This summer, for our first year anniversary, my husband and I will be traveling to the San Juan Islands to harvest a bunch of kelp, dulse, and bladderwrack. I am especially looking forward to making some bull whip kelp pickles!
What you'll need is:
3 cups ground nuts (almonds, walnuts, hazelnuts, etc) (or whole toasted sesame seeds)
3/4 cup maple syrup
1/8 cup (possibly less) granulated kelp (Nereocystis luetkeana)
Dried fruit (optional)
Coconut oil (optional)
13" glass casserole pan or cookie sheet
Preheat the oven to 350. I like to put a little coconut oil in my glass casserole pan and let it warm up in the oven. The coconut oil helps the cookies not to stick, tastes great, and is also a very healthy oil to include in the diet. If you don't have any on hand, butter would work as well.
Mix the nuts and seaweed together. For those not accustomed to the taste of seaweed you may want to add less of the granulated kelp.
Add the maple syrup and mix well. If using dried fruit you can throw it in at this point as well. You want a mixture that will hold together well, but is not overly doughy.
Place the mixture in a glass pan or cookie sheet and using wet hands press down the dough until it is even. I like it about a 1/4 inch thick.
If desired sprinkle oats over the top. I bake it for about 17 minutes or until the edges are brown. After it cools slightly, slice into bars with a pizza cutter and enjoy.
This is a great treat for those with gluten intolerance - just omit the oats (or try gluten free oats). If you're allergic to nuts, try whole toasted sesame seeds in place of the nuts.