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MTF: Macrobiotic Friendly Vegan Gingerbread Cookies

Happy MACRO TREAT FRIDAY (MTF). It's been awhile since I posted a sweet treat, and Christmas is almost here, so a cookie recipe seems appropriate.

I wasn't sure if I should call these gingersnaps, ginger molasses cookies, or gingerbread...so let's mix it all up and call 'em gingerbread cookies.

Delicious, whatever you call 'em.

Macro Gingerbread Cookies

Wholegrain. One bowl. Super Simple. Very light on the oil. Lightly sweetened with maple.
Makes about 16 small gingerbread cookies.

See other possibilities at the end of the post.

Ingredients

  • 1 cup sprouted whole spelt flour (+ 2 TBSP if dough is a bit too sticky)
  • 1/4 tsp each cloves & nutmeg
  • 1/2 tsp cinnamon
  • 1-2 tsp of FRESH grated ginger
  • 1 tsp pure vanilla extract
  • 1 TBSP olive oil or other vegetable oil of choice.
  • 4 TBSP maple syrup or brown rice syrup.
  • 2 tsp blackstrap molasses (for flavour)
  • 4 TBSP water
  • Maple sugar for rolling (optional)

Directions

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Mix flour and spices together in a large bowl.
  3. Grate ginger. Add to bowl.
  4. Add to the flour: oil, maple syrup, blackstrap molasses and water.
  5. Mix together with a fork.
  6. Wet hands (this is key!!) and roll into small balls, about 1/2 ". If dough is just too sticky after trying with wet hands, don't be shy to sprinkle in a bit more flour.
  7. If desired, roll in maple sugar. Place on parchment paper.
  8. Bake until lightly browned on bottoms, about 12 minutes.
  9. Let sit for 5 minutes and then move to a wire rack.
  10. Let cool completely, and enjoy! Store in an airtight container.

NOTES:

* If you wanted to roll these out and cut out gingerbread men, I'm sure this recipe would work. You might want to let the dough cool in the fridge for a bit first, and I'd roll it out between 2 sheets of parchment paper. Because it'll be thinner, it will take less time to bake. :)

*Also, if you like bigger gingerbread molasses cookies, then I'd recommend making 8 larger balls instead of about 16, and let cook for the same amount of time for really chewy cookies, and a few minutes longer for a bit crispier ones.

* I like them just as much without the maple sugar, as with <3

* And, for your viewing pleasure, here's a video of my class and I making these cookies together, during a Macrobiotic Sweets Class I taught earlier this December, where we made these cookies! I have been so honoured to teach a few Macrobiotic nutrition classes per month at the lovely Templed Mind Studio here in Victoria, and this clip gives you a sneak peek into their delightful studio.


Happy Holiday Baking!!

 

MacroTreatFriday (MTF): Pumpkiney, pumpkin, pumpkin!

Hi there sweet friends,

If you read anything related to food, no doubt you've been swarmed lately with pumpkin everything. Drinks, treats, soups, casseroles, you name it. I can't really say I'm that sad about it. I do love pumpkin in cooking and in baking. I use pumpkin year round, but there is something extra lovely about it, at this time of year.

So, without further ado, this Macro Treat Friday post is a Dainty Pig round-up of all things to do with pumpkin, that I have posted on the blog over the years.

MTF: Dainty Pig Macrobiotic Pumpkin Recipe Round-up

Get your oven mitts out, crank up the music, and put your apron on :)

ALL of these treats are vegan, whole-food based and use natural ingredients. Most are gluten free friendly, and are in tune with Macrobiotic principles.

 

Dainty Pig Pumpkin Pie

RECIPE HERE

Crustless 10 Minute Macro Pumpkin Pie

pumpkinpie2.jpg

RECIPE HERE

Chocolate Chip & Pecan Pumpkin Oat Cookies

RECIPE HERE

Baked Oatmeal Pumpkin Muffins

RECIPE HERE

Pumpkin Pudding / Custard

RECIPE HERE

Easiest Pumpkin Spice Cookies Ever

RECIPE HERE

Pumpkin Oatmeal Chocolate Chip Cookies

RECIPE HERE

Pumpkin Oatmeal Carrot Cake

RECIPE HERE

And, I also have a whole bunch of tips and tricks for selecting winter squash, the differences in the types, how to perfectly bake squash every time, and some recipes using all kinds of winter squash in your meals.

