Thursday, January 12, 2012
I have a hunch though that if you like this blog and my recipes you may just be kinda crazy in the kitchen as well. You like healthier recipes, ideas and being creative in the kitchen. You stop by here because it beckons you to take the next step. To try something new. To be adventurous. It's addicting...
Fruit and Seed Trailmix Cookie Recipe (vegan)
1 cup of sunflower seed butter (natural-kind with oils works best in my opinion) (I used Once Again's)
1 cup of certified gluten-free rolled oats (I used Bob Red Mill's)
1/2 cup of finely chopped dates
1/2 cup of dried cranberries
1/2 cup of raw sunflower seeds
1 TB of flax seed meal
2 TB of chia seed meal
1/2 ts. of each-baking powder, baking soda and sea salt
10-15 drops of liquid pure vanilla stevia (I used NuNatural's)
1/3-1/2 cup of hemp milk (or other non-dairy milk)
optional: 1/2 cup of allergen-free chocolate chips (If you want to avoid the sweeteners in the chocolate, then I suggest leaving the chips out, and add raisins or pumpkin seeds instead).
Mix the butter, dry ingredients, fruit and seeds together first, then add the milk and stevia. Start with adding 1/3 cup of milk, if the batter seems a little crumbly, then add another 1/8 cup of milk to help make it stick together better. Mix well with a spoon or rubber spatula and then lastly add the chocolate chips if you decide. Mix well and let sit for a minute for the oats and seeds to soak up lingering moisture. The batter will be just a bit sticky, so don't worry if it is. Then use a spoon or your hands to roll cookie balls and place them on the parchment papered cookie sheet. Bake in a preheated 350 degree oven for 15 minutes. This recipe will make about 2 dozen small cookies and about 18 larger cookies.
Much life and love to you today!