how2heroes » Sage's Sensible Snacks

Dessert & Baked Goods » Sage's Sensible Snacks

"What they don't know won't hurt 'em" is Jodi Gorman's attitude with these healthy snacks, cleverly disguised as delicious cookies. Created for her daughter Sage, these treats pack in protein, vitamins & nutrients and are gluten-free & vegan, to boot! Just the right amounts of healthy sweeteners with a handful of carob chips make Sage never realize what she's missing!

Print Recipe

Makes 3 dozen

Ingredients

For Fruit & Nut Puree

¾ cup packed dried fruit (apricots, prunes & raisins suggested)
¼ cup hot water
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup ground flax seeds
½ cup orange juice
¼ cup pure maple syrup
½ cup brown rice syrup
8 oz pumpkin puree
1 ripe banana
½ tbsp vanilla extract
juice of ½ lemon
½ cup apple sauce
⅓ cup dried red lentils
⅔ cup water

For Dry Ingredients

¾ cup brown rice flour
¾ cup buckwheat flour
⅓ cup white rice flour
½ tbsp cinnamon
1¼ tsp xanthan gum
1¼ tsp baking soda
¾ tsp salt

To Mix & Bake

3 tsp vegetable shortening
¼ cup carob chips + more to top

How-to

Cook Lentils

Bring lentils and water to a boil over medium-high heat
Reduce to a simmer, partially cover and cook for about 20-25 minutes or until the liquid is absorbed
Set aside and bring to room temperature

Process Fruits & Nuts

Combine the dried fruits with hot water. Allow to soften, about 5-10 minutes
Pulse the softened fruit (with the water) in a food processor into in small chunks
Add the seeds, flax meal and orange juice. Process until seeds are broken up, but not completely smooth
Add syrups, cooked lentils and pumpkin puree. Pulse to combine
Add banana, lemon juice, vanilla and applesauce. Process until smooth

Combine Dry Ingredients, Mix & Bake

Preheat oven to 350º
In the bowl of a standing mixer (fitted with a paddle attachment), combine dry ingredients. Add vegetable shortening, and mix on low speed until in small pieces. Add carob chips and mix
Add wet ingredients and process until just combined, scraping down the sides of the bowl once
Line a sheet pan with parchment paper. Scoop big spoonfuls of the dough onto the parchment, spacing at least 1" apart. Press additional carob chips into the tops of each mound, if desired
Bake 20 minutes, or until golden
Cool completely and serve. Store in refrigerator for up to 3 days

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Comments (1)

Posted Thursday, May 3, 2012, at 2:58 pm by Shea:

you are my hero! these are amazing cookies that we all love. so glad to see them available this way. you are beautiful!

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Sage's Sensible Snacks