Toffee Apple Cookies (Vegan, GF)

Feast of Plants — Mon, 05 Oct 2020 14:00:43 +0000

As someone who doesn’t eat chocolate, I’m always on the lookout for sweet snacks that fill a similar hole. So heading into October I felt inspired by autumn weather to make autumn cookies. Stuffed with apples with chunks of toffee, and paired with warming spices. Cinnamon, ginger and nutmeg, they warm the soul and make for the perfect autumn cookie. Makes: 8-10 Cookies Ingredients For the Cookies: 1/4 cup Dried Apple Pieces* 300ml Strong Tea 225g Gluten Free Flour 1/4 tsp Xanthan Gum (only if your blend doesn’t already include it) 14g Cornstarch 1/2 tsp Bicarbonate Soda 3/4 tsp Baking Powder 1/2 tsp Salt 120g Sugar 140g Light Brown Sugar 140g Vegan Butter, room temperature 1 Chia Egg** 1 tsp Vanilla Extract 150g Vegan Chewy Toffees, chopped For the Sugar Coating: 2 Tbsp Light Brown Sugar 2 tsp Cinnamon Directions Place your apple pieces in a small bowl with the strong tea to soak until soft, about 15 minutes, before draining well. Put all the dry ingredients in a large bowl and whisk to combine, making sure to break up any clumps in the brown sugar. Now add in the butter, chia egg, and vanilla, mix well until fully combined into a very thick dough. The dough is very stiff so I tend to use a stand mixer but it will work equally well if mixed by hand. Finally, add in the toffee pieces along with the apple chunks and mix until evenly combined with the dough. Wrap the dough tightly in cling film and place in the fridge for at least 24 hours to allow it to firm. When ready to bake, preheat the oven to 160 degrees (325 F), and line 2 baking sheets with parchment paper or a silpat. Mix together the sugar and cinnamon for the sugar coating and place to one side on a plate. Divide the dough into even balls, between 50g to 60g in size each. Toss each ball of dough in the spiced sugar before placing on the prepared baking sheet. Well space each ball of dough as they will expand. Bake until a deep golden brown, with a tender centre, 30 – 40 minutes. Allow to cool for at least 10 minutes before tasting or until fully set, molten toffee isn’t fun. Enjoy with a tasty hot drink while snuggling up in front of a fire. Notes * I buy dried apple chunks that are already trimmed into small cubes. If your pieces are larger than chop into small pieces before soaking. ** If you’re not familiar with the process to make a chia egg it’s really very simple and makes a great binder. Mix together 1 Tbsp of ground Chia Seeds with 3 Tbsp of water and set to one side for at least 10 minutes. This should make a thick sticky paste, very similar in texture to a beaten egg. Allergy Notes: This recipe is designed to be vegan, gluten free, soy free, and nut free.

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Mum’s Meltaway Lemon Cookies (Kitchen Basics)

Feast of Plants — Fri, 11 Sep 2020 12:00:06 +0000

My mother is one of those women who seems to have endless energy. Even with all the demands on her time she still finds time to bake, making sure she always has a few treats in the house for any unexpected visitors. These wonderful cookies started life in mum’s collection as shortbread before she had a bit of a fiddle with it. It’s one of those few recipes that’s designed to work best with gluten free flour – it’s meant to be a little crumbly. If you want to use normal flour you can but to get the same texture will actually be a lot harder, and that’s not what this recipe is about. This recipe is about being able to pull together delicious, allergy safe, cookies in less than 20 minutes. So we’re adding this to our collection of kitchen basics, even if you’re new to cooking you won’t struggle with these. They’re made with gluten free flour so they can’t be over worked. Don’t have patience to rub in the butter? It’s fine, they work equally well in a food processor. My mum has always believed that anyone can cook and these cookies prove it. Makes: 20 Cookies Ingredients 250g Gluten Free Flour* 150g Vegan Block Butter 90g Caster Sugar, plus more for sprinkling 2 Lemons, zest only Pinch of salt Directions Preheat oven to 185 Degrees (175 Fan/365 F). Rub together the flour, butter and zest until well mixed and resembling bread crumbs. Add the salt and sugar and mix before forming into a cylinder. Remember we’re using gluten free flour so you don’t need to worry about over working the dough, just push it together. Cut into 1cm rounds and place onto a baking tray that’s been prepared with grease proof paper. Dredge with extra sugar before baking for 10-15 minutes. Cool well before eating (seriously, these aren’t made to be eaten warm) and enjoy! Notes These should keep well in an air tight container for a week or so. *Oddly enough for gluten free flour, make sure your blend doesn’t contain any xanthan gum. The cookies will come out stodgy if it does. Allergy Notes; This recipe should be naturally vegan, gluten free, nut free, and soy free.

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Toffee Apple Cookies (Vegan, GF)

Mum’s Meltaway Lemon Cookies (Kitchen Basics)