Sunday, March 24, 2013

ZESTY LEMON & POPPY SEED COOKIES



It is high time that Soulful Sandwiches saw a sweet blog post. I was in luck today as I was craving something sweet and had recently purchased Sarah Wilson’s ‘I Quit Sugar’ cookbook. This adapted cookie recipe came from the ‘Sugar-free Kids section of her book, which has some remarkable sweet recipes, such as Sweet Potato Casserole, Sugar-free Nutella and Fluffy Carrot Mousse. I imagine that making this recipe with orange zest would taste great too and add some more tang to the cookies. I used vanilla bean paste instead of vanilla powder, as my dear friend educated me today that the paste is less processed. Granulated stevia I substituted for organic maple syrup, as some of the ingredients in stevia make me think it is slightly more processed than it cares to admit. Saying that, if you have vanilla powder and stevia in your cupboard, by all means use them, as it was good enough for Sarah. These cookies tasted deliciously light, moreish and guilt-free. I must say I am very excited to delve into her book more closely and try my hand at making ‘Foolproof Fennel Soup’  and ‘Pumpkin Pie Porridge.'

P.s- you could get really inventive and use Easter cookie cutters or heart-shaped ones...

INGREDIENTS

  • 2 tablespoons coconut oil (in liquid form)
  • 1 tablespoon maple syrup (organic is best, no maple 'favoured' syrup) or 1 tablespoon granulated stevia
  • 1/4 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon poppy seeds
  • 1 3/4 cups almond meal
  • sea salt 
  • 1 egg white, lightly beaten 

COOKING 

1. Preheat a fan-forced oven to 180 degrees celsius. Line a large baking tray with baking paper. Pour the oil, syrup, vanilla and lemon zest in a large bowl and combine. Add the poppy seeds, almond meal and a pinch of sea salt and stir. Mould the cookie mixture with your fingers for 4-5 minutes, squeezing out the oil and forming a big ball of dough. Find a clean surface and roll out the dough to about 1.5 - 2cm (15- 22mm) thick, then cut into shapes with a cookie cutter. Place cookies on the prepared baking tray and brush gently with egg white. Bake for only 6-7 minutes or until the cookies are just golden brown around the edges. Remove from the oven and leave to cool before serving. 

Makes / 10 - 12
Total Preparation time / 20 minutes 
Total Cooking time / 6 - 7 minutes (plus cooling time)

x Emily 

1 comment:

  1. Raw Vegan Nopal Shampoo Vegan food recipes for beginners I love it when no plan comes together. I had no plans to make this easy raw hair recipe. I never even heard of nopal until my lack of funds lead me to shop at my local Korean market, instead of Fresh Direct.

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