So, just in case you missed it, last week I announced that I’m hosting my very first pop-up event with The Courtyard Aberdeen and my pal Amy of Profile Hair fame. Obviously I was excited about it, but what I didn’t expect was for the incredible response I got from you guys; it sold out in a day and a half! A DAY AND A HALF! You. Shut. It. Down. I’m totally blown away. I went in to discuss menu details with the chef’s last week, and they were totally floored by the response too. Like, actually couldn’t believe how popular it was. So, who knows, maybe this will inspire them to do more planty events in the future! Anyway, I’m DYING to see what the chefs come up with and how they level-up my recipes to make them restaurant worthy! For those of you who didn’t reserve a place in time, or for those of you outside of Aberdeen with unbearable FOMO, don’t worry, I’ll dedicate a post to sharing pictures and details from the event. Maybe I can even talk the boys into letting me share one of their recipes… no promises though! But once again, can I just reiterate how effing excited I am for this. AND for getting to hang out and eat awesome plant-based food with you guys! YAS!
OK, let’s talk about today’s recipe. These little cuties are a riff on the Sandcastle cookies/biscuits my brother got me for my Christmas last year (cheers bud!). On a side note, I’m somewhat having an identity crisis being back in the UK. I can’t decide which is more appropriate here. Cookie? Biscuit? I’M SO CONFUSED. I’m just going to go with ‘Sandcastles’ for now until I can sort my shit out. Whatever you want to call them, doesn’t change the fact that they’re super tasty!
The reason I was in Aberdeen last week is because it was my birthday, and since I didn’t have a bday cake (I know, unacceptable) I thought I’d do a little belated birthday baking. ALSO. It’s my mum’s birthday today. HBD Heather!! She’s the number one supporter and fan of the blog so I know she’d like to see some bday love up in here, so, be cool and leave my mum a lovely birthday message in the comments! Anyway, these little lovelies are dedicated to her (<3 x 9012) (That’s a little in joke, soz).
These are really simple to make and have lots of healthy ingredients, so you know they’re better for you than say Oreos or the like! Some of you may have picked up on the fact that I have a small problem with coconut problems (coconut milk, coconut nectar, coconut aminos etc…) so it probably comes as no huge surprise that I used coconut sugar here. It add a lovely deep caramel flavour. Now, while this is still an added sugar (as opposed to a sugar which is part of a whole food) it’s a better choice than refined white sugar or HFCS. Coconut sugar has a really high mineral content, with lots of zinc, magnesium, potassium, and iron. It’s also high in B-complex vitamins 1, 2, 3, and 6. As if that wasn’t enough, coconut sugar boasts 16 different amino acids \0/ So, when you’re after a treat but still want something relatively healthy, these are a good choice. Ditto if you are still using refined white sugar in your porridge/oatmeal. Try switching to coconut sugar.
Because the rye flour doesn’t have a ton of gluten in it, the dough isn’t exactly conducive to being rolled out with a rolling pin, so you’re going to have to shape them by hand. I shaped these into little mounds using a tablespoon measure, but you can also flatten them into discs for a slightly crunchier cookie-biscuit. Incidentally, rye flour is also high in fibre, just so you know.
- 3/4 C Coconut Oil
- 1/3 C Coconut sugar
- 1t Vanilla extract
- 2T coconut nectar
- 1.5 C Rye flour
- 3 T arrowroot powder
- 2/3 C almond meal
- 1/2 t Sea Salt
- 1 bar dark chocolate
- More sea salt to garnish
- Preheat oven to 180*C/350*F With a wooden spoon, cream together the coconut oil and sugar in a large mixing bowl until smooth. Add in the vanilla extract and coconut nectar and mix until well combined. Add the remaining dry ingredients and mix until a dough forms. At this point you might have to get in there with your hands and need it a little.
- Use a tablespoon to form dough into little mounds, or if you prefer, flatten them into little discs. Place them on a parchment lined baking tray and bake for 12-15 minutes, rotating 180* halfway through.
- Allow to cool completely. Melt chocolate in a double boiler and dip half of the sandcastle in the chocolate. Once chocolate has hardened, sprinkle with a little sea salt. Serve alongside a lovely cup of tea and lots and lots of fruit!
- For the almond meal, I took whole raw almonds and ground them up in a food processor, giving a nice coarse, sandy texture. Commercially made almond meal will be finer and not as fresh. I prefer making it myself, but the bought kind is fine too.
- Instead of the coconut nectar, you could use agave or maple syrup.
- The cookies are quite dark so it's hard to tell if they are browning, but you can see it around the bottom edges rather than on the top.
Let me know what you think of this recipe! I really like it so hope you do too! I have a really fun That’s My Jam Post I’m going to share with you next week, but in the meantime you should totally be reading the P&G Book Club book: Lessons From the Fat-O-Sphere! I started reading it on the train last week and aside from the fact it’s wonderfully entertaining, I’m also learning a lot and opening my mind up to a different way of thinking. I think this is a really valuable read for everyone to start changing the dialogue around body image and really encourage you to pick up a copy of the book if you haven’t already!! DO IT!
Until next time, be well!