Wednesday, July 9, 2014

Raw Pepita-flour Choc-Chia Cookies

We go through almonds like crazy here. With my little gluten intolerant one and me being the same, nearly everything I make has almond meal in it. This is fine, I love sneaking the protein and nutrients into my pancakes through raw almonds mixed with buckwheat flour, but it gets expensive, and I'd like to sneak even more goodness into our meals and treats and create more variety too.

So I've been playing around with pepita flour and sun-flour (sunflower seed flour) and am a little bit excited by the results.  I followed this recipe from Paleo Movement blog to make Pepita-flour Pumpkin bread. I added mashed pumpkin and omitted the maple syrup for a more pumpkin-y pumpkin touch. Next time I'll be adding cinnamon and nutmeg but the pepita flour was perfect.

Yesterday I was craving chocolate by the usual 10am but with no such substance in the house I resolved to whip up one of my Thermomix chocolate ball/slices with what-ever I had available, plus the essential raw cacao powder.

I almost went a step further and added the baking soda to shape and bake cookies like these beauties but my need for instant chocolate and lack of time with school holiday activities whirling around me I ate a couple of spoonfuls and threw the rest of the flattened balls into the freezer. 

A few hours later my Raw Pepita-flour Choc-Chia Cookies emerged. Actually I used half sun-flour and half pepita flour but the name is already too long. I could squeeze 'gluten-free, nut-free, egg-free, no-bake, paleo, vegan...' into the name too but hopefully you get the gist.

Here's my recipe:

-A cup of pepitas
-A cup of sunflower seeds (or any nut or seed you have handy)
-2 Tbs Chia Seeds
-1/4 cup Cacao or good quality cocoa powder (or more if you like a richer flavour)
-1/4 cup rice malt syrup (or to taste, you may need more)*
-2-3 Tbs Coconut oil
-2 Tbs water

Whizz up your seeds (and nuts if using) in your Thermomix or a high powered food processor, speed 9 for Themomixer's.
Add the remaining ingredients but leave the water until you have mixed all other ingredients together and tasted your mix. You will need to scrape down the sides and move the mixture to free up the mixture a couple of times to mix it thoroughly.
Add the water to create a more gooey mixture ready for rolling and flattening on a tray.
Pop your raw cookies into the fridge or freezer, I like to use the freezer in the hope that I'll forget about them and they'll last longer.

*You can use maple or agave syrup if you like but you'll need less as these are sweeter than rice malt syrup. I prefer the latter as it is fructose-free and helps create a 'gooey-er' texture.

You could also try pressing the mixture into a slice tray and pouring melted dark chocolate over it once it is chilled for a raw brownie treat.

Have fun playing with seed flours. I'm using them in place of almond flour where possible and hoping to replace coconut flour too as I seem to be reacting to some coconut products. The joys of the irritable bowel...



  1. These look good! Saw you on instagram and now am enjoying reading your blog. My daughter has just had to give up sugar so I might try these. Sounds like you and I have similar issues, while my daughter and I are both now gluten and dairy free, there's some coconut foods and nuts I can't tolerate so well ... Grrr. We both have a sweet tooth so there's always baking going on...

    1. Hi Fiona, yes its frustrating having food intolerances. Lots of cafe's do Paleo food now but the sweets are often sweetened with dates which I can't have. 'The healthy chef' has some good baking options and you can switch the sweeteners to rice malt syrup or stevia if you like. I've pinned a few good recipes on pinterest under 'fructose free' or food for me...' Its nice to hear others have the same frustrations, and love of sweet food!

  2. Lovely blog, i saw you thrue other blogger, will love to visit here more..Happy holidays!