Recipe - Shortbread Cookies
Ingredients:
2 cups Navitas Naturals Raw Cashew Nuts (unsoaked)
( I used a cup of cashews and 1 cup of Almond Meal)
1 cup dried coconut
1 tsp. vanilla
(I used 2 droppers of Vanilla Stevia)
4 Tbsp. melted coconut oil
2 Tbsp. maple syrup, optional (didn't use because the Lucuma and Stevia were sweet enough)
Top with a dusting of cinnamon/ palm sugar mix
Directions
First, place cashews in food processor fitted with the S blade, and process into fine powder. Empty food processor and then grind coconut into a fine powder. Place ground cashews back into the food processor and add vanilla and lucuma. Grind until it is all mixed and like a fine powder. Melt coconut oil in a dehydrator or by inserting the container into a bowl of hot water. Add melted coconut oil and lightly process until all mixed. If too dry you can add some maple syrup one tablespoon at a time until it is the right consistency to hold together and roll out. Roll out like you would a traditional shortbread, cut into shapes and decorate (with gogi berries, shredded coconut, powdered cacao). If you don't have a dehydrator just freeze the cookies. If you have a dehydrator, place on mesh screen and dehydrate for up to 12 hours. Will store in the freezer for up to 3 months. http://lucuma.gojiking.co.uk/
These are some of the best cookies I've ever eaten..................................ENJOY!
This post is linked to: http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-12412/
