Well that may be a too grandiose title, but there is truth in there somewhere.

Cookies and I have been on a journey, which has felt very long, as I have desperately tried to create yummy moist gluten/grain free ones that dont feel like trying to consume wall paste. No more, my luck is on the up as these cookies were moist , lovely cookie shaped delights. This is a very basic recipe so feel free to experiment with raisin, chocolate (homemade of course and the easiest thing ever!) , other spices etc.

I enjoyed mine tonight with a cup of cocoa and felt like i should be the fifth sister in Little Women..

Basic Cookies

Kezia Hall

A moist, quick, grain free cookie.

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Prep Time 20 minutes mins

Cook Time 13 minutes mins

Servings 12 cookies

Ingredients

  

• 3/4 cup cashew butter
• 1/2 organic butter 1/4 of 250g packet
• 1/4 cup cooked butternut squash
• 1 organic egg
• few pinches of cinnamon
• 1/2 cup of dessicated coconut
• 2 tsp local honey I dont use raw to cook with, it becomes a pointless expense
• Pinch of salt

Instructions

 

• Begin by soaking the cashews for anything between 1/2 hour - 5 hours.
• Drain cashews and place in food processor and blend for about 5 mins, or until it forms a butter, you may need to add 1/2 tsp of oil, add salt. (note I made cashew butter in large quantities and then measured out amount to save me having to do it again on another day).
• Add all the other ingredients and blend in processor.
• On a greased baking tray place tbspn dollops, leaving some space for expansion (although it is very little.
• Bake on 170c (fan assisted) for about 13 mins but it really depends on your oven, keep an eye on them.
• Take out and leave to cool on wire rack.

Apologies for American cup, but I recently got given some, and hate to say it, find it much easier and it very much suits my creative/slap dash approach to baking.

God Bless America.