These cookies are so good! The dried nuts and dried fruit can be changed, just follow the weights amounts below. Try them with raw cacao nibs. Yum!
Makes 10 cookies
– 250g wholemeal spelt flour, or fine wholemeal flour
– 1 teaspoon baking powder
– Sea salt
– 70g sundried raisins, washed
– 125g unsulphered apricots, washed and chopped
– 70g cashew nuts
– 70g flaked almonds
– 3 free range eggs (replace with chia egg for vegan version)
– 175g Suma sunflower margarine, or softened butter
– 70g apple concentrate
– 85g maple syrup
– 1 tsp vanilla extract
1. Preheat the oven Gas 4/180C/350F.
2. In a large roomy bowl place the flour, baking powder, a pinch of salt, raisins, apricots, cashew nuts and flaked almonds.
3. In a separate bowl and with a wooden spoon beat the margarine with the maple syrup and the apple concentrate for approximately 3 minutes.
4. Whisk the eggs and add them gradually to the margarine mix whisking all the time. Add the vanilla extract.
5. Stir in the dry ingredients and mix well.
6. Lightly oil a baking tray. Take dessertspoons of the cookie mixture and place on the prepared tray, leaving a 1½ inch space between each mound. Dampen the back of the spoon and press down lightly, on the mounds to create a cookie shape.
7. Place in a preheated oven for 25-30 minutes until golden brown. Place on a cooling tray to cool.
Tip: I’ve found children like these cookies when I make them smaller. Place a heaped teaspoon of mixture onto the baking tray and follow the method above.
Blazing Salads Food Co. on Drury Street, Dublin 2 was opened in 2000 by Lorraine and Pamela Fitzmaurice and their brother Joe to bring quality take out vegetarian/vegan wholefood to the city centre. The origins of their knowledge of wholefoods comes from an upbringing of macrobiotics.
They are from a family who are passionate about wholefoods. Their parents opened ‘The Golden Dawn’ a macrobiotic wholefoods centre in Dublin in the 1970’s. Following on from that in 1982 Blazing Salads Restaurant was opened . As revolutionary as it was at the time, this kind of cooking has become part and parcel of what it is to eat well today. With over 3 decades of preparing and cooking great food, winning awards for their innovation, publishing 2 very successful cookbooks Lorraine and Pamela are known to be the frontrunners in vegan/wholefoods in Ireland .
Their brother Joe has gone on to open the award winning Riot Rye Bakehouse and Bread School in Cloughjordan Co Tipperary. www.riotrye.ie He is also a founding member of Real Bread Ireland.
Blazing Salads 42 Drury Street, Dublin 2, Ireland. www.blazingsalads.com