Thank you bibbyskitchenat36.com for this super recipe, I am going to give it a try this weekend!
150g (1 1/4cup) whole rolled oats
70g (3/4 cup) desiccated coconut
80g (3/4 cup) wholewheat spelt flour
60g (1/2 cup plus 2 tablespoons) almond meal
1/4 teaspoon fine sea salt
50g (1/2 cup) dried cranberries
5 Medjool dates, pitted and roughly chopped
40g (1/4 cup – tightly packed) Natura Sugars Molasses sugar
45ml (3 tablespoons) water
30ml (2 tbls) honey
80ml (1/3 cup) coconut oil, melted
45ml (3 tbls) tahini
1/2 teaspoon bicarbonate of soda mixed with 1 tablespoon cold water
1/3 cup mixed seeds, for coating
Preheat the oven to 180º C. Line a baking sheet with parchment paper.
In a large mixing bowl, combine all the dry ingredients up to and including the cranberries and dates. Make sure the dates don’t clump together. The best way to separate them is to rub the ingredients through gently by hand.
Place the sugar, water, and honey in a small saucepan. Over medium heat, whisk with a balloon whisk to break up any sugary lumps. Add the coconut oil and tahini and whisk to combine. Stir in the bicarbonate of soda water and whisk until foaming. Carefully pour the hot syrup into the dry ingredients and mix through.
Place the mixed seeds in a shallow bowl. Using an ice cream scoop, press ample cookie dough into the scoop before turning out. Coat each cookie ball in the seeds and arrange on the baking tray. Bake for 20 minutes.
Cool on a wire rack, then store in an airtight container.