makes about 15 cookies
Despite my constant whining about winter, I fully recognize that the season Below Zero does have at least a few minor benefits... when the season finally begins to wane, you have the opportunity to eat fresh maple syrup.This recipe comes from Ricki of Diet, Dessert and Dogs and was the winner of Root Source Challenge: Maple Syrup.
1/2 cup walnut halves
1/4 cup ground flax seeds
1/4 cup + 2 tablespoons whole barley flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons tahini
1/2 teaspoon pure vanilla extract
1/3 cup pure maple syrup
1/4 teaspoon apple cider vinegar
prep: 10 minutes
total: 25 minutes
1. Preheat oven to 350F. Lightly grease a cookie sheet, or line with parchment paper.
2. In the bowl of a food processor, process the walnuts, flax, barley flour, baking powder, baking soda, and salt together until you have a fine meal. The nuts should be finely ground into the mix; no large pieces of nut should be detectable.
3. Add the tahini, vanilla, maple syrup and apple cider vinegar to the processor. Pulse or process on low speed until the mixture comes together to a sticky dough.
4. Using a small ice cream scoop or tablespoon, scoop balls of dough and place on the cookie sheet about 2 inches apart. Wet your hands and flatten each cookie slightly (or use the back of a glass).
5. Bake about 10 minutes, until golden brown, turning the sheet once about halfway through. Cool before removing from sheet. Makes about 15 cookies. These freeze well.