The Health Benefits of Nutmeg, Oat and Ginger Cookies
The Health Benefits of Nutmeg, Oat and Ginger Cookies
These spicy gems are always a hit on the Niño ELA Spring Menu. Not only are they scrumptious, but they also capitalise on the health benefits of the three hero ingredients.
Let’s delve deeper into how each ingredient contributes to the well-being of our little ones…
Nutmeg is a delightful fragrant spice often associated with festive winter drinks and dishes, but nutmeg has much more to offer than just its distinctive aroma. Nutmeg is high in antioxidants, anti-inflammatory, and has shown promise in research for
eliminating fatigue and stress, and can even improve concentration, making it beneficial for children’s learning and focus. Many cultures use nutmeg as a remedy for digestive issues and it can help in relieving constipation, bloating, and flatulence.
Oats are incredibly versatile and have long been a breakfast staple for many. They’re not just hearty but come packed with numerous health benefits.
Oats are a natural source of soluble fibre, especially beta-glucans, this aids digestion, ensures smoother bowel movements and can help children feel full for longer, preventing unhealthy snacking. The slow-releasing carbohydrates in oats can help in maintaining stable blood sugar levels which is important for mood and energy levels. This is amplified when combined with good sources of protein such as the almond meal and egg in this recipe.
Ginger is more than just a spice; it is a powerhouse of health benefits that have been recognised for centuries. One of the most celebrated benefits of ginger is its ability to relieve nausea. This can be especially helpful for children who suffer from motion sickness or after undergoing surgeries. Ginger contains gingerol, a substance with powerful anti-inflammatory effects. This can be particularly beneficial for children with joint pain or swelling. With its natural anti-microbial properties, ginger can play a role in fighting off infections, making it a great immunity booster for kids.
Nutmeg, Oat and Ginger Cookies are not just a treat for the taste buds, they are also a health-boosting snack packed with nutrition. This recipe provides some variations, if you use almond meal and egg it will contain more protein, but there are options for nut and egg-free also.
Nutmeg, Oat and Ginger Cookie Recipe
Makes 8-10 cookies
Dry Ingredients
- 1 cup oats
- ½ cup almond meal or spelt flour
- ¼ teaspoon baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger (or fresh ginger very finely grated)
- ¼ teaspoon salt
Wet Ingredients
- 3 tablespoons melted butter or coconut oil
- 3 tablespoons coconut sugar (or raw sugar)
- 2 tablespoons rice malt syrup
- 1 egg (or 1 flax egg – 1 tablespoon ground flax seeds plus 3 tablespoons water, whisked together, set for 15 minutes)
- ½ teaspoon pure vanilla extract
Method
- Preheat oven to 180°C. Line a baking tray with baking paper.
- In a medium bowl, whisk together all the dry ingredients.
- In a separate bowl, whisk together all the wet ingredients: butter/coconut oil, coconut sugar, maple syrup, egg/flax-egg and vanilla. Whisk until thoroughly combined.
- Add the dry ingredients to the wet ingredients. Mix together until thoroughly combined. The dough will be sticky. Roll mixture into balls and place on baking tray spaced apart.
- Bake for 10-12 minutes. Remove from oven, leave on tray for 5 minutes then transfer to a cooling rack using a spatula.
Serve with Golden Milk and Enjoy!
Additions: Add a small handful of sultanas or dark choc chips to the final mixing stage.
Dr Lauren Burns (PhD) is an Olympic gold medallist and a leading nutritionist who shares our passion for building healthy eating habits for life.
Learn more about Niño ELA’s Nutrition Program »
The Health Benefits of Nutmeg, Oat and Ginger Cookies
These spicy gems are always a hit on the Niño ELA Spring Menu. Not only are they scrumptious, but they also capitalise on the health benefits of the three hero ingredients.
Let’s delve deeper into how each ingredient contributes to the well-being of our little ones…
Nutmeg is a delightful fragrant spice often associated with festive winter drinks and dishes, but nutmeg has much more to offer than just its distinctive aroma. Nutmeg is high in antioxidants, anti-inflammatory, and has shown promise in research for eliminating fatigue and stress, and can even improve concentration, making it beneficial for children’s learning and focus. Many cultures use nutmeg as a remedy for digestive issues and it can help in relieving constipation, bloating, and flatulence.
Oats are incredibly versatile and have long been a breakfast staple for many. They’re not just hearty but come packed with numerous health benefits.
Oats are a natural source of soluble fibre, especially beta-glucans, this aids digestion, ensures smoother bowel movements and can help children feel full for longer, preventing unhealthy snacking. The slow-releasing carbohydrates in oats can help in maintaining stable blood sugar levels which is important for mood and energy levels. This is amplified when combined with good sources of protein such as the almond meal and egg in this recipe.
Ginger is more than just a spice; it is a powerhouse of health benefits that have been recognised for centuries. One of the most celebrated benefits of ginger is its ability to relieve nausea. This can be especially helpful for children who suffer from motion sickness or after undergoing surgeries. Ginger contains gingerol, a substance with powerful anti-inflammatory effects. This can be particularly beneficial for children with joint pain or swelling. With its natural anti-microbial properties, ginger can play a role in fighting off infections, making it a great immunity booster for kids.
Nutmeg, Oat and Ginger Cookies are not just a treat for the taste buds, they are also a health-boosting snack packed with nutrition. This recipe provides some variations, if you use almond meal and egg it will contain more protein, but there are options for nut and egg-free also.
Nutmeg, Oat and Ginger Cookie Recipe
Makes 8-10 cookies
Dry Ingredients
- 3 tablespoons melted butter or coconut oil
- 3 tablespoons coconut sugar (or raw sugar)
- 2 tablespoons rice malt syrup
- 1 egg (or 1 flax egg – 1 tablespoon ground flax seeds plus 3 tablespoons water, whisked together, set for 15 minutes)
- ½ teaspoon pure vanilla extract
Wet Ingredients
- 3 tablespoons melted butter or coconut oil
- 3 tablespoons coconut sugar (or raw sugar)
- 2 tablespoons rice malt syrup
- 1 egg (or 1 flax egg – 1 tablespoon ground flax seeds plus 3 tablespoons water, whisked together, set for 15 minutes)
- ½ teaspoon pure vanilla extract
Method
- Preheat oven to 180°C. Line a baking tray with baking paper.
- In a medium bowl, whisk together all the dry ingredients.
- In a separate bowl, whisk together all the wet ingredients: butter/coconut oil, coconut sugar, maple syrup, egg/flax-egg and vanilla. Whisk until thoroughly combined.
- Add the dry ingredients to the wet ingredients. Mix together until thoroughly combined. The dough will be sticky. Roll mixture into balls and place on baking tray spaced apart.
- Bake for 10-12 minutes. Remove from oven, leave on tray for 5 minutes then transfer to a cooling rack using a spatula.
Serve with Golden Milk and Enjoy!
Additions: Add a small handful of sultanas or dark choc chips to the final mixing stage.
Dr Lauren Burns (PhD) is an Olympic gold medallist and a leading nutritionist who shares our passion for building healthy eating habits for life.
Learn more about Niño ELA’s Nutrition Program »
