Hazelnut Butter Cookies
Makes about 3 dozen cookies
These are one of my favorite cookies. They’re rich, satisfying, and, if you make them with coconut oil, vegan—and proof that sometimes the simplest things are also the best.
2 cups teff flour
1/2 teaspoon sea salt
1 cup hazelnut butter (see page 00)
1/2 cup extra-virgin coconut oil or butter, softened or at warm room temperature
1/2 cup maple syrup
Preheat the oven to 350ºF.
Put the flour and salt in a large bowl.
Put the hazelnut butter, oil, and maple syrup in a food processor and blend until creamy. Add the mixture to the flour and stir until well combined.
Shape the dough into walnut-size balls and place them on an unoiled baking sheet about 1/2 inch apart. Gently flatten the cookies with the tines of a fork.
Bake for 10 to 15 minutes, until the cookies lose their shine. Let the cookies cool on the baking sheet for at least 10 minutes before handling. They will be soft when they come out of the oven but will crisp up when they cool.
This is the best brownie recipe I know of-gluten free or otherwise. Enjoy them warm out of the oven. Or, in the unlikely event that you have leftovers, rest assured that they get better every day.
2 eggs
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 (see page 00)
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 350ºF. 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!
Hope you are thriving and eating local, seasonal treats like this one:
Here is a recipe for Pumpkin Pecan Pie. I also taught this pie with a gluten-free pie crust recently when I taught a gluten-free cooking and baking class at Kripalu Center for Yoga and Health.
At the end of this post is also another gluten-free pie crust that you can mix and match with this pie filling or any pie filling you like. That is the fun of “Going Wild in the Kitchen” my cookbook and approach to cooking and baking: Creativity!
Now here’s the delicious recipe:
Reprinted from Going Wild in the Kitchen by Leslie Cerier
A cheese pumpkin is a cross between a butternut squash and a pumpkin. It is sweeter than a pumpkin, and almost as sweet as butternut squash. This pie is like 2 pies in one: pecan and pumpkin.
2 cups spelt flour or whole wheat pastry flour
1/3 cup + 1 teaspoon canola oil
1/3 cup maple syrup
1 tablespoon vanilla or ½ teaspoon almond extract
1/4 teaspoon sea salt
Pie filling
1 small cheese pumpkin (about 2 pounds) baked, peeled and seeded (becomes 2 cups)
¾ cup pecans
3 tablespoons maple sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger powder
1. Preheat oven to 375 degrees. Rinse cheese pumpkin and bake on a baking dish for about an hour, or until tender.
2. Mix all the piecrust ingredients in a bowl except 1-teaspoon oil.
3. Lightly brush 9-inch pie pan with 1 teaspoon oil.
4. Press dough with your fingers into pie plate.
5. Poke holes in dough with a fork.
6. Bake for 10 minutes.
7. Put the pecans in a food processor and grind into a meal.
8. When the cheese pumpkin is ready, peel, seed it, and add 2 cups to the food processor with the pecans. Add maple sugar, cinnamon, nutmeg, ginger, and puree together.
9. Adjust the seasonings, if desired.
10. Pour the sweetened pumpkin filling into the baked pie crust.
11. Bake for 5 minutes. Turn off oven and let pie sit for 10 minutes before removing to blend flavors.
Variations
Replace the cheese pumpkin with 2 cups cooked pumpkin or butternut squash.
Here is a new piecrust recipe from my cookbook, Gluten-free Recipes for the Conscious Cook
1 1/2 cups raw hazelnuts
2 tablespoons hazelnut oil or melted coconut oil
1/4 cup maple syrup
1/4 teaspoon sea salt
To make the crust, put the hazelnuts in a food processor and blend until finely ground, like flour. Add the oil, maple syrup, and salt, and pulse to form the dough. Press into oiled pie crust and in above pie crust recipe.
Super easy and super good and this one is gluten-free. In the new cookbook, this is the crust for a Chocolate Mousse Pie.
For more recipes, cooking classes and lots more, please go to my website:
This cookbook is an informative and fun approach to preparing a full spectrum of gluten-free foods.
Perfect for people with and without gluten sensitivities; people who cook for those with gluten sensitivities; and nutritionists, dieticians, and other health professionals.
Included in the cookbook:
Cooking and baking with various sweeteners, oils, and seasonings
The magic of global flavors, using local produce, herbs, and spices
Delectable protein-based side dishes highlighting beans, soy foods, pasture-fed dairy, nuts, and seeds
Learn to cook like an artist as you master dishes ranging from appetizers to desserts and breakfasts to one-pot dinners, including pancakes, porridges, soups, salads, pasta dishes, pilafs, bread, sushi, and pastries.
