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Rescooped by Clara John from Nutrition & Recipes
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Hazelnut and Cherry Carob Cookies

Hazelnut and Cherry Carob Cookies | Health and Fitness | Scoop.it

Make them as gifts, serve them up to guests, or just make them for yourself - whatever way you use them, I hope you enjoy them as much as I did.

These are the epitome of carob delight, but you can substitute in cocoa if preferred.Vegan and wheat free; easily gluten free if you use gluten free oats.

Makes about 16 cookies


Via Kathy Heidebrecht
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Kathy Heidebrecht's curator insight, December 16, 2013 7:56 PM

 

Ingredients

Hazelnut paste made from 1/2 cup hazelnuts and 1/8 cup water (see directions below and note)

Dry ingredients -
1 1/2 cups oat flour (process 1 1/2 cups + 2 tbsp oats in a food processor, or buy commercial oat flour)
1/2 cup rolled oats
1/4 cup carob powder
1/4 cup desiccated coconut
1 tsp baking soda
1/2 tsp baking powder
Pinch salt

Wet ingredients -
1 tbsp chia seeds soaked in 1/2 cup water for at least 15 minutes
1/3 cup agave (or maple syrup)

Mix ins -
1/2 cup hazelnuts, roughly chopped (process briefly in a food processor, or chop by hand, or buy pre-chopped)
1/2 cup dried unsweetened cherries, roughly chopped


Method
Preheat your oven to 180'C (355'F) and line 3 baking trays with baking paper.

To make the hazelnut paste: Process 1/2 cup whole hazelnuts in a food processor until finely chopped. Add 1/8 cup water gradually while the food processor is running, and allow the mixture to come together in a sticky paste. Pause to scrape down the sides of the bowl if needed. The resulting paste will still be fairly thick, about the consistency of thick porridge.

If you don't have a food processor, mix 1/3 cup + 1 tbsp hazelnut meal with 1/8 cup water and stir into a finer paste.

If you make your own nut milk, 1/2 cup hazelnut pulp left over from making hazelnut milk should also stand in here.

 Hazelnut paste.


Combine the dry ingredients (oat flour, oats, carob powder, coconut, baking soda, baking powder and salt) in a large bowl. 

Add the chia seeds soaked in water, agave, and hazelnut paste to the dry ingredients. Mix well to combine. The batter should be quite moist.

Add the cherries and chopped hazelnuts to the mix and stir through.

Place heaped spoons of mixture onto the prepared baking pans, and then bake for 10 - 12 minute until crisp on the top. Allow to cool before serving.

Extra notes
I used hazelnut paste made from nuts and water in the food processor. There are likely to be subtle texture differences if you use one of the suggested variations, so add more liquid or more flour if your batter seems too dry.

I imagine other flours (plain flour, commercial gluten-free flour, spelt flour) could substitute well for the oat flour, but I haven't tried that so can't assure good outcomes.

Lastly, I imagine these would also be wonderful with carob or chocolate chips thrown in!

Rescooped by Clara John from Nutrition & Recipes
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Chocolate Hazelnut Cookies

Chocolate Hazelnut Cookies | Health and Fitness | Scoop.it
Try with a glass of homemade almond milk. Mmmm.....

Via Kathy Heidebrecht
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Kathy Heidebrecht's curator insight, December 11, 2013 8:58 PM

Ingredients

1 cup whole raw hazelnuts
1/3 cup whole raw almonds
1/4 cup coconut flour
1/4 cup raw organic cacao (or cocoa powder)
1/2 teaspoon baking soda
1/8 teaspoon salt
6 dried Medjool dates, pitted and soaked in water (3-4 hours is preferable, but 30 min is okay)
1/4 cup coconut oil, melted
2 teaspoons vanilla
3-4 tablespoons honey
dark chocolate, melted (optional)

Directions

Preheat oven to 375ºF.

Grind the hazelnuts and almonds in a food processor until they are coarse and release just a little bit of oil. Be careful not to process for too long or you'll have hazelnut butter.

Add coconut flour, cocoa powder, baking soda and salt. Pulse a few times until well combined. It should be like a fine flour. Transfer this mixture to a large bowl.

Add dates, coconut oil, vanilla and honey to the food processor and process until incorporated.

Add the wet ingredients to the dry mixture, and stir in the chocolate pieces.

Form the dough into balls (mine were about golf ball sized) and flatten somewhat. They don't expand very much.

Bake for approximately 12 minutes.

When cool, top with melted dark chocolate if desired.