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Vegan buckwheat, olive oil and roasted chicory root cookies

Ingredients:

buckwheat flour

warm water

olive oil

brown sugar

baking powder and a teaspoon of vinegar

cinamon

a pinch of salt

a spoon of roasted chicory root that is normally used as a coffee substitute

Optional: one full spoon of chia seeds, chopped almonds, chopped walnuts, sunflower seeds, sesame seeds, flax seeds, lemon or orange zest, fennel seeds, cocoa or carob

Directions: mix the buckwheat flour, brown sugar and some olive oil until you get a crumbly dough that does not stick together. Add the baking soda and vinegar, let it bubble, and then mix everything. Add some warm water so that the dough becomes sticky, the right consistency to shape into cookies by hand.

Add the rest of the ingredints of your choice: roasted chicory root, nuts, seeds, salt and cinamon, and mix.

Shape into round flat cookies, and place in the greased pan. Bake for about 20 minutes. The cookies will still be soft, don’t remove them from the pan right away, they’ll crumble, wait until they coold down and they will harden and become cruncy. DSCN0493

Chicory root is comonly used as a coffee substitute and it has many health benefits. If you’re worried about makind these cookies for kids, chicory root is safe for kids, and even more, it benefits them in many ways: enhances calcium absorbtion, controls weight, supports digestive health and bowel regularity,  detoxifyes, protects liver and helps the body fight inflamations.

For people with diabetes or on weight loss, you can skip the sugar, and they taste just fine.

https://smartypantsvitamins.com/5-benefits-of-chicory-root-for-kids/

https://draxe.com/chicory-root/

 

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Vegan rye spelt olive oil cookies

This recipe is inspired by the Greek olive oil  cookies Koulourakia. The ingredients, flavors…may vary, bu the main ingredients stay the same: olive oil, brown sugar and the type of flour you prefer, ideally a healthy one such as whole wheat, rye, barley or spelt. It’s easy and quick to make, especially if you keep the ingredients simple. The cookies are wonderfully  crunchy, especially if you bake them thin.

Ingredients:

4 cups of flour (a mix of rye and spelt)

2 cups of olive oil

half cup orange and lemon juice mixed

one cup (or less) brown sugar

one spoon flax seeds

one spoon chia seeds (optional)

one teaspoon baking soda

one teaspoon cinnamon

one spoon grated ginger (optional)

one teaspoon grated lemon peel

one teaspoon vinegar

one pinch of salt

optional, for variations: sesame seeds, coconut,almonds, cardamom, brandy, spicy cayenne

 

Directions:

Mix the flours, salt, sugar, chia seeds, flax seeds, in a bowl. In a bowl, mix the baking soda with the vinegar, let it foam, and after that add it to the flour mix. Add the oil and the orange/lemon juice and mix well, then knead with your hands tot shape it into a ball. Add more oil or flour as needed, to make a dough that stick together and can be shaped well. You don’t want it crumbly, but too oily either.

Shape the dough into the desired form, you can shape it with your hands, balls, balls that you press flat, or cut it into various shapes with cookie cutters.

Arranged on a greased pan, and bake in the preheated oven at 170 degrees for about 20 min, or until golden brown. They will still be soft when taken out of the oven, but will harden as they cool down. Remove them  from the pan carefully while they are still warm, not hot, but not completely cooled down. When they are hot they break easily, and when they are completely cooled down, they tend to stick more to the pan.

You can make variations: add one cup of shredded coconut, or sesame seeds, or 2-3 spoons of brandy. Add vanilla or orange flavour, cocoa, almonds, cayenne, coffee. Be creative!

Here in the image you have: flat round cookies are cinnamon/ginger. The round ones – coconut, the long ones – sesame. DSCN0141.JPG

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Fiber rich rice cakes

Basically, rice cakes…with a twist. Instead of just rice, carbohydrates…these cakes are filled with healthy fiber. Oats, psyllium seed husk and chia seeds.

Ingredients (makes about 10 small patties)

2 eggs – beaten

3-4 cups boiled whole brown rice

pinch of salt

one spoon psyllium seed husk

one cup spelt flour

one cup rolled oats

Mix all the ingredients. It should be soft enough to make patties, but if not, add a bit of water or milk.

Shape the patties, layer them in an oiled pan and bake them on high heat for about 20 min, until golden brown. If you don’t want them so crunchy, then bake them on medium heat for about 30 min.

Serve with vegetables, mushrooms, greens, meat…pretty much anything. They taste good cold as well and can be kept for a few days as a snack.

 

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Molasses cookies with rice and garbanzo flour

These cookies are not too sweet and great for kids as well. They have a chocolatey flavor, and are packed with nutrients such as iron, proteins, folate, B6, Thiamin, vitamin K, magnesium, selenium, manganese, calcium… and low in carbs. The rice flour makes them kind of hard but crunchy, great for coffee or tea!

1 cup of garbanzo beans (chick peas) flour

1 cup rye flour

1 cup unbleached white self rising flour

olive oil

1 spoon molasses

1 spoon brown sugar

flax seeds (grinded)

cinnamon

half cup or a cup or organic milk

Directions:

Mix all the dry ingredients. Ad just as much olive oil to get the right consistency, a dough that can be made into a ball but it is still kind of crumbly. Then add just as much milk to get a dough that can be easily shaped in your hands, not too crumbly, not too sticky. Shape, place in a greased pan and bake  – medium heat for about 20 minutes, or until the cookies are slightly brown (it’s difficult to see it in this color, because they are already brown!). You don’t want them to get quite hard, as the cookies harden more after they cool down. If you’re not sure when they are done, better turn off the oven sooner, set them aside, check how they are when they are a bit cooler and if not done enough put them back in the oven, for a few more minutes.