Winter Squash How-To Guide

CLICK HERE for TIPS & WINTER SQUASH RECIPES

 

Also, I am super happy to announce that I'll be teaching another class next week, Friday the 26th, at Templed Mind, on Macrobiotic Sweets - finding sweetness within the Macro lifestyle, and how to make some tasty treats - great tips for the upcoming holidays. Class info is HERE. Hope to see you there!

What's your favourite PUMPKIN treat?

Happy day, weekend, baking, life, you name it.
Sending some love your way.

xo jess
 

 

 

MTF: Gluten Free Tahini Cookies

Hi Friends,

It's Friday...yipee!

It's been a busy start to the Month, and so today I'm sharing with you a repeat (reEAT more like it) recipe for MacroTreat Friday!

MTF: Gluten Free Macrobiotic Tahini Cookies

I made THIS RECIPE that I posted awhile ago...but I used tahini in place of the sunflower seed butter. Super yum! Tahini almost tastes like peanut butter. Truth.

To make them gluten free, use gf oat flour. I used all oat flour, and no oat flakes this time, and these cookies were way to easy to make (mere minutes), and even easier to eat!

I put a few dark chocolate chips in some, and left some plain.

They go perfect with a chai tea, and a reading nook in the sun! yum <3

Happy happy day, friends!

MacroTreat Friday: Creamy Dreamy Golden Milk

Hi Friends,

It's Friday! This weeks' treat is a little unusual - no cookies or muffins or squares or cakes (don't worry, soon enough more of those yummies coming your way!). Instead, this week's treat is a golden-ey delicious paste that you can add to a milk of choice, and heat up for a little bed time treat.

This is a treat for your body, and has the bonus of making your house smell wonderful, whenever you make it!

MTF: Golden Milk [aka tumeric milk]

 It was SO pretty to make!

It was SO pretty to make!

Tumeric has been touted for centuries for it's healing properties, and perhaps is most known for its anti-inflammatory properties.

I could go on & on about the wonderfulness that is tumeric, but you can learn more here, and also here. And here too,

I don't use too many spices that often in my cooking, but I do enjoy tumeric from time to time in lentil dahl, a tofu scramble, or even the occasional smoothie. Somewhere along the way though, I read about tumeric being great for sleep...and I've seen many tumeric milk recipes floating around, so I decided to try it out. Basically it's a way to amp up that warm milk + honey you might have occasionally before bedtime. I combined multiple recipes floating around to try it out at home, and it turned out super nicely :)

STEP #1:  First, let's make tumeric paste!

||| BE WARNED: TUMERIC stains stuff...so don't cook this on too high of a temperature, and if you use a wooden spoon, expect it to be yellow after...also, it can stain stovetops and countertops too - so wipe up any bubbles or spills ASAP. And wear an apron too! |||

Ingredients

  • 1/2 cup water
  • 1/4 cup tumeric powder (get a high quality brand, organic if possible).
  • a few grinds of a black pepper mill (optional, but the combo with tumeric is supposed to make cucurmin (the active component in tumeric) more bio available)

Directions

  1. Add water to a small saucepan.
  2. Stir in tumeric.
  3. Cook over medium - low heat for about 7-8 minutes. Stir frequently while cooking. You want the paste to be a nice paste that is quite runny - not super chunky - so you may need to add in a bit more water. Watch for it bubbling over.
  4. Store in a sealed glass jar in the fridge (wait until it's cooled to put in fridge).
  5. Mine lasted ~2 weeks until it separated (not sure just how long it'll last, but I would imagine about this time length).

STEP #2: Use Tumeric Paste to make GOLDEN MILK

Serves 1.

Ingredients

  • 1 cup milk of choice (I've tried with rice and almond).
  • optional sweetener to taste (I'd say between 1tsp - 1 TBSP pure maple syrup or honey).
  • 1 heaping tsp of tumeric paste
  • 1 tsp high quality vegetable oil, such as sesame (optional, but also increases absorption)
  • pinch of cinnamon (optional)

Directions

  1. Add about 1 cup of milk of choice to a small saucepan , and stir in a heaping teaspoon of tumeric paste.
  2. Heat on stove over over medium - low. Stir often.
  3. Once tumeric paste is completely dissolved, add in oil (if using). If using maple syrup as a sweetener, stir into milk as well.
  4. Bring to almost boil.
  5. Remove from heat, let cool slightly and enjoy! Top with a sprinkle of cinnamon, if you like.
  6. *If using honey as a sweetener, I'd stir it in after you've removed from heat.

