Sunday, 11 May 2008

Sun Cookies!

These cookies have a lovely buttery flavour and can be dried to be chewy or soft.

1 cup sunflower seeds
1/3 cup hazlenuts
1/3 cup oat groats
1/3 cup coconut, dried
1 cup dates
1 tsp cinnamon
1/4 cup flaxseed, ground

Grind all the seeds, nuts and oats together and the place in a bowl. Stir in the cinnamon and add a pinch of sea salt if you like.
Blend the dates with 1/2 cup water into a puree (use warm water and let the dates sit in the water for a few minutes before blending if they are very firm dates)
Add this paste to the nut,seed and oat mixture and mix well. Let the mixture sit for 5 minutes in the fridge to firm up a little. Take small amounts in your hand and roll into golf-sized balls. Place on a teflex sheet and use a fork to flatten them into cookies at the desired thickness. Dry at 105 flipping over halfway until completely at the texture you like. These are ideal cookies for making sandwiches with some apricot puree in the middle and you could drizzle with chocolate on top. Enjoy!

Flax Vegetable Bread

This is a nice way of using up vegetables. Experiment with what you've got if you don't have the ones I have used.

1 and 1/2 cups of flax seeds
2 zucchini
2 tomatoes
1/2 cup fresh peas
1/2 tsp cumin
1/2 tsp corinader
1/2 tsp turmeric
1/2 tsp paprika
OR 2tsp of mexican spice
1/2 tsp sea salt

Put all the ingredients into the food processor and process. Use a spatula to push down the seeds that climb to the walls of the bowl and process again. When it is all mixed together transfer onto a teflex sheet and spread out to a large square using the spatula. Dry in the dehydrator at 145 for 1 hour and then flip the bread over.
Gently mark the bread into squares and continue drying at 105 until nice and firm but it should still be a little moist in the middle. You can dry it until it completely crisp if you prefer. (Use the drying temperatures you feel are right)