Yummy :)
Makes 14 cookies:
Rye flakes (40g)
Oat flakes (40g)
Rice flakes (40g)
Pumpkin seeds (10g)
Sunflower seeds (10g)
Coconut oil (50g - softened to room temperature)
Date syrup (50g)
1) Preheat the oven to 180C.
2) In a bowl mix lakes, seeds, date syrup and coconut oil.
3) Spoon onto a baking tray and shape into rounds.
4) Bake for 15 minutes or until golden brown.
Makes 1 cup:
Sunflower seed kernels (raw, unsalted - 2 cups)
Agave nectar (2 tbsp)
1) Place the sunflower seed kernels in the bowl of your food processor
2) Pulse until a meal is formed.
3) Scrape down sides of the bowl.
4) Add the agave nectar.
5) Continue to process for about 10 minutes, until you have creamy sunbutter.
Serves 2 to 4:
Sunflower seeds (1 tbsp)
Sesame seeds (1 tbsp)
Tofu (100g)
Brewer's yeast (1 tbsp)
Garlic (1 clove)
Olive oil (1 tsp)
Chopped chives (1 tbsp)
Salt (to taste)
1) Blend all the ingredients in a food processor until smooth.
2) Chill in the fridge.
3) Serve with thin rye toasts.
