I’ve been trying to be more mindful about reading, or rather remembering to read. I know that sounds silly, but it is so easy to get caught up in other things and simply forget to pick up one of several books I have on my nightstand. My “to read” queue currently consists of a mixture of yoga books and food writing. I suppose that tells you all you need to know about my interests or perhaps what kind of person I am. Or perhaps not.
My current read is MFK Fisher’s An Alphabet for Gourmets (originally published in 1949). I’ve been taking it outside on the patio with my breakfast and tea to enjoy the cool weather before it dissipates for the day, being replaced by uncomfortably warm sunshine and an absence of clouds.
I’ve been underlining various passages or sentences that speak to me in one way or another and wanted to share one from the chapter “J is Juvenile Dining”. She is comparing our relationship with food to that of our forefathers through a description of how different our bread is from that of our ancestors in terms of both quality and our the attitude towards it:
After I initially read that passage, I re-read it, underlined it, then re-read it again. In just those two sentences she made a statement that was just as true in 1949 as it is today. Generally speaking, our relationship with food has changed immensely through time. As humans we tend to have a “go, go, go” mentality, always in a hurry to get somewhere or get something done. This carries over into meal times and the decisions we make concerning food. We grab for pre-made convenience items without really thinking about what is in them and where they have come from. Without delving too far into this topic (I could go on for hours about this issue in particular), I think the take-away from this statement is to be mindful of what you buy and what you eat. Your body won’t thrive on chemicals, stabilizers, and preservatives.
So, the cookies! I’m sure you thought I was never going to get around to talking about these in this wordy post. With Halloween coming up, I thought it would be a good time to post a healthier treat to indulge in instead of all of the nasty and tempting candy out there. They are gluten free, grain free, and vegan but you would hardly notice at all. They are full of dark chocolate chunks, chai spices, and a good dose of vanilla. They are easy to make, easy to store, and easy to pop into your mouth. And, they are perfect for Halloween! The next time you are craving cookies, perhaps you can forego buying a package of pre-made ones and try these instead. I promise you won’t be disappointed 🙂
notes: I used a Mast Brothers Vanilla & Smoke dark chocolate bar here but please feel free to use what you have and what you like. You can use about 3/4 cup chocolate chips instead if that suits your fancy. The recipe for the chai spice mix is included at the end of this post. Adapted from here
100g (3/4 cup packed) almond flour/meal
50g (1/4 cup packed) coconut flour
1 tsp baking soda
1/2 tsp fine grain sea salt
1 1/2 to 2 tsp chai spice mix**
50g (1/4 cup) melted coconut oil
60g (1/4 cup) unsweetened applesauce
100g (scant 1/2 cup) grade B maple syrup
1 1/2 tsp vanilla extract (or the contents of 1 vanilla bean)
1 good quality vegan dark chocolate bar (roughly 2 to 3 oz) coarsely chopped
Preheat the oven to 325 degrees and line a baking sheet with parchment paper. Whisk together the flours, baking soda, salt, and chai spice mix in a medium sized bowl. In a separate smaller bowl, whisk together the melted coconut oil, applesauce, and maple syrup until smooth. Add the wet ingredients to the dry and mix well until a soft dough forms. Gently fold in the chocolate until it is evenly distributed. Let the dough sit for about 10 minutes (either on the counter or in the fridge) to allow the coconut flour to absorb the wet ingredients. Using a small cookie scoop, scoop up the dough and place the mounds on the baking sheet about two inches apart. Bake the cookies for 15 to 20 minutes until the edges/bottoms turn golden and they are somewhat firm (they will firm up more as they cool). Makes 18 cookies using a small cookie scoop.
**chai spice mix
2 1/2 tsp ground cinnamon
2 tsp ground ginger
2 tsp ground cardamom
1 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground white pepper (optional)
Mix the spices thoroughly then store in a jar or other sealed container. Makes 3 tbsp of chai spice mix.
I love, love, love these cookies! You don't feel like you are missing out on something chocolate! So healthy and soooo good!