YieldMakes cookies (I don't know how many!)
2 cup freshly ground golden flax
1 teaspoon allspice, to taste
1 teaspoon freshly ground nutmeg, to taste
4 teaspoon cinnamon, to taste
2 tablespoon coconut butter, more or less as desired, liquified
4 tablespoon raw almond butter, more or less as desired
2 tablespoon agave syrup or preferred moist sweetener, up to 6 tbsp. to taste
1 teaspoon vanilla extract or fresh bean
1 teaspoon good salt
1 cup warm water, more as needed to make batter runny enough
1 cup unsulphured raisins
Combine in a bowl the first four ingredients, flax and spices. Set aside.
(if you had it on hand, here would be a great place to add maybe some almond flour or cashew or coconut flour even???)
In a separate bowl combine the coconut butter down thru the warm water. Mix well.
(again, tweaking could be done here… add ripe banana or grated apple?... switch up coconut water for the plain water?... use a diff. nut butter?...)
Add the wet to the dry, and just mix. Fold in 1 C. raisins.
I dehydrated some and also just froze some to add to my banana icecreams… the dehydrated were popular with others, but i almost preferred it just chilled/firmed, so whatever you prefer.
The thing I noticed was the flax was somewhat apparent near the end of a mouthful of chewing, so those who don’t like that flaxy-ness might not enjoy? Try a nut or seed flour/dry pulp perhaps…
Gorb's ThoughtsBy gorb
These were a spur of the moment attempt at quelling a craving… Perhaps some tweaking is in order. But for the limited ingredients I had on hand and the simplicity (took about 5 minutes), they were really quite excellent. The measurements are estimations, just go with the flow/taste as you go :)
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i need serious help!bobsm - 1 day 19 hours ago
Water from older coconutsClaireT - 2 days 33 min ago
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