120 g of tiger nut flour or buckwheat/coconut flour (if using coconut flour increase the amount liquid, add about 2-3 tbsp of desired plant milk)
35 g of sesame seeds
150 g of maple/date/coconut syrup
1 tsp of vanilla extract
1 tbsp of mixed greens powder or moringa/wheatgrass/barleygrass powder
1 tbsp of matcha powder
1 tbsp lucuma powder (optional)
pinch of salt
zest of one orange or lemon about
100g of sprouted buckwheat
50 g of golden berries (or a mix of raisins and golden berries, dried mulberries)
Place the coconut/cashews in a foods processor and process until ground to a fine consistency.
Add the rest of the dry ingredients except the buckwheat. Pulse again to combine.
Transfer to a mixing bowl and add the sprouted buckwheat and maple syrup mixing with your hands until the dough sticks together. Add 2 or 3 tablespoons of almond or coconut milk if the mix is too dry.
Scoop out a tablespoon of dough at a time and press into cookies with your hands or roll out the dough between two sheets of parchment paper and use a cookie cutter to shape the cookies.
Dehydrate for 8-10 hours or until you like the consistency depending if you like your cookies crunchy or chewy. Or set in the freezer to have heart shaped granola energy bars. Enjoy with a cup of tea or a latte!
You could also bake at a low temperature for about 1 to 2 hours or simply place on a tray and freeze. They’ll be softer and chewier this way but still delicious!
Mini Apple Pecan Pies with Spieced Sweet Potato Caramel Cream (gluten free, vegan)