Cumin + Chocolate Sorghum Cookies

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It is perhaps the season of cookies for me! But the truth is that I have been making so many gorgeous combinations of cookies nowadays that I have almost lost track of the number. Here goes one more. This recipe is a sugarless one (no sugar added); however, if you like sugary ones, I suggest you add white sugar to make them as crunchy as these.

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This recipe makes about 40 small sized cookies, or 22-24 medium-sized ones.

  1. 1 cup sorghum flour
  2. 1 ½ cups whole wheat flour
  3. 2/3 cup extra virgin coconut oil
  4. ¾ cup milk at room temp
  5. 1 tbspn salt
  6. 75 g unsweetened dark chocolate, chopped roughly
  7. 50 g cumin seeds
  8. 2-3 tbspns water, room temp

 

  • Preheat the oven to 150 C.
  • In a large mixing bowl, combine the flours, salt and cumin seeds.
  • In another bowl, combine the wet ingredients, except the water; so, combine milk and coconut oil.
  • Mix dry ingredients with the wet ingredients and start making a dough by pulling the flour together with your hands/fingers. The dough may still be dry, so add in 2-3 tbspn of water to it, while kneading continuously. Now fold in the chopped chocolate.
  • You can rest the dough, if you like, for about 15-20 minutes. But it works just fine even if you want to work with it immediately too.
  • Divide the dough into 4-5 parts and start working with each part.
  • Sprinkle some whole wheat flour on a large plate, and start with 1 part of the dough. Roll it into a ball, place it on the plate, and start spreading it onto the plate with the tips of your fingers.
  • Spread it this way until you get a circle that is 3 inches in radius (approx.) and about ½ cm thick.
  • With a cookie cutter, or your choice of tools, cut out cookies and bake them for 25-30 minutes, turning the tray mid-way.
  • Let them cool completely before you store them away.

Alfalfa + Oats Cookies

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These cookies are low-fat, low-calorie, chewy cookies that are fit for breakfast or a snack with a hot cup of tea. This version is not too sweet, and therefore ideal if you are watching your weight, or are really not that fond of sweets.

Notes: Substitute light brown sugar with refined sugar if you don’t like chewy cookies, and prefer snappy ones. Substitute vegetable oil with coconut oil or melted butter, if you like. I have not tried melted butter, but I have tried coconut oil. The flavour is completely different with coconut oil; the cookies turn out equally good.

 

  1. 1 ½ cups wholewheat flour
  2. ½ cup rolled oats
  3. ½ cup vegetable oil
  4. ½ cup buttermilk
  5. ¼ cup almond milk
  6. ¼ cup packed light brown sugar
  7. ¼ cup organic alfalfa seeds
  8. ½ tspn pure vanilla extract
  9. ½ tspn salt
  10. 1 tspn baking powder

 

Preheat the oven to 150 C.

  • In a large mixing bowl, combine the dry ingredients – flour, oats, salt, baking powder, sugar;
  • In a separate bowl, combine the wet ingredients – oil, buttermilk, milk, vanilla
  • Mix the wet ingredients into the dry ones, and thoroughly combine.
  • Add the alfalfa seeds and fold these in, until it is a uniform mixture.
  • With a mini ice-cream scoop, scoop out equal amounts of the dough and bake at 150 C, for 25-35 minutes, turning the tray(s) half-way through.
  • Let the cookies cool completely, before storing them away.

 

 

 

 

Squash + Quinoa w/ Homegrown Basil and Mustard Oil

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  1. 500 g Squash
  2. 150 g Tri-colour Quinoa
  3. 3 tbspns grain mustard
  4. 100 g fresh firm tofu
  5. 1 green pepper
  6. 1 red onion
  7. 6 cloves of garlic
  8. 1 stalk of basil
  9. Extra virgin olive oil
  10. Salt

 

  • Wash and chop the squash into 2 halves, and roast them (brushed with oil) at 250 C for 30 minutes, till the flesh is almost tender, and there are crispy bits of skin.
  • Cook the quinoa as per instructions on the packet;
  • Meanwhile, chop the pepper into long shards, finely chop the onion and 4 cloves of garlic, and chop the tofu into small cubes.
  • In a pan on heat, add 2 tbspns of oil, and start sautéing the onions and garlic; do this for a minutes, and add in the chopped pepper; saute for another 2 minutes, and then add the tofu. Braise the tofu for a minute and take the mixture off the heat, and keep it aside.
  • After the pumpkin is roasted, cut it up with your hands into small pieces, and add them to the onion-pepper mixture.
  • Add a tbspn of mustard and season with salt, and combine.
  • In another pan, heat 2 tbspn of oil on medium heat, add the remaining mustard, the remaining 2 mashed up cloves of garlic, and stir the mixture for 20 seconds; add the basil leaves, and let them wilt for about 10 – 15 seconds, and then take the pan off the stove.
  • Arrange your dish with the vegetables, and quinoa, and top the dish off with the mustard and basil oil, and serve warm!

 

Sweet and Salty Chocolate + Almond Cookies

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The good thing about these cookies again is that they are healthy, light and full of energy because of the chocolate and nuts. The bad thing is that they are addictive!

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Notes: The coconut oil used in the recipe is at room temperature, melted, but not hot. I use extra virgin coconut oil, so this may be a reason it does not solidify at room temperature. The milk used in the recipe is cold milk straight from the fridge. I felt this helps the dough stick together better. I only had chocolate chips that were these white and dark mix; so use what is available. I used brown sugar, and I waited for them to just turn lightly brown, for that light chewiness in the cookies; but you can replace this with white (refined) sugar, and leave them to turn more brown, to have more crunchy cookies. This recipe makes about 12 – 14 medium sized cookies.

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  1. 1 1/3rd cups wholewheat flour
  2. 1/3rd cup extra virgin coconut oil
  3. ½ cup + 2 tbspns cold low-fat organic milk
  4. 1 Handful of almonds
  5. 2 tbspn of chocolate chips
  6. 3 tspns of salt
  7. 2 tbspns of dark brown sugar
  8. 1 heaped tspn of baking powder

Preheat the oven to 150 C

  • In a large mixing bowl, add the flour, sugar, baking powder, and salt and mix well.
  • Make a well in the centre and add the coconut oil and milk. Mix these liquids well with your fingers
  • Now little by little, keep adding the flour mixture into the liquid mixture, till everything is combined uniformly
  • Roughly chop the almonds and add them to the cookie dough; add the chocolate chips, and mix everything well into the dough.
  • Place blobs of the cookie dough on a cookie sheet, and bake for 30-35 minutes, turning the sheet half-way through, till all the cookies are lightly brown.