Sunflower Date Cookies (Gluten-Free) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From via the Hollywood Farmers' Market in California. Perfect for summertime because the cookies require no baking. The major change here was substituting roasted sunflower seeds for raw. Note: recipe requires 2 hours chilling time. Ingredients:
2 cups roasted sunflower seeds |
1 cup dates, pitted |
1 cup raisins |
2 tablespoons almond butter |
2 tablespoons freshly grated orange peel |
1 vanilla beans or 1 tablespoon vanilla extract |
toasted slivered almonds |
citrus zest |
Directions:
1. If using a vanilla bean, scrape out the seeds and place with the pod in a small saucepan with about 1/2 cup of water. Simmer until water is infused with vanilla, remove from heat, and remove the pod.
2. Soak raisins in the vanilla bean water or hot water with vanilla extract for about 15 minutes or until plump.
3. In a food processor, PULSE the sunflower seeds and dates until combined.
4. Add raisins including the soaking water, almond butter and orange peel. PULSE to desired consistency.
5. *Form mixture into balls and flatten. Top with almonds and blanched citrus zest. Refrigerate for about two hours.
6. *I found it much easier to form the balls if the mixture was chilled first.
7. Note: To make almond butter from scratch, process roasted almonds in a food processor until smooth, drizzling in a bit of neutral-tasting oil if more creaminess is desired.
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