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!