Raspberry Chia Jam Drop Cookies
- ½ cup (65g) quinoa flakes
- ½ cup (80g) cashews
- ½ cup (25g) flaked coconut
- 5 (75g) pitted medjool dates
- 1 teaspoon pure vanilla essence
- 1 teaspoon water
- ⅓ cup (approx) raspberry chia jam (see link above and below to recipe)
- Place quinoa, cashews, coconut and dates in the bowl of a food processor and process until finely chopped (thermomix speed 4 for 1 minute)
- Add vanilla and water and process again until the mix comes together (thermomix speed 8 for 30 seconds)
- Remove from food processor and tip onto a clean bench
- Form mixutre into a log, then cut into 10 even sized slices
- Roll each 'slice' into a ball, then using your thumb (or the rounded end of a wooden spoon) make an indent in the top
- Place on a serving tray
- Fill indent with raspberry chia jam (or other jam of choice) and EAT!
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2014/10/26/raspberry-chia-jam-drop-cookies-raw/
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