This rich and dense mixture of ground seeds, shredded coconut, raisins, and chocolate chip makes a satisfying and delectable treat. Gluten free, sugar free (except for the callebaut chocolate), nut free, grain free, and vegan, it's a pretty good choice for all those on your list. Best of all, I doubled and recipe and baked it on a parchment lined full-sized cookie sheet (the kind with edges), so I made a lot at once. Woot. Actually, that's not the best part. The best part is that they are super yummy.
ingredients:
1/2 cup boiling water
1/2 cup flax meal
1/4 cup agave
1/4 cup butter or coconut oil
2 eggs or 1/2 cup water and 2 tsp egg replacer mixed together
1/4 cup agave
1/4 cup butter or coconut oil
2 eggs or 1/2 cup water and 2 tsp egg replacer mixed together
1/2 cup coconut sugar
1 tbsp apple cider vinegar
1 tbsp vanilla extract
1 tsp sea salt
1 tsp ceylon cinnamon
1 tsp ceylon cinnamon
1 tsp saigon cinnamon
1 tbsp ground vanilla
black pepper
1/2 tsp baking soda
1/2 tsp baking soda
1/2 cup hemp seeds (hemp hearts)
1 cup shredded coconut
1 cup shredded coconut
1 cup pumpkin seeds, ground to a powder
1 cup sunflower seeds, ground to a powder
1/2 cup sesame seeds, ground to a powder
1 cup sunflower seeds, ground to a powder
1/2 cup sesame seeds, ground to a powder
1 cup raisins
1 cup chocolate morsels, bittersweet
directions:
preheat the oven to 345
1. combine the flax meal and boiling water and let sit for 10 minutes
2. add the coconut oil, coconut sugar, and apple cider vinegar
3. add the cinnamon, vanilla, sea salt, and black pepper
4. add in the hemp seeds
5. add the almond flour
6. add the raisins, chocolate, and walnuts
7. press into a rectangular baking dish lined with parchment
8. bake at 345 for 50 minutes
9. cut into bars
10. store in an airtight container when cool
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