Chocolate Coconut Cookies

My mom wrote me a while ago, asking if I had any ideas for making a cookie that would be semi-healthy. She's on a diet and trying not to eat anything that mixes a lot of fat with a lot of sugar - and if I could come up with something that was no fat and sugar free, I'd be doing even better.

I did some poking around online for her, and found a few fat-free cookie recipes that looked pretty tasty. (Fat Free Vegan has some pumpkin cookies that look killer!) But I was determined to come up with a recipe of my own. I'm sure if I could come up with a fat free, sugar free cookie that tasted unhealthy, I'd have the entire dieting world groveling at my feet. I'm sorry to say that I haven't achieved it yet - but there's always next week, right?



At any rate, I've been on something of a high-fat, complex-carbohydrates kick lately myself - lots of nuts and veggies and meat and tofu, with not as much grains, rice, and breads as usual. I won't call it low-carb, because that isn't the point. It's just that for some reason I've been extremely sensitive to anything with sugar lately - even fruit, sometimes. So I thought I could come up with a cookie that would have minimal carbohydrates, with lots of protein and fiber to keep my blood sugar stable.

In my searches through the realms of Google, I ran across Elena's Pantry, a wonderful food blog dedicated to gluten-free, low-glycemic recipes. She uses coconut flour as a high-protein, high-fiber ingredient that will help balance out whatever sweeteners you do use in the recipe.

I was intrigued, especially since she recommends using virgin coconut oil as a healthy cooking fat. I had just purchased a jar of virgin coconut oil for cooking, and I'd been looking for an excuse to use it in baking. Combining coconut oil with coconut flour just seemed to make sense - and it tastes delicious!

If you opt to use coconut oil in the recipe, be sure to buy virgin coconut oil (the unrefined first pressing of a coconut). It is a completely different creature than the less-expensive, highly-processed variety. It is, admitedly, high in saturated fat, but it's made up a different kind of saturated fat than you find in animal fats. Because of this, it has reported health benefits and is also great for your skin.

This isn't by any means a low-calorie cookie. It's not low-fat, either. But the calories you're getting are largely from protein and fiber, and not empty sugar calories. With a light sweetness from the agave syrup, it tastes like a real cookie - but your body won't react as if you just dove head first into a mound of cotton candy!




Chocolate Coconut Cookies
This recipe makes 10-12 cookies - perfect if you don't want a bunch of left overs lying around tempting you. You could easily double the ingredients if you want to.

Ingredients:

1/4 cup coconut flour (e.g. Bob's Red Mill)
2.5 Tbs cocoa powder
1/4 tsp baking powder
1/4 tstp salt

3 Tbs agave nectar
2 large eggs
1-2 Tbs milk
2 Tbs virgin coconut oil (or butter), melted

Preheat the oven to 350°

Mix the dry ingredients in a large bowl.

In a small bowl, beat the eggs and add the other wet ingredients. When everything is well combined, pour the wet ingredients into the dry. Mix for about a minute or so. You will see the coconut flour thicken dramatically. If necessary, add a bit more milk - you want this to be about the thickness of thick cake batter, but thinner than normal cookie dough.

Line a baking sheet with parchment paper or a silicone sheet if you have it. If all else fails, butter the pan well and hope for the best. (I haven't tried it without baking paper, but these seem like they would probably stick.) Drop the batter onto the baking sheet and bake for 15-17 minutes.
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Chocolate Carrot Cupcakes

Sometime a few months back, I found myself standing in my kitchen with a carrot in one hand and a piece of dark chocolate in the other. I was having an unbearable chocolate craving, and I knew that if I let myself I might just eat the whole bar.

I figured the carrot would sort of balance things out - like when I was a kid and my parents would force me to eat a bite of "good food" between every couple of french fries. It worked, too. I only ate the one piece of chocolate, instead of the whole bar. But to my surprise, I also found that the bitterness of dark chocolate is a perfect complement to the slight sweentess of a carrot.

That got the wheels turning. Chocolate and carrot. Carrot and chocolate. Chocolate cake is delicious... and carrot cake is delicious... hmmm. I started looking around for an excuse to bake.



I finally found a couple of recipes to start with. David Lebovitz has a brilliant recipe for Devil's Food Cake, which I used as a starting point. From there, I scoured the internet for the perfect carrot cake recipe. I found one that sounded delicious here, at Allrecipes.com. After a little gluten-free tweaking, I found myself with a damn good cupcake recipe. It's as chocolatey as you would hope for, but stays incredibly moist thanks to the addition of the shredded carrots.

