2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.
28th February 2016 Update: Added a gingerbread option and changed it to Natural Peanut Butter.
124g Natural Peanut Butter
80g Shelled Hemp
1 Egg or 1 Large Flax Egg (2 Tbsp Flax, 6 Tbsp Water. Leave in fridge for 15 minutes)
30g Sugar (60g for Crisper Cookies)
1/4 Tsp Vanilla Extract
1/4 Tsp Baking Soda
Makes 12 Cookies. Can be Frozen.
1. Preheat oven to 175c (Fan).
2. Put everything in a bowl and mix together until a dough is formed and pulls away from the sides of the bowl.
3. Form into 1 Tbsp sized balls and place onto onto Greaseproof Paper lined baking tray and bake for 10 minutes until a light golden colour.
4. Cool on tray for 10 minutes and then transfer to wire rack to cool completely.
Coconut and Honey: Add 25g Roasted Dessicated Coconut and use 40g Sugar and 15g Honey. Cookies will darken a lot.
Gingerbread: Use 60g Dark Muscovado Sugar and add the following spices:
(Or 2 Tsp Gingerbread Spice Blend)
1/2 Tsp Ground Ginger
1/2 Tsp Cinnamon
1/2 Tsp Ground Allspice
1/4 Tsp Ground Nutmeg
1/4 Tsp Ground Cloves
Pinch Black Pepper
Dough will be stickier so wet hands before rolling out. Bake as normal.