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…

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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!