Black Sesame Cookies AND Milk… serious nom nom going on here!!!

       On our last night in La Paz of course I needed to do some baking! Getting some road food ready, lightening our load ’cause you need to know, we carry kilos of superfoods with chia, flax, cacao, etc in the list, and well, we love cookies! no more reasons needed for baking!!

Craving for something like an energy bar, packed with protein and good fats to keep us going those extra miles the next day and without soymilk in the fridge (which was a whole crisis situation of its own “There’s no soy milk! We are making cookies and there is NO soymilk?!?!”) this was the result and Oh Dear, it was tasty!

Begin by preparing the milk since you will need the byproduct for the cookies. Now, there are different ways to make nut milk, raw or slightly cooked. In my experience, raw is better nutrition wise, no question about it; but some people like the creamy consistency of cooked milk, so you decide, I’ll give you both… also, when it comes to vegan milks it’s hard to choose! we use soy all the time in a big part because of convenience, you know, being on the road and all, but our favorite is almond. This time I mixed almonds, walnuts and black sesame seeds, talk about protein packed milk! and sooo nutritious! Black sesame is one of the regular superfoods in our diet, high in vitamins and minerals, has been used for thousands of years in Chinese medicine for kidney and liver health and for strengthening the immune system, increase energy and longevity.

INGREDIENTS:
1 cup almonds
1/2 cup walnuts
1 cup black sesame seeds
1 Tbsp. vanilla extract
Raw agave to taste (optional)

If you’re going for raw milk, you need to soak the nuts and seeds at least overnight. Soak the almonds on a separate container, once soaked, you can easily peel them off which is a good idea since the skin carries some natural chemicals and enzymes from the plant that diminish the absorbance of nutrients in the body and it gives a slight bitter flavor. So once drained and peeled, mix them with the soaked walnuts and soaked black sesame seeds, blend them for about three minutes or more in high speed with 1 1/2 liters of water. You can adapt the quantity of water to match the consistency you want, I like it rich so you might want to use a bit more water, also you can use this same recipe for example for making vegan half and half for your coffee, just use half the amount of water and trust me, it will be rich!

Now you strain your milk and keep the nuts paste! you will use it for the cookies…

If you’re going for the cooked version is quite simple and faster to make, but remember, you will loose some great nutrients!… the only thing you change is, instead of soaking the nuts for hours, cook them over low heat for about 15 minutes on a pan with enough water to barely cover them. For the almonds do it again in a separate pan so you can peel them after. Drain, and continue with the recipe. Way faster and it does helps to create a creamier consistency… but the raw version is so delicious AND nutritious that please only do the cooked one when you have a milk emergency and no time 🙂

INGREDIENTS FOR COOKIES:
1 cup milk paste from above
1 cup oat flour
1/4 cup chia seeds
1 cups sucanat
1/3 cup black sesame
1/3 cup rolled oats
1 cup coconut oil
3 Tbsp. vanilla extract

Begin by soaking the chia seeds in half a cup water until they are gooey and slippery. Now add and mix all the other ingredients to make a soft cookie dough. Don’t worry if it feels softer than other cookie doughs, but you do want it thick enough that you can shape the cookies with your hands, if you need to, add more oat flour or a little bit more water to the mixture.

Place the cookies in an oiled cookie sheet and bake for about 25 minutes or until hard to the touch and lightly golden. Once done let them cook before eating them so they can set. Chill your milk on the refrigerator and enjoy!!… besides making some really tasty cookies, trust me, you know I love cookies and every time we bake I get so happy but this ones were one of my best! These are small energy bars, high in B vitamins, essential minerals, protein and healthy fats, great for road/gym/wilderness food to keep you strong and active!

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Prune Teff cookies!

We’re having another cookie day, shocker!! we also made beans… and had a banana-cacao protein shake in the morning. BUT before you think we are creatures of habit, let me tell you we rarely cook the same dish, if ever.