I found this to be incredibly relaxing and very enjoyable in the evening, before bed, especially when it's a bit chilly out. My guy T came over and needed a taste, because the smell of it all warming up on the stove was just TOO good. He now enjoys his own from time to time :)

I haven't done so yet, but I imagine this paste would be a killer addition to any kind of lentil stew, or curry, or stirfry!

Do you use tumeric in your cooking? Have you tried golden milk before?

MacroTreat Friday: Macrobiotic Friendly Apricot Berry Crisp

Happy Friday friends.

I've got a sweet, tangy, tart yet comforting summer fruit crisp for YOU.

Because I love you!
And I love summer fruit :)

MTF: Lemony Apricot Berry Crisp

Vegan, Macrobiotic Friendly, Quick & easy to prepare.

This recipe is very forgiving. Use what you have. Play around with the amounts. As you can see the amounts I've provided are pretty vague. I wanted a crisp that was very light and tart and fresh, so it doesn't have much fat or sugar compared to regular recipes. If you want something a little richer, add in a bit more oil or sugar, and you're good to go :)

Ingredients

  • 1 small pint of a more tart berry (I used red currants). Feel free to use strawberries, cherries, or blackberries as well.
  • About 2 cups, of blueberries (I used josta berries from the market)
  • about 6 fresh apricots, cut into sixths
  • Juice of half a lemon + zest (optional)
  • coconut oil - about 4 TBSP total (or other oil / fat of choice)
  • 1 cup flour of choice (I used spelt flour)
  • 2 cups rolled oats
  • 1/4 to 1/3 cup granulated sugar of choice (maple sugar, coconut sugar etc), divided between filling and topping
  • dash of cinnamon
  • pinch of salt
  • almond milk or cold water, about 1/4 cup

Directions

  1. Heat oven to 350F.
  2. Rub some oil all around on a glass pyrex dish ( I used a 13" x 9" one)*
  3. Wash all fruit, cut up the apricots.
  4. Spread the fruit over the bottom of the pyrex dish.
  5. Sprinkle in about 2 - 4 TBSP of sugar, depending on how tart you like your crisp, and how tart your berries are. Add in a pinch of sea salt, the lemon juice, and stir around so everything gets coated. **
  6. In a separate bowl, mix flour, oats, and a few tablespoons more of sugar, and a dash of cinnamon. Using a fork, or your hands, crumble in a few heaping tablespoons of coconut oil. [If using other oil, then just mix in with a fork].
  7. Add in just enough almond milk or cold water to form a crumbly wet dough.
  8. Using your hands, grab chunks of the dough and crumble evenly over the the fruit.
  9. Bake at 350F for at least 30 minutes, but up to an hour - checking for when the fruit is bubbling around and edges, and the top is golden. I left mine in for about 45 minutes.
  10. Remove from oven and let cool. If the fruit seems liquidy, don't worry - mine firmed up as it cooled. We kept the leftovers in the fridge, and the next morning they were GOOD. Yum!

NOTES:
* You can definitely use a smaller baking dish, just be warned it may take a bit longer to cook at it will be a bit deeper
** Feel free to add in a tablespoon or two of flour to the fruit, or another starch of choice, if you want it to "gum up" a bit more.

You may want to serve it with some vegan vanilla icecream for a treat...or top it with more fresh berries the next morning (as I did) for a delicious summery breakfast.

Enjoy!! <3

MacroTreat Friday: Macrobiotic Oatmeal Raisin Cookies

My guy LOVES oatmeal raisin cookies. So do I...but I've never made them until now. I mean, if I have the choice of adding chocolate or raisins, I usually go with the chocolate. But these were so good that I will indeed be willing to choose raisins again in the future. That says a lot.

MTF: Macro Oatmeal Raisin Cookies

These guys are vegan (obvs) and gluten free too. The tahini creates a nice satisfying almost buttery taste, and they are lightly sweetened with brown rice syrup, but not too much to overpower the lovely sweetness of the raisins. And they are really easy to make too. Win!

Makes 12 large cookies.

