27.8.2016 | 14:57
Lately, I’ve been brainstorming ideas for gluten-free alternatives for common gluten-containing foods (cookies, pancakes, breads, muffins, etc.) for our upcoming program, but a couple of weeks ago I took a break from that to try a couple of other options.
Diane requested something that didn’t include whole nuts, so I went with the almond meal. Another gluten-free flour or meal would work as well.
This one and another plantain recipe – which will likely be featured in a future post – were the results. Both will likely be included in our planned gluten-free recipe collection.
I’d done some good raw “macaroon” recipes a few years ago, when Diane and I were eating a raw diet, thanks to the food co-op in Wilmington, NC, who graciously shared their basic recipe.
Then, a few weeks ago, we stumbled over a nifty snack “cookie” at our local Whole Foods, and I decided to work on reverse-engineering it. I’m still planning to experiment further, but this first attempt came out fairly well, so I’m sharing.
I used mulberries in this recipe, mainly because I had some on-hand. Raisins, dates or other dried fruit would work just as well. I used a minimal amount of honey, as much for the stickiness as the sweetness.
Other seeds can be used instead of pumpkin, and soaking probably isn’t completely necessary, but soaking helps make the seeds easier to digest.
Almond extract is the essential ingredient – it blends well with the other ingredients and honey.
One bite makes a nice finish to a meal. Enjoy!
1 cup almond meal
¼ cup pumpkin seeds, soaked overnight
½ cup coconut flakes
½ cup mulberries or other dried fruit
1-2 Tbsp honey, to taste
2 Tbsp coconut oil, melted
½ tsp cinnamon
¼ tsp sea salt or Himalayan pink salt
1 tsp vanilla extract
½ tsp almond extract
Put all ingredients into food processor and combine to desired smoothness. I kept them a little chunky. The important thing is to have enough honey/coconut oil to hold the mixture together.
Shape into cookies or balls and dehydrate at 115° F for approximately four hours. Store in fridge, where they will keep for at least a week.
Makes 12-16, depending on the size. Mine tend to turn out a little bigger.