Pecan, Date and Apricot Puddle Cookies

I can’t rest once I have an idea for a new recipe and this particular recipe put a real fire in my belly, so it was straight to the kitchen and straight to work!

I am so happy to say that it turned out even better than I had anticipated and its my pleasure to share the recipe with you today.  The overall flavour is malty, toasted and essentially like a ‘Hob-Nob’ biscuit (for all of you who are familiar with this quintessential British biscuit favourite), with a moist and slightly chewy texture and a nutritious belly-filling sustenance that only oats can attain! They last for days after the first bake which is such a bonus. Longevity in Gluten Free baking is always a challenge as the starches are more brittle that those found in Gluten-containing bakes, causing them to harden, lose moisture and to essentially dry out – not a pleasant foodie experience!

My whole ethos behind everything I make is to create the best foodie experience possible while avoiding allergens, impressing everybody at the table not just those needing to avoid these foodstuffs.

 

Something good for EVERYBODY to enjoy

 =

A superior foodie experience & less fuss at the table

 

RECIPE:

Makes around 20 cookies

(Preheat oven to 200ºC)

 

Into a large pan, add:

 

1g GF baking powder

4g bicarbonate of soda

60g Coconut sugar

75g Dark Muscovado sugar

200g Pure olive spread (or good non-dairy spread)

5g Vanilla bean paste

 

Melt gently while stirring, remove from heat and set aside.

Into a large bowl, add:

 

80g GF Oat bran

15g Cassava flour

100g Tiger nut flour

75g Chestnut flour

120g Sweet sorghum flour

 

Mix and then add warm saucepan mixture.

Mix well and then add:

 

50g Bird’s Custard powder/Corn starch (sieved)

1/4 tsp Xanthin gum

55g Coconut yoghurt alternative

25g dark maple syrup

50g Pecan nuts, gently crushed into irregular pieces

40g Unsweetened desiccated coconut

50 g Ready chopped dates

1 pinch seal salt flakes

*You will also need apricot jam and whole pecan nuts for later*

 

Combine well and bring together into a patty with your hands.

Place onto a large piece of cling film/non PVC wrap, wrap it up and pop it into the freezer for 30 mins before shaping.

 

Take a large baking tray, line with non-stick baking parchment, ensure oven is at 200ºC then remove dough from the freezer.

Unwrap and divide the dough into around 20-22 equal parts.

Roll into spheres, slightly squash and then, using your thumb, press a ‘puddle’ dip into the centre but take care not to push through to the bottom. It should be roughly 1.75cm deep as the cookies will spread and the dip will become shallower during baking.  Ensure the walls are high, even and free from potential leakage areas.

Put the first batch into the oven for 9-10 mins (until deep malted brown), remove and then put:

1/2 flat tsp of apricot jam

into each puddle, returning the cookies to the oven for a further 4-5 mins.  Watch them carefully so the jam starts to lightly bubble but the cookies don’t start to burn.

Remove, set aside to cool and then repeat with the second batch.

While cooling, put a whole pecan nut into the puddle for decoration and then allow to cool before serving.

Store in an airtight container for up to 4 days.

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