If we are looking for insurance against want and oppression, we will find it only in our neighbors’ prosperity and goodwill and, beyond that, in the good health of our worldly places, our homelands. If we were sincerely looking for a place of safety, for real security and success, then we would begin to turn to our communities – and not the communities simply of our human neighbors but also of the water, earth, and air, the plants and animals, all the creatures with whom our local life is shared.Wendell Berry
One of the joys of our farm is our neighbours Richard Jones and his wife, Jo Immig. Ben and I love sharing life with these good people. We swap garden produce, seedlings, stories, meals and care. Their business, Rainforest Ceramics, donates a portion of every item sold towards protecting endangered rainforest. Please go check them out, and their fabulous new project the Blak Cube Gallery. I highly recommend their ceramics and art (they can ship to you!), and we’re slowly filling our home with treasures from their studio.
I whipped up a batch of these cookies last week so we’d have some in the house, and some to gift to Richard and Jo. It’s an important thing, checking in on each other and taking care of each other. It’s how we get through anything.
These simple cookies are gluten and dairy free, and can also be made sugar-free or vegan if needed. They are great for people with food intolerances or diabetes, and those following a paleo diet (I’ve added all the variation hacks below) – and are universally appreciated as a sweet snack.The cookies are moist, chewy and flavoursome, and go well with tea or coffee. They will store in an airtight container for a week. Enjoy!
Hugs, love and coconut kisses, Nicole x
- 3 cups of unsweetened desiccated coconut
- 3 eggs (Can’t eat eggs or are vegan? Use 3/4 cup of mashed banana or yoghurt of your choice Tip: coconut yoghurt is delish)
- 3/4 cup of sugar (Paleo, diabetic or don’t eat sugar – use natvia, coconut sugar or other sweetener of your choice)
- 1 cup of dried figs, stems removed and cut into small dice (you could also use dried apricots or other dried fruit of your choice)
- 1/2 cup of chopped walnuts
- 1/2 cup of roughly chopped dark chocolate or chocolate chips (use gluten-free choc if needed)
- Preheat your oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).
- Line a baking tray/cookie sheet with baking paper.
- Measure the coconut and sugar (or sugar substitute) into a large mixing bowl. Dump in the walnuts and chocolate. Cut up your dried fruit and add. Mix well.
- Break the eggs in (or add banana or yoghurt) and mix thoroughly. Leave stand for five minutes.
- Using a soup spoon or similar (I use a 1/8 cup measure), dip into a mug of warm water (so the mixture doesn’t stick) and then press the palm of your other hand down on the spoon to firm up the mix. Drop onto the baking tray. Repeat until all the mixture is used, dipping spoon in water frequently to avoid sticking.
- It doesn’t matter if your cookies look a little messy and rustic. That’s part of their charm.
- Place into the hot oven and bake for 20 minutes or until golden brown. Cool on the tray for five minutes before transferring to a wire rack until completely cool.
Although… if you eat them while they’re still warm the chocolate inside will still be gooey and extra delicious. 🙂