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!

Grain Free 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 soon!

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 quickly.

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.

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