Friday, August 22, 2014

Recipe: Anti nausea cookies with ginger

I have a good friend who loves to bake. I honestly think there is nothing that she cannot make in a kitchen. While I can cook well enough, she really knows her stuff and how things work together, so, when I wanted to create something to eat that would be relatively healthy but help to quell my nausea, I knew just who to turn to for help.
 
We started off knowing that I wanted cookies. There is a real cookie-palooza going on at the moment, everywhere I turn I see cookies being made and shared. Rightly so. Who doesn't love cookies? They're portable, delicious and very flexible and forgiving.

The brief was that they were to contain lots of ginger and be yummy and textural and just all around amazing. I think we succeeded pretty well actually, and so, I'm going to blog about it! 

Measurements are a bit funny because we wanted to make a small batch and sort of made it up as we went, but I assure you, the end result is delicious and more-ish. It was pretty apparent they were going to work when the raw dough itself was delicious (yay for vegan dough and eating it straight from the bowl!). Apparently that's an early marker of a good cookie!
 
Ingredients:
  • 2/3 cup coconut sugar
  • 1 1/6 cup wholemeal flour (we used spelt but you could use regular too)
  • 3/4 cup water
  • 1 tblsp coconut oil
  • 1/3 cup walnuts, roughly chopped
  • 1/3 cup pepitas
  • 1 tsp cornflour
  • 1/3 cup dessicated coconut
  • 2 tblsp grated fresh ginger
  • Pinch salt
  • 1/2 tsp bi carb soda
Method:

Preheat your (fan based) oven to 180C. Line your cookie trays.
 
I like a low fuss recipe and I don't think you could get less fussy than this one. It's pretty simple really. Add everything into a bowl and combine. You want the mixture to be sticky but not too wet. You may need to add a little more flour or water to get it to the right consistency.
When you're happy, roll the mixture into appropriately sized balls, flatten slightly and put onto your trays. I found it was easier to do this with wet hands. My balls were probably 2 inches or so across when flattened. They didn't spread very much which was surprising.
 
Bake 15 minutes (but check progress at 10 minutes).
I didn't count exactly, but I'd say the recipe probably made 20+ cookies, and I'd say they'd keep fresh for at least a week. They are a soft cookie, which is my preference, but not too soft.
 
 
Notes:
  • The raw recipe will freeze beautifully if you wanted to multiply the batch and store some away. Just defrost the dough completely before cooking.
  • Add as much ginger as you like. I personally think I'll add in some more next time.
  • I don't think the spelt flour made that much of a difference to the recipe. At $7.49/kg versus $0.79/kg for regular whole meal flour, I would be ok using regular flour next time.
  • You could mix up the nuts and the coconut. I think next time for added texture I will use a shredded coconut instead.
  • They could definitely cope with more nuts and seeds added if you wanted some extra crunch when you bite in.
Do you have a favourite cookie recipe? I'd love to hear about it!

2 comments:

  1. These sound lovely, and look a bit like a veganised, healthified version of ginger cookies my grandmother used to make :-) They certainly look the same. I'm glad they worked out and hopefully are indeed helping with your nausea!

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    Replies
    1. They're a definite success. I think it was the liberal addition of fresh ginger that does the trick. They're actually really delicious (and as a bonus, relatively healthy!) :-)

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