It’s Rave time again this Sunday and we’re gearing up for another brilliant day, this time at the beautiful Collingrove Homestead. In fact we’ve found an oak tree so large that we can fit the whole event under it. Very cool. And the other thing we’re a little buzzed about is the original homestead tennis court will have life on it again with badminton being played across Rave bunting. Cute.

The food is of course pretty high on our priority list and amongst the line up will be these Black Strap Molasses monster sized cookies. They’ve made an appearance at each Rave so far, ticking the vegan box, along with just being generally yum, so they’re somewhat of a regular on the trestle when we pop up.  It’s been so great to hear the ‘ohhs and ahhs’ and ‘they’re vegan, really?’ but I have to say the best compliment has come from the same side of the trestle. Tracey is our uber churn-em-out-at-the-highest-standard barista and she says these keep her going across the 400 odd espressos she tampers over the morning. So Trace, here’s the recipe after long last. I love being able to help fuel the kind of work you pull out of the hat for us!

Black Strap Molasses Cookies

makes 15 large cookies

1  3/4 cups organic macadamias

2 cups organic rolled oats

3/4 cup organic spelt flour

1/2 cup coconut sugar (or any other unrefined sugar)

1 tsp baking soda

1/2 tsp cinnamon

1/2 cup organic black strap molasses

2 tbsp soy or rice milk

3 1/2 tbsp cold pressed grapeseed oil

2 tsp pure organic vanilla extract

2/3 cup organic sultanas

Preheat your oven to 180C and line a baking tray with baking paper.

These cookies can be prepared completely in the food processor so that makes life very easy.

Throw the macadamias, half the oats, the flour, sugar, baking soda and cinnamon into the food processor and blitz until you have a texture similar to breadcrumbs.

Add the molasses, milk, oil and vanilla and blitz again.

Tip into a bowl and stir through the sultanas and remaining cup of rolled oats.

I have a bowl of spelt flour ready to gently roll the cookie balls in before placing them on the baking tray because this mix tends to be on the sticky side.

Take heaped spoonfuls and roll into a ball in the flour, then flatten onto the baking tray. Leave space around each cookie so that they can grow a bit when they’re baking.

Bake for 12 -15 minutes and let cool on a rack to crisp up a little before eating.