No Oceanfloor Exploration is complete without a treat
FUNDY JEWELS
FUNDY JEWELS
FUNDY JEWELS
The word on the beach and trail is that these are impossible to resist! Feedback from tour participants about our high-protein, plant-based, vegan, gluten-free energy cookies I developed is very positive; guests often find it hard to have just one. ...
Yield: 6 doz cookies
FUNDY JEWELS
FUNDY JEWELS
INGREDIENTS
– 1/3 cup freshly ground flax seed
– 1 1/4 cup water
– 4 cups rolled oats (certified gluten-free, organic)
– 1/2 cup dried cranberries
– 1/2 cup dried Cumberland County wild blueberries
– 1/2 cup raw sunflower seeds
– 1/2 cup raw pumpkin seeds
– 1/4 cup sesame seeds
– 1/2 cup pure mini chocolate chips (use carob for a vegan ve
INGREDIENTS
– 1/3 cup freshly ground flax seed
– 1 1/4 cup water
– 4 cups rolled oats (certified gluten-free, organic)
– 1/2 cup dried cranberries
– 1/2 cup dried Cumberland County wild blueberries
– 1/2 cup raw sunflower seeds
– 1/2 cup raw pumpkin seeds
– 1/4 cup sesame seeds
– 1/2 cup pure mini chocolate chips (use carob for a vegan version)
– 1 cup unsweetened shredded coconut
– 1 tsp baking powder (Bob’s Red Mills, gluten-free)
– 1 tsp baking soda (Bob’s Red Mills)
– 1 tsp fine sea salt
– 1 1/2 cups pure almond butter
– 1 cup Cumberland County pure maple syrup
– 1 Tbsp pure vanilla extract
FUNDY JEWELS
Preheat the oven to 350 F, line two cookie sheets with parchment paper.
- In a small bowl, mix ground flax seeds and water. Set aside while you assemble the other ingredients.
- In a large bowl, combine rolled oats, coconut, baking powder, baking soda and salt. Add dried cranberries, dried blueberries, chocolate chips, sunflower, pepita and ses
Preheat the oven to 350 F, line two cookie sheets with parchment paper.
- In a small bowl, mix ground flax seeds and water. Set aside while you assemble the other ingredients.
- In a large bowl, combine rolled oats, coconut, baking powder, baking soda and salt. Add dried cranberries, dried blueberries, chocolate chips, sunflower, pepita and sesame seeds.
- Next, combine the almond butter and maple syrup with the flaxseed/water mixture and stir well to combine.
Using a 1/8 cup cookie scoop, drop cookies onto the parchment-lined sheets. Bake for 18 – 22 minutes (depending on your oven).
These cookies can be kept in a sealed container at room temperature for up to two weeks (if they last that long). Enjoy! May they evoke memories of your Tide Rollers & Mudlarkers ocean floor walk…
FUNDY FOSSILS
FUNDY FOSSILS
FUNDY FOSSILS
For our junior geologist and young fossil hunters, we tuck a Fundy Fossil sugar cookie into each discovery backpack. These nut-free cookies fit perfectly into any child's hand and hit the spot when we need a snack break between exploration points.
Yield: 3 doz large cookies
FUNDY FOSSILS
FUNDY FOSSILS
INGREDIENTS
- 125 g unsalted butter
- 125 g sugar
- 2 free-range eggs
- 1 pinch of sea salt
- 1 tsp. pure vanilla extract
- 1 Tbsp freshly grated lemon peel
- 375 g organic all-purpose flour
1 tsp. baking powder
FUNDY FOSSILS
Cream together the butter, sugar and eggs. Add vanilla, salt and lemon peel. Incorporate the flour and briefly knead the dough to form a smooth ball. Wrap in plastic and chill for one to two hours.
Pre-heat oven to 375F.
Roll the dough into 1/4" thickness, cut out cookies, transfer to prepared cookie sheets and bake for 8 to 10 minutes. Let cool on wire racks and enjoy!
SEAWEED & SEED CRACKERS
SEAWEED & SEED CRACKERS
SEAWEED & SEED CRACKERS
These vegan, gluten-free and nut-free crackers may not look super exciting at first glance, but they pair perfectly with cheeses, hummus or other spreads while adding a punch of nutrition with the added seaweeds harvested and preserved from the Bay of Fundy.
Yield: 2 - 3 jellyroll-sized cookie sheets
SEAWEED & SEED CRACKERS
SEAWEED & SEED CRACKERS
INGREDIENTS
- 1 cup sunflower seeds
- 1 cup pumpkin (pepite) seeds
- 1 cup chia seeds
1/2 cup flax seeds
1/2 cup sesame seeds
(may use 1/2 raw hulled & 1.2 black sesame seeds)
- 1/2 cup crushed, assorted dried seaweed
(sea lettuce, dulse, kelp)
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1 1/2 cups filtered or spring water
SEAWEED & SEED CRACKERS
In a medium-sized bowl, combine all dry ingredients, mix and add the water.
Set aside and let rest for about 15 minutes.
Pre-heat oven to 325F
Line a jelly roll pan with parchment paper. Scoop some of the seed mixture onto the parchment -ined baking sheet and carefully spread this mixture into an even, thin layer, about 1/8" thick.
Bake for
In a medium-sized bowl, combine all dry ingredients, mix and add the water.
Set aside and let rest for about 15 minutes.
Pre-heat oven to 325F
Line a jelly roll pan with parchment paper. Scoop some of the seed mixture onto the parchment -ined baking sheet and carefully spread this mixture into an even, thin layer, about 1/8" thick.
Bake for 15 minutes.
Remove the baking sheet from the oven, turn the entire creacker "sheet" upside down on the parchment layer and, with a sharp knife, carefully cut the seed sheet into pieces. Return the crackers to the oven and bake for another 20 - 30 minutes (or until crisp) at 300F. Cool crackers on a wire rack and store in airtight tins. Enjoy with your favourite dips, spreads and cheeses.