The easiest (and healthiest) cookies of the Galaxy!

I was told many times that pastry making is difficult, that you have to be very precise with the doses and that you need experience to make it good. Well I made up a recipe that none of the above is necessary. It is very simple, very flexible and very tasty :)

It is a sugar free and gluten free recipe that is based on the sweetness and the unique flavor of carob powder. If you have never heard of carobs you should give it a try. That is what they look like when you pick them up from the tree. Originated in Ancient Greece, carobs are rich in a number of nutrients and antioxidants while they are very low in fat.

Now, let's get to work :)
I love cooking but I hate complicated recipes. For me a good recipe is the one I know by heart, so I made this one just like that!

The solids.

• 1 cup carob flour (or powder).
• 1 cup whole grain rolled oats.
• 1 cup buckwheat flour.
• 1 teaspoon baking powder.

The liquids.

• 2/3 of a cup red wine (don't worry about the alcohol, it evaporates).
• 2/3 of a cup olive oil (every Greek recipe has olive oil).
• 2/3 of a cup fresh orange juice.

Put the solids in a bowl and mix them.

Put the wine and the olive oil in another, add 1/2 teaspoon of baking soda in the orange juice and while it foams put it in the bowl, too. Add a teaspoon of cinnamon on top of that.

Empty the solids in the liquids bowl while stirring with a ladle.

Almost done!
Once you have a solid mixture leave it to rest for 20'.

Put it on a baking sheet and spread it with your hands.

Add some sesame and bake for 20' at 180°C (around 350℉).

While it is still warm (but not hot) cut into pieces.

Enjoy!

Isn't it super simple?

And you can improvise on that as much as you like. You can add nuts or raisins or whatever you crave for, you can add a sweetener or some more spices, if you feel like it, but the most important is that you can't make a mistake!

_{All the pictures were taken by me with my Canon EOS 7D and a Canon EF-S 60mm f/2.8 USM Macro Lens attached.}

Thank you for reading!