Add all of the following together into food processor and process:
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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