If you are even remotely interested in the wholefood movement, you will know of Jude Blereau.
Jude is an author, food coach, cooking teacher and ‘real food’ activist. She’s been involved with the organic and wholefoods industry for more than 18 years and is a passionate advocate for sustainable farming practices. Jude is a member of Chefs Collaborative – a network of chefs, cooks and restaurateurs working together to promote sustainable farming, fishing, humane animal husbandry and local artisanal cuisine. She is also an ambassador for Thermomix. As you can see, Jude is one busy lady.
I was lucky enough to be invited to see Jude as part of her current Australian tour, and to add additional interest to the event (as if I needed any) this one night only was aimed at Thermomix owners. Double bonus.
Jude’s food philosophy is all about nutrient dense, tasty food that’s realistic in a home kitchen. Her passion for whole foods and natural, realistic approach was evident right from the onset. And I was surprised and pleased to discover that we trained at the same Teacher’s training college in WA, many years ago. Yes, Jude was a kindergarten teacher too.
Jude’s book “Wholefood”, contains this recipe. Whilst the original is not TM based, I was inspired by Jude to adapt. I hope you enjoy.
Ginger Oat Cookies
slightly adapted from Jude Blereau’s “Wholefood” book.
- 100g dried dates
- 390g oats
- 60g pecans or walnuts
- 110g glacé (crystalized) ginger (Buderim)
- 125g Macadamia oil
- 125g honey
- 2 eggs
Prehaet the oven to 180c and line 2 flat sheet baking trays.
- Place the dates in the TM bowl and add 60ml warm water. Stir on reverse, 5mins, temp 100
- Add ginger. Stir on reverse, 5mins, temp 100 – you may have to add a little more water depending on your dates. You want to have a smooth date paste and small ginger chunks.
- Add nuts. Turbo 2 or 3 times.
- Add oats, eggs, oil and honey (in that order) and mix on knead, 3 mins to make a soft, well combined dough.
- Roll into large golf ball sized balls and space out onto trays. Flatten balls to make 4cm x 1cm disks.
- Bake fr 10 – 15 mins until soft golden brown. Allow to cool on the trays.
The nuts and fruits are interchangable. Pistachio and cranberry is very nice, dried apricots and brazil nuts are wonderful. Keep your ginger to make sure the cookies are always amaze-zing!