Annies Home a place where I love to share tips, recipes and wonderful products that I find for our family along the way.
Sunday, June 14, 2015
Me and Princess
Me and my princess sitting at one of our favorite places at the river. Summer time we love to spend time at the river and walking the many trails you will find here in southern illinois We take along one of our favorite snacks most times to keep our energy high and make us feel great.
2¼ cups quick oats
1¼ cups whole spelt flour
¾ cup chocolate whey protein powder (or a chocolate vegan protein powder)
1 cup sunflower seeds
¾ cup pumpkin seeds
½ cup shredded unsweetened coconut
¼ cup whole flax seeds
¾ cup coconut palm sugar
1 tablespoon ground cinnamon
¾ cup sultana raisins
¼ cup water
2 tablespoons blackstrap molasses
2 tablespoons natural peanut butter
⅓ cup canola oil
1 cup unsweetened almond milk
Preheat oven to 350˚F. Line baking trays with parchment paper.
In a large bowl, combine all dry ingredients.
In a separate large bowl, combine wet ingredients.
Add wet ingredients to dry ingredients and mix until just combined. Do not over mix.
Portion cookie dough using a ¼ cup measure and place onto lined baking tray. Gently flatten cookies before baking. Bake for 20 minutes or until lightly browned.