Period Cookies

Lovely humans…let me introduce you these lovely and nourishing period cookies. I’ve specifically made these to include nutrients that are supportive and nourishing during menstruation. I could go on and on about all the reasons why I love these cookies, but here are just a few examples:

•  Seeds in general – excellent sources of magnesium, calcium and other nutrients which have been highly studied to play crucial roles in PMS, hormone production and function, and loads more

• Hemp seeds – rich in omega 3 for hormone production, function and reducing inflammation (including helping to reduce period pain)

• Flax seeds and tahini – these are great phytoestrogens (i.e. natural plant compounds which mimic oestrogen and help regulate oestrogen levels)

• Cinnamon, fennel, ginger and cardamom – all warming spices which provide warmth and nourishment to your body (especially needed during menstruation)

• Fennel – great for bloating, which is a common issue for many people when they have their period

• Ginger – excellent for nausea, another common issue around menstruation

• Black strap molasses – a rich source of iron

…I think you can probably see why I love these biscuits so much for supporting you while you have your period. Of course, though, they can be enjoyed by anyone at any time! I recommend enjoying one warm with a warm mug of herbal tea, chai or this hot chocolate.

Makes about 12 biscuits

 
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup hemp seeds
2 tablespoons flax seeds
2 tablespoons chia seeds
Spice mix (optional but highly recommended) – 1 tablespoon cinnamon, 1 teaspoon fennel seeds, ½ teaspoon ginger, ¼ teaspoon cardamom
Pinch of salt
¼ cup tahini
3 tablespoons black strap molasses
3 tablespoons maple syrup
2 tablespoons milk of choice

1. Preheat your oven to 180 degrees Celcius
2. In a large bowl, mix all the seeds together. Transfer about half of the mix into a blender and blitz it into a fine consistency. Transfer back to the other bowl with the whole seeds
3. Mix in the spices, if using,  and salt
4. In a separate bowl, stir together the tahini, black strap molasses, maple syrup and milk
5. Add the wet mixture into the dry mixture stir until well combined
6. Form the mixture into biscuit shapes and place them on a lined baking tray (wetting your hands first makes this easier!)
7. Pop them into the oven and bake for 15-20 minutes or until golden and smelling delicious
8. Allow them to cool on the tray for about 10 minutes. Then transfer to a wire rack to finish cooling. Enjoy!