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By Omoye Uzamere

Omoye Arts‘Tis The Season To Be Jolly!

Until January arrives and your waistline is resisting your clothes and you’re struggling every morning to get ready for work…

But how do I resist all the deliciousness going around this festive season?

You act like there haven’t been delicious things around all year.
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Well, yeah, but there’s something jolly in the air, it goes with a sense of excitement and abandon…

And a desire to eat more, yeah? *insert sinister grin.

Yeah…

You see yourself? January fall on you!

Does this sound like the conversation with you and yourself? It is exactly the same conversation I had with Myself, while ‘Me’ stared, tapping her foot, waiting to decide on the purchase of sugar, flour, butter, chocolate chips, frosting and toppings for our Christmas baking.

We eventually came to a compromise – Substitution.

Replace some of the bad stuff with good stuff and you don’t have to be sour this holiday! I am going to share a brand new healthy recipe I came up with for something scrumptiously delicious.

You can eat your proverbial cake and have it this festive season. Here is my recipe for…. *cue drumroll…

Waistline Friendly Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Ingredients

½ cup no-trans-fat 68% vegetable oil spread stick, softened

1 stick of butter

¾ cup packed brown sugar

½ cup dried, ground dates

1/3 cup buttermilk

2 egg whites

2 teaspoons vanilla

1 tablespoon Pomegranate molasses

1 cup whole wheat flour

1 cup ground flaxseed

1 ½ teaspoons ground cinnamon

1 teaspoon baking soda

½ teaspoon salt

2 cups old-fashioned oats

1 cup raisins

½ 1/3 cup chopped pecans or walnuts, toasted

Procedure

cookie pan

Lightly grease or spray cookie sheets. In large bowl, beat butter, vegetable oil spread and sugars with electric mixer on low speed until creamy. Add dates and beat for another 10 minutes. Beat in buttermilk, egg whites and vanilla until well mixed.

On low speed, beat in flour, flaxseed, cinnamon, baking soda and salt until well mixed. Stir in molasses, oats, raisins and pecans. Freeze for four hours or overnight to let the flavor of the molasses sit in.

Heat oven to 350°F while you do some exercise – scooping the frozen dough. Drop dough by rounded tablespoonfuls onto cookie sheets 2 inches apart. Slightly flatten each.

Bake 11 to 13 minutes or until set and very light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store in tightly covered container.

Eat.

Eat again.

Share with your friends.

Repeat cycle.

Don’t get addicted.

Let me know what you think of it.

NB:

Pomegranate molasses have an amazing flavor and add pizazz to almost any meal. It’s been my baking favourite for the last few years.

Dates are sugar sweet and an excellent substitute for processed sugars, so go for it. I even eat date sugar in my cereal, especially Fruit and Fibre. (But remember there are a few calories in there).

Happy Holidays!

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