I've spent my day creating in the kitchen and I remembered something, I still have a few recipes from home I didn't share with you yet! I made the same ones but I did them raw today. First I will share the baked version and let me know if you would like the raw one as well! :) It's a bit different and more moist. Happy Easter everyone! This will be our dessert ;)
- 1 cup dried figs
- 1/2 cup strong-brewed rooisbos tea
- 2 tsp vanilla extract
- 2 tsp lemon juice
- pinch of salt
- 1 tsp cinnamon
- 1 cup rolled oats
- 1 cup almond flour
- 1/4 cup honey or agave
- 1/4 tsp baking soda
- pinch of salt
- 3 tsp cinnamon
- 2 Tbsp maple syrup
- 1 Tbsp chia seeds
- 2 Tbsp strong-brewed rooibos tea
- 4 Tbsp coconut oil
- 1 tsp vanilla extract
The recipe from My New Roots: First step is to make the rooibos tea, any kind. Let steep for 15-20 minutes, then remove the bags. Take out three tablespoons and stir in 1 tablespoon of chia seeds, set aside to gel.
For the dough first make your oat flour – blend rolled oats in your blender into fine flour. Mix in with almond flour, cinnamon, baking soda, salt. Next add the coconut oil, chia gel we did first with the tea, maple syrup, vanilla and honey. Mix well until you get a thick dough, place it in the fridge for an hour.
For the filling you can use any dried fruit, I used figs and boiled them in 1/2 cup of tea, lemon, salt, vanilla and cinnamon, for 10 minutes, you will get a jam like consistency. Let it cool and blend in a processor or blender so you get a smooth consistency.
Now lets do some rolling! Divide the chilled dough on a parchment paper and lay another sheet on top. Using a rolling pin, roll dough out until the dough is a 12 x 28 cm. To make a rectangle trim off any excess dough around the sides, use it up for more. Spoon fig filling along the center, then fold in both sides and press lightly to seal. Cut out about 20 pieces and lay them in a baking tray.
Bake cookies in 175°C oven for 20 minutes. Remove and let cool completely. Enjoy with some leftover tea 😉
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