Tag Archives: dates

Lavender biscuits (Recipe Redux)

June’s Recipe Redux challenge was flowers. As soon as I saw the theme, I knew what I wanted to experiment with: a floral, oh-so-slightly sweet twist on the high-protein crackers I’ve been making on and off since January, when I devised my Sesame nori crackers. I’ve come up with several different savory versions, but had been thinking it would be nice to have an option to pair with an afternoon cup of tea (and a novel–my current choice is The Goddess Chronicle, which so far has managed to suck me in pretty thoroughly).

Lavender seemed like the perfect addition to the mix, so I bicycled over to the local natural foods store to get some food-grade dried flowers, and got busy. These biscuits have a lovely crumbly texture, and a light, subtle flavor. There are definite coconut undertones, which mix with vanilla and lavender for a lovely afternoon treat.

I’ve been on a slow but steady mission to eliminate (or really, drastically cut) sugar out of my diet for a while now. I was hoping the coconut flour and oil in this recipe might be just enough sweetness on its own for this recipe, but it really did benefit from the addition of those two dates to the mix. If you are determined to make a completely sugar-free version, a pinch or two of stevia could probably be used instead.

Lavender biscuits
makes 20 biscuits

Ingredients
1/4 c. coconut oil
2 dates, finely chopped
1/2 c. blanched almonds
1/2 c. pea protein powder
1/4 c. coconut flour
1 tbsp. ground psyllium husk
1 egg
1 tsp. vanilla extract
1/2 cup water
1 tbsp dried lavender buds

Method

1. In a food processor fitted with the metal S-blade, combine the dates and coconut oil, and process until blended. Add the almonds, protein powder, coconut flour, and psyllium husk, and process to a coarse meal. Add the egg, vanilla extract, and water, and process until the dough begins to stick together in a cohesive lump.

2. Remove dough from food processor and place on a sheet of parchment paper. Flatten slightly, and sprinkle about half of the lavender buds on top. Work the lavender into the dough by folding and flattening several times, then flatten the dough slightly and repeat with the remaining lavender.

3. Preheat oven to 350F. When the lavender has been worked into the dough, cover with a second sheet to parchment paper and roll the dough to ~1/4″ thickness. Using a 2″ round cutter, cut out rounds of dough and place on a baking tray. The recipe should yield ~20 biscuits. Bake for 15-18 minutes, until biscuits are lightly browned. Remove from oven and allow to cool before removing from the tray.

Tahini and lime cookies (vegan, gluten free)

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This weekend, I was doing some baking, and M. requested “paleo” cookies. These little morsels, a remake of a favorite recipe from Vegan Cookies Invade your Cookie Jar, were the result. If the flavor combination is sounding a little odd to you, let me assure you that actually, lime and tahini in cookie form is pretty awesome. Also, I’ve practically convinced myself that they’re seasonally appropriate: citrus is abundant in winter, and tahini, being Middle Eastern, is totally something that might have been eaten by shepherds gathering around the manger in Bethlehem. Right? Maybe? At any rate, these cookies are moist, lightly sweetened, and perfect for pairing with and afternoon or evening cup of tea.

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I considered calling these cookies “sugar free”, but ultimately decided not to. If you draw your “sugar” line at table sugar, then feel free to consider this recipe sugar free. Personally, I always feel a bit weird calling a fruit-sweetened dessert “sugar free”, because fruit does contain sugar. So instead I’ll give the long form: these are sweetened with dates, and they have about half as many sugar calories as most “conventional” cookie recipes, plus a bit more fiber and protein. Okay, spiel over. Back to the recipe. It’s really good, I promise.

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Tahini and Lime cookies (vegan, gluten free)
makes 2-3 dozen cookies

Ingredients
1/2 c. coconut oil
1/2 c. tahini
12 dates, pitted and roughly chopped
grated zest of 2 limes
1 tsp vanilla extract
1/4 c. lime juice
3/4 c. almond milk
1 c. coconut flour
1/2 tsp salt
1/2 tsp baking powder
4 tbsp sesame seeds

Method
1. Sift together coconut flour, salt, and baking powder.

2. In a food processor fitted with the metal s-blade, blend together oil, tahini, lime zest, and dates until dates are fully incorporated (there will probably still be some brown flecks.

