www.womanthismonth.com 69 August 2014 CHOCOLATE OATMEAL COOKIES 250ml Agave nectar (available in health food stores) 8g powder sugar (sugar-free substitute) 60ml lemon juice 1 egg white 10g fresh thyme, stripped and chopped 800g raspberries, frozen or fresh • In a blender, combine all the ingredients. Blend until smooth. • Pour the mixture into a large metal bowl (it will help chill faster) and place the bowl into the freezer compartment. Allow to freeze initially for one hour. Then take a whisk and break up the icy mix and whisk hard for two to three minutes. • Freeze again for 45 minutes and then once again whisk quickly and firmly. Finally allow the mixture to freeze for 45 minutes, whisk briefly before scooping. Serve the sorbet topped with a fresh twig of thyme and a fresh raspberry. RASPBERRY AND THYME SORBET 65g whole-wheat flour 75g plain (all-purpose) flour 30g cocoa powder 4g baking powder 2g bicarbonate (baking) soda 2g salt 2g cinnamon powder 60ml applesauce, unsweetened 60ml vegetable oil 110g brown sugar (sugar-free substitute) 120g icing sugar (sugar-free substitute) 1 egg, large 4g vanilla essence 120g white oats 75g raisins • Preheat the oven to 170 degrees Celsius. • Line a baking tray with baking parchment. • In a mixing bowl, add all the dry ingredients combining the whole-wheat flour, plain flour, cocoa, baking powder, baking soda, salt and cinnamon. • In a separate larger bowl, combine the apple sauce, oil, brown sugar, icing sugar substitute, egg and vanilla. Mix until well blended. Add the dry mixture and mix well. Stir in the oats and raisins after. • When mixed together, place small ice cream scoops of the mixture onto the prepared baking sheets, leaving space between cookies. Bake them for 10 to 12 minutes or until very lightly browned. Allow to cool on the tray before serving fresh.
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