Some changes in the ingredients and you can get new cookies, new beans… always. Today was a bit of a challenge anyways, as we seem to be running out of new ingredients and as delicious as they are, I didn’t want to bake yet another batch of the Oats and Cranberries Vegan Cookies. After twenty minutes or so of double and triple checking all the drawers and cabinets in the kitchen I came out with prunes and teff flour. The result: some little dark colored cookies that make a great option for a quick breakfast. Not too sweet, they are more of a healthy, high fiber, high protein, nutrient dense cookie; but a cookie never the less!

12 dried prunes
1 cup soy milk
1/4 cup chia seeds
1/2 cup flax seeds
1 cup whole teff flour
1 cup whole rye flour
1/2 cup coconut oil
2 Tbsp. ground cinnamon
1 cup sucanat

Remember that chia seeds are really high in healthy fatty acids, protein and trace minerals, AND they make a great egg replacement in vegan recipes. When wet, they get all gooey and sticky, helping shape your cookies or breads. For these cookies, start by blending the prunes with the soy milk until you get a dense milk-shake kind of base, now mix the chia seeds stirring until they are well incorporated and after about three to five minutes mix the flax seeds and let rest for a couple more minutes. You will get a dense, sticky, gooey situation going on, mix in the rest of the ingredients and voila! cookie dough…

In an oiled cookie sheet, place spoonfuls of dough and bake for about 25 minutes at 450 F. Every oven is different so check them every few minutes and take them out when they’re ready=]  nom, nom, nom…

Oats and Cranberries Vegan Cookies

high protein wheat free cookies

Vegan or not I promise you will love this wheat free high protein cookies. Yes, they are so very healthy, but you’ll love them because they are Oh! So Very Tasty!

Baked them last night and as soon as I’m done writing this recipe down I’ll make a second batch for Glenda and her family, we’re staying with them on our time in La Paz and they really are making us feel at home, so sweet!!..

Mixing the gooey seeds with cranberries and oats…

 

1/4 cup chia seeds
1 cup soy or almond milk
1/4 cup flax seeds
1 cup sucanat
1/2 cup dried cranberries
1 cup rolled oats
1 1/2 cups rice flour
1/2 cup melted coconut oil

 

Begin by heating your oven at 420 F. In a large bowl, mix the chia seeds with the soy milk and stir until they get soft and smoochy, that will take about 3 to 5 minutes. Chia seeds are a wonderful superfood, we use them almost everyday and for baking are a great substitute for egg, in part because of the consistency but also because of their protein content that is actually healthier than any animal protein and super charged with omega 3 fatty acids, antioxidants and minerals, super cool!!

 

     Now add the flax seeds and let them integrate in the gooey mixture. To this add the sucanat, cranberries, oats, oil and mix well. Incorporate the flour little by little until you get a proper cookie dough consistency. For this recipe you want a soft dough that resembles a thick oatmeal. On a greased cookie sheet simply place thick spoonfuls of dough separated by at least half an inch because they will grow a little bit and bake for about 25 minutes. Let them cook and enjoy -maybe with a glass of cold almond milk!

high protein wheat free cookies


Loreto little birdie cookies…

pedaling for peace - friends hector and rossa eating cookies

As we let the days pass in Loreto recovering from a severe case of heat exhaustion, we take this time for working on our website, enjoying having a kitchen to cook in, have a rad time with Héctor and Rossa our new friends… and bake some cookies!!

Loreto is beautiful, a magical town in Baja California South with a colorful Mexican personality and chill atmosphere. However truth is, we have been spending most of the time at home resting and hydrating… never underestimate the desert heat! specially undergoing a HUGE physical effort like biking and monkeying all around!!

Last night I made some quick oatmeal cookies that were delicious, but half burnt. Never satisfied with burnt cookies, today I go for the rebound! and exploring in Rossa’s kitchen I found some niger seeds. Niger seeds are little black seeds used mainly as bird food, but turns out, they have a high nutrition value. Packed with proteins, calcium, iron, phosphorus and antioxidants, this little seeds seems like the perfect ingredient to experiment with and after some research sounds like a good addition… at least they are apparently O.K. for human consumption. However, most of the imported niger seeds are pasteurized to prevent them from sprouting in case they carry some other seeds of plants that may become invasive in the west, but this pasteurization process destroys many of their nutrients, so try to get them local raw. You can also use them as seasoning in your dishes, like sprinkling a few of them on top of your rice or soups…  anyways, here’s the recipe!

