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
No comments:
Post a Comment