Thursday, April 17, 2008

Normal Day 70 - 122

Lately, I've switched from drinking coffee to drinking green tea either plain or sweetened with a little stevia powder. I find stevia's aftertaste a little too bitter to be used as a sweetener in many dishes. In hot tea however, the bitterness of stevia is unnoticable.

If you're going to have tea, naturally you'll need a little treat to go with it. But -- I wanted something that is also healthy. I made these cookies this morning, they aren't overly sweet and they are great with tea.

Tennant Oatcakes

These scone-like cookies remind me of Scottish Oatcakes, so I've named these after my favorite Scotsman, David Tennant, in honor of his birthday tomorrow. These scrumptious little treats are more nutritious , sweeter and spicier than their contemporary cousins. They are especially delicious topped with cream and drizzled with a puree of fresh berries. Serve with hot tea.

2 cups rolled oats
1 cup buckwheat flour
1 cup shredded fresh coconut
1/2 cup sliced almonds
1/4 cup dried tart cherries

1/2 inch piece of fresh ginger chopped
1 cored apple with skin
1 banana
1/8 cup blackberries
2.5 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
Pinch of salt
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp stevia powder
2 T Splenda
2 T coconut oil

Mix the oats, buckwheat, coconut, almonds and cherries in a bowl.

In food processor, puree the ginger and apple, then puree in the banana and blackberries (the idea is to use whatever ripe fruit you have on hand). Next, puree in the spices (use freshly ground spices if you can), salt, leavening powders, and sweeteners. (The sweeteners can be omitted if you don't want them or if the ripe fruit has already provided enough sweetening oomph.) Finally puree in the coconut oil until it is incorporated throughout the mixture.

Add this wet mixture to the dry ingredients in the bowl. Stir until all the dry ingredients are thoroughly moistened.

Wet your hands with water, scoop out a tablespoonful and use your wet hands to form a small flat oatcake. Place oatcakes on a parchment lined cookie sheet and bake in a 400 degree F oven until done. About 12-20 minutes (or when they start to brown on the bottom). If you prefer them softer cook them less; if you prefer them crunchier cook them more.

Recipe makes about 1 1/2 dozen.

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