Posts Tagged With: cookies

Chocolate, Sea Salt & Quinoa Cookies (Gluten-free)

Chocolate, Sea Salt and Quinoa Cookies (Gluten-free)

Perfect weekend treat cookies!  Rich, light, chocolaty and yeah, made of quinoa.  More of that later, but these cookies are delicious!  I could eat a whole tray of them with a really big cuppa.

This recipe comes by popular request from our vegan cooking group over on Facebook.  It seems the combination of chocolate, sea salt and quinoa flour has got us curious, maybe some a little skeptical?  But it all works very nicely!

So, let’s start this weekend as if we mean it, with a big plate of warm, freshly baked cookies.  Made with love.  The whole house smelling like one big yummy cookie.  This recipe will make you many new friends, please neighbours, pacify children and generally help us to incorporate more cookies into our diets.  Which is important!

Try something new!

These are not just any old cookie though, they’re made with quinoa flour.  Yup!  It’s a thing.  And a mighty fine thing it is.  They’re a full chocolate flavour with added richness coming from the tahini/ peanut butter plus a little twist for the topping, sea salt.

I’ve been looking for a use for a bag of quinoa flour for a while, it just sat there staring at me from the cupboard, asking “Why am I here?”  I was challenged, I tried a few things out that I wasn’t happy with (you cannot make tofu with quinoa flour!  You can however make inedible grey sludge instead).  Then we had a big bake off, Jane’s Tea and Cake Day, loads of friends, loads of cake.  What better time to unveil a quinoa cookie?!  I really like them, these are soft, light cookies.

So, quinoa in cookies, whatever next you may say?  Well, quinoa flour is a healthy choice and more accessible now in shops.  It has some protein, a little fibre and a good lump of iron in there.  The protein in there helps with the baking, gluten is a protein, so flours rich in protein are best to use when baking gluten-free.  I like to add it to gluten-free bread recipes, it gives a good texture and makes for light baked goods.

Salt on sweet things? “Why?”

I know it sounds strange, in fact with the quinoa element also, these cookies may not be getting you that excited.  But trust me, salt is an essential component of most desserts and sweet things.  It brings dishes to life!

A little salt will make all the difference and sprinkling good quality sea salt on these cookies really enhances the deep chocolate flavour, salt also goes very well with peanut butter.  You’ve all tried salted caramel and most people seem to like that sweet and salty thing.

Although it’s distinctly not for everyone, our friend popped over and tried a cookie, I totally forgot to mention the salt and the face she pulled was impressive and a bit worrying.  A face filled with pure shock and disgust.  “What the heck is that?!”  Pointing at the salt.  Eyes blazing.  “SALT!!!”.  Then came a saddened shake of the head, and a defeated, pitiful, “Why?”  She has tried most of my far out there experiments with food, many of them are just a bit weird, but for me, salt on cookies is cool.  It works.  But is obviously not for everyone.  What is?

Make your own quinoa flour

I realise that we all don’t regularly stock quinoa flour in our cupboards.  But quinoa grains are more popular.  All we need to do to make quinoa flour is blend the grains in a high speed blender for 30 seconds to 1 minute, until nice and fine.  Then pass this through a sieve, taking out the lumps, and leaving you with light quinoa flours.  This works for most grains if you’re running low on specialist flours.  Try toasting the flour or the grains in a pan for 5-7 minutes, on a medium heat, tossing regularly.  You’ll smell a toasty flavour and see the quinoa change to a darker shade of brown.  This adds a deeper flavour.

How do you feel about these cookies?  Are you going to give them a go?  Do you like a little salt in your desserts?  Let us know in the comments below and, if you have an question at all, fire them across.

Have a sweet weekend!

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Recipe Notes

Not into salt on cookies.  That is perfectly fine, just omit it, no topping.   But please leave the touch of salt in the cookies, as I said, it’s important.

Not a fan of tahini/ peanut butter (there are a few out there), I would imagine any nut or seed butter would be fine, but I haven’t tried them out.  Don’t omit the nut/ seed butters, they give the cookies a nice richness.

Don’t over bake the cookies, 10 minutes should be enough, just till they form a crust.  They will be soft to the touch, just leave for a few minutes to cool on the tray.

