smasty
10-25-2004, 11:08 AM
Wow!! I made these this weekend and wanted to get the recipe documented before it leaves my head. These are awesome, and very packable for traveling
Ingredients:
1 2.5-3 pound bag of carrots***this is a correction, I originally wrote 5#
1 c. flax seeds ground in vitamix (measure before grinding)
1 c almonds ground in vitamix (measure before grinding)
1/2 c flax seeds soaked in 1/2 c water
10 dried apricots, soaked
1/2 c raisins, soaked
3/4 c chopped walnuts (coarse)
3T. Yacon Syrup (or agave or honey, yacon is sort of like molasses)
Cinnamon
Almond extract
bit of sea salt
(when I made these for X-mas cookies I added organic vanilla, ground ginger, cardamom, and LOTS of cinnamon. I would have added nutmeg but didn't have any. I also added about 20 kumquats to the food processor with the carrots for a great orange flavor, and I doubled the amount of apricots so it would be sweeter)
Put the apricots in the food processor and process until smooth, add all the peeled carrots and process until very fine (you might have to do 2 batches of carrots), add cinnamon and almond extract and salt.
Put the ground flax seeds and ground almonds in a large separate bowl. Add the soaked flax and carrot mixture and mix well with hands, pour in raisins and chopped walnuts and mix well. This is a fairly stiff dough. Make 3" patties and thin them slightly in the middle, thicker on the edges for even drying (think "thumbprint" cookies). The cookies are not overly sweet, you can add more apricots or raisins to make sweeter. Place cookies on mesh screen, you don't need the teflex. Dry until done, not crisp. My 3.5" x 1" cookies took about 14 hours. Go ahead and taste while they're drying!
Cream Cheese frosting:
Use Alissa's cream cheese recipe and add a tad of vanilla and agave or honey for sweetener. Don't store cookies with frosting on them, frost the cookie before you eat it. They are also great w/o frosting. I'll try to post a pic of them later. This recipe made about 20 3.5" cookies....they'll be gobbled up fast!
Ingredients:
1 2.5-3 pound bag of carrots***this is a correction, I originally wrote 5#
1 c. flax seeds ground in vitamix (measure before grinding)
1 c almonds ground in vitamix (measure before grinding)
1/2 c flax seeds soaked in 1/2 c water
10 dried apricots, soaked
1/2 c raisins, soaked
3/4 c chopped walnuts (coarse)
3T. Yacon Syrup (or agave or honey, yacon is sort of like molasses)
Cinnamon
Almond extract
bit of sea salt
(when I made these for X-mas cookies I added organic vanilla, ground ginger, cardamom, and LOTS of cinnamon. I would have added nutmeg but didn't have any. I also added about 20 kumquats to the food processor with the carrots for a great orange flavor, and I doubled the amount of apricots so it would be sweeter)
Put the apricots in the food processor and process until smooth, add all the peeled carrots and process until very fine (you might have to do 2 batches of carrots), add cinnamon and almond extract and salt.
Put the ground flax seeds and ground almonds in a large separate bowl. Add the soaked flax and carrot mixture and mix well with hands, pour in raisins and chopped walnuts and mix well. This is a fairly stiff dough. Make 3" patties and thin them slightly in the middle, thicker on the edges for even drying (think "thumbprint" cookies). The cookies are not overly sweet, you can add more apricots or raisins to make sweeter. Place cookies on mesh screen, you don't need the teflex. Dry until done, not crisp. My 3.5" x 1" cookies took about 14 hours. Go ahead and taste while they're drying!
Cream Cheese frosting:
Use Alissa's cream cheese recipe and add a tad of vanilla and agave or honey for sweetener. Don't store cookies with frosting on them, frost the cookie before you eat it. They are also great w/o frosting. I'll try to post a pic of them later. This recipe made about 20 3.5" cookies....they'll be gobbled up fast!