CardamomPistachio Cookies

Nutrition Facts

Servings Per Recipe

Makes servings

Preparation Time:

Amount Per Serving

Calories

Calories from fat

minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium

Carbohydrate g

Dietary Fiber g

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

DRY INGREDIENTS

(or Sucanat sugar or granulated sugar)

cup pistachio nuts (halves) toasted

/ cups brown rice flour (or spelt flour)

cup sorghum flour (or spelt flour)

/ cup wholegrain teff flour (or spelt flour)

/ cup ground hemp seeds

(

sesame seeds)

WET INGREDIENTS

or half ground flax seeds and half ground

tablespoons maple syrup

/ cup ribbon cane syrup

cup pistachio nuts ground

/ teaspoons ground cardamom

/ teaspoon sea salt

/ cup NonHydrogenated Vegetable Oil Spread

tablespoons walnut oil refined (or canola oil)

tablespoon vanilla extract

teaspoons baking powder (double acting)

/ cup whole sugar (eg Rapadura)

Preheat oven to degrees F ( degrees C)

Put parchment paper down on a baking sheet (if you don't have parchment paper you can oil your baking sheet)

Cookies can even stick a little to a nonstick baking sheet which messes up the cookies so I greatly prefer

parchment paper because it always makes for very easy removal

Combine dry ingredients in a large bowl Add about /ths of the halved pistachios to these dry ingredients Set

aside the other quarter of the halved pistachios for using as garnish on the cookies before they are baked

Blend wet ingredients together

Add the wet mixture to the dry mixture and mix together It may seem a bit dry at first but once you get all the

ingredients integrated it will form a slightly sticky shapable dough (If other flours besides those being called for

are used additional flour may be needed to create a stiff enough dough The dough is too wet if you can not

form cookies with your hands)

Form balls of dough and place on the cookie sheet (or sheets) Garnish cookies by pressing the remaining

pistachio halves into the tops of the cookies

Bake for about minutes To prevent the bottoms of the cookies from burning you may like to place an extra

cookie sheet near the bottom of the oven to protect the main cookie sheet from the oven heating element When

the cookies are finished they will brown just slightly on the bottom When removing the cookies sheets from the

oven place them on a heat resistant cooling rack (or other elevated surface) so that air can circulate underneath

the sheet

After removing cookies from oven they will be quite soft This is partially due to the fact that the brown rice

syrup "melts" during baking Let the cookies sit on the cookie sheet for to minutes to allow them to cool and

firm up They will then be much easier to remove from the sheet If you wait too long before removing them

from the sheet (and your sheet does not have parchment paper on it) it will be more difficult to get them off

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Desserts of Vitality

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Desserts Of Vitality