alive logo

Orange and Poppy Seed Lace Cookies


    These whisper thin and very delicate nibbles are perfect on a Sunday afternoon with a cup of tea, or serve alongside orange sorbet for a refreshing after-dinner treat.


    1/4 cup + 2 Tbsp (90 mL) oat flour
    1/2 cup (125 mL) natural cane sugar
    1/4 cup (60 mL) freshly squeezed orange juice
    1 tsp (5 mL) orange zest
    1 tsp (5 mL) poppy seeds
    1/4 cup (60 mL) unsalted butter, melted

    In medium bowl, whisk together oat flour and sugar. Add orange juice, zest, and poppy seeds. Whisk until well combined and sugar has dissolved, about 3 minutes. Pour in butter and whisk until completely incorporated. Transfer batter to airtight container, cover, and refrigerate at least 2 hours or overnight. Batter can be prepared and kept refrigerated for up to 3 days before baking.

    Preheat oven to 350 F (180 C). Line 2 baking sheets with reusable nonstick mats or parchment paper.

    Place 1 tsp (5 mL) cookie batter on prepared baking sheets, leaving at least 3 in (8 cm) between each, as they will spread quite a bit during cooking. Bake cookies until golden brown around edges and lacy, about 6 to 7 minutes. Note that cookies will be very soft and continue cooking once out of the oven.

    Allow cookies to cool completely on baking sheet, about 10 minutes, before very carefully removing to a serving plate. Make sure baking sheet has cooled to room temperature before adding more batter to be baked. Cookies can be stored in an airtight container at room temperature for 2 days.

    Makes about 30 cookies.

    Each cookie contains: 33 calories; 0 g protein; 2 g total fat (1 g sat. fat, 0 g trans fat); 5 g total carbohydrates (4 g sugars, 0 g fibre); 0 mg sodium

    source: "Sweet & Juicy", alive #375, January 2014


    Orange and Poppy Seed Lace Cookies




    SEE MORE »
    Warming Winter Chocolate Bark

    Warming Winter Chocolate Bark

    A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.