MAPLE PECAN COOKIES
Wheat-free and naturally sweetened.
2 1/2 cups pecans, ground in food processor until size of small pebbles
2 cups quick oats, ground
1 cup unbleached white spelt flour, sifted
1 cup whole spelt flour, sifted
1 cup maple syrup
1/2 cup unrefined coconut oil
1 tablespoon real vanilla extract
1/4 teaspoon sea salt
15 pecan halves
Preheat oven to 350Â°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 to14 minutes or until golden brown.
Yield: 30 Cookies
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 Â© 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.