Ingredients
| 2-1/2 cup | ground pecans * | | 2 cups | ground quick oats | | 1 cup | unbleached white spelt flour, sifted | | 1 cup | whole spelt flour, sifted | | 1 cup | maple syrup | | 1/2 cup | unrefined coconut oil | | 1 tbsp. | real vanilla extract | | 1/4 tsp. | sea salt | | 15 | pecan halves |
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Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large mixing bowl, combine the ground pecans, oats, and sifted white spelt and whole spelt flours. In a medium mixing bowl, whisk together the maple syrup, oil, vanilla, and sea salt. Mix the wet ingredients into the dry and stir well to combine.
Scoop 1/4 cup of dough onto lined baking sheet and gently press down using your palm. Repeat with remaining dough. Press a pecan half into the top of each cookie. Bake for 12 to 14 minutes or until golden brown.
Author's Comments
Wheat-free and naturally sweetened.
* grind the pecans in food processor until size of small pebbles.
Reprinted from:
The Great American Detox Diet: 8 Weeks to Weight Loss and Well-Being by Alex Jamieson. (June 2005; $23.95US/$35.95CAN; 1-59486-231-1) Copyright © Alexandra Jamieson. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com.
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