It was fun to make two recipes that would ultimately end up as hearts for my loved ones. The top heart in the photo is a graham cracker, which I have already posted the recipe for. The second one is a very yummy carrot raisin cookie that I LOVE! The original recipe came from Bob's Red Mill but I feel that I have altered it enough to call it my own.
Carrot Raisin Cookies
1/2 cup coconut oil, melted
1/2 cup honey
1 1/2 cup water
1 cup organic amaranth flour
1 cup organic coconut flour
2/3 cup arrowroot starch
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
2 tsp vanilla
1 cup grated Carrot
2/3 cup Raisins
Preheat oven to 350°F. Lightly grease a cookie sheet, set aside.
Combine all of the wet ingredients and set aside. In a separate bowl sift flours and dry ingredients. Add wet ingredients to dry ingredients and mix well. If needed, add a bit more water to batter in order to make it moist (coconut flour will absorb a lot of liquid during baking). Fold in raisins and grated carrots. Use either a mold (like the heart in photo) or scoop out mounds onto a cookie sheet and flatten slightly.Bake 12-15 minutes, until cookies are lightly brown. Remove from oven and place on wire rack to cool.
No comments:
Post a Comment