I’ve been dabbling regularly in the world of vegan and raw cooking, even though I am neither of these. I eat meat (because I have to) and I like soups and stews too much to ever consider giving up cooked food. That said, the people from these two schools of eating are the most wonderfully creative, experimental and healthful cooks! I love the variety of ingredients, the inclusion of superfoods, the use of alternative techniques, and importantly for me, the lack of cow’s products and eggs.
With all these things in mind, you will often find me scouring the blogs and cookbooks of the vegans and the raw-ies, looking for inspiration and ideas. This is just one of those (inspired by this recipe here)! It’s not raw because I don’t think Andrew would take well to me proposing the purchase of a dehydrator (not useful and excessive for us, really) and I didn’t have any agave nectar around, so mine weren’t vegan. I’m not even really sure if I believe in the whole agave thing. It’s still sugar. I’d rather use honey or stevia (a plant-based low-cal sweetener). Anyway, try these cookies. They are yummy and a good opportunity to pull out your food processor. There is no photo because….well….we ate them. Soz.
Coconut Fruit Cookies
2 apples, cored and quartered
1 cup Iranian dried figs (small), chopped
1 cup Turkish dried apricots (moist), chopped
1/2 cup Shebebi seedless dates (moist), chopped
1 cup dessicated coconut
1 tsp lime zest
4 tbs coconut oil
2 tbs organic honey (use agave nectar for vegan recipe)
3 tbs chia seeds
pinch of salt
2 cups quick cooking oats
Preheat your oven to 180 degrees. Using a food processor, grate the apples into the bowl. Leave the fruit in while changing to the chopping/processing blade. Add in half the dried fruit and process until it reduces in size before adding the other half of the fruit. Continue to process until it turns to a paste. Add in the zest, coconut, coconut oil, honey, chia seeds and salt before processing one last time. Turn the mixture out into a large mixing bowl, add oats and combine with hands until it forms a dough that can hold together.
Press and shape large tablespoonfuls into cookie shapes (I chose to make mine thin) and place on a baking sheet lined with parchment paper. Bake for 18 minutes, checking they do not burn.