This blog is all about Food. Real Food. Food that Nourishes, Heart and Soul.
Real Ingredients, Organic and Locally sourced whenever and where ever possible, shared with love.
No packages, no ingredients that are impossible to pronounce.
Real, honest food, from my kitchen to yours. Enjoy!
Friday, 3 May 2013
Grain Free Cinnamon Raisin Walnut Cookies
I was going to save this recipe for a possible grain free cooking class, but it
is so darn good I couldn't wait to share! Toasting the quinoa flakes helps to loose the bitter flavour some associate with quinoa. I have used untoasted as well, and you can skip this step if you like, but the toasted version really is better!
Soaking the raisins in the hot water and vanilla is a trick I learned years ago. It hydrates the raisins and makes them much more pleasant for "raisin haters"! Again, you can skip this step if you like, but it does add to the cookie!
Cinnamon Raisin Walnut Cookies
½ cup raisins
½ cup boiling water
2 tsp vanilla extract
½ cup quinoa flakes
½ cup softened unsalted butter
½ cup coconut sugar
1 cup almond flour
½ tsp baking soda
2 Tbsp coconut flour
1 ½ tsp cinnamon
½ tsp salt (omit if your butter is salted)
½ tsp vanilla powder (or 1 tsp vanilla extract)
2 Tbsp of the raisin soaking water
1/2 cup chopped walnuts
Preheat your oven to 350F
In a cast iron pan, toast the quinoa flakes over medium
heat, stirring constantly until the flakes become fragrant, and are just
starting to turn a slight golden colour. This will only take a few minutes, and they
will burn quite easily, so you will need to pay attention! Remove to a plate to cool.
In a heat proof measuring cup or bowl, soak the raisins in
the boiling water and the first amount of vanilla for 15 minutes. You will need
to save some of the soaking liquid, for the cookies, so don’t drain it too
In a large mixing bowl, cream the butter and the coconut sugar
until really well combined. Add the rest of your dry ingredients, and mix well, adding the 2 Tbsp of the raisin soaking water as
well. Drain and discard the rest of the liquid from the raisins, and then stir
them into the cookie dough with the walnuts.
Scoop out onto parchment lined pan in about 1 tbsp
spoonfuls. Mine made approx 18 2-bite cookies.
Bake for 12 -13 minutes or until edges are just starting to brown for
a chewy cookie, leave in up to an extra 2 minutes for a crispier cookie, but watch closely
for the last 2 minutes as they will burn
Let cool on the pan
for 10 minutes before removing to a coloring rack. They will be slightly crumbly,
but will set up when cool.
Raisin-less batch for Mac, who says
they ruin the cookie :(
Raisin batch for everyone else!
I find these cookies are best the day they are made. Store
in the fridge for best results after the first day. I like to freeze the rest
in serving sized baggies for an easy snack on the run.