(Vegan, Gluten Free, Refined Sugar Free, Baked or Raw)

Cookies or Granola Bars!
Baked or Raw!
The choice is yours!

These are so easy to make, and they work fabulously as raw bars that last forever in the fridge, or fresh cookies to be eaten within 2-3 days.


Ingredients

• 3 Large ripe bananas
• 1/2 Cup coconut oil (melted)
• 1 Tbsp vanilla (more or less to taste)
• 1 tsp baking powder
• 1 Tbsp cinnamon (more or less to taste)
• 2 Cups GF oatmeal
• 1/2 Cup hemp seeds
• 1/4 Cup chia seeds
• 1/4 Cup coconut flakes
• 1/4 Cup chopped mission figs (or other dried fruits)
• 1/4 Cup of cacao nibs (optional)

Directions

• Mash bananas
• Add coconut oil, vanilla and mix
• Add baking powder and mix, then let sit a few minutes
• Add the dry ingredients and use your common sense - you can add a bit more or a bit less until the batter looks like it does in the photo below - not too wet, not too dry, enough so it can form 'dough' to put on the baking tray
• Mix well and let sit for 10 minutes before baking

Baked Option

• Makes 24 cookies
• Bake at 175 C / 345 F for about 15-20 minutes depending upon your oven

Raw Option

• Makes 1 tray of cookies and 1 tray of bars
• Shape the cookies smaller and thinner than those for the oven (see photo below)
• Shape the bars with your hands (see photo below)
• Dehydrate on non-stick sheets for 24 hours at 115 degrees
• Remove the non-stick sheet and place cookies and bars upside down on the mesh tray
• Dehydrate further until you reach your desired dryness 
• If you plan to eat them all within the next 24 hours, keep them a bit moist
• If you want the to last longer, then make them very very dry (my preference)
• Store in a closed container in the fridge

This is a simple and delicious sauerkraut, with lots of flavor that tends to ferment very quickly. You can make this with or without the chili, it is very flavorful due to the garlic, coriander and spring onion. 

Ingredients

• 1 kilo of carrots and cabbage combined
• 2% of the total weight in Celtic sea salt, approximately 4 teaspoons
• 1 teaspoon of minced garlic
• 2 whole chilies with the tops cut off
• 1/4 cup of minced coriander
• 1/4 cup of minced spring onion

 
Variation: the last four ingredients you can use more or less depending upon your preference