Vegan Cookies

1.Raw sunflower seeds ~300 grams (0.66 lbs)

2.All-pupose flour ~60 grams (0.13 lbs)
3.Dried pears ~150 gram (0.33 lbs)
4.Honey 1 tablespoon

Make from sunflower seeds with honey thick paste (in the food processor). Afterwards mix with
small soft pieces of dried pears, then add the flour. If the consistency of the dough is already too
dry, then add some water, finally the dough has to be elastic.

Roll the dough 0.7 cm thick and form the cookies. Bake 10-15 min with 200 °C (392 °F).

Quick tip:

Less flour, more seeds - the cookies are crunchier.

Sweet potato tarts

 1. Roasted peanuts ~150 g
2. Sesam ~150 g
3. All-purpose flour ~ 60 g
4. Salt/honey by personal taste

1. Sweet potatoes 1 piece (~400 g)

2. Raisins by personal taste
3. Walnuts also by personal taste for the decoration

Make from peanuts with honey thick paste (in the food processor). Then add the sesam and
flour. Quick tip - ⅓ of the flour dose can be slightly roasted (or baked) beforehand for the
delicious and unusual flavour and taste. Mix everything together If the consistency of the dough
is already too dry, then add some water, finally the dough has to be elastic and quite oily. Place
into the fridge for 30-40 min to chill.

Microwave peeled sweet potatoes for 15-20 minutes, or bake - it might take slightly longer. Then
mash them into the puree (it would be perfect also with a blender), add some salt. Mix carefully
with raisins afterwards - by personal taste some other products and spices are okay to add, like
cinnamon, vanilla, other dried fruit like pears, dates, prunes (I also did once double colour tart
by adding cocoa powder to one ½ of potato filling).

Take the dough from the fridge and form small pre-baked tart forms. I made the square shape
by this technology:

1. Cut the dough into equal size pieces and make the perfect ball from each of them.
2. Press each ball with a palm - or roll it - do not worry if they might go thick, that is an
advantage in a way!
3. Pinch from 4 sides to make walls for the future filling.
4. Pre-bake them for 5 min with 200 °C (392 °F) to avoid losing the shape.

Fill the empty tarts with “mashed potato creme” and bake for next 10 min. Then put the tarts from the
oven and place the walnut decorations - to avoid absorbing moisture by walnuts. Bake for another
10 minutes at the same temperature. Then let them chill for 25 minutes and they are ready to eat or
to be stored in the fridge!