Ingredients

Wet:

  • 2 TBSP ground flax mixed with 6 TBSP water
  • 1/3 c brown rice syrup
  • 1/3 cup tahini
  • 1.5 tsp pure vanilla
  • pinch sea salt
  • 1/3 cup water

Dry (will be added one by one to wet mixture):

  • 1/2 cup gf oat flour
  • 1/2 tsp baking soda
  • 1.5 tsp cinnamon
  • 2 & 3/4 cup gf rolled oats
  • 1/2 cup + 2 TBSP raisins - I used sultanas

Directions

  1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
  2. Mix flax & water, and let sit for 10 mins.
  3. Add the brown rice syrup, tahini, vanilla, and salt to the flax mixture. Stir with a fork or whisk.
  4. Stir in 1/3 cup water to wet mixture.
  5. Add the dry ingredients one by one to the wet mix, stirring in each one before adding the next: first the flour, then the baking soda, the cinnamon, & the oats. When it is all mixed up, then add in the raisins.
  6. If mixture seems too wet, don't hesitate to add in a few more spoons of oats...but even though it seems fairly wet, it will come together while baking.
  7. Drop by large spoonful onto cookie sheet, or you can use your hands but be warned, it's kinda messy  - I made 12 large cookies. Press them down with your hands or a fork. Don't worry if some bits are crumbly / falling off the edges...these bits will be like granola, and you get to enjoy it straight from the cookie sheet once they're done baking ;)
  8. Bake for 15 minutes at 350F. Let them rest/cool on the cookie sheet for around 10 minutes, and they'll firm up a bit more.

Enjoy!

MacroTreat Friday: Fiddle Diddles

yep. fiddle diddles. as far as I can tell they are very much like macaroons. macaroons with a sweet name, that is.

these are the first thing I can recall baking on my "own" when I was young. I remember my friend and I "baking" these in about grade four...trying to understand the measurements, and just hoping for the best.

good thing this recipe is super easy...and is actually a NO BAKE recipe. perfect for kids, and for hot summer days.

this version has been veganized, macrobiotic-ish-ified, and is pretty dang tasty.

MTF: Fiddle Diddles // vegan & gf

oatey, coconutey, chocolatey goodness. no bake. takes literally 5 minutes to make. and about 1 minute to devour :)

Ingredients

"WET"

  • 1/2 cup coconut oil
  • 1/2 - 1 cup granulated sugar of choice (I used 1/2 cup maple sugar)
  • 1/2 cup milk of choice (I used almond milk)

DRY

  • 6 TBSP cocoa powder
  • 1/2 cup shredded coconut, unsweetened
  • pinch of sea salt
  • 2 tsp pure vanilla
  • 3 cups gf oats - quick cooking (not instant) is better here, but regular will be ok too!

Directions

  1. Put coconut oil, sugar, & milk into a saucepan. Heat over medium, stirring often, until it comes to a boil. Remove pan from heat.
  2. Add / stir in the remaining ingredients, in the order listed.
  3. Drop by rounded tablespoon fulls onto a wax paper covered cookie sheet.
  4. Cool completely - I put mine in the freezer, as coconut oil firms up well this way. Store in the freezer, and let thaw a few minutes before eating.
  5. Munch away :)

*TIPS:

  • If the mixture just seems way too crumbly to drop by the spoonful, then use your hands and squish into balls - that's what I did. You could also add in a bit of maple syrup, if you want them to stick together more.
  • Feel free to melt in peanut butter or any other nut butter, with the wet ingredients. I'm sure it'd be fantastic.

 

They're also great right out of the freezer after a long hot walk in the sun ;)

don't fret - the crumbs are tasty too :)

Happy Weekend Friends!!
xo Jess

MacroTreat Friday: Vegan Oatmeal Coconut Chocolate Chip Cookies

These guys were inspired by an insanely delicious treat at a bakery awhile back.
Of course they aren't quite the same, as I don't often use or eat eggs or butter, but they did the trick when the craving struck. They are the perfect mix of crumbly, crispy, and chewy and they are oaty and chocolatey. I don't really need to say any more.

MTF: Oatmeal Coconut Chocolate Chip Cookies

These guys are vegan of course, and gluten free too. They are Macrobiotic friendly in the sense that they use whole & natural foods - but they do have chocolate chips and coconut, making them more of a playful choice, on the outskirts of regular daily foods. They sure are yum, though.

Recipe makes 6 large cookies.

