Eat up and then let me know how much you like 'em.
ingredients:
1/2 cup pumpkin seeds
1 cup sunflower seeds
1 cup shredded coconut
2 tbsp extra virgin coconut oil
1/2 cup cooconut sugar
2 eggs
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
directions:
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.
2 comments:
Stacey... a bit confused over the sesame vs. sunflower seed... I think you might have referred to the sesame AS sunflower once or twice. Also, when do you add the sesame seeds? Do you crush them with the others? :) Thank you!
Sara, I was clearly operating on only half a brain. Sorry about that. I have changed the incorrect instances of sunflower-sesame, so hopefully it all make sense now ... :) I used a coffee grinder to grind my sesame seeds, and added them last with the carob powder. However, I doubt the sky would fall if you add them with the others ...
Post a Comment