Food recipes
Seed Jumble Cookies
Seed Jumble Cookies Ingredients: syrup, maple, canadian sweetener, syrup, agave vanilla extract nuts, almonds seeds, sesame butter, tahini, from roasted and toasted kernels (most common type) oats wheat flour, white,...
Seed Jumble Cookies
Ingredients:
syrup, maple, canadian
sweetener, syrup, agave
vanilla extract
nuts, almonds
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
oats
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
seeds, sesame seeds, whole, dried
Directions:
Preheat oven to 350F (180C).
Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
In a small bowl, whisk together the maple syrup, agave nectar, vanilla, almond butter and tahini until smooth.
In a medium bowl, stir together the remaining ingredients.
Pour the wet mixture over the dry and stir to combine well.
The mixture will appear a bit crumbly and you may wonder if it will stick together enough; this is as it should be.
Using a small ice cream scoop or tablespoon (15 cm), drop mounds of the mixture about 2 inches (5 cm) apart on cookie sheets (you may need to press the edges a bit for it to hold together).
Bake for 10-15 minutes, rotating sheets about halfway through, until golden.
Allow to cool completely before removing from the sheets (cookies will firm up as they cool).
May be frozen.
Ingredients:
syrup, maple, canadian
sweetener, syrup, agave
vanilla extract
nuts, almonds
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
oats
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
seeds, sesame seeds, whole, dried
Directions:
Preheat oven to 350F (180C).
Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
In a small bowl, whisk together the maple syrup, agave nectar, vanilla, almond butter and tahini until smooth.
In a medium bowl, stir together the remaining ingredients.
Pour the wet mixture over the dry and stir to combine well.
The mixture will appear a bit crumbly and you may wonder if it will stick together enough; this is as it should be.
Using a small ice cream scoop or tablespoon (15 cm), drop mounds of the mixture about 2 inches (5 cm) apart on cookie sheets (you may need to press the edges a bit for it to hold together).
Bake for 10-15 minutes, rotating sheets about halfway through, until golden.
Allow to cool completely before removing from the sheets (cookies will firm up as they cool).
May be frozen.