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cookies & snacks

yields 25 cookies
SPROUTED WHEAT HONEY COOKIES
Sprouted wheat or spelt is flour that has been made from wheat berries or spelt berries that
have been soaked-sprouted for 12–24 hours, then dried and ground into a flour. It looks the
same as the regular whole wheat or spelt but tastes slightly different. Sprouting increases
the grain’s nutrients, such as B vitamins, vitamin C, and fiber and makes the grain more yields 40 crisps
easily digestible to those sensitive to gluten.

1½ cups sprouted wheat flour 1. In a mixing bowl, combine the flour, nuts, baking soda, and
½ cup ground nuts cinnamon. Add the oil, honey, eggs, water, and vanilla. Refrig- COCONUT CRISPS
½ teaspoon baking soda erate for at least 2 hours. 3 cups light spelt flour
½ teaspoon cinnamon 2. Preheat the oven to 325˚ F. Line a cookie sheet with baking ½ teaspoon sea salt
½ cup olive oil or virgin coconut oil paper. ½ teaspoon baking soda
½ cup honey 3. With greased hands, form balls 1 tablespoon in size. Place on ½ teaspoon cinnamon (optional)
2 eggs, beaten the lined baking sheet and bake for 15 minutes. 1 cup ground coconut or ground
¼ cup water almonds
½ teaspoon pure vanilla extract 3 tablespoons brown sugar
(optional)

SESAME-SUNFLOWER REFRIGERATOR COOKIES yields 12 cookies 1½ cups extra-virgin coconut oil,
liquefied
Seeds impart vitality due to their high nutrition content. Adding them to cookies provides a 1/3 cup honey
satisfying crunch and is a good way to sneak nourishment into children. The sunflower seed is
one of the few foods that provide vitamin D, which is so essential for the utilization of calcium 1. In a large mixing bowl, combine
and makes your skin glow. It’s also high in protein, which makes it a great meat substitute. the flour, salt, baking soda, cin-
namon, ground coconut or al-
½ cup oil 1. In a mixing bowl, combine the oil, honey, egg, and vanilla. monds, and brown sugar.
½ cup honey 2. In a blender, grind the sunflower and sesame seeds and add 2. Add the coconut oil and honey to
1 egg to the mixture in the bowl. the dry ingredients and combine
1 teaspoon vanilla extract 3. Add the flour, oats, wheat germ, baking soda, and lecithin. well. Set aside for 1 hour.
¾ cup sunflower seeds 4. Form the mixture into a log approximately 2 inches in diam- 3. Preheat the oven to 350˚ F. Line a
¾ cup sesame seeds eter and wrap the log with baking paper candy-style. Place in cookie sheet with baking paper.
¾ cup whole rye, spelt, the refrigerator for 4 hours or freezer for 2 hours. 4. Form the cookie dough into 1-inch
or wheat flour 5. Remove the baking paper and cut the log into ½-inch slices.
1½ cups rolled oats Place flat onto a lined cookie sheet. Bake at 375˚ F for 12–15 balls. Place on the lined cookie
sheet at least 2 inches apart and
½ cup wheat germ minutes. flatten.
½ teaspoon baking soda 5. Bake for 15 minutes. Cookies will
2 tablespoons lecithin granules
harden when cooled.
Sprouted Wheat Honey Cookies
306 HEALTHY EVER AFTER yields 100 cookies indentation (see photo on p. 314). Bake for 20 minutes. tion with 1 teaspoon of jam, or place 3 carob chips into the center of each cookie with your thumb and fill each indenta- will ensure the jam won’t leak out of the cookie). Indent the with the palms of the hands. Place on the lined cookie sheet. salt, oil, and rice syrup or honey with a wooden spoon. paper. utes. inches apart on the lined cookie sheets and bake for 12 min- paper. mixture and mix well. Ref

303

baking.
preventing the filling from leaking out of the rugelach while
RECIPE NOTE The flour in the fillings absorbs the liquid,

of the dough.
style and slice. Place on the lined cookie sheet and bake for 25 minutes. Repeat with the other half

the carob filling ingredients and sprinkle over the oiled dough.
and cinnamon. If you are using the carob filling, brush the dough with the oil. Combine the rest of
the honey nut filling, brush the sheet of dough with the honey, then sprinkle with the ground nuts

yields 30 cookies
and baking soda until a smooth dough is formed.

(tahini) or 2 eggs

stevia powder
water plus ½ teaspoon white