Monday, 13 May 2013
Prune and almond chewy high-fibre high-protein cookies
These cookies are chewy and chocolaty. Cook them for less time for a softer chewy cookie, or leave in at a lower temperature for longer for a firm cookie. I rolled them out and cut shaped cookies, but you can just make blobs and press them flat with your fingers, or cut them into bars. They hold their shape well, are quiet to eat, and don't make crumbs, making them ideal to tuck into your bag for a trip. Increase the cocoa of you want a more chocolaty flavour - this is just enough to give a warm hint. I haven't tried it but I am pretty sure you could skip the egg without much effect if you need egg-free recipes.
250g dried prunes
100 ml oil
200g ground almonds
75g urid lentil flour
40g ground flax seed
1 tsp mixed spice
Blitz the prunes in a blender with the oil and egg to make a paste. Scrape into a bowl and mix in all the other ingredients. The dough will be firm but malleable; I mixed this with my hands but if you have a food mixer use the dough hook to save effort.
Either take small blobs and press onto a lined cookie tray, roll into a log, chill and then slice into cookies, or roll out using more urid or other flour to stop sticking and cut into shapes.
Bake at 175C fan for six to eight minutes depending on how thick your cookies are and how chewy you want them. You can always put them back in to the oven for further baking if they are too soft when they cool.
Slide the cookies on their lining paper onto a cooling rack and let them cool for a minute before trying to move the onto the cooling rack. Stiffening slightly makes them easier to move.
This amount of dough made about 70 small cookies.