Wednesday, April 8, 2009

Sneaky Chef Cookies

I finally decided to make this recipe with the "purple puree". I've held off since a whole year ago because I didn't want to take the time to make the puree first. But since it's spring break I decided to go for it!

Her recipe calls for 3 c fresh spinach, but since I only had frozen spinach, I used 1 c of that instead. I also added some of S's whey protein to the flour mix. (Since these cookies are for him anyway)

They turned out pretty good. They aren't something where I'd say, "Wow! These are delicious!" but they're nutrient-rich cookies that will be great for breakfast.

Power Breakfast Cookies
by Missy Chase Lapine

Makes 18 cookies
1 large egg
6 tablespoons walnut, almond, or canola oil
6 tablespoons brown sugar
1 teaspoon pure vanilla extract
3⁄4 cup Purple Puree (see Make-Ahead, below)
11⁄4 cup Flour Blend (see Make-Ahead Recipe, below)
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄4 cup unsweetened cocoa powder
2 tablespoons Ground Walnuts
1 teaspoon cinnamon
Powdered sugar, for dusting
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper (or spray with oil).
In a large bowl, whisk together the egg, oil, brown sugar, vanilla, and Purple Puree. In another large bowl, whisk together the Flour Blend, baking soda, salt, cocoa powder, ground walnuts, and cinnamon. Add the dry ingredients to the wet and mix just enough to moisten the dry ingredients. Drop large tablespoonfuls of batter onto the baking sheets, leaving about an inch between each cookie. Flatten the cookies with the back of a fork. Bake 12 to 14 minutes, until lightly browned around the edges.
Remove from the pan and let cool on a rack. Dust with a little powdered sugar and serve!

Flour Blend Make-Ahead Recipe
1 cup all-purpose, unbleached white flour
1 cup whole wheat flour
1 cup wheat germ, unsweetened
Makes 3 cups of flour blend

Combine the flours and wheat germ in a large bowl.
This blend can be stored in a sealed, labeled plastic bag or container in the refrigerator for up to 3 months.

Purple Puree Make-Ahead Recipe
3 cups raw baby spinach leaves
11⁄2 cups fresh or frozen blueberries, no syrup or sugar added
1⁄2 teaspoon lemon juice
1 to 2 tablespoons water

Makes about 1 cup of puree
Thoroughly wash the spinach, even if the package says “prewashed.” If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
Fill the bowl of your food processor with the spinach, blueberries, lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth-out the puree.
This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.


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