![]() ![]() ![]() These cookies are not overly sweet if you’d like to add more sweetness, add two more dates to the recipe. To zest lemons and nutmeg, use a fine grater, such as a Microplane. Freezer Directions: Baked cookies freeze well for up to 3 months. Storage: Cookies stay fresh covered at room temperature for up to 1 week. If you’ve never used fresh nutmeg, this would be a great opportunity to pick some up in the bulk section of Whole Foods and try it. Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 4 days.Allow to come to room temperature then continue with step 8. A Vitamix or Tribest Personal Blender both work well to blend the nuts and dates, and grind oats into flour. Notes: Regular, whole rolled oats work best (as opposed to quick or instant oats). Remove from oven and let sit for 5 minutes before transferring to a cooling rack. Bake for 15-18 minutes on the middle rack,until cookies are lightly browned on the bottom and around the edges. Using a one-tablespoon measure, place a scoop of cookie dough on the baking sheet and press down gently a couple times with a fork. Add the bowl of wet ingredients to the bowl of dry, and mix thoroughly, adding in the raisins and walnuts last (add a little water as needed if dough is too dry). Blend the soaked dates, cashews and their water in a high-speed blender until smooth add this mixture to the bowl of wet ingredients, and combine. In another bowl, combine wet ingredients (lemon juice, zest, banana and vanilla). While the dates and nuts are soaking, combine all of the dry ingredients (whole oats, ground oats, flax, baking soda, baking powder, cinnamon and nutmeg) in a large bowl and mix thoroughly with a fork. ![]() Place the pitted dates and cashews in a bowl with the 3/4 cup of water and soak for 30 minutes. Line a baking sheet with parchment paper (or use a non-stick cookie sheet) and set aside. ![]()
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