Cashew Butter Biscuits

April 5, 2010

Cashew Butter Biscuits

Nutty, Buttery Biscuit

These cookies are kind of addictive. I think it’s the salty-sweet nutty butteriness of them. I was whirring up some roasted cashews for cashew butter when I decided to make cookies instead.

Makes 2 dozen

2 cups cashews, roasted to a deep honey brown and cooled

3 tablespoons coconut oil, melted

1/4 cup ground flax

1 cup brown rice flour

3 tablespoons coconut sugar

2 tablespoons agave

1 egg

3/4 teaspoon coarse sea salt

1 teaspoon pure vanilla extract

Preheat oven to 350º. Turn roasted and cooled honey-hued cashews into the bowl of a food processor and process for several minutes, you will need to scrape down the bowl here and there. Add the melted coconut oil and process a little more, until you have a thick and creamy nut butter. Add the remaining ingredients, and process until the batter just holds together. You must be careful not to over process at this point, you could create a greasy mixture if you’re not careful. Scoop a tablespoon of batter onto your hand and roll quickly into a rough ball, drop onto pan and flatten with the palm of your hand. When the pan is full, make hatch marks with a fork by pressing gently on the cookies in one direction and then the other. Bake for about 12 minutes. Yummy, a warm panful of buttery cashew biscuits! Gluten-free, too.


Cookie Love

February 15, 2010

First Date


How was your Valentine’s Day? Was it heart-filled and chocolate dipped? If your valentine didn’t spoil you, here’s a recipe so you can spoil yourself with some almost clean, almost classic, chocolate chip cookies. It’s sweetened with coconut sugar, and how appealing is this? Coconut sugar “… is derived from the coconut sap, the sweet juice that is extracted when the budding flower is just about to grow.” Talk about knowing how to woo a gal, and with flowers no less! Coconut sugar is unrefined and rates low on the glycemic index.

Yield: 40 – 2″ cookies

1/2 cup coconut oil, melted and cooled

1/3 cup coconut sugar

1 large egg

1/2 cup brown rice flour

1/4 cup large-flake oatmeal, ground finely in food processor

1/4 cup tapioca starch

1/4 cup fine, unsweetened coconut

2 tablespoons buckwheat

2 tablespoons ground flax

1/2 teaspoon baking soda

scant 1/2 teaspoon sea salt

1/4 teaspoon xantham gum

1/2 cup excellent quality (extra) bitter dark chocolate bits – yes, this is clean eating cheating, but at its most noble. The darker and best-quality chocolate you choose means that you will consume a chocolate that’s high in antioxidants, organic, fair-trade and often evaporated cane sugar sweetened. So if you’re going to stray…

Pre-heat oven to 375º. In a medium-sized bowl whisk together still-warm liquid coconut oil with coconut sugar and egg. Stir in all other ingredients. Drop by teaspoonful onto parchment-lined sheet pans, I fit 3 x 5 nicely. Bake for ten minutes. Remove from oven and allow to cool on tray. What do you think? Are you feeling the love?

Food Porn For All You Cookie Dough Lovers

Food Porn For All You Cookie Dough Lovers

Dad’s Favourite

June 11, 2009

Oatmeal Raisin Cookie

Dad's New Favourite

Oatmeal raisin cookies are my dad’s favourite. When I bake up a batch for him, he is not inclined to share. Should you happen to catch him in the act of receiving these cookies, he won’t make eye contact, doesn’t take a moment to say thanks, and beelines stealthily off to hide them. This is true, and not one bit of an exaggeration. A grown man, acting like a furtive squirrel. His level of stealth is impressive, given the thousands of oatmeal raisin cookies he’s enjoyed over the years.

This recipe is a healthy take on his favourite cookie which contains, for example, 1 cup of butter, 2 cups of brown sugar, and so on. He hasn’t tried these yet, and he’s skeptical. Because they’re gluten-free* (and refined sugar-free, and dairy-free, and wheat-free, and vegan) they are very crumbly and lack the slight chew of the original. I like them, they’re very good. The many starches, to replace the wheat flour, are a bit of a pain, but there’s not much to the method – you just dump everything into one bowl and stir. This recipe is the result of many trials, and it’s still not perfect, but it will do until I feel like tinkering again. If you don’t want to bother with baking, come on over. I’ll put the kettle on for tea and we can eat cookies.

* it’s my understanding that oatmeal doesn’t contain gluten, but can become contaminated during processing

Yield: 2 dozen

1/2 cup unsweetened ribbon or medium flake coconut, lightly toasted

1/4 cup rice flour

2 tablespoons tapioca starch

1/4 cup virgin coconut flour

2 tablespoons almond flour

1 3/4 cups old-fashioned, large flake oatmeal

1/2 cup raisins

1/8 teaspoon xantham gum

1/2 teaspoon sea salt

1 1/2 teaspoons gluten-free baking powder

1/2 cup coconut oil, slightly melted

1/4 cup agave nectar

1 teaspoon pure vanilla extract

Pre-heat oven to 350º

Line two baking sheets with parchment, and set aside. In a medium-sized bowl combine all ingredients, stir together well. It won’t seem like a conventional cookie dough or batter, it’s more of a loose mixture. Drop this loose mixture by the spoonful onto your prepared sheet pans, 4 x 3 fit nicely on each pan. Flatten gently with the palm of your hand, and coax any stray crumbles into the cookie. Bake for a total of 15 – 17 minutes, rotating pan about halfway through for even baking. Allow to cool on pan, this will help the cookies set a bit. Did I mention that they’re quite crumbly? And that they taste good? And they might even be kind of good for you. Here’s a tip: put the cookies, on their tray, into the fridge for about an hour. It firms them right up.

Update: I was keen to create recipes that are allergen-free, so that means no eggs. But really? Add one egg to make a great, non-crumbly cookie.

A rather loose batter

A rather loose batter