Sprouted Fig (The Smoothie Lover)
October 31, 2015
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Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter.

Skønne sukkerfrie, korn frie og veganske chocolate chip cookes bagt med cashewnøddesmør.

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig

I have a problem.

A cookie problem.

I already have 5 cookies recipes on the blog, including my extremely popular avocado double chocolate cookies and gluten free ginger bread cookies AND a recipe on healthy cookie dough (because the only thing that beast the actual cookie is the dough) and here I am, posting a cookie recipe. Not the worst problem to have, come to think of it. So let’s call it a healthy obsession. Yes that sounds better! Especially since we are talking healthy cookies. In this case grain free, butter free, sugar free, vegan chocolate chip cookies with cranberries, that taste just like an old fashioned sugar and butter packed chocolate chip cookie. Definitely my favourite cookie recipe so far – together with my popular avocado cookies, which I happen to love myself as much as your lovely readers.

Jeg har et problem.

Et cookie problem.

Jeg mener, jeg har allerede 5 opskrifter på bloggen (inkluderende mine utroligt populære avokado og chocolade cookies) OG en cookie dough opskrift (fordi det eneste, der slår cookies, er cookie dough) – og her er jeg så: I gang med at poste endnu en cookie opskrift. Ikke det værste problem at have – så jeg vil kalde det en sund afhængighed. Se dét lyder straks bedre. For det er ikke helt et problem når vi snakker super sunde, korn frie, smør frie, veganske, sukkerfrie chocolate chip cookies der smager fuldstændig som the (lækre) sukkerpakkede cookies, man køber hos bageren. Helt sikkert en ny yndlingsopskrift (sammen med avocado cookierne – de er bare gode).

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig

SUKRIN

I have always been very sceptical about sugar substitutes. I don’t like the idea of eating chemically produced sweeteners and usually go for natural whole foods sweeteners such as honey and coconut sugar, which have a lot of sugar but still contain a lot of nutrients and are unprocessed.

But lately Sukrin has been trending a lot amongst Scandinavian food bloggers It consists mainly of the carbohydrate erythritol (C4H12O4 for the bio nerds like me…) which can’t be metabolised and which occurs naturally in a lot of fruits (such as pears and grapes) and fermented foods (like wine). So it’s extracted rather than chemically produced.

In the big sugar and sugar substitute discussion some people may argue that Sukrin is not a natural sweetener. And I still have my doubts about it. But what really convinced me to try it anyway was a post my one of my favourite fellow Danish food bloggers A Tasty Love Story. Josephine Malene (hehe, same name…) used it in one of her recipes, and because she is extremely talented, knows a lot about food AND has a bachelor in Nutrition and Health and is studying Human Nutrition as a master, I thought it was safe to try. And I love it – it tastes and acts just like sugar but without the blood sugar spark. Yes please!

I used Sukrin gold, which is like brown sugar – but if you still don’t like the idea just sub coconut sugar.

SUKRIN

Jeg har aldrig været fan af kunstige sødemidler. Jeg kan ikke lide ideen om kemisk fremstillede stoffer og foretrækker normalt whole food sukker som kokossukker og honning (der godt nok har sukker, men til gengæld har de stadig al deres væring også). Men for tiden er Sukrin det nye sort blandt danske bloggere. Det består hovedsageligt af kulhydratet erythritol (C4H12O4 for bio nørder som mig), der ikke kan optages af kroppen, og som forekommer naturligt i frugt (som pærer og druer) og gærede drikke (som vin). Det er derfor udvundet og ikke kemisk fremstillet.

I den store sukker og sødestofsdiskussion er der sikkert folk, der holder på, det ikke er spor naturligt. Og jeg havde også mine tvivl indtil jeg læste et indlæg fra en af mine yndlingsbloggere Josephine Malene (der også er dansker). Hun brugte det i de her barer, og idet hun ikke bare er super dygtig klog men oven i købet har en bachelor i sundhed og ernæring OG læser kandidat i human ernæring, tænkte jeg, at det der Sukrin ikke kunne være helt skidt. Så jeg prøvede det – og det er virkelig godt. Det smager helt som sukker bare uden den ubehagelige blogsukkerstigning efterfølgende.

Jeg brugte Sukrin Gold her – men brug bare kokossukker, hvis du stadig er i tvivl. 

Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter | Sprouted Fig

Also (sorry, I know this is a long post already) I went to the most amazing lecture with none other than Sarah B from My New Roots this Wednesday. It was such an amazing night – I learned so many new things about nutrition and it was rather “cosy” there. We were only 30 attendants so it was more like a conversation than an actual lecture. Amazing, just amazing. I feel so lucky I got to attend a lecture with one of the best in the field – and to meet one of my biggest “idols” and the person from whom I got the inspiration to start my own blog.

Enjoy the cookies!

