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2 cups rolled oats
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup ribbon coconut
3/4 cup dried cherries, I prefer the bing pitted organic
2 tbsp chia seeds
2 tbsp flax seeds
3/4 cup water
2 tsp vanilla extract
1/2 cup palm sugar
2 tbsp coconut oil
3/4 cup whole wheat flour, or gluten free alternative
3/4 tsp cinnamon
1/8 tsp nutmeg
Bring a small kettle of water to a boil and measure out 3/4 cups, pour over the flax and chia seeds in a small bowl, stir and set aside.
In a large bowl mix together the remaining ingredients until well combined. Once the chia and flax mixture has set and is quite gelatinous (about 5 minutes) mix it into the large bowl until everything is amalgamated.
Using your hands, create firm balls by pressing together the batter using about 3 tbsp for each cookie, you do have to shape these as they will not spread out while cooking. Place on a cookie sheet lined with parchment paper or a silicone baking sheet, you could also just give the pan a light oiling.
Bake cookies at 350F for approximately 14 minutes, I always check a few minutes early to make sure they’re not cooking to quickly.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
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