This is a quick clean-out-your-fridge sort of cookie. Experienced cooks will likely make substitutions. If you are not so experienced, it might be a good idea to try to have the following ingredients as they are (example: 1 1/2 C. of cooked porridge) the first time you try this. You could substitute regular buckwheat flour, but I find the ground crispies especially tasty and with the health benefits of their having been soaked and "sprouted" before being dried.
Add all of the following together into food processor and process:
2
Eggs
1 C.
Coconut Palm Sugar (or other sweetener of choice)
1/3 C.
Almond Milk
1/3 C.
Virgin Coconut Oil
1 C.
Buckwheat Crispie "Flour" (grind Crispies in coffee bean grinder)
1 tsp.
Baking Powder
1/2 tsp.
Celtic Sea Salt
1/2 tsp. ground
Cinnamon
1/4 tsp.
Baking Soda
1/4 tsp. ground
Nutmeg
1 1/2 cup
cooked Porridge
1 C.
shredded Coconut
1 C.
grated Carrots
Dump into a large bowl.
Stir in 1 C.
Raisins
Stir in 1 C. GF
Chocolate (or Carob) Chips
Stir in 1 C.
Hempnuts (or perhaps Walnuts)
Stir in about 1 C. more
Coconut Shreds
I use a silicone baking sheet-- you can use a sprayed cookie sheet.
Drop by heaping teaspoonsful onto sheet, and flatten slightly.
Bake at 350 for 17-20 minutes
Remove to racks and cool. Makes about 2 1/2 dozen smallish, plump, soft, delicious cookies
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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.
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