Thursday, January 11, 2018

Smoothies and Cookies


I’ve recently gone back to making my own breakfast smoothies. This morning, I decided to use some of that to make cookies too.

And this is where I talk about how much I love my Vita-Mix. Yes, it’s expensive. I use it at least 3-4 times a week. I love that I can make milk, smoothies, cashew cream sauce, soup, yogurt, etc in one machine. If it runs long enough (about 3 minutes), it heats up whatever is in there. Of course, it also sounds like someone fired up a jet engine in the kitchen.

So back to the yummy bit:
The liquid container is 64 oz. I put the following in there and added enough water to cover the lot - which filled the container.

8 pitted Dates
9 oz raw, unsalted Cashews
1/2 pkg frozen Spinach (8 oz)
1 pkg frozen Raspberries (10 oz)

Ran that on high until it was well blended. That is the smoothie part. It can also be made with zucchini rather than spinach, but I used the last zucchini in the house making cashew cream sauce for our pasta dinner the other night. This smoothie is on the thick side. You can thin with more water as needed.

For the cookies:
2 cups Smoothie
2 cups Almond Flour
1 pkg mini Chocolate Chips.

Baking was along the lines of the generic cookie recipe, except I flipped these at 30 minutes and turned off the oven after another 25 minutes. After an unspecified amount of time, I pulled them from the oven. That last bit allows the stragglers to finish baking without burning the overachievers.


Lunch-to-go or The Savory Cookie


I’ve been thinking of ways to make an easy to take, healthier snack that’s on the savory rather than sweet side. My favorite go-to was potato chips, but nightshades do not nice things to my finger joints. Popcorn can be good except that I often eat a very large bag in one sitting - which is not so good.

I made a double batch of the Cashew Cream Sauce - about 3 cups worth - and added 1 cup of brown rice flour. 

Baking was along the lines of the generic cookie recipe. I made them bigger around (about 2 1/2 inches), and they stuck to the cookie sheet a bit if they were more done at flip time - probably a good candidate for using parchment paper on the cookie sheet.

This is sort of an everything bagel in cookie form. It takes a second to get past the cookie signal to the brain that says this must be sweet. Perhaps a different shape would help with that. Maybe more along the lines of bread stick?

Friday, January 5, 2018

MOGT Cookies


Make one, get two. Yeah - I don’t think it’ll catch on either. It’s the same batter base with two different flavor additions.

I started with a vanilla cashew milk:

2 cups raw, unsalted Cashews
4 cups Water
10 pitted Dates
1/2 tbl Vanilla Powder

Blend that on high in the Vita-Mix until it’s thoroughly mixed. If you’re using a blender, small chunks are fine for cookies. Some people may prefer chunks - I’m not one of them.

Stir together in a large bowl:

4 cups Vanilla Cashew Milk
4 cups Almond Flour

There was enough leftover milk, to make a smoothie for my breakfast tomorrow. For that, I added some frozen blueberries and blended it on high a bit more.

I scooped 3 cups of the dough into a second bowl. This turned out to be slightly more than half the batter, but it was fairly close. The 3 cups made 10 more cookies (56 to 46).

Stir in 1 pkg frozen Blueberries to half the dough
Stir in 1 pkg Dark Chocolate Chips to the other half

Turns out the “melon baller” I use is actually a 2 tsp cookie snap. Who knew? (Besides my wife) I love it no matter what I’m using it for. Just a bonus that it’s meant to be used for baking cookies.

The baking method is the same as the generic cookie recipe: 300 deg F, 40 minutes, flip, 20 minutes.