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Showing posts from January, 2018

Persian Chickpea Cookies (Nokhodchi)

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At my (new) work, Masha brought back some delicious cookies from her holidays in Iran. I have lots of chickpea flour I need a use for, and these were delicious and not too sweet. Masha sent this recipe and a video (use oil instead of butter). Here's another recipe that puts pistachios on top.

Ingredients
1/2 cup vegetable oil
3/4 cup confectioners sugar
2 tsp finely ground cardamom
2 C chickpea flour (roasted flour if you can)
2-3 T chopped or ground pistachios

Little cookie cutters, or a tablespoon measure to shape the cookies in a half disc.

Instructions
Combine the oil, sugar, & cardamom in bowl. Using a food processor or hand mixer, mix/pulse on medium for 2-3 minutes until light and creamy. Add chickpea flower and beat on low for another minute min. Dust your work surface with some chickpea flour and knead the dough for 10 minutes or pulse in a food processor with a dough blade for a few minutes and transfer to a bowl and knead until it is more workable. It seems fairly dry…

Puff Pastry Mini Tarts

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Larrys's sister Cyndy made these for our long-weekend get-together; easy and yummy.

Ingredients
1 box Pepperidge Farm Puff Pastry (17 oz)

2 cups fresh or frozen berries
2 T water
1/4 tsp cinnamon
1 tsp chia seeds or tapioca (to gel a bit)

Instructions
In a pan, heat fruit and water on medium. Once bubbling, reduce heat and simmer 5-10 minutes, mixing frequently. Add cinnamon and chia or tapioca, mix, and let cool.

Unfold puff pastry and cut into thirds. Cut squares and put into muffin tins. (Should make about a dozen.) Spoon on compote. Top with pastry square and bake, um, maybe 15-20 minutes? Let cool a little and serve as is or with (vegan) ice cream!



Apple, Banana, Apricot, Walnut "Danger" Bread

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Larry calls this "danger bread" because he can't stop eating it :)

Ingredients
Dry: 3 cups whole wheat flour 1 tsp salt 2 tsp baking soda 1 cup walnut pieces

Wet:
3 medium bananas, mashed 3 medium apples, chopped 10 dried apricots, chopped

1 cup sugar 3 flax eggs (3 T flax meal, 9 T warm water) 1 cup canola oil
Instructions Make the flax eggs in a bowl; set aside to soak. Mash the bananas, chop the apples (I leave the skin on) and apricots, and mix them together.  Mix in the sugar, flax eggs, and oil. Then add the dry ingredients and walnuts. Stir until the flour is moistened.

Pour into loaf pans (I used 4 small silicon loaf pans plus a dozen cupcake/mini silicon loaves). No need to grease and flour if you use silicon! Bake at 350 degrees for 30 minutes; check and take out mini loaves. Leave larger loaves in for another 20 minutes or so (50 min total). Let them cool in the pans for 20 minutes, and then pop them out of the silicon onto a cooling rack to continue cooling.
 S…