When I made the toasted seed cookies last time, I doubled up on the seed toasting and grinding, so I had some containers of toasted and ground seeds all ready to go in the fridge. This time, I decided to get darker and dirtier than last time. I'm weird like that. Anyway, these, too, taste great, and have nary a nut, grain, gluten, dairy, or sugar to boot.
Eat up and then let me know how much you like 'em.
1/2 cup pumpkin seeds
1 cup sunflower seeds
1 cup shredded coconut
2 tbsp extra virgin coconut oil
1/2 cup cooconut sugar
1/4 cup flax meal
1/4 cup hemp seeds
1/2 tsp sea salt
1 tsp ground vanilla
1 tbsp cinnamon
1/4 tsp baking soda
1/4 cup toasted sesame seeds
1/4 cup carob powder
1 tbsp water
1. toast the sunflower and pumpkin seeds for 30 minutes at 300 C.
2. toast the shredded coconut for 15 or 20 minutes at 300 C.
2b. If you need to toast your sesame seeds, do so in a dry pan over low heat on the stove top. You can grind these little cuties in a coffee grinder. BTW I used black sesame seeds this time, not white.
3. grind up the pumpkin seeds, sunflower seeds, and coconut in a food processor or fancy blender. Mortar and pestle?
4. preheat the oven to 345
5. combine the coconut oil (melted), coconut sugar, and eggs
6. mix in the sea salt, vanilla, and cinnamon
7. add the flax meal and hemp seeds
8. add the baking soda
9. mix in the toasted seeds and toasted coconut
10. add the carob powder and ground and toasted sesame seeds along with 1 tbsp water
11. mix really well
12. put spoonfuls on a lined baking sheet, and flatten with a wet fork
13. bake for 16 minutes
Makes 2 dozen or so depending on size. Store in an airtight container.