Tag Archives: cookies

valentine’s day cookie sandwiches …


The best way I said I love you on Valentine’s Day was with a delicious HEALTHY dessert recipe. Who needs roses, wine and chocolate anyways? I made these no bake bite sized cookie sandwiches for our weekly Tuesday night family dinner. Yeah, the family liked them :)

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Recipe courtesy of Rabbit Food For My Bunny Teeth

Ingredients

Outer dough
1 cup pitted Medjool dates (pitted)
1/2 cup unsalted sunflower seeds
1/2 cup walnuts
3 Tbsp raw cacao powder (or 4 Tbsp cocoa powder)
1/2 tbsp pure vanilla extract

Filling
1/2 cup raspberries
2 Tbsp coconut flour
1 Tbsp coconut oil
1 Tbsp honey or agave
1 tsp vanilla

Makes about 24 one inch heart shaped sandwiches.

Method
1) Blend the sunflower seeds and walnuts in a food processor until finely ground but not a nut butter consistency.

walnuts_sunflowerseeds

seeds_crushed

2) Add the cacao powder and vanilla extract and blend again until mixed evenly.

cacaopowder_vanilla

3) Remove pits from dates. Add the the dates and process until a dough like mixture is formed. You should be able to sculpt the dough without crumbling.

dates

dough

4) Remove the dough from the food processor and transfer onto a large piece of wax paper. Cover the top of the dough with wax paper, and flatten with a rolling pin.

flatten

5) Place the flattened dough in the freezer (with both sheets of wax paper) while you make the filling.
6) For the filling, combine raspberries, coconut flour, coconut oil, honey, and vanilla in a food processor and blend until smooth.

filling_ingredients

filling.jpg

7) Transfer the filling mixture onto a large piece of wax paper.
8) Cover the top with another piece of wax paper and use a rolling pin to flatten.
9) Transfer the filling (with wax paper) to the freezer.
10) While the filling is setting, remove the outer dough from the freezer and remove the top layer of wax paper. Using a 1 inch heart shaped cookie cutter, cut the dough into hearts.

dough_hearts

11) Remove the filling from the freezer and remove the top layer of wax paper. Using the cookie cutter, cut the filling into hearts.

filling_hearts

12) Place one heart of filling over one cookie heart, and top with another cookie heart to form a sandwich. Store in the freezer until served.
Note: Frozen raspberries in the filling can be used to expedite the setting process.

If you’re short on time, skip the filling and just make the cookies. Also, you can use other shaped cookie cutters to make different shaped cookie sandwiches.

cookie_hearts

“The best and most beautiful things in the world cannot be seen or even touched – they must be felt with the heart.” ~ Helen Keller

 

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gluten free chocolate chip cookies …

it was that time of year again when i, as the birthday girl, had to provide cake for my work colleagues. i’ve said it before and i’ll say it again – shouldn’t it be the other way around?  yeah, i don’t understand it either. anyways …

i decided that i’d take in home-baked sweets. i made hedgehog slices and sponge kisses  – the usual suspects. for something completely different i made choc chip cookies. what was so different about these cookies? the type of flour that i used –

besan flour (chickpea flour) is a pulse flour made from ground chickpeas (garbanzo beans). besan flour has a high proportion of carbohydrates but no gluten.  despite this, in comparison to other flours, it also has a relatively high proportion of protein.

mum had made these cookies a few weeks earlier and they were a hit. just like the chocolate brownies which also included besan flour.

ingredients
1/2 cup butter, at room temperature
2 cups brown sugar – i only used 1/2 a cup
2 eggs
1/4 teaspoon vanilla
2 cups chickpea flour (aka besan flour)
1/2 teaspoon salt
1/2 teaspoon baking soda (bi-carb soda)
1/2 teaspoon baking powder
2/3 cup chocolate chips
1/2 cup chopped nuts (optional)

method
1) preheat oven to 350f (about 180c).
2) mix butter, sugar, eggs and vanilla.

3) mix chickpea flour, salt, baking soda and baking powder in a separate bowl.

4) add dry ingredients to wet ingredients and mix thoroughly.

5) stir in chocolate chips and nuts.

6) drop by the tablespoon onto a baking tray. i lined the tray with baking paper. if you don’t, grease the baking tray. i used a teaspoon to make smaller cookies.

7) bake for 10-15 minutes.
8) cool on the baking tray for a few minutes before removing. cool completely on a cooling rack. makes 28 – 30 cookies.

this is a simple quick recipe.

i’m sure people will freak out once they hear what’s in the cookies. they have no cause for alarm. they are tasty, chewy and kinda healthy :)

“if you can’t change the world with chocolate chip cookies, how can you change the world?” ~ pat murphy

orange drops …

i spotted this recipe some weeks ago when i was pinning recipes for my mum. she wanted recipes that used oranges. enter mr.google with the images gallery. the biscuits looked interesting and the recipe seemed simple enough. i decided to make them this week for our mid-week family dinner get together.

this isn’t a gluten free recipe. i turned it into a gluten free recipe not knowing what the outcome would be. what’s the worst that could happen? the biscuits flop. you live and you learn :)

(by the way, i now have my mum hooked on pinterest! next challenge – to get her onto facebook – ha!)

ingredients
1 1/2 cups (225g) plain flour < substitute with gluten free plain flour
1/2 tsp baking powder
1/2 cup (40g) almond meal
90g salted butter, at room temperature
1/2 cup (110g) caster sugar < i cut down the amount to lessen the sweetness
g
rated zest of 1 orange
1 tsp vanilla extract
2 eggs
i
cing sugar, to dust

method
1) preheat the oven to 180c and line a baking tray with baking paper.
2) combine the flour and baking powder in a bowl, then stir in the almond meal.

3) in a separate bowl, beat butter and sugar with electric beaters until thick and pale.

4) beat in orange zest, vanilla and 1 egg, then stir in flour mixture until well combined.

5) divide dough into 24 pieces, then use your hands to roll each piece into a ball.

6) place a ball on the workbench and pinch twice to form a peak. transfer to the tray, then repeat with remaining dough.

7) beat remaining egg with 1 tablespoon water, then use to lightly glaze biscuits.

8) bake for 10-12 minutes until the biscuits feel firm to touch but are still pale. (rotate the trays halfway through cooking time, if necessary, to ensure even baking.)

9) allow to cool on trays for 5 minutes, then transfer to a wire rack to cool completely. dust with icing sugar and serve. store biscuits in an airtight container for up to 5 days. makes 24.

i was a bit worried when the cracks started to appear as they were baking. thankfully they held their shape.

seriously, you cannot stop at one. the family liked them. they are light and buttery. and they look cute! yeah, i’ll be making these again. might even try making lemon drops …

“champagne and orange juice is a great drink. the orange improves the champagne. the champagne definitely improves the orange.” ~ philip, duke of edinburgh