Here we go with our nut-free, toasted seed cookies again. This time, I went overboard on the raw cacao, which is a pretty fun thing to do. The process was like last time -- toast the seeds and coconut then grind up -- and once again I made twice as many toasted seeds as I'd need ... So you can look forward to another nut-free, toasted seed cookie recipe in the not too distant future. With the heat of the summer over, perhaps I'll even return to my former posting glory ... I hope so. I've missed you.
ingredients:
1 1/2 cups toasted and ground sunflower and pumpkin seeds (any ratio is fine)
1 cup toasted and ground shredded coconut
1/4 cup ground flax meal
1/4 cup hemp seeds, also ground
1/2 tsp sea salt
1/2 tsp green leaf stevia
1/2 cup coconut sugar
1 tsp ground vanilla
1 tbsp cinnamon
1/2 cup raw cacao
1 tbsp apple cider vinegar
2 tbsp extra virgin coconut oil
2 eggs
1/4 tsp baking soda
directions:
preheat the oven to 345
1. combine the sunflower, pumpkin, flax, and hemp seeds and coconut
2. add the sea salt, stevia, vanilla, cinnamon, coconut sugar, and raw cacao3. add the apple cider vinegar and coconut oil and mix well
4. add the eggs, and mix well
5. finally, stir in the baking soda
6. scoop teaspoon of cookie dough onto a lined baking sheet, and flatten the balls with a wet fork
7. bake at 345 for 16 minutes.
8. makes one tray of cookies
9. store in an airtight container once fully cooled
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