Sunday, November 6, 2011

Carrot-Walnut Cookies (Vegan)

2 tablespoons of ground flax + ½ cup of boiling water
1 cup raw unsalted walnuts
1 cup rolled oats
1 cup raisins
1/2 cup sprouted spelt flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 carrots, grated
1 apple, grated
1/4 cup apple juice

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. 

Combine ground flax and water, set aside until it thickens—you can stir it.  Then combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger. Add carrots, apple, flax/water mixture and apple juice and stir until combined. Drop by rounded tablespoons an inch apart on the prepared baking sheets, making about 24 cookies. Press down on each cookie with the back of a fork to flatten slightly. Bake until tops and bottoms are lightly browned, 20 to 25 minutes. 

I am always trying to find recipes that are vegan, low-fat (or good fat J) and require no sugar… but taste yummy.  This is one of them!  My kids love ‘em! 

I was inspired by a Whole Foods recipe card I obtained this past week.  It actually called for 1 ripe banana, but my little kiddos ate the last of them for breakfast.  I assumed that the banana was not only used for extra sweetness, but as a binding agent… so I subbed in the flax-water mixture instead.  In general, if you are trying to cut back on using eggs in baking and would like a good substitute, the flax-water mixture works great!  :)  WF’s recipe also called for whole wheat pastry flour, but we have been in the habit of using sprouted spelt flour as our “main flour”.

Enjoy! :)

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