Try to use a nice olive oil for these cookies.  I find the flavour of olive oil works brilliantly with dark chocolate.

Chunks are nice.  Of course!  You can keep the chocolate chunky for a nice chocolate surprise, or I also like to blitz the chocolate a few times in a blender and stir it into the cookie mix.  More and more richness!

I went off quinoa for a while, preferring more local grains, but in recent years, there are many sources of British grown quinoa.  Hodmedod’s is one.  They do some really interesting grains and pulses, I haven’t tried their smoked quinoa from Essex, but it sounds very cool indeed.  You will also find quinoa flour in places like health food shops and in some supermarkets (try the Free-from sections for example).

These cookies are absolutely brilliant with Dulce de Leche, see our recipe here.  Like a vegan coconut caramel.

Fresh out of the oven.

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Chocolate, Sea Salt and Quinoa Cookies

The Bits – For 10 cookies

 

Dry

100g quinoa flour

3 tbs cocoa or cacao powder

1/2 teas bicarb of soda

1/2 teas baking powder

 

Wet

80g light brown sugar

2 tbs tahini or smooth peanut butter

75ml olive oil

1 teas vanilla extract

2 tbs flax egg (1 tbs ground flax mixed with 3 tbs water)

1/4 sea salt

 

60g broken up, good quality dark chocolate (I used 80%)

Extra sea salt for sprinkling

 

Do It

Preheat fan oven to 180oC.  Line a baking tray with baking parchment.

Make your flax egg, mixing the ground flax seed with the water.  Leave it for 10 minutes, it will thicken.  Add a little more water if needed and stir, we’d like it gloopy and thick, but not totally solid.

Place the dry bits into a bowl.  Place the wet bits into a bowl, mixing them until combined.  Now mix the wet bits into the dry, until a thick dough is formed.

Roll roughly 2-3 tablespoons of cookie dough into little balls in hands, then press down onto the baking tray, making small disc shapes.   They will expand a little during baking.

Bake 10 minutes until thin crust forms over the cookies, but they are still soft in the middle.  Leave to cool on the baking tray and get the kettle on!

 

Foodie Fact – Quinoa

Quinoa is actually a small seed and is a rare plant-based source of complete protein, meaning it contains all the 20 amino acids we need.

It’s rightly regarded as one of the most nutritious grains going; high in fibre and folic acid.  Quinoa is naturally gluten-free and contains good levels of minerals like manganese, magnesium, zinc and iron.

Some of the health benefits associated with quinoa are a healthy heart, weight loss and it may even help to fight cancer.

 

Come and join Jane and I in Spain, along with the amazing cookbook author Aine Carlin (Keep it Vegan)

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Viva Vegan! Plant-based Cooking Holiday in Spain.   

 

 

Categories: Baking, Cakes, gluten-free, healthy, Nutrition, photography, plant-based, Recipes, Snacks and Inbetweens, Vegan | Tags: , | 2 Comments

Gooey Choco Nut Cookies (Gluten Free and Vegan)

 

Choco Nut Cookies (Gluten free)

 

Here’s my best attempt yet at gluten free cookies.  There are many gluten free folk attending retreats at Trigonos (where I cook).  The people attending last weeks mindfulness course loved these cookies and to be honest, there was very little difference in texture between the normal cookies that I made. Chewy and gooey in the middle, with plenty of chunks of melted chocolate.  Quite a treat!

I use trail mix in these cookies, but you can substitute any dried fruits and nuts you like.  Xantham gum is something that most gluten free cooks will have around, it really helps to bind GF baked goods together. I don’t normally use it in the BHK, as it is like gluten in being hard to digest.  The difference in texture though is pronounced.  I never thought I’d say this, but Xantham has changed the way I cookie!

Simple, crispy, gooey (gluten free) cookies, we salute you!!!

Based on the recipe ‘Brazil Nut and Chocolate Spelt Cookies’ taken from ‘Peace and Parsnips’.  I made these cookies for Steve Wright on BBC2 Radio and he loved ’em!  Hear my full interview with Steve here.

