Page 308 - 27040

cookies & snacks

yields 35–40 cookies
OAT-NUT COOKIES
These are “breakfast cookies”—chewy, rich, and full of nutrition; hand these out to the kids
for breakfast instead of the typical processed cereals. They’re way more nutritious. With all
the junk out there that’s clamoring for the attention of our junior set, the need for nutritious
snacks is real and urgent. These cookies certainly fit the bill: they’re rich in protein and
yields 25 cookies
essential fats while they taste absolutely delicious.

1½ cups whole or sprouted spelt
EGG-FREE BLUEBERRY flour (see recipe note on p. 56)
COOKIES
1 cup oats
2 cups kamut flour (or any flour) ½ cup flax meal (see recipe note
½ cup ground nuts on p. 70)
½ teaspoon baking soda 1/3 cup sunflower seeds
Pinch of salt ¼ teaspoon baking soda
1/8 teaspoon cinnamon 1 teaspoon cinnamon
¾ cup coconut oil 2/3 cup coconut oil, softened
½ cup applesauce ¼ cup date sugar or molasses
1/3 cup honey ½ cup honey
½ cup fresh or frozen blueberries 2 eggs, beaten (see recipe note)
1. In a large mixing bowl, combine 1 cup chopped almonds
the flour, ground nuts, baking 1 cup raisins (optional)
soda, salt, and cinnamon, setting 1. In a large bowl, combine all the ingredients and refrigerate for 2 hours.
aside ½ cup of the mixture to coat 2. Preheat the oven to 325˚ F. Line a cookie sheet with baking paper.
the blueberries. 3. Wet hands and form 1-inch balls with the cookie dough. Place on the lined cookie sheet and bake
2. Add the oil, applesauce, and hon- for 20 minutes.
ey to the dry ingredients and mix
well. Set aside for 1 hour.
3. Preheat the oven to 350˚ F. Line a RECIPE NOTE For those avoiding eggs, use apple spread
cookie sheet with baking paper. instead. One tablespoon apple spread equals one egg.
4. Coat the blueberries with ½ cup
of the flour mixture and fold into
the dough. Form the dough into
balls and flatten. Place on the
lined cookie sheet and bake for
15 minutes.

Mini Mandelbrodt
308 HEALTHY EVER AFTER sheet. Bake an additional 10 minutes until slightly toasted. and bake for 25 minutes. knife. Spread the apricot jam on top of each loaf, if desired, lined cookie sheet. monds and knead until a soft dough is formed. paper. sheet and bake until lightly browned, for 10–15 minutes. ture to the flour mixture. ginger, nutmeg, cinnamon, salt, and vanilla. Add the tofu mix- 5. Cut slight indentations into the top of the logs w

309

when cooled.
utes. Cookies can be decorated
sheets and bake for 12–15 min-
shapes. Place on the lined cookie
thickness and cut into desired

paper.
two cookie sheets with baking

refrigerate for 1 hour.
a smooth dough. For best results,
yields 24 cookies
combine all the ingredients into

3. In a blender or food processor, puree the honey, tofu, egg, oil,
½ teaspoon baking soda
½ cup ground nuts
and baking soda.
¼ cup chopped dates (optional)
2. In a large mixing bowl, combine the flour, raisins, dates, nuts,
¾ cup raisins (optional)
paper.
1½ cups whole rye or spelt flour
1. Preheat the oven to 400˚ F. Line a cookie sheet with baking
Introduce different flavors to your little ones’ taste buds with this high-protein snack.
TOFU SPICE COOKIES
yields 25 cookies

26 yields 48 cookies cookies & snacks
25