Twelve Weeks of Christmas Cookies: Week Two

The second week of twelve weeks of Christmas cookies is here already.  This should have been posted on Thursday but Thursdays aren't a great day for me as I put in a 12 hour shift at work so I shall be posting my contributions on Fridays or Saturdays.

I have no idea where I got the idea for this weeks cookie; I think I glanced at something chocolate and ginger and thought....hey! that would make a good combination.  Only good if you like chocolate and ginger of course. I happen to like ginger.  The flavour of it isn't too strong at all really, it just gives the cookie a spicy kind of warmth to it without being overpowering.  You will also notice that I used almond flour rather than wheat flour like I did with the last recipe.

I'm on an almond flour kick at the moment, I don't know why.  I'm using the hell out of my food processor these days and it's so easy to make.  I've decided I'm going to try and make a lot of my contributions out of almond flour.

If you're on a low carb diet, these cookies are acceptable as a treat with a fraction of the carbs in a normal cookie.  If you're on a low fat diet, however, you had better stay clear.  With the butter, fat from the almonds and coconut, they're pretty much half their weight in fat per cookie. If you don't give a stuff, go right ahead and make them! Haha!

Chocolate Ginger Cookies

125g butter

2 Tablespoons Cocoa Powder

1 1/2 cups almond flour

1/2 cup fine coconut

1 teaspoon baking powder

3/4 cup fine sugar

70g crystallised ginger

1 teaspoon ground ginger

1 teaspoon vanilla extract

Heat oven to 180 degrees Celcius.  Melt butter in a saucepan and add cocoa.  Mix with a spoon till it is gently bubbling.  Add vanilla extract.  Set aside.

In a bowl, add almond flour, coconut, baking powder, ground ginger and sugar.  Mix well with a spoon.  Pour melted chocolate butter over mixture and mix well.  Finally, fold in crystallised ginger.

Line a baking sheet with baking paper.  Form tablespoon-sized balls with your hands and flatten slightly on the baking sheet.  Place in the oven for about 15 minutes.  Remove from oven and let cool.  Makes about 20.

Check out the other goodies:

Twelve Weeks of Christmas Cookies: Week One

Yes, it's about twelve weeks till Christmas time.  I decided to start this up again since I had so much fun with it last year.  This recipe is originally from The Vegan Table, but I have adapted it a little since I am not vegan.  I really love these cookies and it will be a recipe that I'll make time and time again.  I took a couple to work and a workmate commented that they looked and tasted so Christmassy without me even telling her they were baked with Christmas in mind. The almond extract really gives it a distinct almond flavour and I love the spices.  They're also incredibly easy to make. Enjoy!

Chai-Spiced Almond Cookies

113g butter, softened

30g icing/powdered sugar + more for dusting

1 cup coconut flour

1 cup almond flour

1/4 teaspoon salt

1 teaspoon cardamom

1 teaspoon allspice

1 teaspoon cinammon

2 teaspoons vanilla extract

1 teaspoon almond extract

Cream butter and sugar.  Add extracts and spices and beat in well.  Sift in coconut flour and beat again.  Add in almond flour and mix in with a metal spoon.  Roll dough into tablespoon-ful balls on a baking sheet.  Bake for about 20 minutes at 180 degrees celcius.  Remove from oven and let cool for about 5 minutes before rolling in icing sugar.

Week One, 12 Weeks of Christmas Cookies bakers:

Twelve Weeks of Christmas Cookies: Week Ten

I made this last year as a Christmas gift for a workmate.  I placed it in a clear box with a pretty ribbon and she was thrilled at the gift; mainly at how it was presented because she said it looked so professional but also the taste.  I personally love almonds and coffee.  There isn't much I don't like really when it comes to food and flavours but almonds and coffee are definitely one of my many favourite flavours.  This isn't a cookie per se but something you could include in a gift or a cookie tray as an alternative.  This recipe comes from the Australian magazine "Super Food Ideas" which is packed with fantastic recipes each month.  I particularly love the Christmas issues because they always have great ideas.

Almond and Coffee Bean Brittle

1 1/2 cups caster sugar (fine white sugar)

1/2 cup glucose syrup

2 cups blanched almonds

1/2 cup almond kernels

2 tablespoons coffee beans, crushed

2 teaspoons vanilla extract

1 teaspoon bicarbonate of soda

Grease a 20cm x 30cm pan.  Place sugar, syrup, 1/4 cup cold water and a pinch of salt in a pan.  Cook, stirring for 5 minutes or until sugar dissolves.  Increase heat to high and bring to the boil.  Cook, without stirring for 3 to 5 minutes.  Add blanched almonds.  Cook for 10-12 minutes on low to medium heat, swirling pan occasionally or until sugar turns golden.  Remove from heat.  Meanwhile, combine almond kernels, coffee beans, vanilla and bicarbonate of soda in a bowl.  Carefully add to sugar mixture.  Stir to combine.  Pour mixture evenly over base of pan.  I used 2 x round pans because I didn't have a rectangular pan.  Set aside for 2 hours or until cooled completely.  using the end of a rolling pin, break into pieces.

