[Recipe] Ani Phyo's Carob Walnut Cookies: have your cake and eat it too
Who ever came up with that phrase "you can't have your cake and eat it too" obviously never met Ani Phyo or heard about the power of raw foods.
Ani's Raw Food Desserts, Ani Phyo's new book, is officially out and officially making mouths water across the globe. This book is collection of 85 "have your cake and eat it too" raw food desserts that will totally blow you away.
We'll be inviting Ani back onto our podcast in the coming weeks to talk more about the philosophy behind the book, but in the mean time she's been kind enough to share the following sample recipe with us.
Carob Walnut Cookies
Makes 8 to 12 Cookies
Sweet raisins, malty carob, and rich walnuts are ground together to make a delicious, dark, sweet cookie. Packed with antioxidants, vitamin E, and EFAs, these cookies keep you trim and your skin radiant.
- 1 cup raisins
- 3/4 cup raw walnuts
- 1⁄4 cup raw carob powder
- 1 teaspoon mesquite powder (optional)
- 1⁄8 teaspoon sea salt
Combine the raisins, walnuts, carob powder, mesquite powder if using, and salt in the food processor. Process until the dough begins sticking together.
Press the dough into 2-inch cookie cutters placed on a sheet tray lined with parchment paper. Shoot for a thickness of 1⁄3- to 1⁄2-inch. Or, make 1- to 1 1⁄2-inch balls and flatten.
Place the cookies in the freezer to chill and firm up for 30 minutes or more before serving or transferring to the fridge for serving later.
Will keep for many weeks in the fridge or freezer. Thaw 5 minutes before eating.
From the book Ani’s Raw Food Desserts by Ani Phyo, Copyright © 2009.. Big thanks to Da Capo Lifelong, a member of the Perseus Books Group, for making arrangements for We Like It Raw to publish this recipie.