Ingredients:
1 1/2 cups gluten free flour of your choice (we used a sorghum, activated brown rice & tapioca blend)
1/2 cup cacao powder
3tsp wattleseed
2 tsp maca powder
1 tbsp strawberry powder (optional)
1 1/2 tsp cinnamon
1 tsp vanilla powder (can sub for extract)
1/2 tsp bicarb soda
1/2 tsp salt
1/2 cup honey
1/2 cup coconut oil (melted)
3/4 cup activated pecans (roughly chopped)
3/4 cup dried raspberries
1/2 cup cacao nibs
1/2 cup activated pepitas
Makes around 20 small cookies
Method:
- Sieve the flour, cacao, maca, strawberry powder (if using), cinnamon, salt and bicarb into a large mixing bowl. Add the wattleseed and mix well to fully combine
- Add the honey and melted coconut oil to the flour mix and fold through until a dough starts to form (this can be done in a food processor)
- Mix through the chopped pecans, raspberries, cacao nibs, pepitas and lots of love until everything is evenly distributed
- Add a splash of your favorite milk to bind if it looks too crumbly
- Chill the dough in the fridge for at least 30 minutes to help rolling
- Roll pieces of the dough between your palms into walnut-sized balls, and place on a lined baking sheet, leaving space between each one. Then mindfully squish down with the palm of your hand into round cookie shapes
- Bake in a preheated oven at 180℃ for 15-20 minutes. The cookies should be crisp around the edges and slightly soft to touch.
- Allow to cool and firm-up on the tray for another 20 minutes, then leave to fully cool on a wire rack for as long as you can bear. Now share your little tastes of love with friends and enjoy over a cuppa!
- Store in a re-used Mindful Foods jar, or alternative airtight container, for up to 2 weeks
