I know that today is the Daring Baker day, with a recipe for Orange Tian. But since I don’t eat dairy, and DH is dairy free right now due to his allergies (which, despite his complaints, is really helping with his symptoms) so the idea of a dairy overloaded recipe didn’t make sense. But please do check out the other DB’ers out there and their beatific concoctions…
So instead, there’s Chocolate sunbutter cookies! As you may have noticed, they are not the most photogenic, but it’s what’s inside that counts. Sunflower butter was the ‘magic’ ingredient for last weeks’ Menu Plan Monday, and a food I just adore. TJ’s has a great sunbutter knock off if you can eat sugar, or you can make it yourself, but quite frankly, I’ve never gotten the taste quite right. If you undertoast the seeds, you get a funky, unpleasant (to me) taste.
But anyhow, these are simple and easy, and use one of my other favorite foods: Salba (chia seeds), which are super nutrient rich. There’s more on salba here:
And on to the recipe! These are quick, easy, rich and very dark chocolaty, which I love. They are vegan, sugar free and high in fiber, too.
½ cup sunbutter
2 T ground salba
½ cup agave
½ cup cocoa
¼ cup cacao nibs
½ tsp stevia
2 tsp vanilla
Preheat to 350.
Mix together and refrigerate 10-15 minutes. Spoon out onto baking sheets with a tablespoon and bake until slightly browning at the edges. Allow to cool and enjoy!
I’m submitting these lovelies yummies to the Spring Cleaning “Get the Junk out” event. Amy’s theme is get the gluten out, but get the sugar out, get out the white processed stuff, or get out the allergens all work, too.