the mixture onto the prepared tray and flatten slightly and bake for 15 minutes or until golden.
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Step 6: Transfer to a wire rack to cool.
Nutritional Facts
- 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