![]() This is more vital if using whole nuts or seeds, but is also highly recommended with heavy – potentially motor-challenging – ingredients like nut butter. Both my blender and my Froothie Optimum 600 juicer get used daily – sometimes more. Variations – fold in a handful of mini chocolate chips top with halved nuts or some seeds ditch the coffee flavour and stick with vanilla (increase by 1/2 tsp) or add in some cinnamon or cardamom (both!).Įquipment – I used my Froothie Optimum 9400 ‘super blender’ but you can use any high-powered blender or heavy-duty food processor. Making with whole nuts or seeds – use 1 1/2 cups of nuts or seeds, lightly toasted in the oven for 6 minutes. These keep for a couple of days in an airtight container. If you haven’t topped with coffee beans or ground coffee, sprinkle over some espresso powder and cocoa. Also, they don’t take much rough handling so ease them off the tray with care.Ĥ. The cookies won’t brown, but when you leave them to cool they crisp up like shortbread. Bake in the oven for 10 minutes then leave to cool on a counter-top. Press a coffee bean into each cookie – or sprinkle with ground coffee. They may split a bit on the edges so push them back together a little with the flat of your hand. Roll the dough into 12-13 balls and press onto the lined tray with a fork. Place everything but the toppings into a blender or food processor and blitz until smooth.ģ. Line a baking tray with baking parchment.Ģ. Suggestions for fancying them up are included too.Ģ50g (1 cup) cashew butter or other nut or seed butter ( here’s my adaptable recipe for sunflower seed butter)ġ & 1/2 tsp coffee extract (more to taste)Ĭhocolate-covered coffee beans, freshly ground ‘chunky bits’ of coffee, or a mix of espresso powder and cocoa powder – to top if you wishġ. Otherwise, use a jar of good quality nut butter. If you wish to use whole nuts like I did, the instructions are at the bottom of the recipe. ![]() Make these with any mild nut or seed butter that you like (walnuts and pumpkin seeds are a bit overwhelming on their own, I think), or in combination. So, if you are minding the calories or kilojoules, remember to exercise portion control. Oh, I should at this point mention, as with many vegan, grain-free sweet treats, these are not ‘diet food’. The recipe makes a baker’s dozen (13) so nick one extra for yourself. And wait a wee bit for them to cool and crisp. No special ingredients, no funny binders, no tricksy method: just blend, press onto a tray and bake. This is a naturally grain-free, vegan winner of a recipe. The approval ratings from Instagram ‘likers’, and from select friends and colleagues who sampled a batch, have made me prioritise this above a last-minute St Tropez spray tan (£15 special offer!) and the need to acquire an instant capsule wardrobe. We are off to beautiful Split tomorrow, but what I didn’t want to forget was to write and schedule for posting this quick, incredibly easy recipe. ‘Bag lady goes on holiday’ is the look I usually sport. Summer clothes that I have had for years suddenly become invisible dainty peep-toes and sandals vanish nothing I have seems to go with anything. I hate it with a passion veering on angina. It can only be one thing, of course: the hell that is packing. I am surrounded by suitcases, scattered clothes, and the sense that I am forgetting something vital.
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