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Try a cookie that's best served uncooked
Photo by LYNN KESSEL
Flaxseed is one of those healthy ingredients that's easy to sneak into foods. The tiny seeds — about the size of sesame seeds — are slightly crunchy and have a very subtle nutty flavor. These cookies are made with flaxseed to increase their nutritional value and are quite tasty.
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Published: July 22, 2009
Ten years ago, I learned that soaking, sprouting and dehydrating raw foods took a lot of effort. Raw cuisine, also called living food, is considered a vegetarian meal, prepared without cooking or heat.
I know it sounds kind of New Age.
Intrigued by making whipped cream from raw nuts, fresh-squeezed orange juice and dates, I went through a phase of culinary experimentation. My thinking outside the box — or oven in this case — tested the limits of my family's trust. But the fakin' bacon thing didn't hold my attention for long, and I'm sure my family was relieved.
The one thing I carried with me from those days, however, was a recipe for flax seed cookies. I love homemade cookies, period. But even better, I like eating them without the guilt of eggs, sugar, butter or flour. This recipe comes close to bringing healthy eating and my fantasy cookie to life.
When I'm health conscious and watching what I stuff in my mouth, I enjoy having a couple of flax seed cookies with my morning strawberry-banana smoothie, or I grab one during the day, when I'm craving sweets.
The recipe comes from a favorite cookbook of mine "Raw: The UNcook Book: New Vegetarian Food for Life," by Juliano Brotman.
In the interest of full disclosure, I have to say something: Flax seed cookies are not the sweet, yummy cookies your mama used to make. They're made with nothing more than flax seeds, pureed apples, pure maple syrup, an optional handful of raw nuts and maybe a sprinkle of cinnamon.
Very simply, the ingredients are mixed together and then dehydrated overnight or until they reach a desired crunchiness.
Up until a few months ago, I didn't even have a home-food dehydrator, so I dried them in an oven overnight. But a friend recently passed one on to me, and the results are so much better. I just love it.
Flax seed cookies more than likely will never trump mom's cookies or a bag of Oreos, but they've become a regular part of my diet because they're healthy, easy and satisfyingly delicious. They're also a great excuse to squeeze some flax seeds into my diet.
On another note, Colorfield Farms will be in a mango-state-of-mind as it hosts its annual Mango Festival from 9 a.m. to 6:30 p.m. on Saturday and Sunday. There will be free samples, music, cooking demonstrations and educational seminars.
Colorfield Farms is at 8221 State Road 674 in Wimauma. For information, call (813) 833-2545.
It's amazing all you can do with the juicy fruits: hot sauce, salsa, sorbets, smoothies, chutney and, of course, just eaten ripe from the tree. Check the festival out, if you get a chance, and tell them I sent you.
Elsewhere around town, Apollo Meats will be closed for a much-deserved vacation from July 19 through Aug 3.
CRUNCHY FLAX SEED COOKIES
2 cups flax seeds
1 cup maple syrup
4 cups coarsely pureed apples, preferably Fuji or Braeburn
Dash of cinnamon
Put flax seeds,
Source: "Raw: The UNcook Book: New Vegetarian Food for Life"
Lynn Kessel can be reached at lkessel@mac.com. For more of her recipes, visit southshore.tbo.com and enter the search words: Lynn Kessel, or look for her blog at www.lynnkessel.blogspot.com.
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