The first recipe I’m going to share with you is one I love to bits. I’ve developed it almost two years ago, while first venturing into veganism. I totally forgot about it until a few weeks ago, when I decided I wanted to bake cookies. I bought some kamut flour, date syrup and hazelnuts, rolled up my sleeves and got in the kitchen. I’m so glad I did.
What I love is how little it takes to make these – you can prepare and have them ready in just over half an hour, if not less. They’ll leave your house smelling incredibly delicious… and they’re so nutritious, too!
Kamut flour is made from Khorasan wheat, an ancient grain which contains more vitamins, minerals and amino acids than regular wheat. Regular wheat flour works just as fine, but use kamut if you prefer a nuttier taste and want a fancier treat, so to speak.
Then hazelnuts. Not only do they taste like heaven – have you ever tried hazelnut butter?? – but they also contain high levels of vitamin E, K and B to help you maintain normal cardiac rhythm, nerve functions and red blood cell production.
Lastly, let me tell to you about date syrup. It’s my one of favourite sweeteners along with mascobado raw cane sugar. It’s super sweet, delicious and even high in iron! Dates are literally nature’s candy, except they’re hella healthy, hehe.
Please do yourself a favour and make a batch of these heavenly treats ♥
↠ yields around 20 small cookies
- 1 cup kamut flour
- ½ cup brown rice flour
- 1 tsp baking powder
- 1 tsp vanilla powder
- ½ cup date syrup
- ¼ cup virgin coconut oil
- 4 tbsp rice milk (or any other plant milk)
- ¼ cup hazelnuts
- Preheat the oven to 375°F/190°C.
- Sift kamut flour, brown rice flour and baking powder in a medium-sized bowl. Add vanilla powder and whisk thoroughly.
- Pour date syrup, virgin coconut oil and plant milk in the bowl and mix with a spatula until a sticky but manageable dough forms.
- Cover a baking tray with parchment paper.
- Form little round balls of dough, place them on the baking tray and flatten them with damp fingers.
- Roughly chop the hazelnuts and sprinkle them on the cookies, pressing slightly.
- Bake for approximately 15 to 20 minutes.