health crunch muesli cookies

9th October 2011

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Happiness =

Getting up early.

No humidity.

First rain.

Yellow leaves falling.

A big girl who will still sit in your lap, sometimes.

A big boy that still needs my hugs, all the time.

The first green salad from the garden.

Golden afternoon light.

Little, white jasmine flowers falling on the ground, waiting to be picked up,

and

Being lost in their sweet scent.

The quietness in that deep silence.

Friends.

Winning scrabble.

 Peacock feathers.

The smell of little babies.

A new camera and its endless possibilities.

Damp smell of earth.

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I  would like to try making these cookies with the left-over almond pulp from making almond milk.  I have been looking for a sweet which is gluten-free and dairy-free.  These I stumbled across on this website – www.teresacutter.com.  It is important to grind the almonds very finely which will absorb the liquid much better.  Also, the second time I made these, I added one cup of cranberries, instead of a ½ cup, half I chopped very finely and the rest was roughly chopped.  I also pressed half an almond in the top each biscuit, which added another dimension to them.  I did tweak the recipe a bit from the original.

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health crunch musesli cookies

Approximately 30 cookies

ingredients :

cup organic coconut oil warmed to a liquid

½ cup maple syrup (depending on your preferred sweetness)

1 teaspoon vanilla extract

2 cups almonds

1 cup walnuts/pecans

cup ground linseed/flax seed

½ cup sesame and sunflower seeds (a combination of both to make ½ cup)

½ – 1 cup dried cranberries, roughly chopped (depending on how much you like cranberries)

¼ cup dried shredded unsweetened coconut

preparation :

Preheat the oven to 150 degrees Celsius.  Line two baking sheets with parchment/baking paper.

In a small mixing bowl, pour the warm, melted coconut oil over the maple syrup, and whisk in the vanilla extract.

In a food processor, place the 2 cups of almonds and grind until fine, then empty into a large mixing bowl.  Place the walnuts into the food processor and whiz for a few seconds, just until they are roughly broken up.  Combine the linseed, walnuts, sesame and sunflower seeds, coconut and cranberries in the bowl with the ground almonds.

Add the mixture of coconut oil, maple syrup and vanilla.

Mix thoroughly until well combined.

Divide into 30 balls (If the mixture is crumbling just add a little hot water until it becomes easier to handle.)  Place onto the prepared baking tray, then flatten slightly.  At this stage, press a whole almond into each if you prefer.

Bake for 30 – 40 minutes until golden and well cooked through. Watch carefully!

Rest on the tray until cool, then store in an air-tight container.

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Goodness shared from Stacey

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