Canna-Carrot-Cake-Cookies (Grain-free, Dairy-free, Paleo-friendly)

Yields: 60, two inch sized cookies

Dry Ingredients:
1 cup almonds
1 cup walnuts
1 cup sesame seeds
1tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp dried ginger
1/2 tsp pink Himalayan salt
1 tsp magic baking powder
1/2 tsp baking soda (Bob’s Red Mill is gluten-free)

Semi-wet ingredients:
6 large carrots peeled
30 grams of cannabis pulp (left over from a previous infusion batch)
3/4 cups raisins

Wet-ingredients:
3 eggs
3/4 cups of raw honey or maple syrup
2 bananas
1 tsp vanilla extract In a food processor, finely grind all nuts and seeds. Add remaining dry ingredients and blend well. Move dry blended mixture to another bowl.

In your food processor, shred peeled carrots and add cannabis pulp. Blend really well. (The mixture should change from a bright orange colour to a brown colour. When this occurs, you have properly blended your cannabis pulp.)

Transfer carrot mixture to a separate bowl.

In your food processor, blend all wet ingredients. Add dry mixture and blend well. Add carrot mixture and blend well. Add raisins and gently blend so the raisins are evenly dispersed through the batter, but remain intact, not pulverized.

Preheat oven to 350 degrees F. Grease a large cookie sheet with coconut oil or use a silicon baking mat on your sheet. Drop cookie batter about 2 inches apart on your sheet and bake for 15-25 minutes depending upon your oven. Remove from sheet and let cool on a baking rack.

Freeze cookies well for longer term storage.