Sunflower Seed Cookies

June 8, 2020 / Lyn Jones / 0 Comments

These are fancy, delicious and healthy too! They are gluten-free, refined-sugar free and vegan which means there are no eggs used. These have healthy ingredients and no starch. Makes 28-30
(http://www.realfoodforlife.com/sunflower-seed-cookies/)


Ingredients

  • 2/3 cup virgin coconut oil *melted
  • 1/2 cup coconut sugar ground finely
  • 1/4 tsp light liquid stevia (liquid retains more nutriments)
  • 2 Tab ground golden flaxseeds
  • 1/4 cup warm water
  • 2/3 cup brown rice flour
  • 1/3 cup rolled oats
  • 2 tsp BP
  • 1/2 tsp Himalayan salt
  • 1 tsp vanilla
  • 2/3 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/3 cup almonds
  • 1/2 cup raisins unsulfured, unsweetened

    Instructions

    • Preheat the oven to 325º F
    • Add warm water to the flax meal in a small bowl and mix; let it sit for 5 minutes.
    • Combine the coconut oil, sugar, vanilla, stevia, and salt in a bowl until creamy.
    • Add the flax meal mixture to the coconut oil mixture and mix well.
    • Then mix in the brown rice flour and baking powder.
    • Mix in the oatmeal, raisins, seeds, and nuts.
    • Make little one inch mounds, place each of them on a coconut greased baking sheet and flatten each one.
    • Bake for 10 to 15 minutes.
    • Take them out of the oven and let them cool before removing them from the sheet.
    ** This is for an egg-free vegan recipe, learn more about Eggs Substitutes.

Green Goddess Pesto

June 11, 2017 / Lyn Jones / 0 Comments

2 bunches of coriander
1 clove garlic
juice of ½ lime
handful of pumpkin seeds
a little salt and pepper
3 tablespoons of olive oil

Combine ingredients into a food processor or high performance blender like a Vitamix.
Process for about 30 seconds or until the mixture is finely chopped.
Drizzle in 3 tablespoons of olive oil and mix through.
Taste and adjust consistency if necessary.
Enjoy and serve on top of pumpkin soup.  For creaminess, serve drizzled with coconut cream or a dollop of organic natural yoghurt.

NOTE:  Keeps in the fridge for about 1 week.

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