Ayurveda doesn’t mean you have to give up baking. But baking doesn’t have to mean you have to deal with the stimulating effects of refined sugar. Natural sweeteners in their whole form (honey added after baking, maple syrup or the mascobado sugar we’ve used in this recipe) are annupana, or a substance that takes the nutrients from what you’re eating deeper into your tissues. Moderate use of these types of sweeteners (served in meals with all six rasa, or tastes, present) also build ojas to support immunity and vitality -- exactly what vata needs.
3 cups freshly ground whole wheat flour (substitute up to ½ cup coconut flour in warm weather) ½ tsp mineral salt 2 Tbsp. mascobado sugar or jaggery 1 Tbsp. gotu kola powder 1 tsp. cassia cinnamon ½ tsp. cardamom powder ½ tsp. nutmeg 2 Tbsp. chia seeds soaked in 1 cup warm water ¾ cup chopped pecans 3 Tbsp. ghee Here’s how:
Preheat your oven to 350 F. Add all dry ingredients to a bowl and mix well. Add the ghee and fold in the chia seeds and soaking water or tea. Add enough additional water to form a slightly sticky, but pliable dough. Form each cookie into a small ball and press flat onto a stainless steel or stoneware cookie sheet or glass baking dish. Bake 12 to 15 minutes or until slightly golden.