Squash your cookies
October 13th, 2009
Cream the sugar and butter. Add eggs. Sift flour. Classic cookie recipe, right?
Well, screw that.
Let me start off by introducing you to a little known whole grain called teff. Best known for its starring role in the Ethiopian injera bread, teff is an incredibly nutritious grain that’s high in fiber and iron. Would you believe it’s also a good source of calcium? Wowza. And it’s super yummy. You can use whole teff grains or its flour, which I’ve only ever seen available through Bob’s Red Mill. (Thanks, Bob.)
So why would you ever make white flour cookies again when you have about 30 whole grain flour choices: spelt, rye, teff, etc.? Well. Sometimes you just gotta enjoy some beautiful traditional butter cookies. That’s ok, you know.
But for the other 90% of the time, why not make snack time a little less devastating to your thighs? And while you’re at it, why not use up some of that extra winter squash?
That’s right, you heard me. This is a recipe that maximize nutritional value so you can enjoy your cookies through and through, even the next day when you realize you ate them all. Whatever! They’re like, good for you!
Remember, including moderately sweet flavors like winter squash and small amounts of pure maple syrup in your diet is an excellent way to curb rabid sugar cravings.
Almond Acorn Squash Teff Cookies
The name really says it all. This recipe was inspired by the peanut butter cookie recipe on the side of Bob’s Teff Flour bag. Try that one, too!
1 1/2 cups teff flour
1/2 cup roasted acorn squash puree
1/4 cup maple syrup
1 cup almond butter
1/2 tsp. salt
1/2 tsp. vanilla
Preheat oven to 350F. Combine all ingredients in mixing bowl and blend well. Roll walnut sized balls of dough and place on ungreased cookie sheets. Using a fork, press down into tops of each ball to flatten. Bake for 13 minutes.
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This post is part of Real Food Wednesdays.
