Sunday, September 22, 2013

Sesame Ginger Snaps: Using your nut and seed grinder

Announcement: Your days of granola-resembling cookies are over. Time to get a seed and nut grinder (you can pick them up cheaply on amazon). My Cuisinart spice, nut and seed grinder rocks my socks, and I take good care of it.

Tips for using a seed and nut grinder:

1. Don't put excessively hard things in there (like wood, or polypore mushrooms, or even cinnamon sticks). The motors on these things are easily burnt out, so treat it like a kitten.

2. Only put 1-2 tablespoons of material at a time. It grinds quickly, so just do large amounts in batches.

3. Always grind right before you use for maximum nutrient retention and flavor.

4. NEVER use it for coffee, because everything after that will taste like coffee for eternity. Be strict and relentless about this rule, and your grinder will last you.

I love to grind almonds, sesame seeds, flax seeds (up to 3 TBSP in a batch), and chia seeds (up to 3 TBSP in a batch). These can be added into any cookie recipe.

Cookies are a great place to use seeds and nuts because of their texture. They can be chunky, or crunchy. Personally, I dislike cookies with whole seeds or nuts in them. The seeds especially often come out undigested. Grinding them right before baking preserves their "wholeness," but also makes them more palatable (you won't feel like you're eating "health food"), and more digestible (you won't find whole flax seeds at the other end). Finally, because seeds are so packed with nutrition (much more so than any store bought flour), it makes the cookies WAY more nutrient dense.

Sesame Ginger Snaps (Gluten Free)

Dry ingredients:
2.5 CUPS gluten free flour blend + ground seeds and nuts
      More than half of this can be replaced with ground nuts and seeds. Here is the mix that I used.
      2 TBSP Flax seeds (or Chia)
      3/4 CUP freshly ground sesame seeds (lightly toasted or not)
      1/2 CUP ground almonds (fine or rough, depending on your preference)
      remaining: gluten free flour mix bought at the store
1/4 TSP salt
2 TSP baking soda
1 TSP corn starch (optional, though flax seeds offer a binding action without the "corn" factor)
2 TSP ground Ginger
1/2 TSP ground cloves
1 TSP ground cinnamon

Wet ingredients:
1 CUP (or a little less) raw cane sugar/ evaporated cane juice/ unbleached sugar
3/4 CUP soft coconut oil, or other veggie shortening (use pastured butter if you do that sort of thing)
1/2 CUP unsulphered molasses
1 large egg (non-factory farmed eggs are always better)

Some extra whole toasted sesame seeds to dip cookies in

1. Preheat over to 350 degrees Fahrenheit.

2. Combine dry ingredients in a bowl and whisk together.

3. Combine sugar, oil, and molasses together and stir thoroughly. Use an electric mixer if you have it (I don't, so I just whisk with a fork). Add the egg and mix again.

4. Combine wet and dry, stir/ mix until throughly combined. Put 1.5" balls on a baking sheet, dipping the tops in freshly toasted sesame seeds.

5. Bake for 13 mins.

6. Try not to eat the whole batch in one day.

1 comment:

  1. Great recipe, Natalie! Step #6 is the hardest part :-)