It's back to school, and I am attempting to make politically correct, nut-free snacks. I can't promise that they won't start berating empty chairs, making statements about dressing like a tart, mouthing off about rape, or pretending that sticks are guns. BUT they are nut free, and won't get you into trouble with the lunch room supervisors.
ingredients:
1/4 cup extra virgin coconut oil (organic and unrefined)
1 cup pitted honey dates
1/4 cup water
2 eggs
1/2 cup raw cacao
1 tbsp ground vanilla bean
1/2 tsp sea salt
1 cup shredded coconut, ground
1/4 cup ground flax
1/4 cup black sesame seeds, ground
1/4 cup white sesame seeds, ground
1/2 cup ground raw sunflower seeds
1/4 cup ground chia seeds
1/2 tsp baking soda
1 cup finely ground pumpkin seeds
directions:
1. combine the hot water and dates, then puree with an immersion blender. Add the coconut oil and puree again. Finally, add the eggs, and process with the immersion blender until smooth.
2. stir in the raw cacao, vanilla bean, and sea salt. If you are nuts like me, you can add a little black pepper. This is a good time to stir in the baking soda.
3. I put all the pumpkin seeds, shredded coconut, and sunflower seeds into a food processor to grind it up. I ground the chia seeds, flax seeds, and sesame seeds in a coffee grinder, and stirred them all into the date, egg, and cacao mixture.
6. scoop small spoonfuls onto lined baking sheets
7. flatten with a wet fork and bake at 345 for 16-18 minutes
8. cool on a wire rack
9. store in an airtight container when cool
makes 4 dozen (depends on size!!!) but watch out they'll disappear before they are cool enough to pack up ...
**You can also chill the dough before baking, either in long logs which can be sliced into individual rounds, or just as dough that can then be rolled into very round balls and flattened.**
No comments:
Post a Comment