Sunday, 24 July 2011

Zingy Orange Agave Choc Chip Cookies

Its amazing how the zest of one orange can give you so much flavour and zing in these doughy, chewy cookies.

The Ingredients
150ml agave syrup
150ml sunflower oil
2 tablespoons soya milk or lactofree milk to be soya free
1 tablespoon ground flax seeds
1.5 teaspoons vanilla extract
Zest of 1 orange
200g rice flour
140g buckwheat flour
3/4 teaspoon baking powder
1/4 teaspoon of salt
100g of xylitol chocolate (broken up in the blender to make Choc Chips)

Makes 20 cookies

The Method
Pre-heat oven to 165oC. Line two baking trays with greaseproof paper.

Whisk together the agave syrup, oil, soya milk, flax seeds, vanilla and orange zest until well mixed and smooth.

Sift in the flour, baking powder and salt. Mix into a lump free dough and add in the choc chips.

Drop heaped tablespoons of dough onto the baking trays, use the bake of a clean tablespoon to flatten and space into cookie like structures :)

Bake for 12-14 minutes. Once removed from the oven let them cool a little on the baking trays before putting them on a wire rack to cool completely.

The good thing about using the greaseproof paper is its easy to peel the cookies off while they are still warm.

They will last for about a week in an airtight container.

Adapted from Vegan Cookies Invade Your Cookie Jar

Friday, 15 July 2011

Toast Coconut Chocolate Cookies

Vegan chewy yummy coconut cookies dipped in chocolate... mmmmmmm :)

The Ingredient 
140g dessicated coconut
80g coconut oil at room temperature
150g xylitol 
120ml soya milk at room temperature
175g gluten free flour 
100g xylitol chocolate
1 tablespoon of ground or milled flaxseed
1.5 teaspoons of vanilla extract
1/4 teaspoon of baking powder
1/2 teaspoon of salt

The Instructions
Preheat oven to 180oC and line two baking tray with greaseproof paper.

Pour the dessicated coconut into a non-stick frying pan and toast over a low-medium heat. Stir on occasion, but definitely keep an eye on it, you want it to be golden-brown but it can quickly burn. 

In a large mixing bowl add the coconut oil, xylitol, soya milk, flaxseed and vanilla extract and blend until smooth. 

Sift in the flour, baking powder, salt and mix into a thick batter. 

Once the batter is mixed scoop up the mixture into a tablespoon and drop onto the greaseproof paper with the back of the spoon you can pat the batter into a cookie shape - it may be better to use another clean spoon as they soon get sticky.

Bake for 15-20 minutes, once done take out the oven and leave them for a few minutes on the baking trays. Then move them to a cooling rake to let them cool completely.

Break up the chocolate and place into a heatproof bowl above a gently simmering saucepan of water and allow it to melt. Once its all completely melted dip the cookies into the chocolate. I dipped the bottom (non-glossy side) of the cookies. That might sound strange but once you have baked them you will see what I mean. The top of the cookies do look kind of shiny. Place the cookies on a plate to cool. 

Warning: Be careful not to burn yourself on the chocolate and try not to waste any its a precious commodity! 

You can either leave the cookies out in the open-air to cool or if you are in a rush then put them in a fridge.