Festive season & Wholewheat Quinoa Cranberry Cookies

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Festive season starts on which day – an auspicious date, a festival? No 🙂 When you decide to shift to healthy eating even when the festivities are on – not because you have to, but because you want to!
So take your pick of which cookie to start with !

All cookies in the picture are free of refined white flour or white sugar. They do not contain egg. They are free of baking powder and soda.

And on a lighter note, the festive season also starts when your little one’s holidays begin:) I remember how exciting the last day of school used to be – the thrill of going on with the endless “goodbyes” and “happy holidays”. You would first wave frantically at your classmates and then your “bus” friends. And the joy of reaching home , being able to sit down without rushing to change or wash up. Without rushing to eat lunch and then get to your homework. Without rushing to prepare for the next day.
Instead you would rush out to play with the friends in your locality or to the station to catch the train out of town. Much as we loved school, the sense of excitement that came with holidays, was totally unmatched.
On that note, let me share the recipe of the heart-shaped cookies you see there to start off the holidays. Those are Wholewheat Quinoa Cranberry Cookies.
Recipe –
1 cup wholewheat flour
1 cup quinoa flour
3/4 cup raw unrefined sugar
chopped dried cranberries
100 gms melted butter
1-2 tbsp of liquid jaggery to bring it together
Method – Mix the raw sugar and melted butter well. Cream them together. Add the flours, cranberries and then the liquid jaggery only if it is needed. Let it rest in the fridge for 3-4 hours.
Take the dough out. Roll and cut into shapes. Bake in a preheated oven for 15-20 minutes, at 170 degrees C.

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