Some mornings are off and running before you know what hit you. Its nice to have something already prepared, ready
to roll. You can make these ahead of time, they stay good for 3 to 4 days.
Soak the nuts and go raw, or rinse nuts and lightly roast as in the recipe.
Ingredients for 16 to 20 cookies:
- 150 g rolled oats
- 75 g almonds
- 50 g walnuts
- 175 g raw buckwheat groats, soaked overnight and
- rinsed well
- 90 ml almond butter
- 60 ml coconut oil
- 10 ml cinnamon
- Pinch sea salt
- 8 medjool dates, chopped small
Arrange the oats, almonds, and walnuts separately on a baking tray and bake for 10-12 minutes or until they smell
toasty (they may be ready at slightly different times, keep an eye out). Remove and allow to cool.
In a separate bowl mix together the almond butter, coco oil, cinnamon, and salt. Add the dates and stir well.
Roughly chop the almonds and walnuts and add them to the bowl along with the oats. Combine well.
Shape into cookies and chill for at least 2 hours before serving (or press into a pan and cut into bars later). If you can’t
eat them all within 3 or 4 days, freeze some for later.
Enhance your daily intake of omegas by adding 1 or 2 spoonfuls of hempseeds, chia, or pumpkin seeds.
Dried figs are a nice substitute for the dates. Experiment with adding other dried fruits as well such as cranberries,
raisins, currants, apricot, or mango.
If you can handle chocolate in the morning, stir in some cacao nibs during that final mix.