This recipe is inspired by the original found at 101 Cookbooks. This was one of the first recipes we started modifying after Max was diagnosed and home from the hospital. At that time we were still using agave nectar and we subbed sweet potatoes for the carrots. This time around I made quite a few more substitutions. We use Brazil Nuts, almond flour, ZSweet, Lily’s Sweets’chocolate, and even added chia seeds. The whole family devoured these vegan cookies as soon as they were cool enough to eat. I think we’ve stumbled upon our new granola bar! Sugar-free, anticancer, and all around awesome, these treats are back on our list of regular goodies.
***This recipe does have grains in it
- 1 cup organic almond flour, finely ground
- 1 teaspoon baking powder
- 1/2 teaspoon fine grain sea salt
- 1 cup organic gluten-free rolled oats
- 1/2 cup organic raisins
- 2/3 cup chopped Brazil Nuts (for selenium, antiangiogenic properties)
- 1 cup shredded carrots or sweet potatoes
- 1/3 cup ZSweet (endorsed by Dr. Andrew Weil)
- 1/2 cup unrefined (fragrant) organic coconut oil, warmed until just melted
- 1 teaspoon grated fresh ginger
- ¼ cup of chia seeds
- Preheat oven to 375F degrees and spray one non-stick mini muffin pan with coconut oil.
- In a large bowl whisk together the flour, baking powder, salt, and oats. Add the ZSweet, nuts, chocolate, and chia seeds.
- In a separate bowl add the warmed coconut oil, raisins, carrots, and ginger. Add this to the flour mixture and stir until just combined.
- Drop into the mini muffin tin and compress. Bake in the top 1/3 of the oven for 15 minutes or until the cookies are golden on top and bottom.
- Makes about 1 dozen granola muffins.