Ingredients

Dry:

  • 1 cup gf oat flour
  • 1 cup gf rolled oats
  • 3 TBSP ground flax seed
  • 1 TBSP chia seeds
  • 1/2 cup unsweetened shredded coconut
  • 1 tsp baking powder
  • pinch of sea salt

Wet:

  • 1/3 cup of apple sauce (I used one of those mini snack containers)
  • 1.5 tsp pure vanilla
  • 1/4 cup granulated sugar of choice (maple sugar is what I used - I bet coconut palm sugar would be good too)
  • 1/4 cup water

AND

  • 2 - 4 TBSP coconut oil, I used 2, but if you'd like them to taste "buttery", then go for 4
  • 1/2 cup dark chocolate chips or chunks

Directions

  1. Preheat oven to 350F, and line a baking sheet with parchment paper.
  2. Mix dry ingredients in a bowl.
  3. Drop the coconut oil into the dry and either use a pastry cutter, a fork, or crumble/rub  the oil in with your fingers (I used my fingers).
  4. Mix wet ingredients in a bowl, and stir into dry. I used a fork to mix them together.
  5. Add in the chocolate chips.
  6. Using your hands, roll 6 large balls from the dough, and place onto cookie sheet. Press down with your hand, or a fork.
  7. Bake for 15 mins. Let cool on cookie sheet for 10 minutes, then move to a rack.

Enjoy! <3 <3 <3



MacroTreat Friday: Macrobiotic Friendly Chestnut Cookies

Chestnuts are one of my favourite things to eat. They have such a unique texture & flavour, and peeling them out of their roasted shells is kinda fun :) It must be a genetic predisposition to love anything that has chestnut in it, because my sister and I, along with our Nana and mom, all share a love for fresh roasted chestnuts...and desserts that use chestnut puree.

With my chestnut love in mind, I purchased some pure Italian chestnut flour awhile ago - both exciting & new to me - and have been meaning to try it out.

Enter a new kind of macrobiotic friendly cookie <3

MTF: Chestnut Cookie

Lightly sweetened, crunchy and chewy on the outside, fluffy on the inside, gluten free cookies made with chestnut flour & rolled oats. The texture is similar to a macaroon (the most similar I've experienced, outside of an actual macaroon, anyways!). Add in any dried fruit, seeds, or treats you like to change up the flavour.

Ingredients:

  • 1 cup chestnut flour [ I used this one HERE ] **
  • 1/2 cup gf rolled oats
  • 2 TSBP ground flax seed
  • 1/2 tsp baking soda
  • pinch of sea salt
  • 1/3 cup maple syrup (brown rice syrup will work too - but it has a stronger flavour, especially noticeable in these cookies)
  • 1/3 cup high quality oil of choice - I used sunflower seed here, but sesame, coconut, or avocado would work well too
  • 2 TBSP water
  • 1 tsp vanilla
  • 1/4 - 1/2 cup mixins - currants, dark chocolate chips, cocoa nibs, raisins, seeds, your choice!

Directions

  1. Preheat oven to 350F. Place a sheet of parchment paper on a cookie sheet.
  2. Mix first five ingredients in a bowl.
  3. Mix syrup, oil, water &  vanilla in a bowl.
  4. Add wet to dry. Stir until combined.
  5. Add in any mixins of your choice. (I used 1/4 cup currants because I was out of raisins and anything else, but scooped some out plain first).
  6. PLEASE NOTE: batter will be very very sticky, especially if using brown rice syrup. If you let it sit a few minutes, it'll firm up a tiny bit - but it'll stay fairly sticky and hard to manage with your hands. So...
  7. Scoop out dough by the teaspoon, and drop onto cookie sheet.
  8. Bake for ~15 minutes (check at 10 minutes).
  9. Let cool, and devour <3

** Notes:

  • If you don't have chestnut flour, or aren't a fan of the flavour, I'm certain you could simply use whole wheat pastry flour, spelt flour, or a gluten free mix with no problems.
  • This is my first time using chestnut flour, and I am kinda excited...the texture of these cookies is unlike any other flour (especially gf flour) I have used. As I mentioned above, the texture is so chewy - almost like a real macaroon made with egg whites. I want to experiment some more with it, and see what else I can come up with.

Have you ever made anything with chestnut flour before?

Enjoy, my sweet friends, and have a great weekend!
xo Jess