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Orange, cranberry and ginger cookies

,01 Jan 0001

Farfalle with salmon and porcini mushrooms


Ingredients (makes 18-20)

Oatmeal flour: 2 1/2 cups
Coconut palm sugar: 1/3 cup
Shelled hemp seeds: 1/4 cup
Dried cranberries: 1/4 cup
Orange peel: 1-2 tsp
Fresh ginger (minced): 1-2 tsp 
Sea salt: a pinch
Coconut oil: 1/2 cup
Water: 1/2 cup


1. Put flour, sugar, hemp seeds, cranberries, orange peel, ginger and salt into a large bowl, combining well.

2. Stir in oil and water; mix to form a soft dough. 

3. Roughly divide dough into 18-20 pieces. Shape into balls. Place on a baking tray and press down with a fork.

4. Bake in a preheated oven at 225°C for about 20 minutes or until lightly golden brown. Serve warm or cool.


Replace flour with oatmeal flour. It increases the fibre content and lowers the glycaemic index of the cookies.

Sourced from Green Common Hong Kong via Vegan Mama Kitchen (

Eat Smart


Eat Smart

Eat Smart


Eat Smart