Week 10 Twelve Weeks of Christmas:

Moroccan Couscous

From Next magazine....

500g couscous

600ml vegetable stock

2 Tbsp olive oil

100g toasted slivered almonds

1 1/2 tsp ground cinnamon

1 tsp ground turmeric

50g butter

1 handful of coriander, chopped

Pour the couscous into an ovenproof dish.  Gradually add the vegetable stock and stir with a fork so it is absorbed evenly.  Leave to swell for bout 10 minutes.  Mix in olive oil and rub the couscous between your hands above the bowl to airit and break up any lumps. Stir through the almonds and spices.  Place in an oven pre-heated at 200 degrees C for 15 minutes.  Mix through butter and coriander just before serving.

The Result:

The Verdict: Yum!!! This tastes so good.  I think the butter at the end is a nice touch, it gives it a very nice flavour.  The spices are perfect and aren't strong but just subtly flavour the dish.  I halved the recipe for 2 people and I could have eaten the whole thing (but I won't!).  Do give this a try.

Almond Apricot Oatmeal

I don't normally like oatmeal, I find it quite bland. However it is good for you; high in fibre, low in fat and complex carbohydrates. I love almonds and fruit, so this recipe was a perfect winter breakfast!

Almond Apricot Oatmeal

5og rolled oats
50g natural almonds or ground almonds
200ml low fat milk
1/4 cup Splenda or Sugar
1 tsp vanilla essence
100g apricots, chopped + one apricot half
1/4 tsp nutmeg
1/2 tsp cinnamon
Shredded coconut to garnish

Place almonds in food processor and process until it forms a fine crumb texture. Place oats in a pot with milk and simmer until oats are softened. Add almonds, splenda, vanilla essence, nutmeg, cinnamon and apricots. Cook until oatmeal reaches desired texture.

Remove from heat and pour into bowl. Garnish with an apricot half and shredded coconut. Enjoy!

Nutritional Information
Calories = 639
Fat = 29.1g
Carbohydrates = 70.3g
Fibre = 13.2g
Protein = 30.7g

Breakfast Berry Mousse with Almond Crumble

I stood in my kitchen this morning wondering what to have for breakfast. I didn't really feel like eggs, I'd had oatmeal quite a few times this week, but I did need to finish up the canned apricots I had opened the other day. I decided I wanted something fruity and as I started to get things out of my cupboard and fridge, this new recipe was created:

Berry Breakfast Mousse with Almond Crumble

200g mixed berries
100g chopped apricots
2 egg whites
200g low fat cottage cheese
1-2 Tbsp low fat milk
1/2 cup of Splenda or Caster Sugar (fine sugar)
50g rolled oats
40g raw almonds
20g butter (chopped)
1 tsp cinnamon
1 tsp nutmeg

Mix berries and chopped apricots in a bowl and set aside. Place egg whites in a bowl and beat until they form stiff peaks. Beat in Splenda/sugar in batches until all mixed. Blend cottage cheese with low fat milk until smooth and then fold into egg white mixture. Fold in fruit and pour into an oven dish.

Place oats, almonds, chopped butter, cinnamon and nutmeg into a food processor and process until it forms a crumb-like consistency. Spread evenly over the fruit, egg white & cottage cheese mixture. Place dish in oven and bake at 300 degrees Fahrenheit for 40 minutes.

Nutritional Information (Total Recipe)
Calories = 901
Fat = 39
Carbohydrates = 87.7g (Fibre = 21g)
Protein = 54.7g

Almond Cherry Choc Cookies

These cookies are delicious. They are flour less so great for people that may be intolerant to gluten and also a little lower carb than regular cookies. They aren't low calorie though! The below recipe makes about 12 cookies and each cookie works out to be around 240 calories, 7g protein, 20g carbs and 15g fat. They are best savoured one a time!

2 cups of almonds

150g glace cherries

1 teaspoon vanilla paste

1 egg

100g organic dark chocolate

1/2 cup Splenda

1/2 cup Caster Sugar or Brown Sugar

Roast almonds in oven and remove to let cool. Place roasted almonds and vanilla paste in a food processor and process until mixture has formed a butter like consistency. Remove almond butter from food processor and in a bowl add sugar, splenda and the egg. Stir mixture well with a spoon. Roughly chop the chocolate and glace cherries and stir into the doughy mixture.

Divide the dough into ping pong ball size balls and slightly flatten on a baking sheet. Bake at 180 degrees Celsius for 10-15 minutes.