3. Transfer mixture to a large mixing bowl. Using a hand mixer (or, if you don’t have one, a wooden spoon), incorporate the remaining wet ingredients into the mixture. Add the flour mixture, a few large spoonfuls at a time. When all the flour has been incorporated, the dough should be moist and somewhat sticky (if you pick up a piece, pinch it, and then pull your fingers apart, some dough should stay stuck to your hands). If needed, add more almond milk to the mixture, one tablespoon at time.

4. Start oven preheating to 350F and line two baking pans with parchment paper. Place sesame seeds on a small plate or saucer. Form dough into approximately 1″ balls. Press each ball into the sesame seeds, then place on the baking tray, seed side up.

5. Bake at 350F for 14-16 minutes. Remove from oven and allow to cool before eating (if you can!)

Chocolate hazelnut truffles (vegan)

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This past weekend I felt like a big “Christmas is coming!” light finally went on. Sure, the retail sector has been pushing Christmas for the past month, but I’ve managed to remain fairly oblivious. On Sunday, things conspired to remind me: it was the beginning of Advent, Trader Joe’s positioned a huge display of peppermint hot chocolate prominently by their front door, and both of my parents demanded that I provide them with flight information for our planned visit back East later this month.

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Anyway. One thing I love to do each December is to make a few edible treats to gift to friends or just bring to parties as needed. For a long time, I stuck with my mother’s trusted ginger cutout recipe (which I think I’ll be trotting out again this year for a cookie exchange). There was also the year of the church window candy (cute, but a little ho-hum), the year my German teacher assigned me the task of making pfeffernusse and I turned our hand mixer into a hot smoky mess (never again), and the year of the custom hot cocoa mixes (which was a major hit).

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This year, one of my projects is these little vegan “truffles”. Technically they aren’t really truffles, since they’re vegan and don’t involve a cream-based ganache, but they are rich and intensely chocolatey, which to me are two of the essential qualities of any chocolate truffle. Loaded with cocoa powder, spiked with hazelnut liquer, and of course, finished off with a chocolate shell coating. These are absolutely a treat to be savored. And while I wouldn’t go so far as to call them a health food, they’re fairly low in sugar compared to a lot of traditional holiday treats.

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Chocolate Hazelnut Truffles
makes 24 small truffles

Ingredients
1 1/4 c. hazelnuts
1 tsp hazelnut extract or liqueur, such as Frangelico
1/2 tsp coffee extract, or strong espresso
2 dates, pitted and roughly chopped
3 tbsp unsweetened cocoa powder

For the chocolate coating
2 oz dark chocolate
2 tsp coconut oil

Method

1. Heat a large skillet to medium heat. Place the hazelnuts in the pan and toast, stirring frequently, for 8-10 minutes, until the skins have turned a very dark brown. Remove nuts from heat and transfer them to a clean cloth. Fold the cloth up to make a bag around the nuts and shake vigorously. This step should remove most of the skins from the hazelnuts. Set 12 hazelnuts aside (these will be used for decorating, so try to pick nice looking ones).

2. In a metal food processor fitted with the s-blade, grind the remaining hazelnuts into a rough butter. This step will likely take ~10 minutes.

3. Add the extracts, dates, and cocoa powder to the nut butter. Process until smooth, pausing once or twice to scrap down the sides of the processor.

4. Place a sheet of parchment paper on a large baking sheet. Roll the truffle mix into 24 balls. Each ball should be slightly over 1 tsp of the truffle mixture. Place in the fridge to cool for 20 minutes.

5. While the truffles are cooling, cut each of the 12 reserved hazelnuts in half. Then make the chocolate coating: place chocolate in a microwave safe bowl and microwave at 50% power for 1 minute. Stir and continue melting in 30 second increments if needed. When chocolate is melted, stir in the coconut oil.

6. Dip the truffles in chocolate. I used a small wooden skewer to spear each truffle and dip it, then let the chocolate coating drip off for a few seconds. Place each dipped truffle back on the parchment paper and top with a hazelnut half. When all truffles are dipped, return to the refrigerator and cool until chocolate has hardened.

Store in a cool location.