1 cup rice flour

1 cup oat flour

2/3 cup oat flakes

2/3 cup coconut oil

2 Tbsp. flax seeds

3 Tbsp. niger seeds

2/3 cup raisins

1 cup soy milk

1 Tbsp. baking powder

1 cup sucanat

1 Tbsp. vanilla extract

2 teaspoons ground cinnamon

Start mixing the rice and oat flour, oat flakes, flax and niger seeds, baking powder, sucanat and cinnamon in a bowl. Separately, blend together the coconut oil (melted), vanilla extract, raisins and soymilk until the raisins are well chopped and lightly moist.

Mix everything together, you should get a soft cookie-dough-like consistency, somewhat similar to a very heavy oatmeal. If you need to, add a bit more soymilk or a bit more oat flour until you like the consistency. If you had to make several ‘adjustments’ try a bit of a dough in case you want to add more cinnamon or sucanat for the flavor. In an oiled cookie sheet, arrange the dough. This time I used a spoon and just placed big spoonfuls of cookie dough, it’s easy to shape them this way and keep their size fairly even.

Into the oven for about 20 minutes at 450 F. However, keep and eye on them and take them out whenever they are golden and crisp. Enjoy!

Loreto little birdie cookies…

pedaling for peace - friends hector and rossa eating cookies

As we let the days pass in Loreto recovering from a severe case of heat exhaustion, we take this time for working on our website, enjoying having a kitchen to cook in, have a rad time with Héctor and Rossa our new friends… and bake some cookies!!

Loreto is beautiful, a magical town in Baja California South with a colorful Mexican personality and chill atmosphere. However truth is, we have been spending most of the time at home resting and hydrating… never underestimate the desert heat! specially undergoing a HUGE physical effort like biking and monkeying all around!!

Last night I made some quick oatmeal cookies that were delicious, but half burnt. Never satisfied with burnt cookies, today I go for the rebound! and exploring in Rossa’s kitchen I found some niger seeds. Niger seeds are little black seeds used mainly as bird food, but turns out, they have a high nutrition value. Packed with proteins, calcium, iron, phosphorus and antioxidants, this little seeds seems like the perfect ingredient to experiment with and after some research sounds like a good addition… at least they are apparently O.K. for human consumption. However, most of the imported niger seeds are pasteurized to prevent them from sprouting in case they carry some other seeds of plants that may become invasive in the west, but this pasteurization process destroys many of their nutrients, so try to get them local raw. You can also use them as seasoning in your dishes, like sprinkling a few of them on top of your rice or soups…  anyways, here’s the recipe!

1 cup rice flour

1 cup oat flour

2/3 cup oat flakes

2/3 cup coconut oil

2 Tbsp. flax seeds

3 Tbsp. niger seeds

2/3 cup raisins

1 cup soy milk

1 Tbsp. baking powder

1 cup sucanat

1 Tbsp. vanilla extract

2 teaspoons ground cinnamon

Start mixing the rice and oat flour, oat flakes, flax and niger seeds, baking powder, sucanat and cinnamon in a bowl. Separately, blend together the coconut oil (melted), vanilla extract, raisins and soymilk until the raisins are well chopped and lightly moist.

Mix everything together, you should get a soft cookie-dough-like consistency, somewhat similar to a very heavy oatmeal. If you need to, add a bit more soymilk or a bit more oat flour until you like the consistency. If you had to make several ‘adjustments’ try a bit of a dough in case you want to add more cinnamon or sucanat for the flavor. In an oiled cookie sheet, arrange the dough. This time I used a spoon and just placed big spoonfuls of cookie dough, it’s easy to shape them this way and keep their size fairly even.

Into the oven for about 20 minutes at 450 F. However, keep and eye on them and take them out whenever they are golden and crisp. Enjoy!