YieldMakes cookies (I don't know how many!)
2 cups golden flax (freshly ground)
1 teaspoon allspice or to taste
1 teaspoon nutmeg or to taste (freshly ground)
4 teaspoons cinnamon or to taste
2 tablespoons coconut butter (liquefied)
4 tablespoons raw almond butter (more or less as desired)
2 tablespoons agave syrup or preferred moist sweetener
1 teaspoon vanilla extract or fresh bean
1 teaspoon salt
1 cup warm water (more as needed to make batter runny enough)
1 cup unsulphured raisins
1. 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?).
2. In a separate bowl, combine the coconut butter down through 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 different nut butter?).
3. Add the wet to the dry and mix. Fold in 1 cup raisins.
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. :)
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.
I dehydrated some and also just froze some to add to my banana ice cream. The dehydrated were popular with others, but i almost preferred it just chilled/firmed, so whatever you prefer.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note