Scroll naar beneden voor Nederlands recept.
I have just finished my second week of Project ME! My personal 7 week programme where I coach myself back to balanced, beautiful bliss. This past week’s theme was Joy & Inspiration. And what a week it has been!
You know what? I have to be brutally honest with you. I thought this week was going to be all fun, fun, fun and than some more fun. It turned out not to be only that. Because when you start looking for the things that bring you joy you inevitably collide with those that don’t. However, eventhough joyful and not so joyful things seem to go hand in hand I did learn that it is my choice on which ones I focus. What you give your attention grows and so this past week I choose to give more attention to activities, people, situations, and especially thoughts that bring me joy.
And thus, as always, I ended up in my kitchen…. Because, as you know by now, it is the place that brings me the most joy. It has been a while since I last posted something sweet. And it seemed only right to have a cookie recipe on a blog about joy. As a kid I loved to bake cookies with my mom and usually ended up eating cookie dough straight out of the bowl instead of waiting for them to come out of the oven. The whole cookie mixing, baking and eating business to me is deeply infused with feelings of joy.
I must admit that as a grown up I don’t bake cookies that often anymore. Probably because I don’t have a huge sweet tooth nor kids. But these ones I just couldn’t resist. As a foodie I am always super excited to find a new ingredient to work with. And lately that doesn’t happen too often. So I was over the moon when I came across a cookie recipe using Persimmon pulp! Persimmon, kaki fruit, sharon fruit. Many names for the same deliciously sweet, fragrant and beautifully orange fruit with a gorgeous star shaped center. Although I have seen these beauties appear at farmers market stalls in fall before, somehow I had never really gotten to eating or cooking them.
It turns out that they have the most delicious moist pulp that is perfect to use as a natural sweetener in cakes or cookies. I combined them with semolina for a really satisfying crunch, almond flour for texture and bitter sweet dried cranberries for colour. I must admit this was truly a match made in heaven and when in need of some extra joy I can highly recommend you whipping up a batch of these. Make yourself a delicious cup of vanille rooibos tea, grab a good book, find a sunny window sill and enjoy!
Because of its sweet taste and the use of ghee this recipe is best for Vata and Pitta. Pitta’s with a nut allergy can substitute ground up sunflower seeds for the almond flour. Vata’s with a high Vata imbalance can substitute the astringent cranberries for sweeter raisins or leave the dried fruit out all together.
You can find all my vlogs with inspiration and insights about Project Me! on my The Soul Food Company Youtube channel.
Based on a recipe by http://www.whiteonricecouple.com
For about 18 big cookies
- 5o grams ghee
- 100 grams coconut blossom sugar
- 1 egg
- 130 grams persimmon pulp
- 1/2 teaspoon orange zest
- 1/2 teaspoon baking powder
- 125 grams semolina
- 60 grams almond flour
- 1/4 teaspoon himalaya salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon coffee spices (mixture of star anise, black pepper, cardamom en cloves)
- 75 grams dried cranberries
- 18 whole almonds
Preheat your oven to 160 degrees C. Line one big or two smaller baking sheets with parchment paper.
Cream ghee, sugar and egg. Add persimmon pulp and orange zest and mix well (the mixture will still be a bit clumpy). In another bowl combine baking powder, semolina, almond flour, salt and all spices. Add the wet mixture to the dry mixture and give a really good stir by hand. Finally mix in the dried cranberries until evenly distributed.
Scoop a heaped tablespoon of cookie dough out of the bowl and drop on the baking sheet. Space the cookies with enough room inbetween them as they will spread a bit while baking. Press an almond in the center of each cookie. Bake for 15-18 minutes or until set and light golden around the edges. Allow to cool before serving.
Persimoon & amandelkoekjes
Voor ongeveer 18 grote koekjes
- 50 gram ghee
- 100 gram kokosbloesemsuiker
- 1 ei
- 130 gram persimoonpulp
- 1/2 theelepel sinaasappelrasp
- 1/2 theelepel bakpoeder
- 125 gram semolina (of tarwegriesmeel)
- 60 gram amandelmeel
- 1/4 theelepel himalayazout
- 1/4 theelepel kaneel
- /4 theelepel nootmuskaat
- 1/4 theelepel koffiespecerijen (mix van steranijs, zwarte peper, kardemom en kruidnagel)
- 75 gram gedroogde cranberries
- 18 hele blanke amandelen
Verwarm je oven voor op 165 graden C en bekleed 1 grote of 2 kleinere ovenplaten met bakpapier.
Mix de ghee, suiker en het ei tot een schuimige massa. Meng hier de persimoonpulp en sinaasappelrasp goed door. Meng in een andere kom de semolina met het amandelmeel, het zout en alle specerijen. Voeg de natte ingredienten aan de droge toe en meng goed. Roer hier de gedroogde cranberries door.
Schep volle eetlepels van het koekjesmengsel op de bakplaat. Druk de koekjes een beetje plat met de achterkant van de lepel. Hou voldoende ruimtes tussen de koekjes in omdat ze tijdens het bakken iets zullen spreiden. Druk een hele amandel in elk koekje. Bak in 15 tot 18 minuten goudbruin. Haal uit de oven en laat volledig afkoelen alvorens te serveren.