this makes 24x2 inch cookies
You may use any roasted nut butter or roasted sunflower seed butter depending on allergies
1 cup roasted nut butter (crunchy or smooth)..room temp.
1/2 cup agave syrup
1 tsp vanilla extract
1/2 cup neutral oil (safflower, sunflower & etc.)
1 cup whole wheat flour
1/2 cup raw wheat germ
1/2 cup unsweetened coconut flakes
1/2 sunflower seeds
PREHEAT OVEN 350F
In one bowl mix the nut butter, oil, vanilla and agave,mix until well blended and smooth.
In another bowl mix all the dry ingredients, then add the dry to the smooth mixed wet and stir well.
Drop by rounded spoonfuls on a greased baking sheet..press down slightly, they don't spread much.
Bake middle oven 10-15 mins until golden brown.
remove from oven and cool on trays.
Remove to a wire when cold enough to move.
For vegetarian version of this recipe replace the agave syrup with honey.
You may also add 1 cup any dried fruit
CHOCOLATE-TAHINI-NUT BARS
MAKES 20 1 1/2 X 2 INCH BARS
In a bowl combine all the wet ingredients and mix well:
1/4 cup safflower or sunflower oil
1/4 cup tahini ( sesame paste)
3/4 cup maple syrup
In another bowl mix all the dry together:
3/4 cup chopped walnuts or pecans
1/2 cu unsweetened cocoa or carob powder
2 cups whole wheat flour
Add the smooth wet to the dry, mix well then pack into an oiled 6 x 10 inch pan.
Cover with wax paper and refrigerate overnight.
Next day remove from fridge and wait 2 hours then bake in 375F preheated oven middle shelf for 10-12 mins.
Remove to a wire rack, leave in pan, and when cool enough, cut into bars.
Wait until completely cold to serve.
These may also be coated in melted chocolate.
These are wonderful..too good to be labelled just a treat!
ENJOY!!
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