Friday, July 20, 2012
Jude Blereau's fabulous chocolate chip cookies
The weekend is here again which means I like to bake something. I planned to post Jude Blereau's fabulous chocolate chip cookie recipe during the school holidays but sickness and travel mean it was delayed until today. It is no less delicious though! Thanks Jude for kindly agreeing to me sharing your recipe with Wholefood Mama readers.
This recipe is in Jude's book 'Coming home to eat - wholefood for the family', published by Murdoch Books, Australia (p.175). And if you love this and want to know more about Jude, her wonderful wholefood cookbooks and her cooking school visit her website and blog.
Chocolate Chip Cookies
wheat free/dairy free/vegan
Jude writes "A deliciously sustaining choc chip cookie, and a great way to enjoy a wholesome treat. These cookies will last for a couple of weeks in an airtight container."
150g (5 1/2 oz / 1 1/2 cups) rolled (porridge) oats
155g (5 1/2 oz / 1 cup) raw almonds (skin on)
125g (4 1/2 oz / 1 cup) plain (all purpose) white spelt flour
1/4 teaspoon baking powder
170g (5 3/4 oz / 1 cup) chocolate chips
125ml (4 fl oz / 1/2 cup) almond oil or flavourless coconut oil (melted for measuring, if solid)
125ml (4 fl oz / 1/2 cup) maple syrup
2 teaspoons natural vanilla extract
Preheat oven to 180C (350F/Gas 4). Line a baking tray with baking paper.
Spread the oats on a baking tray and bake for 5 minutes. Remove from the oven and immediately tip into a bowl to stop the cooking process. Spread the almonds on the same baking tray and bake for 7-10 minutes, taking care they don't burn.
Put the oats in a food processor of blender and grind to a coarse meal. Tip into a mixing bowl. Roughly grind the almonds and add to the oats. Add the flour, baking powder and chocolate chips and whisk through to combine.
Mix together the almond oil, maple syrup and vanilla, then pour into the dry ingredients and mix to form a dough.
Spoon tablespoons of the dough onto the prepared baking tray, then flatten and shape into neat circles 8mm-1cm (3/8 - 1/2 inch) thick.
Bake for 10-15 minutes, or until ever so slightly golden. Remove from the oven and allow to sit on the tray for 10 minutes before removing to a wire rack.
In Jude's words, "shouldn't all food combine deliciousness and nutrition?" Yes indeed. If only it were so.
Have a happy, healthy and delicious weekend. x