Cover photo courtesy of S. Michal Bennett
As the former owner of a mobile coffee business as well as an outdoor enthusiast, I have gathered recipes that transport well and make great small bites to enjoy just about anywhere. One of my favorites is a cookie that you can eat for breakfast, snack, or dessert. It’s adapted from a former local restaurant’s recipe and is vegan, gluten free, nut free, and packed with flavor and protein. It’s lightweight, packable, and, if stored in an airtight container, even better a couple days after making. I imagine you could also crumble it into some milk for a makeshift “granola” if it gets dried out. Customize them by swapping the seeds and fruits for your preferred fillings or using a different gluten-free flour.
INGREDIENTS: 1 ½ cups whole rolled gluten free oats // ½ cup gluten free oat flour // 1/3 cup organic cane sugar // ¼ tsp baking soda // ¼ tsp sea salt // ¼ tsp each: cinnamon, allspice, powdered ginger, powdered cloves, nutmeg // ¼ cup each: raw sunflower seeds, raw pumpkin seeds, dried currants, dried cranberries // ½ tsp vanilla extract // 3/8 cup quality tahini paste // 2 tsp fresh orange zest // ¼ cup orange juice //¼ cup sunflower or avocado oil
DIRECTIONS: Preheat oven to 375°F. Line a baking sheet with parchment paper. Combine the dry ingredients in a large bowl, and, in a separate bowl, combine the wet ingredients. Mix wet and dry together until evenly moist and mixed. Shape dough into balls (about 45 grams each) and place onto the prepared sheet with a little space between. Press gently to slightly flatten. Place into the oven. Reduce the temperature to 375°F. Bake for 13-15 minutes until just turning golden. Remove and cool completely before enjoying. Makes 1 dozen cookies.
