Katja's Cranberry Morning Cookies

GOOD TO KNOW

First off, if you don't have ghee, please do not fret. Ghee gives the cookies a bit of a sour taste, which goes well with the cranberries and molasses, but feel free to use coconut oil instead, or even regular butter, but I suggest you soften it first (by heating it up). You can also substitute cranberries for raisins if you prefer. Also, if anyone would like to experiment, I'm thinking vanilla would go nicely with all of this, but I haven't tried it yet myself.This recipe is dedicated to Katja and her mysterious grandmother, who kindly inspired the recipe.

INGREDIENTS

200g oat flakes 

70g ghee

2 eggs

1/2 cup hazelnut milk

1/4 cup maple syrup

70g molasses sugar

150 g cashew & 50g almond nuts grounded

1 cup dried cranberries

1 teaspoon baking powder

100g spelt flour

PROCESS
It's so easy. Mix the flour and baking soda (with your hands). Then throw this into a nice big bowl and add the rest of the ingredients, with the exception of the the nuts and oats.

Chop up the cashews as much as you can using a good knife. It's enough if each nut is chopped into three of four pieces, then roast them until they unleash their delicious aroma and their wonderful smell spreads across the entire room. That's when you know it's time to set them aside to cool off. Then roast the oat flakes and wait for the signal from your nostrils. Then add both things into the batter.

Mush all the ingredients together using both your hands. The batter will be chunky no matter what you do, so don't worry. It will take a while to get to the right consistency, so, when in doubt, add hazelnut milk! I like to set the batter aside for about 10 minutes before I mold the cookies, so that the liquids absorb the flours.

Then make little balls out of the batter (don't worry if a cashew sticks out here and there). Align them nicely on baking sheets, with an inch or two in between the cookies.

Bake for 20 minutes at 160 degrees Celsius.

BAKING SONG

Banana Pancakes- The Faces

Chocolate Mini Souffles (Salty Style)

   

This recipe is dedicated to my friend Neva, who inspired this recipe with her glorious Fondant Au Chocolat!

Prep time: 10 min

Baking time: 10 min

Makes: 8 mini-souflees (depending on how mini your ramekins are!)

GOOD TO KNOW

The key to a nice soufflé is very obvious. Simply DO NOT OPEN THE OVEN UNTIL THEY ARE DONE.  And they will- no matter how tempted or concerted you might be about their fragile fate- be done in 10 minutes. If you open the oven too early, the much admired soufflé puff will die down and you will get a flat mess resembling pudding (I speak from experience, sadly). There is no fork test, no poking or prodding or pounding or any other p-related activity of any kind. After ten minutes, carefully take them out and I recommend you carry them straight to the table, because sometimes the puff dies down while you're not watching! It's best to serve them hot and with whipped cream, berries, ice cream or sorbet. But don't worry: they will remain moist and gooey even the next day.

Why so much salt?

Because it brings out the chocolate flavor and spices things up a bit, without distracting from the creamy-chocolately taste of the soufflé. Be sure to taste the batter before you put the egg in. If you don't like it salty, add no more than a pinch.

Why mini?

Because small things are cuter (big culinary lesson!) and they look wonderful on the table, especially at parties. I like to use many ramekins of different sizes, which is just more party-ish.

INGREDIENTS

250 g dark chocolate (never use the powdered kind. Trust me, you need it creamy, not fake-powdery)

200 g butter

2 tablespoons salt (no joke.)

2 tablespoons buckwheat flour

3 eggs

PROCESS

Cut up the chocolate bars and butter sticks into chunks. Melt the chocolate and butter until you get a smooth, consistent viscous liquid. Add the salt and leave to cool off until warm. In the mean time, whisk the eggs, and when the butterchocolate is ready, pour them in. Still whisking or stirring slowly, add in the flour until completely mixed in. The batter should look something like this:

Transfer straight into the ramekins and bake for 10 minutes at 200°C.

BAKING SONG

I Feel It All - Feist

http://www.youtube.com/watch?v=l-iAS18rv68&ob=av2e