This is one of my recipes that’s been featured on My friend Mel made some of these this weekend (and delicious they were too) so I thought I would reblog this here – you can switch the nuts and nut butter for any type you fance (peanut, hazelnut, almond etc) 🙂

Our Plant-based Fitness Kitchen

2 cups wholewheat spelt flour
1 tsp bicarbonate of soda
1/2 teaspoon  salt (Himalayan rock salt works well)
1 cup cashew nut butter
1 cup whole cashew nuts
1 cup maple syrup (type 2-3)
1/3 cup coconut oil or if not,  extra virgin olive oil
1 1/2 tsp vanilla extract

Preheat oven to 350F/ 175 C degrees.

Combine the flour (sieved), baking soda and salt in a bowl. In a separate bowl add the cashew nut butter, maple syrup, oil and vanilla. Mix until well combined. Add the flour mixture to the cashew butter mix and stir until just combined (do not over mix).

Pulverise the cashews in a mortar and pestal or food processor until broken up but still in large chunks. Add to the mix and stir in very gently. Let it stand for 5 mins then give it another gentle stir. Take heaped teaspoons of the mixture and…

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