OATMEAL RAISIN COOKIES
Makes 8-9 cookies
Ingredients
 2-3 large ripe bananas
 2/3 cup plain peanut butter
 ¼ cup honey/maple syrup
 2 cups rolled oats
 1 ½ tsp cinnamon powder
 Salt, a pinch
 2/3 cup raisins
Method
- Preheat the oven to 350 F. Line a parchment paper on a baking tray. In a bowl, mash the bananas with a fork.
- Microwave the peanut butter for a few seconds so that it becomes runny. Add peanut butter and honey to the mashed bananas.
- Combine them well until the mixture becomes creamy.
- Add the rolled oats, cinnamon powder, a pinch of salt and raisins to this mixture. Mix well.
- Place spoonfuls of the mix on the parchment paper. Bake them for 12-15 minutes until the edges become crisp and the cookies turn light golden brown.
- Remove the cookies from the oven; set aside for at least 10 minutes to cool before serving.
Nutritional value (for 8-9 cookies)
Calorie: 2651.7 Kcal
Carbohydrate: 408.8gm
Protein: 79.88gm
Fat: 96.57gm
Fibre: 42.14g
MAKHANA-DRY FRUIT LADDOOS
Makes 5-6 laddoos
Ingredients
 1 cup foxnuts (makhana)
 1/2 cup mixed nuts—cashews, walnuts, almonds, pistachios
 ¼ cup flax seeds
 ¼ cup pumpkin seeds
 ½ cup jaggery
 1tsp cardamom powder
 ½ cup desiccated coconut
 2tbsp ghee
Method
- Heat 1 tbsp ghee in a pan and roast the foxnuts until golden and crispy. Similarly, roast the desiccated coconut until golden brown.
- In the same pan, add 1tbsp ghee and roast the nuts and seeds for 2-3 minutes on low to medium heat.
- Set aside and let the dry ingredients cool.
- Transfer the foxnuts to a mixer and grind coarsely.
- Grind the nuts and seeds in the mixer and transfer them to a bowl along with the ground foxnuts.
- Add jaggery and cardamom powder and mix well with a spatula.
- Now, transfer all the ingredients to a mixer and grind for about 30-40 seconds.
- Transfer this mixture to a bowl, add some warm ghee if required and make balls/laddoos.
Nutritional value (for 5-6 laddoos)
Calorie: 2752.61Kcal
Protein: 61.39gm
Carb: 189.25gm
Fat: 205.75gm
Fibre: 29.55gm
This article was first published in the December 2023 issue of the Happiest Health magazine. To read more such stories subscribe to the magazine.