Coconut Oaties (unleavened)

Oven 350 degrees
Line baking tray with paper
Makes 20 large cookies

Ingredients:
2 ½ cups organic shredded coconut (unsweetened)
1 cup quick oats and 2 ½ cups rolled oats
½ cup organic raw sugar and ½ cup honey
1 cup coconut oil
2 eggs
Vanilla, or cinnamon, or nutmeg to taste
Steps:
Blend oil, sugar, honey, flavouring, and eggs
Add oats and coconut and blend thoroughly
Use ice-cream scoop to place dollops on paper-lined tray, then flatten to 3” diameter
Bake for 15-20 minutes – golden brown edges, let rest on tray for 10 minutes

Choco Balls (unleavened)

Mixer and bowl

Blender

Ingredients:

2 cups organic rolled oats ( for gluten free, substitute 1 ½ cups ground sunflower seed)

6 T organic cocoa powder ( for gluten free, 1 cup cocoa)

1 cup finely shredded coconut (unsweetened)

½ cup ground seeds or nuts (sunflower, hazelnut etc.)
½ cup sesame tahini
⅓ cup honey (or to taste)

Cinnamon sugar for coating  and I cup raisins (optional)

Steps:

Blend the dry ingredients
Add the tahini and honey and mix thoroughly
Add up to 1 T water if needed to bind ingredients into moldable dough
Form balls using 1 T of the mixture
Makes about 30 balls
Serve plain or roll in cinnamon sugar
Keep in refrigerator, or freeze for later use