I made quite a few substituions on these as I didn't have all the ingredients. I'll put my substitutions in (). I plan to make these again when I locate chia seeds. These are from the Eat to Live Cookbook by Dr. Joel Fuhrman. They are Vegan, Nutritarian and Daniel Fast friendly. They contain no dairy, no oil, no sugar, no leavening agents. I'll be making these often - though no one else in the family has tried them. They would if I'd put chocolate chips in them - but that would defeat my purpose of a Daniel Fast Friendly snack.
Makes 20 - 35
1 C currants (used craisins/raisin combo)
2 C finely ground oats (used 1 C oats and 1 C whole wheat flour - ran out of oats)
1/2 C dried, unsweetened, shredded coconut
1 T ground chia seeds (used ground flax for this and below)*
1 T whole chia seeds
1 tsp cinnamon
2 T raw almond butter
3/4 C unsweetened applesauce
1 tsp vanilla
Preheat oven to 200*. I have no clue why so low and long - but I just did it.
Soak 1/2 c currants in 1/2 c of water for at least an hour (do measure the water - you use it later).
Combine ground oats, coconut, remaining currants, ground and whole chia seeds, and cinnamon in a bowl.
Place the almond butter, soaked currants and soaking water, applesauce and vanilla in a blender or food processor. Blend until smooth, then add to dry ingredients and mix well.
Form cookies using 2 tsp of dough per cookie.* Place on baking sheet lightly oiled or covered with parchment paper. Bake for 90 min - 2 hours.
Grind flax and chia seeds in a coffee grinder.
Cookies don't spread - I flattened a bit when I saw this.
I used the small pampered chef scoop and this made 35 cookies
I'm going to try a higher temp next time.
Per Cookie (based on 20): Calories 79, protein 2 g, carbs 13 g, total fat 2.8 g, saturated fat .9g, sodium 7 mg, fiber 2 g, calcium 20 mg, iron .8, etc
Living all of life before the face of God...