Almond Hooters
This Almond Hooter Cookie was inspired by and for my sweet little sister who is going crazy over owls these days. I love her to death and can’t wait to surprise her with these fun little gems. She lives thousands of miles away but in 2 days I will be able to see her as I am visiting my home town. I hope they survive the airplane ride. They will travel on my lap if they have to just to ensure their safety. The picture above was taken this last summer. Those are the hands of my mother, sister and me. I had purchased matching bracelets for the three of us that read, “You are always in my heart”. We all wear them as a reminder that no matter where we are in life, no matter how many miles separate us… we are forever in each others heart. I love you sissy!
Ingredients:
- 2 cups rolled oats, gluten-free
- 1 cup oat flour
- 1 cup raw cashew butter, raw, fresh ground
- 1/2 cup raw agave nectar
- 1/4 cup raw honey
- 1/4 cup + 1 Tbsp raw cold pressed coconut oil, melted
- 1 1/2 tsp vanilla extract
- 1 tsp sea salt
- *chocolate chips* for eyes
- *whole almonds* for nose
Preparation:
- To make your oat flour, place 1 cup raw oats in the food processor and process until it becomes a fine powder.
- Add in the remaining ingredients, except for the coconut oil and blend until well incorporated.
- As the food processor is running, drizzle in the melted coconut oil. You may need to stop a few times and scrap the sides and spread the dough around evenly.
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Assembly:
- For the owl body: Using 1 Tbsp Steel Scoop (you can find info on these in my nouveau raw store) scoop out the dough and form a ball in your hand. Flatten the ball on the teflex sheet or cutting board.
- For the eyes, roll out two small balls and place them on the owl body. Using chocolate chips, press them into the two small dough balls, pointy end of the chocolate chips facing downward.
- For the nose, press a whole almond into the center of the cookie with the pointy end facing downward (see photo)
- For the feet, use a fork and press the dough making indentations.
- Transfer your owls to the mesh sheet of your dehydrator tray and dehydrate at 145 degrees for 45 mins, then reduce to 105 degrees and continue drying for about 8 hours.
This picture was taken after dehydrating for about 12 hrs.
Posted on Wednesday, January 5th, 2011 at 9:50 am. Filed under: Cookies / Nuggets / Balls RSS 2.0 feed.
Amie Sue, these are the cutest ever. I might have to try making these sometime.
OH I hope you do! If you have any questions during the process…you know who to contact. :)
I’m trying these tonight. wish me luck :)
Good luck!!! Please let me know how they turn out for you. :) I think they are just way to much fun to make. Blessings, amiesue
they turned out perfect!! I have pictures if you want to see :)
You have the best website out there if you ask me!
Thank you. :)
Sasha, that is awesome! Please, please email me a picture! I would love to see your creation. :) You can send the picture to nouveauraw@gmail.com.
Hi Amie-Sue, I was wondering if there was a substitute for the oats and oat flour, as we are gluten intolerant? These look so cute and I would love to make them for my boys!
Hi Jo-anne,
I am so sorry for the delay in getting back to you! Oats do not have gluten in them. I have researched this (http://nouveauraw.com/?p=7673) but if it is a known fact that your boys respond negatively to oats, then by all means, we must find a substitute for oats because these are fun to make. :) I haven’t tried this but why not use almonds perhaps? Soak and dehydrate the almonds to remove the enzyme inhibitors first. Grind 1 cup to a flour consistency and they other 2 cups, grind in the food processor in small bits. The consistency of the cookie might be a tad different but I don’t think enough to really matter. Or perhaps use buckwheat as a replacement. Let me know what you think and again, I apologize for taking so long to respond! amie sue
Just had another thought, how about almond pulp…the left overs from making almond milk? You got my thinking cap going!
Hi Amie-Sue,
Thanks so much for the suggestion, I will give the almond flour and the almond pulp a try and let you know how it goes! If the almond pulp works, that will be so wonderful as I don’t always know what to do with it. Although lately I have been using it as a face and body scrub, amazing stuff!
By the way, no worries about delay in replying, your comments are much appreciated!
Thank you Jo-anne for your understanding. :)
Good afternoon Jo-anne,
OH man, I wish I had an abundance of almond pulp. I have so many recipes that I want to experiment with but never have enough almond pulp on hand. If only there was a cafe that made nut milks in-house and needed to find a home for almond pulp…aaaah one can dream. hehe Have a blessed weekend. amie sue
Hi!
I just found your site and I am planning on trying to incorporate some RAW into my diet slowly. Can you recommend the top 10 or so ingredients to get started: This can get wuite expensive trying to get it all at once! Another question, after all the finding on the high fructose content in agave, do you still use it or recommend something else in its place? Thanks!!
Hello Heidi,
Welcome to Nouveauraw :) Introducing raw foods slowly is wise. It can take time for a person’s digestive system to catch up. Top 10 ingredients? hmmm, chia seeds (learn how to use them in smoothies, crackers, puddings, etc) or flax seeds (able to use like chia seeds), fresh fruits and veggies (I am sure that is a given), coconut oil and or coconut butter, gosh Heidi, it really depends on how you are approaching raw. Are you into smoothies, super foods, what is your end goal? Do you have a dehydrator? Regarding agave, there is a lot of controversy out there on it, my advice is to use it in moderation, test it out and see how your body feels when you consume it and try other sweeteners as well.
Wow! What a fast reply :) This may sound horrible, lol, but I am a lover of junk food! That is where I am going to start, replacing things like cookies with healthy, raw cookies, cakes, brownies, chips, etc. Maybe even breads and crackers.I do love smoothies and already do make those(I have a Blendtec). I figure if I can just replace that stuff I will do myself a world of good! I honestly will probably never be 100% raw. My friend had a demo a couple weeks back and had made some delicious pudding made with avocadoes! Delicious! I do have a dehydrator, but it isn’t a nice fancy one, lol. It is a round stackable with the fan on top. This site has me amazed at all the wonderful things you can make! It is very motivating!!
Good morning Heidi,
Ok, this helps me a bit to know where you are and what you plans are. :) As a lover of junk food I recommend kale chips! They help to satisfy the crunch, salty and snack cravings and trust me, I think you will find them addictive! There are tons of recipes on this site that should easily help you in the journey of “crowding” out the less then healthy foods that currently may be in your diet. You have the right process already as you talked about the smoothies you drink (starting to replace unhealthy ingredients with healthier ones). If you can keep that thought process in ALL foods you make and eat you will find it much easier than you think. Before long, your body will naturally gravitate towards more nutrient packed ingredients. Don’t think about “giving up” junk food, refrain from that thinking, that will only set you up for failure. The more healthy foods you add the more naturally the other foods will fall away. I don’t eat 100% raw myself, but I incorporate more raw than not.
As far as a dehydrator goes, in time I recommend investing in an Excalibur dehydrator. It will make you life much easier. Having the right tools in the kitchen will help you out greatly. I am here if you have more specific questions. It’s my hearts passion to share any knowledge that I may have regarding health eating and living. Keep in touch and have a wonderful weekend!
[...] Recipe type: Cookies Original recipe. [...]
i was wondering if there was a way of baking them in the oven since i do not have a dehydrator? i’m not sure of the temp though as i’ve tried 160 degrees (fan oven) for 12 mins then at 180 degrees for 12-15mins but i find that it doesnt go rock hard like and have that crunch that a regular cookie does. just wondering if you’d know what a good time/temp would be to make these.
Hello Lyn, gosh I am not sure. I don’t bake any of my raw recipes. I would recommend just what you are doing… keep testing temps and times. Sorry that I am not much help in that area. amie sue