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Maca Maple Flax Cookies

Healthy snacks, healthy desserts, maca maple flax cookies, federation cja, jewish food project
Healthy snacks, healthy desserts, maca maple flax cookies, federation cja, jewish food project
Maca Maple Flax Cookies
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Servings
20 - 25 Cookies
Servings
20 - 25 Cookies
Healthy snacks, healthy desserts, maca maple flax cookies, federation cja, jewish food project
Maca Maple Flax Cookies
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Trying this recipe at home? Share your pics with us! Facebook, Twitter, and Instagram @federationCJA #jewishfoodproject
Servings
20 - 25 Cookies
Servings
20 - 25 Cookies
Ingredients
Servings: Cookies
Units:
Instructions
  1. Preheat oven to 350 F. Line a large baking sheet with parchment paper and grease with coconut oil.
  2. In a large bowl, whisk together almond flour, flaxseeds, maca powder, baking powder and salt.
  3. In a medium bowl, melt your coconut oil. Allow to cool for a few minutes and then whisk in maple syrup, vanilla and one egg.
  4. Add the wet ingredients all at once to dry ingredients. Stir mixture until combined and a dough forms.
  5. Scoop the dough using a tablespoon and roll into balls. Place onto baking sheet. Using a for press the dough down slightly.
  6. Baking for 15 - 18 minutes or until golden. Allow to cool and store in an airtight container for up to two weeks!
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General

Baked Falafel Bowl

Falafel Bowl, Federation CJA, Jewish food project, Healthy eating, Israeli food
Falafel Bowl, Federation CJA, Jewish food project, Healthy eating, Israeli food
Baked Falafel Bowl
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Rating: 0
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Falafel Bowl, Federation CJA, Jewish food project, Healthy eating, Israeli food
Baked Falafel Bowl
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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Ingredients
Falafel
Bowl
Servings:
Units:
Instructions
  1. Preheat oven to 450 F.
  2. Combine all falafel ingredients except 1 TBSP of olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of the bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy.
  3. Using a tbsp, scoop mixture out and form into balls. Brush with remaining tbsp olive oil.
  4. Bake on a cookie sheet for about 40 - 45 minutes, making sure to flip half way through until brown and crisp.
  5. While the falafel is cooking, prepare the rice (follow direction on bag) and grate carrots.
  6. For the Israeli salad: Mix cucumber, tomatoes, parsley, red wine vinegar and lemon juice, and salt and pepper in a small bowl.
  7. Toast pumpkin seeds or sesame seeds in the oven at 350 F for 10 minutes or on medium heat in a dry pan until oil is released.
  8. Arrange falafel, rice, carrots, Israeli salad, hummus and seeds. Top with tahini or extra hot sauce! YUM!
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