Amazing Cookies!

[EatMoreGreens]

I've created some wonderfully delicious cookies - without any white flour and no baking powder or baking soda either!!! But, they are still light, moist, and delicious, too good to be true actually!

Pecan Chocolate Chip (although you can replace the chocolate chips with dried cranberries, pumpkin seeds, raisins, etc. and you can replace the pecans with any nut, such as almonds).

See the photo at MacrobioticMagic

Chocolate Chip Pecan Cookies

1 cup rolled oats
1 cup raw pecans
¼ cup unsweetened shredded coconut
¾ cup whole wheat pastry flour
¼ cup almond meal or flour
1 pinch sea salt
1/3 cup unrefined cold pressed (or extra virgin or raw) coconut oil
¼ cup brown rice syrup
¼ cup maple syrup
1 teaspoon pure vanilla extract
1 Tablespoon ground flax seeds mixed with 2 Tablespoons water to form a paste.
1 cup grain sweetened chocolate chips
(or 1 cup chocolate chunks: chop 1 ½ to 2 bars of 70-72% cacao chocolate)

Preheat oven to 325 degrees.
In separate pans toast oats, pecans and coconut. Take out coconut after 6 minutes (when light golden brown). Take out oats and pecans after 10 minutes. Add everything to food processor and grind until a fine meal is reached.

Add to a bowl with the pastry flour, almond meal, and salt. Mix well with a wire whisk.

In another bowl combine well the coconut oil, rice syrup, maple syrup, vanilla, and flax seed paste.

Add the wet ingredients to the dry. Stir in the chocolate. Do not over mix. Place heaping spoonfuls onto a greased cookie sheet. Form into slightly flattened balls with wet hands, to keep the dough from sticking to your hands. Bake at 325 for 23 minutes, until the bottom edges turn slightly brown in color.

Makes 18 cookies.

[rrheyn]

last year i planted "yomogi" in my garden.
Now i can start with experimenting in my mochi-yomogi
Does anyone has more experience with this herb ?
The herb "japanese mugwort" is now young and tender, can i put it together with the sweet rice, small amounts, or is it better to dry it before ?
What are the benefits from this herb and do you have good results from it ?
best regards,
Rob
fa448010@skynet.be

[Bruce Paine]

Rob,

You seem to be getting a little ahead of yourself.

One step at a time.

Yomogi is new to me and I have been active in the macrobiotic community fo 34 years.

Mugwort, I have known about for more than 25 years, having had it in mochi and smelled it burning (smells just like pot when it is burning for moxibustion)!

But now I have learned that Artemisia princeps, Japanese mugwort is often used in moxibustion, soups, rice and kusa mochi, a type of Japanese confectionery!

But if you are going to make daifuku, see if you can do it with unrefined and organic ingredients.

Thank you, very much.

Bruce Paine