Cranberry Chocolate Cookies
Cranberries and chocolate, two ever-popular holiday flavours, are combined here in one gluten-free, egg-free, dairy-free, and nut-free cookie.
1 cup (250 mL) gluten-free baking mix
1/2 tsp (2 mL) xanthan gum
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2 tsp (10 mL) cinnamon
3/4 cup (180 mL) apricot purée (see below)
1/4 cup (60 mL) organic canola oil
1 tsp (10 mL) vanilla extract
1/3 cup (80 mL) dried cranberries
1/3 cup (80 mL) dark chocolate chips
Preheat oven to 375 F (190 C).
Mix gluten-free baking mix, xanthan gum, baking soda, salt, and cinnamon. Incorporate apricot purée, oil, vanilla, cranberries, and chocolate chips. Using 1 oz (30 mL) cookie scoop, measure dough and form into balls, flatten, and place on oiled baking tray.
Bake for 13 minutes or until golden.
Makes 16 cookies.
Each serving contains:
94 calories; 2 g protein; 5 g total fat (1 g sat. fat, 0 trans fat); 11 g carbohydrates; 2 g fibre; 154 mg sodium
*To make, purée dried apricots softened in water (room temperature overnight or in boiling water for about 10 minutes) using a hand-held blender.
source: "Delicious holiday treats", alive #350, December 2011
Cranberry Chocolate Cookies
Directions
READ THIS NEXT
SEE MORE »
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Chocolate and Orange Chickpea Pudding
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Sorghum Tabbouleh with Kale and Navy Beans
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.