To make the flax egg mix 1 tbsp flaxseed powder with 3 tbsp water and keep aside for about 10 minutes or until it thickens.
Dry roast the amaranth flour for 10 minutes on a medium low flame.
and keep aside
Dry roast the rolled oats for about 3-5 minutes on a medium flame (be careful & do not burn the oats) & keep it aside.
In a bowl mix the cocoa powder & coconut sugar.pour in the hot water & stir until the sugar melts.
Once the cocoa & coconut sugar have combined well add in the rolled oats, the flax egg & salt & mix it well.
Once mixed well add the amaranth flour 2 tbsp at a time.
Keep adding until all the flour is in the bowl.
Once all the flour is in the bowl use your hands to make the dough.
If you find the dough too tough add a little water. (I didnt need to add any extra water)
Now take a parchment paper & keep a portion of the dough on it. take another parchment paper and keep it on top of the dough ball.
Using a rolling pin, roll the dough flat to half an inch in size.
Use a cookie cutter to shape the cookies
Alternatively you could take small portions of the dough and shape it round.
Keep all the cookies in a tray lined with parchment paper.
And bake in a preheated oven for 15-20 minutes at 180C.
Once done remove & keep them on a cooling rack to cool down completely before storing them in an airtight container
Dry roast the cashews and keep aside to cool down completely
In a blender add the cashews & the dates and blend for 4 to 5 pulses.
Till the mixture can form a ball
Lightly knead the mixture a form a big ball.
Now take a small portion & form a ball. Keep this ball on one of the cookies
Keep another cookie on top of that ball & press.
The mixture that comes out use your fingers to push it back in to get a neat sandwich
The sandwich filling portion depends completely on your choice.
Store these yummy healthy beauties in an airtight container.
Servings 0