Gluten Free Chocolate Carrot Cake:
This cake is really chocolatey, so if you want more of the carrot cake flavor to come through you may want to reduce the cocoa powder by a couple of tablespoons and replace it with flour. If you wanted to get really extravagant, you could substitute a cup of shredded coconut for one cup of the carrots.

3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract

1 1/2 cups white sugar

3/4 cup rice flour
1/4 cup millet flour
1/4 cup tapioca starch
1/4 cup potato or corn starch
1/2 cup unsweetened cocoa powder
4 teaspoons ground cinnamon
1/4 teaspoon salt
2 teaspoons baking soda

3 cups shredded carrots


Preheat the oven to 350 degrees and prepare your muffin tins

1. Shred the carrots:
The first time I did this I shredded them a bit too finely in the food processor. I think it actually tastes better if you leave some larger bits in there - you get that nice carroty crunch that reminds you it isn't just chocolate cake.

2. Mix the dry ingredients:
Combine the rice flour, millet flour, tapioca starch and potato starch. Add cinnamon, salt, and baking soda and stir until everything is thoroughly mixed.

3. Mix the wet ingredients:
Mix the eggs, buttermilk, oil, and vanilla extract in a large bowl.

4. Finishing the batter:
Add the dry ingredients bit by bit, mixing thoroughly after each addition. Then add the shredded carrot (or carrot and coconut if you so choose!) and continue mixing.

5. Cupcakes!
Drop the batter into your muffin tins, about two tablespoons per muffin. (This will make a small cupcake. They're very dense, and I found that a two-or-three-bite sized muffin was enough for me. If you want them a bit larger, use more batter and bake a bit longer.)

Bake at 350 for about 25 minutes, or until a toothpick comes out clean.

Serve as is, with a dusting of powdered sugar, or with your favorite cream cheese frosting. (I would give you a recipe, but as I recently discovered the powdered sugar and cream cheese are kind of different over here, so what works for me probably won't work for you!) Continue Reading!

Adventures in San Francisco

Well, it's been a crazy couple of months since I posted. I guess I've passed right over Halloween, Thanksgiving, Christmas and New Years. Pretty much every holiday that could possibly be associated with food, except maybe St. Patrick's day. Somehow in the middle of my own cooking, I didn't get the time to sit down and write up a recipe.

So, I'll start at the beginning. Way back in November, I flew back to California to see my family for Thanksgiving. While I was there I hopped up to San Francisco for a few days to visit a friend. And while I was in San Francisco - in the fabulous, happening, bar-and-restaurant-filled Mission District - I had my first Mexican Food Experience in an entire year.



I managed to make it back to my table with a wobbling stack of three over-filled salsa containers and one precariously-balanced pickled Jalapeno, spilling only a minimal amount of salsa on my shoes in the process. Most people were polite enough not to stare, even after I whipped out my SLR camera with it's zoom lens and started photographing my salsa as if it were a work of art. And really, isn't it? Tangy-limey-hot-cilantro-y goodness dumped all over...



... two sizzling hot tacos filled with carne asada and carnitas, respectively. Smothered in cilantro and chopped onions and served in a warm corn tortilla... wow. I made pretty decent tacos in Germany, but there is really something extraordinary about tacos from a good taqueria that just can't be replicated.

My friend looked at me from across the table at one point - I had a Jalapeno in one hand and a taco in the other, with one bite taken out of each, and what I imagine could only have been an expression of pure bliss on my face. "You look so happy right now," he said.

And I was. Being a tourist in your own country lets you experience simultaneous novelty and nostalgia. It floods you with old memories, and at the same time makes ordinary activities exciting and new. It makes ordering food in your native language a special treat. And it makes you eat ridiculous things like this, just because you haven't had a pickled Jalapeno in 12 months:

Yes. I did eat all but one of those peppers. And oh wow, do I need to figure out where to buy those in Berlin! Continue Reading!

Cardamom Orange Oatmeal

I've been happily eating oatmeal for breakfast, nearly every morning, for months. I know to most people that probably sounds monotonous, not to mention conjuring up images of beige mush being slopped onto a plate, alá Oliver Twist. But bear with me a minute - oatmeal really can leave you asking "Please sir, can I have some more?"

I've always been a fan of oatmeal - the more textured and less mushy, the better. Minute oats are not my friend, and when I discovered steel-cut oats I dove into the delightful chewy bowlfuls spoon-first. And then I stopped eating gluten.

