Chocolate Toasted Seed Cookies -- nut free and all that other stuff, too

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 cacao
3. 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

Toasted Seed Cookies with dirty little secrets -- No nuts, you crazy kids. Also, gluten free, grain free, and sugar free.

 When I made the toasted seed cookies last time, I doubled up on the seed toasting and grinding, so I had some containers of toasted and ground seeds all ready to go in the fridge.  This time, I decided to get darker and dirtier than last time. I'm weird like that. Anyway, these, too, taste great, and have nary a nut, grain, gluten, dairy, or sugar to boot.

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.

Toasted Seed Cookies

Seeds, bless their seedy little hearts, get a lot of flavour boost from gentle toasting. All you raw foodists out there may be scandalized by my flagrant use of toasting, but then again I'm sure you're not lurking around my blog since my only raw recipes are salads and the highly addictive chocolate power bars, but that's another matter.

Now, all you coconut haters must know there is very little coconutty about these cookies despite their toasted coconut content. The flavour is ... well, reminiscent of Dad's Oatmeal cookies. I was a kid in the seventies and I still remember trying to eat one in the wading pool in our backyard only to find they melted when they got wet ...

Anyway, here are some fabulous seed cookies that are 100% nut free. They are also gluten free, dairy free, and cane sugar free. They are sweetened with coconut sugar, which is nice and low on the glycemic index. I like 'em! They are an excellent cookie to go with tea.

Now, these cookies require 2 steps really. Because you have to toast the seeds then grind 'em up. You have to, or else the cookies will taste like raw seeds instead of toasted seeds, and won't be half as yummy. Trust me!

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

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.

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. put spoonfuls on a lined baking sheet, and flatten with a wet fork

11. bake for 16 minutes

Makes 2 dozen or so depending on size. Store in an airtight container.