Coco-Hazelnut Snack Cakes (NSNG)

This was my first attempt at making a NSNG (No Sugar No Grains) and GF (Gluten Free) “cookie,” and also my first time using coconut flour.  I’ve got to say– I did pretty good!  The only thing “bad” about these is they are too small!  After they came out of the oven, I ate about 5 very quickly.

The hazelnut flavor really comes through in these moist little snack cakes.  The coconut ingredients add both richness and texture.  The fruits and carrot impart a subtle sweetness.

In this recipe, I used just 2 dates to bump up the sweet just a bit.  That works out to about 0.053 dates per cake, or about a quarter of 1 date per 5 cakes.  Not bad at all!

These hold together quite well, so I predict they’re going to be tucked into my ski jacket pocket this winter.  I can’t wait for the flakes to start flying!

Coco-Hazelnut Snack Cakes (NSNG)

INGREDIENTS

3/4 C hazelnut flour (raw nuts ground in the Vitamix blender)
1/4 C garbanzo bean flour
1/4 C coconut flour
1/4 C ground flax seeds
1/4 C finely shredded unsweetened coconut
1 1/2 t cinnamon
1 t baking powder
1/4 t salt
1/4 t allspice

1/2 C full fat canned coconut milk
1/4 C unsweetened soy milk (or other non-dairy milk)
1 t vanilla extract
2 Medjool dates, pitted

1 C shredded carrot
1 C shredded organic apple (about 1 large)

ASSEMBLY

1.  Combine the dry ingredients in a large bowl.

2.  Blend the wet ingredients (i.e. milks, vanilla and pitted dates).

3.  Add the wet ingredients to the dry ingredients.  Stir in the carrot and apple.

4.  Use a cookie scoop (or 2 spoons) to drop batter balls onto a cookie sheet lined with parchment paper.  Flatten each ball and smooth the sides.  Note that these retain their form/size during baking.

Coco-Hazelnut Snack Cakes (before baking)

5.  Bake at 400 degrees for about 15 minutes.  Cool on a wire rack.  Makes 38 or approximately 3 dozen.  Freeze what you’re not going to eat right away.

Happy Fall…Enjoy!

Sunflower in a pumpkin patch – Hood River, Oregon