There are no gluten-free oats to be found in Germany, as far as I can tell. They're expensive in the States, but I've never seen them here at all. So when I first stopped eating gluten, I didn't touch oats for almost 8 months. I tried buckwheat flakes, and millet flakes... and even rice flakes. But it just wasn't the same.

I started realizing, though, that I'm OK with trace amounts of gluten. It doesn't seem to give me any allergy problems. So, since oats don't actually contain gluten in their own right, and it's just an issue of cross-contamination, I gave oatmeal a second chance. I was overjoyed to find that my incredibly cheap and versatile breakfast standby is back on the menu!

Since then I can't get enough of the stuff. I often don't even cook it these days. For the most part I just eat it muesli style, uncooked with milk poured over the top. Sometimes with some chopped apple or raisins; usually just plain. But I think I've found a new favorite - something perfect for a hot bowl of oatmeal on a cold autumn morning. Plain old oatmeal is magically transformed into a gourmet treat with a dusting of spicy, fragrant cardamom and a sprinkling of homemade dried orange peel.



This flavor combination was inspired, interestingly enough, by one of the ice creams available at the Bi-Rite Creamery in San Francisco. I haven't been there yet, but with flavors like orange cardamom, balsamic strawberry, and salted caramel on the menu, it's definitely on my schedule when I visit in November.

I really can't say enough good things about cardamom. When I first discovered it years ago as an ingredient for chai tea, I didn't realize how many other uses it had in the kitchen. My neighbor here once lived in Egypt for a number of years, and he introduced me to the wonderful combination of coffee brewed with cardamom. It's also used extensively in Scandinavian baking, and is an ingredient in some savory Indian and North African dishes. In short, I suggest you go buy yourself some and start experimenting!

As a note, I should add that ground cardamom loses it's flavor rather quickly. It's best to buy the whole pods and grind them down as needed. They do have more flavor that way. But, to be honest, those seed pods can be a royal pain when you're in a hurry. I find myself wishing for a little packet of pre-ground cardamom almost every time I use it - especially when I'm trying to get out the door for work. So really, just buy a small amount of ground cardamom, and keep it as tightly sealed as you can. The flavor might not be quite as spectacular, but you'll sure use and enjoy it a lot more often.



Quick-and-Easy Orange Cardamom Oatmeal
I'm usually not a fan of microwaved food, but let's face it, when you're in a rush sometimes it's a lot more convenient. If you have time, make this with steal cut oats and the full cooking time, but I'm quite happy with my quick n' dirty version.

Ingredients:

1/2 C. Oatmeal (certified gluten free, if need be!)
1/8 - 1/4 tsp ground cardamom
1/4 tsp finely chopped orange peel
Milk/water to cover

Put your oatmeal in a good-sized, microwave-safe bowl. Sprinkle in the cardamom and orange peel, then add milk and/or water until it just covers the oats. I use about half milk and half water for mine. Stir briefly, then pop it in the microwave for 2 minutes. If you use minute-oats, they will be fully cooked and soft. I make this with regular oats, and after two minutes it comes out with a delicious chewiness that will get rid of any preconceptions you might have about mushy oatmeal!
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Purple Potatoes

I've always been one to experiment with colors. I think they improve everything. Growing up with white walls in our house, I pleaded for yellow. Born with brown hair, I've dyed it every color under the rainbow. And I've been known to experiment with the color of my food on more than one occasion.

When I was a kid, I loved the Dr. Seuss book Green Eggs and Ham. Not just liked, but loved. Obsessively, perhaps. I know I convinced my dad, more than a few times, to dye my scrambled eggs green, and I remember being disappointed that there was no was to pull it off with poached eggs.

There's another instance that comes to mind, as well. When I was 8 or 9 years old, my mom had the flu, and my dad and I cooked dinner for her. I don't remember the whole menu, but I know for sure mashed potatoes and gravy were part of the feast.

You might be asking yourself right now, why I still remember this particular instance of mashed-potato making. Well, that would be because, once again, I decided to play with colors. I wanted to make the potatoes more festive, to cheer my mom up and help her feel better.

If you were sick in bed with the flu, wouldn't you want a heaping serving of turquoise mashed potatoes with purple gravy? (Sorry, Mom!)

At any rate, given my long history with oddly colored foods, you can imagine my excitement when I stumbled onto my latest and greatest discovery at the Turkish market. Purple potatoes!

I actually didn't realize quite what I'd gotten into when I bought them. I thought they just had deep purple skins. It wasn't until I boiled them up one night for dinner that I realized what a gem I had found. Digging in with my fork, I expected the sharp contrast of purple skin with white potato flesh - but there, instead, was this bright violet, the color of springtime flowers!

