Vegan Energy Chocolate Cookies

Vegane Energie-Kekse © Stefanie Neumann - All Rights Reserved; #KBFPhotography #Herzensreise #vegan

Dieser Beitrag ist auch in deutscher Sprache verfügbar.

This recipe makes about 37 cookies.

Ingredients:

  • kernel mix:
    • 30g hemp seed, peeled
    • 70g sunflower seed, peeled
    • sea salt
  • 100g coconut oil, virgin
  • 2 Tbsp vanilla sugar, preferably homemade
  • 50ml maple syrup (or another syrup)
  • 2 Tbsp chia-gel (1:6)*
  • ½ tsp cream of tartar baking powder
  • 1 pinch sea salt
  • 130g whole grain spelt flour
  • 100g dark couverture or dark chocolate (minimum 60% cocoa or higher)

Preparations:

  1. Preheat oven to 180°C/ 350°F/ Gas mark 4 (upper and lower heat)
  2. roast hemp seeds and sunflower seeds without oil in an uncoated skillet until the first kernels start to brown. Remove kernel mix from pan and spice to taste with sea salt.
  3. Wrap couverture in paper or freezer bag and on a sturdy surface smash it coarsely with a hammer, then shortly chop in electrical cutter and take care that it does not become to finely chopped.
  4. Mix well the flour with baking powder and a pinch of sea salt.
  5. Oil well a baking sheet or line it with parchment paper.

Method of Preparation:

  1. With the hand mixer whisk coconut oil and vanilla sugar until it is fluffy.
  2. Add chia-gel and syrup and continue to whisk.
  3. Then stir in flour mix bit by bit.
  4. Now, fold in couverture and kernel mix.
  5. After that take teaspoon sized bits from the dough, shape a “cookie-burger” in your hands and set on the prepared baking sheet and leave about 1,5cm/ 0,5 inches space between each cookie.
  6. Bake for about 14 minutes in the pre-heated oven.  To be safe, check after 10 minutes.
  7. Let cookies cool on the baking sheet and then store them cool and air tight.

*Note:

For the chia-gel use 1 part of chia seeds plus 6 parts of water.  Mix well and let sit for about 30 minutes.  Left over gel can be stored air tight in the fridge for up to a week.

Enjoy!

A healthy diet is important.  And for the full enjoyment of the nutrition that we take in on a daily basis, it better be really tasty, as well.  Because:  The more we enjoy our food, the more it benefits us.  Therefore, I always keep my eyes open for ways to transform really healthy ingredients into really tasty food.

Another important point is the time and energy effort.  Although it can bring great joy to work out a really complicated meal and then execute it, let us be honest:  in everyday life most of us are glad when it is done easily and fast.

I find, this recipe combined all of the points mentioned above:

The cookies are bursting with health, really tasty, mixed together easily and baked quickly.  And with respect to what is inside them I would almost say that they are inexpensive, as well.  Anyways, this always is a relative term.

For our cookies we used organic ingredients and some from certified wild collection.

Much Love,
Steffi

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