GINGER AND SPICE COOKIES
Makes 28 cookies
Recipe developed by Leslie Cerier for Nutiva
1 tablespoon organic chia seeds
3 tablespoons water
1 organic egg
2 cups organic brown rice flour
1/3 cup Nutiva organic shortening, or extra virgin coconut oil, melted
Â½ cup organic coconut sugar*
Â¼ cup organic maple syrup
1 Â½ tablespoons organic ground ginger powder
1 teaspoon organic ground cinnamon
Â½ teaspoon sea salt
Â¼ teaspoon organic ground allspice
Preheat the oven to 350 degrees.
In a separate small bowl, put the chia seeds and water and set aside. In a large mixing bowl, whisk the egg, and then add 1 Â¾ cups rice flour, shortening, coconut sugar, maple syrup, ginger, cinnamon, salt, allspice, and chia/water mixture.
Stir well to form a cookie dough.
Sprinkle Â¼ cup brown rice flour on a pastry board, roll out the dough and then using a cookie cutter or a glass, press out cookies and place them on a lightly oiled cookie sheet.
Ginger Coconut Sugar Topping
1 tablespoon organic coconut sugar
1/2 teaspoon Organic Ground Ginger
Put the coconut sugar and ground ginger in a coffee grinder or blender. Blend to a finer powder.
Sprinkle ginger coconut sugar topping onto each cookie.
Bake for 10 minutes or until slightly golden brown. Remove from the oven and cool before eating.
HAZELNUT BROWNIES WITH CHOCOLATE CHIPS
Serves 6 to 8
1 cup apple or pear juice
1/4 cup melted extra-virgin coconut oil or butter
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 cup finely ground raw hazelnuts (skins on) or hazelnut flour
1/2 cup cocoa powder
1/3 cup brown rice flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup dark chocolate chips
Preheat the oven to 350ÂºF. Lightly oil a 9-inch round pan or a standard loaf pan.
Whisk the eggs in a large bowl. Add all of the remaining ingredients, holding back 1/4 cup of chocolate chips, and stir until thoroughly combined.
Pour the batter into the prepared pan, scraping the bowl to get every last speck of chocolaty goodness. Decorate the top with the remaining chocolate chips.
Bake for about 30 minutes, until a toothpick inserted in the center comes out clean (or with only melted chocolate on it). Cool for at least 30 minutes before slicing and eating-if you can wait that long!
ALMOND CACAO TRUFFLES
Makes 20 walnut-size balls
Recipe by Leslie Cerier, “The Organic Gourmet”
1 1/2 cups organic cacao paste, ground in the food processor
Â½ cup organic almond butter or your favorite nut butter
Â¼ cup organic Grade B maple syrup
1 tablespoon organic vanilla extract
1 tablespoon organic maca powder
Â¼ teaspoon sea salt
1/3 cup combination of organic goji berries, organic hemp seeds and organic shredded coconut cacao paste (also known as cacao liquor is similar like unsweetened baking chocolate)
1. Grate cacao paste with a grater in the food processor using the grater attachment. Switch out the grater attachment for the regular blade.
2. Add almond butter, maple syrup, vanilla, maca and sea salt. Blend until smooth.
3. Taste and adjust the seasonings, if desired.
4. Shape into walnut sized balls.
5. Put the hemp seeds, shredded coconut, and goji berries on a large flat plate and roll balls in them.
6. Eat immediately or store in a quart jar on the counter.