Sunday, 16 October 2011
Oatmeal cutout cookies: on the good ship lollypop
recent cake pops. Maybe not. In the newsagents she loves to play with the display of lollypops. Yesterday at my parents' place I found her hiding in the loungeroom sucking on a lollypop she had found.
I find cake pops fun. If only they weren't so sweet. They also use lots of chocolate. Not an everyday treat. I have been thinking about how I could healthify lollypops for Sylvia. Then it hit me. Biscuits on a stick. A la cookie wands.
bookmarked recipe. In the spirit of Vegan MoFo I veganised it. The recipe appealed because there was no chilling the dough and it had a bit of texture. I find buttery sugary biscuits dull. I need some flavour or texture to interest me. I used a flax egg. Instead of water I used maple syrup for some extra flavour.
My Real Food Life. Worth a try. Coconut oil, nut butter and maple syrup. It tasted delicious, though too sweet.
Previously on Green Gourmet Giraffe
This time last year: Pate, Goslings and Bubbies
This time two years ago: HoTM: Chocolate Sesame Cookies
This time three years ago: Broad Bean Pesto
Vegan oatmeal cutout cookies
Adapted from Avenue Food
Makes approximately 6 dozen small cookies
4 tbsp maple syrup
1 tbsp ground linseeds (ground flax)
1 tsp baking powder
1 cup plain white flour
1 cup wholemeal plain flour
1/2 cup soy flour
1/2 cup raw sugar
couple of pinches of salt
180g margarine at room temperature
2 tablespoons milk (I used soy)
2 tsp beetroot powder for pink or 2 tsp matcha for green
1 cup rolled oats or oatmeal
Preheat the oven to 190 C or 375 F. Line a few baking trays with baking paper or grease them. Mix maple syrup and ground linseeds in a small bowl and set aside while you get other ingredients together. If you have rolled oats (as I did) grind to oatmeal in the blender or food processor and set aside.
Place flours, baking powder, salt, margarine, sugar, milk, beetroot or matcha powder and the maple-linseed mixture in a large bowl. Beat with an electric mixer on low speed until the mixture comes together. (Mine went through 3 phases - 1) floury, 2) a loose cauliflower-like texture with lots of flour down the bottom 3) it comes together into a ball of dough - actually most of mine caught in my beaters.) Stir in oats. I then kneaded it a bit with my hands to incorporate the oats properly but I didn't see that it said to beat another minute.
Roll dough to 0.5cm (or1/4”). I rolled mine between sheets of baking paper which made it easier. It didn't need any flour. Cut into desired shapes. If you want them on a stick, carefully push a stick in before placing on the prepared trays. Place cutouts onto trays and bake for 12 minutes. Decorate with your favorite icing, if desired (I don't think it necessary personally). Can be frozen.
Maple Nut Frosting
adapted from My Real Food Life
1/4 cup coconut oil
1 heaped dessertspoon of almond butter
2 tbsp maple syrup (or much less)
Mix in food processor. Caution. I found this frosting very sweet and it didn't really set so maybe it was too much maple syrup. Next time I would start with a tsp of maple syrup. It did spread beautifully.
On the Stereo:
Va Va Voom: Hummingbirds
Vegan Month of Food October 2011. Go to my Vegan MoFo list for more Vegan MoFo posts.