PART II: THE BEST VEGAN COOKIES EVER AKA GLUTEN FREE PISTACHIO AND CARDAMOM COOKIES (V+, ChF, GF)

PART II: THE BEST VEGAN COOKIES EVER AKA GLUTEN-FREE CARDAMOM AND PISTACHIO COOKIES (V+, ChF, GF)

When I started 2015 I put together a little 'wish list' for the blog, full of dreams, hopes and ambitions. One of these wishes was to have my recipe featured in a magazine. Initially, I was ambivalent about writing down this very personal dream on my blog for everyone to see – what if I failed and didn't get published? Wouldn't I look utterly silly? But, trusting in the power of positivity and affirmation I went for it and wrote it down. So what if I didn't suceed and never got featured? You live and learn, right? 

GF4

A few weeks after that blog post went live, completely out of the blue, I was contacted by a magazine - a beautiful, stunning magazine at that - asking me to submit my recipes for their special white edition. Nervously and full of trepidation I did. And guess what? They accepted my submissions! Honestly, I can't tell you how proud and excited and happy I am to let you know that you can now find several of my recipes – including ones not featured on the blog yet – in Healthy Mama Magazine #pinchme. Please do show your support and check them out. You won't regret it ;)

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As for today's recipe....

What do you do if you have a recipe for the best vegan cookies ever? You create a gluten-free version of course ;). Personally I eat gluten and – as far as I'm aware – have never had a problem with it. However, I know that many of you eat a gluten-free diet for health reasons or simply because it makes you feel better to completely exclude gluten.

After falling head over heels in love with the breakfast cookies I featured last week, I really wanted to be sure everyone had a chance to enjoy them. Therefore I went to work and created an equally stunning, scrumptious, gluten-free version. I am very happy with the results and I so hope you like them too.

Thanks for reading everyone and happy baking!

GF8

PART II: THE BEST VEGAN COOKIES EVER AKA GLUTEN-FREE CARDAMOM AND PISTACHIO COOKIES (V+, ChF, GF)

Preparation Time: 25 - 30 minutes
Baking Time: 15 minutes
Makes: 24 cookies

Ingredients:
2 cups/200g millet flakes
1 cup/110g (organic) buckwheat flour
1 cup/80g (organic) almond meal
1/2tsp baking powder
1tsp ground cardamom
1/2 cup/75g melted (organic) extra virgin coconut oil
1/4 cup/60ml extra virgin olive oil
3/4 cup/180ml maple syrup
1tbs vanilla extract
1/2 tsp salt (I used this one)
zest of 1 (organic, unwaxed) orange
1/2 cup/60g of raisins
1/4 cup/60ml + 1/4 cup/60ml boiling water

a handful of crushed (organic) pistachio nuts to garnish

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Instructions:
Place all your ingredients on the kitchen counter.
Pre-heat the oven to 350F/180C.
With a wooden spoon, mix all the dry ingredients in a bowl (millet, buckwheat flour, almond meal, baking powder, cardamom, salt).

Melt the coconut oil.
In a separate bowl, mix together the wet ingredients (melted coconut oil, olive oil, maple syrup and vanilla extract). Add the grated orange.
Boil some water and pour 1/4 of a cup of water over the raisins. Let the raisins soak for about 5-10 minutes. Then drain the water away.

In the interim, mix the dry and wet ingredients together, add the other 1/4 boiling water and let the mixture stand and firm up for 10 minutes.

In the mean time, prepare 1-2 baking trays with parchment paper.
Add the raisins to the cookie dough mixture. Combine and, using an ice-cream scoop (I used this one), scoop the cookie dough onto the prepared baking sheet. Flatten slightly with a fork and sprinkle the crushed the pistachio nuts on top.
Bake for 15 minutes or until golden brown around the edges.
That's all folks!

Looking for more gluten-free recipes. Just click here.

Like my last post, this recipe is adapted from one I found in Amy Chaplin's book – At Home In The Whole Food Kitchen.