Oh wow, I was soo looking forward to the Easter break and guess what! It came and went as it has never been. Fast!!!! Way too fast! We have made these healthier pecan cookies then and a few more times since.
Retrospective moment ….
What is it with this time that is galloping in this manner? Can anyone explain? Is it just me? I never seem to have enough time and… at the end of the month, well, I have just realised it is actually a year that has gone! MAD!! I am not really complaining, I am just saying but …it is mad! What’s going on?
It’s how life goes, a bit of a flash, right? I recall my mum being my age, looking in the mirror and complaining she can begin to see lines on her face. I was only around 14 and I was thinking wow, my mum is old!
How far the 40’s looked to me then but how fast they have actually arrived! Although at first glance it doesn’t feel like it is that long ago, when I think about all that’s happend since, it all seems ages ago.
Many times I ask myself, where did these 3 decades have gone and … when??
Well, you see, this one more reason to enjoy life. My motto is to always, LOVE, LAUGH as much as possible, enjoy GOOD FOOD, LIVE LIFE AT ITS FULLEST! Do not miss any chance.
Here I am, talking about good food, well, these gorgeous rye and barley flakes cookies are what I am talking about. Eating what you want and still staying on the healthy side it’s all about. It is a bonus!
I’m not not going to say a lot more here about these cookies. I will only say that whoever has had these healthy rye and barley flakes cookies, fell in a deep and eternal love with, instantaneously.
My kids have made them several times by now. Last time Andrei has made them just a day before my dad visited us. He has put in a lot of enthusiasm and buckets of love and care of course. He was going to bake them for granddad (‘Bunicu’). Guess what! Bunicu truly loved them!
In fact he loved the cookies soo much that he didn’t want to leave back home without the recipe. So, sorry falks, I will confess here and now that the recipe had to be written for him.
I know!! It had to slip out before getting to you first, but it was for a good cause.
I will probably say this a few times. These pecan cookies with rye and barley flakes are simply gorgeous. Gorgeous and a lot more nutritious than any regular cookie. Of course, they are! They contain healthy ingredients like pecans, rye, barley flakes and coconut blossom nectar. They cannot be bad, can they?!
These healthy cookies are my kids favourite at the moment for their after-school snack. And they have been for quite some time, topping the family snack chart.
Could it also be because they are getting involved making those? I do not know but they love them! I like to see that they’re not only enjoying making those but they are also playing with the ingredients.
For a 12 and 14 year old it’s quite cool, right? I’m biased, of course I am. The reality is that I am one of those fortunate parents. Parents with children that are super good and adventurous with the food. Not a common thing with young children nowadays, I realise that. They’ve always been great with food and I haven’t had much fuss coming from them. So lucky!
Coming back to these healthier cookies, they’re so quick to make and so great for snacks, picnics or traveling. Last time we’ve made them we’ve prepared them to take with us on our road trip to Holland.
The reality is that they won’t last long but that’s another story.
Lets get these cookies ready, they are super quick n’ easy to make. I know youwill be getting your kids involved into making them.
Find some aprons and ….Let’s get baking super bakers!
And… if you like these healtier cookies you may also like to try these pecan little delights.
Pecan cookies with rye and barley flakes
- 100 g barley flakes
- 150 g rye flakes
- 100 g flour
- 100 g chopped pecans
- 1/2 tsp baking soda
- 1/4 tsp salt
- 70 g butter softened
- 60 g brown sugar
- 50 ml coconut blossom nectar organic
- 1 large egg
- Prepare all ingredients and preheat the oven to 180C /350 F. Grease or line with parchment paper two baking sheets.
- Start by whisking together (in a medium size bowl) all the dry ingredients: the flour, the rye and the barley flakes, most of the pecans chopped and toasted, baking soda, and the salt. Leave a handful of pecans to put on top of each cookie.
- In a separate large bowl, blend together the soft butter and the cane sugar using a hand electric mixer. Add the egg and the coconut blossom nectar. Continue to mix/beat until nice and smooth.
- Add the dry ingredients to the butter mixture and mix until well incorporated. I used a wooden spoon.
- Using an ice cream scoop, scoop equal amounts of batter and place on baking sheet leaving some space (approx 1 inch) in between each cookie.
- Flatten the cookies/batter slightly and top up with the remaining chopped pecans.
- Place in the oven and bake for 13 minutes. You may need to bake them in batches so allow cookies to cool slightly when taking them out of the oven and then transfer them to a cooling rack to cool completely.