Friday, March 06, 2009

Guilt Free Cookies

This past week we made some yummy cookies in class, no refined sweeteners and most with whole wheat pastry flour and vegan. Here are some of my faves.

Macaroons (yield about 24 cookies)

I made these ones. They are not vegan but are gluten free and turned out well. Using maple crystals you make a caramel to sweeten the cookies. I asked why you don't just used maple syrup and I guess the crystalline structure of sugar and the maple crystals is what makes it work. I liked these a lot.

1 1/4 cup maple crystals
3/4 cup water
1/8 t. sea salt
3 large egg whites (room temp)
2 t. vanilla extract
3 cups shredded coconut (puled in food processor to a fine powder)

Preheat oven to 325. Line 3 half sheet pans with parchment and lightly oil.

1. In a small pot, combine maple crystals, water and salt. Bring to a boil and simmer together until the mixture thickens to a caramel like texture (about 10 minutes.)

2. Combine egg whites and vanilla in a medium bowl and beat to form soft peaks.

3. Very gradually, fold slightly cooled maple caramel into beaten egg whites until combined. Slowly fold in pulsed coconut. Cover and refrigerate 10-15 minutes.

4. Using small scoop, drop batter onto lightly oiled, parchment baking sheets. Bake for 15-20 minutes or until firm and bottoms of cookies are slightly golden.

5. Let cool 15 minutes and devour!

Rolled Fig Cookies (yield about 24 cookies)
This is more complicated but was so yummy and pretty, tastes like a fig newton but better. Vegan too!

3/4 cup whole wheat pastry flour
1 1/2 C. unbleached white AP flour
1/4 cup + 2 T. blanched almonds, ground to a fine meal (measure then grind)
1/4 t. cinnamon

pinch sea salt
2/3 C. maple syrup
1/2 melted coconut oil* (or canola oil)

2 C. black mission figs, stems removed
3/4 C. apple juice
2 t. vanilla extract
1/2 t. cinnamon
pinch ground cloves
pinch sea salt

*coconut oil is GREAT. Really helps the texture in vegan baking and has lots of health supportive properties.

For the dough:
1. Line one standard sized baking sheet with parchment paper
2. In medium bowl, sift together flours, almond meal and cinnamon using a wire whisk to combine.
3. In separate smaller bowl, whisk together salt, syrup and oil.
4. Pour wet mixture into dry mixture. Mix together.
5. Divide dough evenly, flatten dough into disks and wrap in plastic wrap. Place in refrigerator 10-15 minutes.
6. Pre-heat oven to 350 while dough is resting and preparing filling.

To prepare filling:
7. In a small pot, combine figs, juice, vanilla, cinnamon, cloves and salt. Simmer 5-7 minutes or until softened and drain, reserving liquid.
8. Process fig mixture in food processor to make a smooth spreadable paste.

To assemble:
9. Roll each dough between 2 pieces of parchment paper to about 1/8" thick. Trim so that dough roughly measures 10"x6".
10. Spread cooled or room temperature filling over rolled out dough. Roll dough jelly roll style as tightly as possible.
11. Place dough in freezer for 10-15 minutes or until quite solid.
12. Using a bread knife, slice dough into 1/8" rounds. Place on cookie sheet and bake 10-15 minutes. Cool and serve.

No comments:

Post a Comment