Sesame Snap Cookies
(Makes 10 cookies)
Sweet apricots confettied with pistachio and sesame seeds create a beautiful sweet-tart cookie that's easy to make and can be enjoyed immediately with your favorite smoothie.
- 1 cup dried apricots
- 1/2 cup shelled pistachios
- 1/2 cup sesame seeds
- 1 teaspoon lemon extract or lemon juice
- 1 teaspoon agave syrup
1. Place the apricots in the food processor and process into a paste. Add the pistachios, sesame seeds, lemon extract, and agave syrup and process to mix well.
2. Scoop the dough by 1 1/2 tablespoons onto a sheet tray lined with parchment and flatten into cookies.
Cookies will keep for a week in the fridge or for several weeks in the freezer (thaw before eating).
Variation: If you love herbs, try adding 1/2 teaspoon fresh thyme or tarragon to the dough. Or add 1/2 teaspoon minced fresh ginger for zing.
Carob Walnut Cookies
(Makes eight to 12 cookies)
Sweet raisins, malty carob, and rich walnuts are ground together to make a delicious, dark, sweet cookie. Packed with antioxidants, vitamin E and EFAs, these cookies keep you trim and your skin radiant.
- 1 cup raisins
- 3/4 cup raw walnuts
- 1/4 cup raw carob powder
- 1 teaspoon mesquite powder (optional)
- 1/8 teaspoon sea salt
1. Combine the raisins, walnuts, carob powder, mesquite powder if using, and salt in the food processor. Process until the dough begins sticking together.
2. Press the dough into 2-inch cookie cutters placed on a sheet tray lined with parchment paper. Shoot for a thickness of 1/3- to 1/2-inch. Or, make 1- to 1 1/2-inch balls and flatten.
3. Place the cookies in the freezer to chill and firm up for 30 minutes or more before serving or transferring to the fridge for serving later.
Cookies will keep for many weeks in the fridge or freezer. Thaw five minutes before eating.
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From the book Ani's Raw Food Desserts by Ani Phyo. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2009. www.AniPhyo.com. www.Twitter.com/AniPhyo.