I never knew such a potato existed. They're exquisitely colored, creamy tasting, and mildly sweet. And I've read that they contain a higher level of anti-oxidants, as well. Great flavor with extra nutrition, to boot!

I ate them with a sprinkling of garlic and salt, but if I'd known beforehand what I was getting into, I would have tried a sprinkling of walnuts and maybe a dash of cardamom.

These would make a spectacular potato salad as well, with or without regular potatoes. Rather than the usual heavy mayonnaise dressing, I'd like to try a salad with some walnuts, shallots, rice vinegar, and parsley for starters. Let this sweet and unusual potatoes shine through, complemented by the seasonings - but don't drown them like you would an ordinary white potato.

I don't know how easy or difficult these might be to find in the States, but I'd have to imagine someplace like Whole Foods would likely carry them. If you do stumble across them, let me know, because I'll be back visiting for Thanksgiving and I'd love to have some at dinner! Continue Reading!

A Simple Roasted Corn and Cilantro Salad

Going to the Turkish market on Friday evening is a sure way to get a huge pile of veggies for just a little bit of cash. As the day ends, there's a surplus of one thing or another, and the vendors would rather sell it off than haul it home. If you wait until closing time, they'll send you home with bags full of produce for 50 cents a pound.

The trick is, you never know what the surplus will be until you get there. Some weeks I come home with two pounds of red bell peppers for a Euro. Sometimes it's a whole crate of ruccola. Last week, it was 6 ears of corn.

I didn't feel like eating 6 ears of corn on the cob by myself, so I decided salad was the way to go. Slicing the kernels from the cobs, I fried them quickly with a dab of butter and a splash of lime juice. Mixed with some chopped tomato and an enormous bunch of cilantro, I found myself with a fresh, tangy bowlful of Mexican-inspired goodness.

I swear, I don't think I will ever grow tired of the taste of cilantro and lime. Now, if only I could track down some Cheddar cheese in this country...



Roasted Corn Salad
This salad is great on it's own, or makes a nice side for refried beans and a chunk of cornbread.

Ingredients:

6 ears fresh corn, kernels removed (or 2 cups frozen kernels)
1 Tbs butter or oil
2 limes, juiced (or about 1/4 c. juice)
1 bunch cilantro
1 tomato
1 red bell pepper
1 tsp salt
Freshly ground pepper
Cayenne pepper to taste

1. Roast the Corn
Heat the butter in the pan until it's sizzling hot, and add the corn. Cook over high heat, stirring occasionally, until the corn starts to char in places. Continue stirring and cooking until most of the kernels have dark brown marks on them. Dump the corn into a large bowl and let it refrigerate while you prepare the rest of the ingredients.

2. Prepping the Veggies
Chop the cilantro finely. Chop the tomato and bell pepper into pieces roughly the size of the corn kernels. If you haven't already, juice your limes.

3. Assembling your Salad
Pull the corn out of your fridge, add the chopped veggies, lime juice, salt and pepper. Make it as spicy or mild as you like with cayenne. It tastes best after marinating for a few hours, but it's damn good straight away as well. Continue Reading!

Tip of the Week: Dry Your Own Orange Peel

Last week, as I was buying the ingredients for my rye bread, I saw a little packet of dried organic orange peel for sale. I think it cost around 2.50 Euro, which isn't all that bad. A little orange peel goes a long way, right?

Then I started thinking about it. How long has that orange peel been sitting in it's little packet? And why would I spend 2.50 for dried peel, when I can buy a whole organic orange for fifty cents?

I bought my orange, headed home, and devoured it. Then I chopped up a little corner of the peel to use in the recipe. And I stood there looking at the rest of the peel sitting on the counter. I'm already chopping, I thought, why not just keep going and dry it myself?

It really is as easy as it sounds. Actual working time was less than 5 minutes, and now I have a little jar on my counter with enough dried orange peel to last me for months.



To make your own:

Take an organic orange - you don't want all the pesticides and wax from a normal one, trust me - and cut the peel off carefully with a sharp knife. You want to cut close to the surface of the peel, leaving as much white pith behind as you can. (You can see in the photos that I just peeled mine normally, but I really shouldn't have. The pith is more bitter than the orange part of the skin.)

Chop the peel finely, spread it on a baking sheet, and let it dry in a 200° Farenheit oven until it is dry but still a bit flexible. It should take around 20 minutes, depending on how finely you chopped it. Continue Reading!