Made with Rapadura and Arrowroot (an alternative to wheat made from Taro), this recipe is always a winner.
3 cups crispy almonds
1 cup butter, softened, or coconut oil. (or a mixture)
2 cup arrowroot
1 cup Rapadura
1 teaspoon sea salt
2 teaspoon vanilla extract
Place almonds in food processor and grind to a fine meal. Add remaining ingredients, adding vanilla while the processor is running and process until well blended. Form dough balls 2 to 3 cms in diameter and place on buttered cookie trays, leaving room for them to melt a little. Bake at 150 deg C (300 deg F) for about 20 mins, pressing them down after five minutes with a fork. Cool completely on the tray before storing in airtight container in the fridge.
Variations
Add Sultanas or currents for a change.
Add 1 cup carob powder and 2 tspn cocoa with an additional 1/4 cup butter or coconut oil for Chocie bikkies.
At the 5 minute interval you could indent with a spoon in each and fill with fruit juice sweetened raspberry jam.
About the Author...
Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular order…well maybe ice cream first).
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