These were created by using whatever I could find in the cupboards. I knew that I wanted to use my almond pulp, left over from making almond milk (one of the many reasons why making your own almond milk is so great!), and so I gathered some sweet ingredients for a play. Make your cooking easy for you by experimenting with what you have. Here’s a base recipe for my yummy cake cookies but feel free to switch the dried fruit, the sweetener, the sweet root veg (e.g. beetroot) and even the tahini drizzle to an almond drizzle by using nut butter. Enjoy this recipe and create some easter-time plant based treats.

Ingredients:

  • 1c Almond Meal (left over from making almond milk)
  • 1 Banana, mashed (the riper the sweeter)
  • 1/2c Buckwheat Flour
  • 2 tbsps Coconut Oil
  • 1 Carrot, grated
  • 1 tbsps Chia
  • 1 tbsp Cinnamon
  • 1 tbsp Pure Vanilla Powder
  • 1-2 tsps Cardamom
  • 1 tsp Baking Powder
  • 1/2 tsp Bicarb Soda
  • Himilayan Pink Salt
  • 1-2 handfuls Currents & Dried Mulberries (or any other chosen fruit)
  • 1 tbsp Coconut Sugar / Honey
  • 1/2c Water

Tahini Drizzle:

  • 2 tbsp Tahini
  • 1 tbsp Raw Honey
  • 1 tsp Vanilla Powder

Firstly, combine the chia seed with 3tbsps of water and let sit while you do the next steps. Preheat the oven to 180 degrees. Mash up your ripe banana then combine with the grated carrot. Slowly begin to add the other ingredients: almond meal, buckwheat flour, cinnamon, vanilla, baking powder, baking soda, salt, your chosen dried fruit, coconut sugar. Melt the coconut oil then add this in along with the water. You want a sticky mixture so not too dry, not too wet so if you need to adjust the amount of water then please do. Finally add in the ‘chia egg’ and mix everything before rolling into rough little balls and placing them on a lined baking tray. Slightly flatten the balls to help them to cook all the way through. Let the, bake in the oven for 20-30 minutes.

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Meanwhile, combine the tahini drizzle ingredients along with tiny amounts of water at a time until it’s a ‘drizzle’ consistency. 

Take the cake cookies out of the oven and let sit for 20 minutes. Add the tahini drizzle. Enjoy!

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