Lately I have been learning the importance of communication, especially what I would like to call self-communication. Being a very physical person I feel that my body is very in tune with my mind (and vice versa). And being a highly sensitive person I have a tendency to feel things deeply (the positive, the negative and everything in between). Something that I find incredible is how our body does it’s best to communicate with our mind. How often to do you stop and take note of exactly how you are feeling – mentally and physically? How often are you completely honest with yourself? Unearthing our own native truth and self comes from honesty and trust. Trust yourself, trust the universe.
To get down into it can be a daunting task. Journaling is something I would recommend everyone should try. It doesn’t have to be pages and pages of carefully curated and articulated thoughts, it can literally be one word that describes how you are feeling in that moment, a piece of music or writing that has moved you, a list of what you want to accomplish that day. These are all valid, anything is. With 2017 winding down it is very easy to look back on the year and measure yourself against your ‘achievements’ (or lack thereof). While doing this is a natural part of a closing chapter, don’t forget to be in the moment and to look forward.
This recipe is a wintery, slightly spiced cookie. The temperature here has dropped in the last couple of weeks to between -1C and 3C. There has been frost covering the pavements in the mornings and I can see my breath when walking outside. All of this fills me with satisfaction, I love the cold, bright days. I would recommend making these cookies on a slow morning and then reading a book with your favourite candle burning.
Ginger Molasses Cookies
Makes approx. 8 cookies
1 tbsp ground flax seed
3 tbsp almond milk
1/4 cup coconut sugar
2 tbsp molasses
1 tsp vanilla
2 tbsp coconut oil (as a liquid)
3/4 cup almond flour
1 cup oat flour
1/2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1 tbsp grated fresh ginger
Pre-heat oven to 180C. In a small bowl combine the ground flax seed and almond milk, set aside for 10 minutes to gel. In a medium sized bowl mix together the almond flour, oat flour, baking soda, cinnamon, ground ginger and salt, set aside. In a large mixing bowl, combine the flax mixture with coconut sugar, molasses, vanilla, coconut oil and fresh ginger.
In two or three stages add the dry mixture into the wet to incorporate into a dough. Once everything is mixed, spoon out, roll into balls and slightly flatten once on the tray. Space the cookies out evenly as the do expand a little whilst baking. Bake for 10-12 minutes. Let cool completely before serving.
-for the oat flour and almond flour you can make your own at home by blending almonds or oats in a food processor.
-both dark chocolate and/or crystallised ginger (instead of fresh ginger) work really well in this recipe if you fancy making them slightly more special.