Healthy Eating
Eat These Delicious & Healthy Cookies To Repair The Body Tim Spector & Dr. Rupy Aujla
Date: 2024-11-19 13:04:11
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RECIPE: Pecan Chocolate Cookies
(Extracted from The Food for Life Cookbook by Tim Spector (Jonathan Cape, £28))
INGREDIENTS
Serves 12/ prep time 10 mins
2 tbsp ground flaxseed
3 tbsp light brown sugar
4 tbsp extra virgin olive oil
200g ground almonds
50g pecan nuts, roughly chopped
80g dark chocolate (at least 70% cocoa solids), roughly chopped
Pinch of salt
(You can swap pecans for pumpkin or sunflower seeds)
METHOD
Preheat the oven to 180°C/160°C fan/350°F/gas 4 and line a baking tray with baking parchment.
To make the flax egg, mix the ground flaxseed with 4 tablespoons of water and set aside for 15 minutes.
Mix the brown sugar, olive oil and flax egg together. Add the ground almonds, pecan nuts, chocolate and salt and mix again.
Shape into 12 tight balls and flatten slightly into cookies about 1cm thick (it helps if you do this with damp hands).
Bake for 10–12 minutes until tinged golden brown at the edges, then leave to cool completely on the tray. Store in an airtight container.
GUEST BIO
TIM SPECTOR, MD, is Professor of Epidemiology at King’s College London. He is the bestselling author of The Diet Myth, Spoon-Fed and Food for Life and co- founder of ZOE, the science and nutrition company. With a focus on cutting-edge science and honoured with an OBE for his impactful work in fighting Covid-19, Tim stands at the forefront of his field. The original pioneer of microbiome research, he is among the top 100 most cited scientists in the world.
Tim started cooking at a young age, enjoying his mother Juno’s lasagne at home and learning to cook Wiener schnitzel and apple strudel as a teenager working in an Austrian kitchen (all of which have inspired recipes in this book).
It was only when he had a mini stroke in his fifties that he was inspired to improve his own health outcomes by focusing his scientific research on the groundbreaking area of nutrition and the gut microbiome.
He then set about applying his cutting-edge scientific findings in his own kitchen. Tim’s wife Veronique and his children have, at times, been alarmed by the growing family of (sometimes explosive) ferments in their kitchen and fridge, but are increasingly impressed by his enthusiasm and creativity in the kitchen. They have even been known to ask for seconds and leftovers of ‘Juno’s lasagne’. Tim lives in London with his wife.
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