I really really like these. If you are someone who dislikes the taste of dried apricots, they are not for you. I highly recommend getting the organic, unsulfured apries, not the sulfured kind. I personally find digestive distress from the bright orange ones despite how much more appealing they look than their burnt umber cousins.
Again, I've used my concoction of toasted seeds and coconut. No particular flavour of the seeds or coconut is dominant, so even if you find yourself squeamish at the thought of coconut, I don't think this will be off putting. To be honest, I am not a big coconut liker. And the taste of raw coconut to me is both stultifying and unappealing. That's just me. But these, with their toasted taste, are a big winner in my -- albeit biased -- books.
I especially enjoy the chewy texture of this particular riff on the toasted seed cookie song. Hope you do, too.
ingredients:
1/2 cup coconut nectar
1/4 cup extra virgin coconut oil
1/2 tsp sea salt
1 tsp ground vanilla bean
1 tbsp ceylon cinnamon (to me, ceylon is the king of cinnamon. I also have korintje and saigon, and find them delicious, but the mellow sweet delicate spiciness of the ceylon blends effortlessly and easily with every recipe)
2 organic egg
1/2 cup ground flax seeds
4 cups roasted ground seeds/coconut (any ratio of pumpkin seeds, sunflower seeds, and shredded coconut all processed together is fine -- for roasting them, please refer to the earlier seed cookie recipe)
1/4 cup hemp seeds (no shell)
1/4 tsp baking soda
1 cup chopped dried apricots (use the 'natural' kind if you can)
directions:
preheat the oven to 345
1. combine the coconut nectar and coconut oil with the spices and the eggs
2. add in the flax, roasted seeds, and hemp
3. add in the baking soda
4. stir in the apricots
5. drop spoonfuls on a lined baking sheet, and flatten with a damp fork
6. bake at 345 for 16 minutes
7. store in an airtight container in the fridge
makes 3-4 dozen depending on size
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