Because I love you…and cookies.

December 20th, 2011 · Lisa · gluten-free, raw, Recipes, sugar-free, Sweet · Comments

As many of you know I’m far away from my little condo kitchen, but that couldn’t stop me from testing out some raw vegan recipes for this holiday season. When I arrived at my friend Jennifer‘s place in Bangkok, I was delighted to find her pantry seriously stocked with superfoods. Thanks to her generosity and the motivation of VegNews’holiday cookie contest, I took some time out of touring for some culinary experimentation. I hope you’ll all enjoy the sweet results.

These simple treats remind me of my Mom’s classic sugar cookies but without any of the usual butter, flour and sugar. You can slather them with a layer of luscious lemony icing or keep them “au natural” to enjoy as an afternoon snack.

My Sweet Stars

Yield: 30 small stars

My Sweet Stars

Ingredients

    Cookies:
  • 1 1/2 cups raw cashews
  • 1/4 cup coconut flour
  • 1 tsp vanilla powder or extract
  • pinch of sea salt
  • 3 TBSP agave nectar
  • zest from 1/2 a lemon
  • Icing:
  • 1/2 cup cashews, soaked (2-4 hours) and drained
  • 2 TBSP cashew milk
  • 1 TBSP agave nectar
  • pinch of salt
  • zest from 1/2 a lemon
  • 2 tsp coconut oil, melted
  • Add colour for decorating fun – a few drops of beet juice or spinach juice work well.

Instructions

    Cookies:
  1. Pulse dry cashews in a high speed blender into a fine flour. Pour into a large mixing bowl.
  2. Add the remaining dry ingredients and stir to combine.
  3. Add the wet ingredients and stir until a moist dough forms.
  4. On parchment paper, press the dough (using your hands or a rolling pin) until is a uniform 1/2 inch thick. Cut out shapes using your favourite holiday shapes.
  5. Icing:
  6. In a blender combine all of the ingredients except the coconut oil. Blend until smooth. Add the coconut oil and blend to emulsify.
  7. Add optional colour if desired.
  8. Decorate cookies with the icing using a piping bag or small spoon. Chill in the refrigerator until the frosting is firm.
http://veganculinarycrusade.com/2011/12/because-i-love-youand-cookies/

These cookies store well in the fridge or freezer.
This recipe recently appeared on One Green Planet,one of my favourite corners of the internet.

I love biting through the chocolate coating to reveal the soft, spicy cookie centre of these terrific sweets. The texture is ideal directly from the freezer so serve them up with a warm cup of tea or hot cocoa at your holiday open-house.

Chocolate Covered Gingerbread Buttonsyields 18 cookies

Cookies:
1 cup raw almonds
1/2 cup raw pecans
1 TBSP flax meal (ground golden flax seeds)
2 tsp ground cinnamon
1/4 tsp grated nutmeg
pinch of clove
1/2 tsp vanilla powder or extract
1 tsp ground ginger
3/4 cup date paste* (recipe below)

1. In a high speed blender, pulse the almonds and pecans to form a fine flour.
2. In a medium bowl combine the nut flour, flax, and spices.
3. Stir in the date paste to form a moist dough.

Glaze:
3 TBSP cacao
3 TBSP coconut oil
2 tsp agave syrup

1. In a small bowl combine all of the ingredients and stir until fully incorporated.

Assembly:
1. On a piece of parchment or teflex paper roll out the dough to a 1/2 inch thick.
2. Cut out 20 circles using a small cookie cutter.
3. Set the cookies in the freezer to firm for 1-2 hours.
4. Place a cookie into the bowl of chocolate glaze. Turn with a fork to coat both sides. Set on a parchment sheet. Repeat with the remaining cookies. Place in the refrigerator to set the coating. Store in the freezer.

Enjoying a brunch of cinnamon buns is one of my favourite holiday traditions. These amazing cookies are like a little slice of that sweet bliss – without any of the refined ingredients.
Cinnamon Bun Bites
yield 18 cookies
Cookie Layer:
1 cup raw cashews
1/2 cup pecans
1 TBSP flax meal (ground golden flax seeds)
pinch of sea salt
1/4 cup date paste* (recipe below)
Swirl Layer:
3 TBSP date paste*
1/2 tsp cinnamon
1 tsp raisins
1. In a high speed blender, pulse the nuts into a fine flour.
2. In a medium bowl combine the flour, flax and salt.
3. Stir in the date paste to create a moist dough.
4. In a small bowl combine the date paste and cinnamon. Set aside.
5. On a piece of parchment paper roll out the dough into a rectangle about a 1/2 inch thick. Evenly spread a thin layer of the cinnamon-flavoured date paste and sprinkle on the raisins.
6. Starting with the short edge of the rectangle slowly and evenly roll the dough over itself (just like a jelly or sushi roll). Set in the freezer for 30 minutes to firm before slicing.
7. Using a sharp knife slice the roll into 1 inch pieces.
8. Dehydrate overnight at 115 degrees.
*Date Paste:
1 cup of dates (soaked in warm water until soft and then drained)
water as needed
1. Remove the pit from each date.
2. Blend the dates in a blender, adding only as much water as required, until a smooth, thick paste forms.

Happy Holidays everyone from hot and humid Bali!
xo

 

1 Comment

  1. Rose
    Posted October 2, 2012 at 2:27 am

    I made the gingerbread buttons tonight. I don’t think there was enough ginger in them, even with me adding more to it. Unless I have powdered ginger past its prime. I’m not sure I would call these gingerbread though. But it was really tasty and chewy nonetheless.

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