This light and delicious vegan cookie is perfect for a quick energy boost when on an outdoor adventure biking on the beautiful Pemberton single track or if you need a pick-me-up at work to get you through so that you can go for a ride later! ; )
~ Vegan & Gluten-Free ~
Ingredients:
1 cup buckwheat flour
2/3 cup pumpkin seeds, plus another 2-3 tbsp for garnish
1/3 cup hemp seed
4 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
1/2 cup apple sauce (see Crazy Easy apple sauce recipe)
2/3 cup sunflower butter or another nut butter
2 tsp vanilla
1/3 cup coconut milk
1/4 cup maple syrup
1/2 cup raisins
1/3 cup sliced almonds
Using a coffee grinder or seed grinder grinder pumpkin seeds until almost like flour consistency. In a medium bowl add buckwheat flour, ground pumpkin seeds, hemp seeds, cinnamon, baking powder, and salt. Whisk together well. In a separate bowl add apple sauce, vanilla and maple syrup. Mix until well combined. Add sunflower butter and mix in until well combined. Add coconut milk and mix in until well combined. Add wet mixture to dry mixture and stir until well blended. Add raisins and almonds and stir until evenly distributed. Grease cookie sheet lightly with coconut oil. Use a spoon to form cookies. Sprinkle with a few pumpkin seeds (whole seeds, not ground).
Bake at 375F for about 15 minutes.
Allow cookies to cool for about 5 minutes before removing them from the cookie sheet.
Makes about 16 cookies
Prep & Bake time:
Prep time ~ 15 minutes
Baking time ~ 15 minutes
Total time ~ 30 minutes
Love the power of food:
Pumpkin Seeds
These amazing little seeds are a power house of nutrients and health benefits!!! Loaded with magnesium, manganese, iron, phosphorus, zinc, copper and vitamin K, this seed needs to be a part of your regular diet! Health benefits include positive affects on sleep, may decrease risk of breast and prostate cancer, can improve prostate health, may have positive affects on heart health, can help lower blood sugar levels and is great for the digestive tract as it is high in fibre.
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