baking Archives | figgy and sprout

Exotic Spice Cookies

February 13, 2013

Valentine’s day is silly, but I’ll look for any kind of excuse to get dressed up and take my handsome man out on the town. While we don’t go over the top with celebrating, I get into the spirit of the day the only way I know how to show true love: food. I baked again, and with a vengeance.

These are my latest creations – Exotic Spice Cookies. They are perfectly spicy, wonderfully soft and deliciously chewy. They are an ideal companion for a hot cup of tea. And the best part of all – baking a batch or two is incredibly easy. And on a day like today (rainy), baking is the perfect way to pass the time.

Happy baking!

Exotic Spice Cookies

Vegan

Makes 12 cookies

Ingredients:

1 cup quick oats
1 cup spelt flour or whole grain whole-wheat flour
2 tsp. fresh or powdered ginger
3/4 teaspoon cardamom
3/4 teaspoon cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup nut butter (I used organic almond butter)
2 Tbsp. coconut oil or olive oil
1 cup coconut sugar
1/2 cup non-dairy milk (I used rice milk)
2 tsp. pure vanilla extract

Directions:

Preheat oven to 325°F (160°C).
In a large bowl mix together the dry ingredients: oats, flour, ginger, cardamom, cinnamon, baking soda and salt.
In a small bowl mix nut butter and oil until well blended. Stir in sugar, non-dairy milk and vanilla until combined.
Add wet to dry ingredients and stir with a wooden spoon just until combined.
Drop dough by spoonfuls onto baking sheets. Bake 12 to 14 minutes, until lightly browned. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely.

5 Comments

Brussels Sprout & Red Onion Flatbread

February 5, 2013

I woke this morning to find a light dusting of snow outside covering the lawn and streets. The colder temperatures and rain are something I’ve grown accustomed to living in the Emerald Isle, but snow is something so foreign. While looking out the window I pondered what to do to keep warm. My first thought was to build a fire, but that was out of the question. The next thought, of course, is comfort food. At this time of year it has to be something rich, nourishing and earthy. I know just the thing – bread.

I’ve been looking forward to sharing this recipe very much, only because it is really good. This bread does not need much in terms of toppings. It can easily be enjoyed on its own or topped with something a little creative, like Brussels sprouts and red onion.

Cozy up and enjoy the season.

Brussels Sprout & Red Onion Flatbread

Makes 4 flatbreads

Ingredients:

2.5 cups light spelt flour, plus more for shaping
1 cup whole spelt flour
1 cup lukewarm water
1 1/2 Tbsp. active dry yeast
2 Tbsp. olive oil
a pinch of sea salt

Toppings:

brussels sprouts, shaved thin on a mandoline
red onion, sliced
crushed red pepper flakes

Directions:

1. Sift flour into a medium bowl.
2. Dissolve yeast and salt in lukewarm water. While stirring with a wooden spoon, add to flour and stir in olive oil until well incorporated.
3. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large bowl. Cover with a clean dish towel and let dough rise at room temperature until dough has doubled in size, about 1 – 2 hours.
4. Preheat oven to 350° F (176° C).
5. Transfer dough to a floured work surface. Divide into 4 equal portions. Working with 1 portion at a time, mold gently into a ball. Roll out portion of flatbread dough on a piece of parchment paper or a floured baking sheet. Repeat with remaining portions.
6. Arrange dough disks on baking sheet and sprinkle with crushed red pepper flakes. Bake bread until it is crisp and browned – about 30 minutes. Top with desired toppings. Share and enjoy!

(*Photo Credit: my sister, Jenny Norris – jjnorris.com)

6 Comments