Several years ago I came across a fabulous book called Cooking for Celiacs, Colitis, Crohns and IBS. All of the recipes are grain free and are great for those with gut issues. After developing my severe allergy to nuts, I put the book aside because most of the recipes were based on almond meal but I have recently started adapting the recipes so that they are nut free. This recipe is inspired by the macadamia and date cookie from their wonderful book. Even if you don't have a nut allergy, replacing nuts with seeds, makes them school friendly and quite a lot cheaper to make.
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Chewy Date Cookies
2 cups of Pumpkin seeds
1/2 cup coconut
1/2 cup chopped dates
1 teaspoon bicarb Soda
1/2 cup honey
1/2 teaspoon vanilla extract
1 egg
Preheat oven to 160 degrees celcius and line a tray with baking paper. Lightly toast pumpkin seeds under a grill or on a frypan until just golden. Place seeds in a food processor or thermomix and blend into a fine flour. Add all of the other and blend until well combined. Roll tablespoons of mixture into a ball and place on a baking tray. Bake in the oven for 15-20 minutes and turn oven off and leave them for a further 10 minutes. They will turn chewy with crispy edges as they cool down.
2 cups of Pumpkin seeds
1/2 cup coconut
1/2 cup chopped dates
1 teaspoon bicarb Soda
1/2 cup honey
1/2 teaspoon vanilla extract
1 egg
Preheat oven to 160 degrees celcius and line a tray with baking paper. Lightly toast pumpkin seeds under a grill or on a frypan until just golden. Place seeds in a food processor or thermomix and blend into a fine flour. Add all of the other and blend until well combined. Roll tablespoons of mixture into a ball and place on a baking tray. Bake in the oven for 15-20 minutes and turn oven off and leave them for a further 10 minutes. They will turn chewy with crispy edges as they cool down.
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