Yesterday I embarked on a fully raw 3 day feast/little detox/giving my body a break sort of journey. Not that I wasn’t having my fair share of fruits and veggies a day, but I allowed myself to be busier than any tiny human should be and turned to monstrous amounts of coffee to cope. Wrong, right? Yes, you can point your finger at me.
Anywho, my little raw feast is going more than ok. Today, as I type, is already day two. When, who? So far, so easy! Chia puddings with raw granola for breakfast, improvised salads for lunch, improvised salad for dinner on the first day and a super big super noodle bowl for dinner tonight. I also had 1-2 cold pressed juices a day. I’m sharing most of my meals on Instagram. As you can see I am far from starving and the word feast is best used to describe all the goodness I’m having these days.
But, in the spirit of full disclosure, I feel I must tell you that I am experiencing caffeine withdrawal symptoms. Mild headaches knocked at my door every now and then, both yesterday and today, but managed to woosh them away with gingery drinks, plenty of water and mild outdoor exercises. Fresh air works wonders for my entire body! To deal with the grumpiness, also a lovely side effect, I whipped up the ultimate sweet comfort food: cookies and jam! They are perfect for grumpy people. And happy people. And tiny humans. And for pretty much everyone who fancies cookies and jam. That’s every soul on the planet I reckon.
Best thing about these cookies? They’re made with leftover pulp after making coconut milk! They should also work fine with almond pulp or any other nut pulp, or even almond meal if you don’t have leftover pulp. But if you do have some, forgotten at the back of the freezer, put it to good use!
Raw tahini chia cookies with jam
- 1 cup coconut pulp
- 3 TBSP tahini
- 4 TBSP sweetener of choice (raw honey, pure maple syrup for vegan version)
- 1 TBSP chia seeds
Ingredients for jam:
- 1 cup mixed berries (frozen work well too)
- 1 TBSP chia seeds
- To make the cookies, mix all the ingredients by hand in a bowl and then set it aside for 5 minutes.
- To make the jam, blend the berries and scoop the mix in a bowl. Whisk in the chia seeds and mix well. Cover the bowl and put it in the fridge for the chia seeds to work their magic.
- Scoop 1 TBSP of the cookie mix onto the teflex tray of your dehydrator and flatten it gently. Scoop the rest of the cookie mix, 1 TBSP for each cookie, about 1-2 cm apart.
- Dehydrate at 115 until crisp. It can take anywhere between 8 to 14 hours, depending on how wet your leftover pulp is. Once the cookies are firm enough to be moved (about halfway through) move them from the teflex sheet to the regular trays.