Sweet Strawberry Thumbprints

March 4th, 2012 · Lisa · gluten-free, raw, Recipes, Sweet, Uncategorized · Comments
I’m so home.I can barely remember filling my days with hikes, urban exploring and currency conversions.Actually, that’s a lie. I do remember it. I think about it ALL the time. When I’m sitting infront of computer at work, striving to fix my 42-page table content in Word, I remember the joy of watching whales breach in the Pacific, while eating fresh papaya.

Of course, there are some pretty wonderful things about being home too. I’ve slipped back into my flannel sheets and can now enjoy putting away my laundry rather than rolling it up and squishing it into my backpack. I’ve had the chance to see many of my favourite people in the last few weeks at potlucks, parties and cozy brunches.

But, one of my favourite things about coming home is getting back into my Sunday routine.

It is the only day of my weeks that starts slowly. I usually go for a run, shower and then hang around in my bathrobe reading blogs, sipping a hot drink and planning out my culinary adventures for the week. This morning I plated up these strawberry coconut lemon cookies so I could snap a shot in the sunshine and share the sweetness with all of you.

They are super simple to make, especially now that I’m back in my own kitchen with my favourite food processor.

Feel free to use your favourite jam, nut butter, chocolate sauce, fruit puree for your centres. I had some strawberry jam dropped off by a friend fleeing for her own three month world odyssey – so I thought I would put it to good use to evoke some sense of spring as the winter wind gusts outside.

Jam & Coconut Thumbprint Cookies
makes 20-24 tiny treats
1 cup raw cashews
1 cup dried, unsweetened coconut
1 TBSP lemon zest
pinch of sea salt
1/4 cup of date paste*
1/4 cup of your favourite jam
In a food processor or blender pulse the cashews into a fine flour, pour into a medium bowl. Repeat with the coconut. Add the lemon zest and sea salt to the flours and stir to combine. Add the date paste and stir until a moist dough develops. Roll the dough into small balls about 1- 2 TBSP per ball.Using a finger or your thumb press into the centre of each ball to create a small round indentation. Flatten the base of the each ball into a cookie shape. Spoon the jam into the indentation created in each cookie.
Enjoy immediately or freeze in an air-tight container.Happy Sunday!
* I make date paste in advance and keep it in a jar in my fridge. It is an incredibly versatile sweetener. I make it by soaking dates in warm water until they are very soft, draining them and blending them in a food processor until they are completely smooth. I add water only if necessary and only a TBSP at a time (to a cup of dates) until a smooth texture is achieved.

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