Single Serve Spiced Adaptogen Cookie and Latte
This is a feel good cookie! And making one big serving saves you making more than you need, which is always tempting to finish in one sitting. So a single serve is how I like to do it when I’m craving a sweet treat to go with my latte.
What makes this a special cookie is the addition of Wunder workshops golden shrooms powder which contains a delicious blend of Reishi and Cordyceps mushrooms, both adaptogens that together are perfect for supporting immunity and aiding with physical strength. The addition of the cinnamon and nutmeg brings a lovely spiced flavour to it. Best served with an adaptogenic latte. This one also uses the Wunder workshops golden shrooms powder. I boosted it by adding cinnamon and ginger to making this a lovely warming drink, great for maintaining the digestive fire.
Ingredients:
Cookie
40g of oat flour
0.5 tsp Wunder workshops golden shrooms
1 tsp cinnamon
0.25 tsp nutmeg
1.5 tbsp dark or light sugar
0.5 tsp baking soda
0.25 tsp sea salt
1 tsp vanilla extract
1 tbsp coconut oil
1 tbsp almond butter
0.5 tbsp flaxseeds (for flax egg)
Latte
0.5 tsp Wunder workshops golden shrooms
0.5 tsp ground ginger
0.5 tsp ground cinnamon
0.5-1 tsp sweetener of your choice
A cup of barista style oat milk
Method:
Cookie
Make the flax egg by milling flaxseeds and then adding a 1.25 tbsp of water. Mix and leave it for 5 mins to thicken.
To make the oat flour mill the oats into a flour. You can use the milling attachment for a blender or the blender itself.
In a small bowl add all the dry ingredients, followed by the wet ingredients and mix together using your clean hands. It should form a dough, not too wet of dry, that you can shape into ball and flatten to an inch thicken with your palm.
Place on a baking sheet and use a fork to decorate the top. Cook at 200ºC for 20mins, in the middle shelf.
When it has browned on the outside and is firmer, remove and leave to cool down for 15-30 mins before eating.
Latte
To make the Adaptogenic Cinnamon latte, blend the dried ingredients with a little hot water. Then add your choice of sweetener. Using a milk frother, heat and froth milk and then pour on to the mix.
Cheryl Telfer is a multi-discipline creative, wellness advocate and currently is training to be a certified holistic nutritionist.
At the beginning of 2020, Cheryl left a career in the broadcast media and advertising industry to focus on sharing her knowledge and passion for holistic health and nutrition with the world. She has since hosted free nutrition talks and corporate workshops to share some invaluable insights into how the holistic approach to nutrition can benefit us all. She also creates wellness content and shares nutritious recipes on social media, as well as writing content for the Wellnotes newsletter.
Having experienced issues with her health due to a chronic genetic condition called Sickle Cell Anaemia, Cheryl decided to become more responsible for her health and wellbeing on a day-to-day basis. Public healthcare helped her survive, but it's self-care that has helped her thrive!
She is a proponent for the idea that food is medicine, as traditional practices like Ayurveda, Chinese medicine (TCM) and herbalism has benefited people, modern and indigenous, and the scientific research around this is growing. She also believes there is a place for western medicine in the equation. The holistic approach is about tuning into our bodies and finding balance. That might mean taking the necessary medication, as well as eating a nourishing diet right for your personal needs.