Brazil Nut and Chocolate Spelt Cookies (from Peace and Parsnips)

Brazil Nut and Chocolate Spelt Cookies (Original recipe from Peace and Parsnips)

The Bits – Makes 8 cookies

Dry

1oog gluten free white flour mix (Doves Farm do a good one)

30g brown rice flour

1/2 teas ground cinnamon

100g unrefined brown sugar

1/2 teas bicarb of soda

3/4 teas baking powder

Large pinch salt

2/3 teas xantham gum

 

Wet

90ml vegetable  oil

1/2 teas vanilla extract

30ml water (splash more if needed)

 

1 big handful vegan dark chocolate (roughly chopped into chunks)

1 big handful of trail mix (or mixed dried fruits and nuts of your choice)

 

Do It

Preheat an oven to 180oc/ Gas Mark 4.

Sift all the dry bits into a large bowl.  Mix all the wet together in a measuring jug, make a well in the centre of the dry bits and pour in the wet, stirring as you go.  Mix in the chocolate and trail mix.  Things should come together, but still be a touch powdery (nothing like a cake mix for example).  Add a splash more water if needed to bind things together.

Make small balls, smaller than a squash ball, in your hands.  Press in some of the goodies (choc and nut) and place on a lightly oiled baking tray.  Press them down a little with your fingers to form a fat disc, they’ll expand in the oven, bear this in mind when spacing them out.  Leave a 5cm gap around each cookie.

Pop in the oven and bake for 11-13 minutes.  Ovens vary, if its a fan oven, check after 11, otherwise 13 minutes is good.  A little overbaking will make them crispier, but I like them gooey in the middle.  Remember, cookies are done when they have a crisp coat around them, they will be soft, but firm up on the cooling rack.

Leave the cookies to cool on the tray for a couple of minutes and them transfer carefully to a wire cooling rack.  Eat as soon as cool enough to scoff!

Serve 

Have you ever made a cookie ice cream sandwich?  Go for it, especially when they’re hot.  Place on cookie into a bowl, spoon over some ice cream and place the other cookie on top.  WOW!

Foodie Fact

Eating small quantities of dark chocolate daily can help the heart, assisting blood flow.  It also contains several compounds that make you feel good, even the chemical that is released when we fall in love!  Flavanoids are also present that help to regulate blood sugar and it is packed with anti oxidants.  These are just a scattering of the incredible benefits of our favourite sweet nibble.

Working on the land yesterday at Trigonos.  Planting some Crown Prince Squash, one of my favourite varities.

Working on the land yesterday at Trigonos. Planting some Crown Prince Squash, one of my favourite varities.

 

Categories: Baking, Desserts, gluten-free, photography, Recipes, Snacks and Inbetweens | Tags: , , , , , | 6 Comments

Ang’s Avocado and Mango Salad

Lovely Ang with cake and coffee

This one has floated all the way over from New Zealand.  That’s a long way for a recipe to float.

Big hugs and thanks to my ace mate Ang for this one.  Ang was a resident of Barcelona, but has recently left Catalonia for her native island, New Zealand.  In our topsy-turvy world of hopping around the place, I haven’t seen Ang in way to long, this salad reminds me of the amazing healthy food (and warm cookies) that she used to whip up in Spain when I visited.

This is exactly what we are looking forward to eating this month of raw-ness.

Ang is one of the most thoughtful and loving people I’ve met (not to mention rather amusing).  So here is ‘Ang’s Avocado and Mango Salad’ in all its glory, just like Ang, it’s fruity and sweet:

Try this one on for size – 

2 avocados
1 mango
1/2 cup corn kernels
1 small onion
1/2 red capsicum/pepper

Dice all of the above into tiny cubes and mix with a dressing made of the following:

1/4 cup oil
2 tbsp lime juice
Clove of garlic, crushed
Fresh red chilli, finely chopped
S&P

Enjoy!
I make this to take to parties or picnics but always leave a portion at home because it’s even better the next day.

This is adapted from a recipe in my beloved ‘The Essential

Vegetarian Cookbook’ by Murdoch books ISBN 0-86411-510-5 in which you also use chopped roma tomatoes, black beans, corriander and rocket.

Do you have a raw recipe we could try?

Ang’s Avocado and Mango Salad

Categories: Friends of B.H.K, gluten-free, Healthy Eating, Healthy Living, Lunch, Raw Food, Recipes, Salads, Vegan | Tags: , , , , , , , , , , , , , , , , , , , , | Leave a comment

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