For resten (undskyld, jeg ved den her post allerede er lang), var jeg så helt ufattelig heldig at være med til et super spændende foredrag med Sarah B fra My New Roots om ernæring og mads rolle i immunforsvaret i onsdags. Foredraget overgik mine i firvejen meget høje forventninger med mange meter. Helt fantstisk spændende. Og jeg føler min så heldig at få lov til at lære om ernæring fra en af de bedste på området og måde mit største forbillede og den person, der inpirerede mig til at starte min egen blog. Wow.

Nyd cookierne! (Haha, ja det er et ord…)

Soft Baked Cashew Butter Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 12 cookies

Ingredients

  • 1 tbsp. chia seeds
  • 3 tbsp. water
  • ¼ cup (65 g.) cashew butter
  • ¼ cup (50 g.) soft coconut oil
  • ¼ cup (40 g.) Sukrin gold (or other erythritol sweetener or coconut sugar)
  • 2 tbsp. milk of choice (I used almond)
  • ½ cup (90 g.) buckwheat flour
  • 1 tbsp. potato starch
  • ½ tsp coarse salt
  • ¼ tsp. baking soda
  • ½ tsp baking powder
  • Add ins: 40 c. chocolate chips (or as many as your heart desires), 2 tbsp. cranberries, cacao nibs, raisins... You name it

Instructions

  1. Preheat oven to 200°C / 390° F.
  2. In a small bowl, mix chia and water and let it sit for 15 minutes. It should turn into a gel. If you don’t want chia seeds in your cookies, grind them in your coffee maker before adding water. This will also make the cookies look more like “real” cookies.
  3. In a bigger bowl beat together the cashew butter, coconut oil and Sukrin gold. Add in the milk. Stir in the dry ingredients.
  4. Place 12 dollops of dough on a baking sheet with parchment paper and press them flat (they’ll spread a little, but not much). Bake for approx 12 minutes. They should be golden brown in the edges, but not crispy.
  5. Cool down slightly before eating. Store in an airtight container. The cookies freeze well.
http://sproutedfig.com/soft-baked-cashew-butter-cookies/

Category: Product #: Regular price:$ (Sale ends ) Available from: Condition: Good ! Order now!
May 30, 2015

Healthy chocolate chip cookies without butter, white flour or refine sugar – but still darn delicious

Sunde chocolade cookies uden smør, hvid mel eller raffineret sukker – men stadig super lækre

Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious

I am done with all of my written exams in high school! Whoopee!!! I don’t believe it. It feels like all three years of high school has been leading up to the written exams. I have had so many mock exams, written so many exam papers and answered so many old exam questions in order to get ready for my own written exams. And now they are over. Never am I going to write a Danish essay again – YES! Seriously those are a total drag.

Now I only have the really tough ones left: the oral exams -.- And I personally got oral Danish – ARE YOU KIDDING ME!? Yeah, sorry, I have it in for Danish but it’s soooo boring.

And oral math (which is okay since it’s my favourite subject – it’s just a tough exam) and the mandatory cross-subject project…

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Jeg er færdig med alle de skriftlige eksaminer i hele gymnasiet! Jubiii!!! Det er så vildt. Det føles, som om hele min gymnasietid har ledt op til netop the skriftlige eksaminer (ikke mindst matematik), og nu er de bare slut. Gennem de tre år har jeg lavet et utal af tidligere eksamenssæt i både engelsk, matematik, biotek og dansk, så det var sådan en underlig følelse pludselig at sidde med det, der er blevet lavet specielt til mig. Men det er så rart – aldrig igen skal jeg skrive en skide kronik eller litterær artikel – YES! Seriøst skriftlig dansk er dødens pølse.

Nu er der bare de rigtig slemme tilbage – de mundtlige -.- Personligt har jeg trukket mundtlig dansk – VIRKELIG?! Jeg er så færdig med det fag – undskyld…

Og mundtlig matematik (hvilket er okay, da det er mit yndlingsfag, men helt klart et af de hårdeste A-fag) og det obligatoriske AT.

Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious

Anyway, that’s the reason I’ve been a little absent. In the meantime however, I’ve been working on a little project – healthy chocolate chip cookies.

I love cookies and think the most unfair thing in the world is the fact that cookies have so much sugar in them. Okay kidding, but you get what I mean. So I really wanted to make a healthier version.

As I talked about in a previous post I don’t necessarily think things have to me completely healthy. So I could easily just have replaced the sugar and left the butter and white flour in the recipe. But a little troll inside my head convinced me to try and cookies with

★ No butter

★ No white flour

★ No refined sugar

(I used coconut sugar which has a way lower GI than most other sugars – 35 as opposed to 73 (source))

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Anyway, det er grunden til at jeg har været lidt fraværende på det sidste. Til gengæld har jeg arbejdet på et lille projekt: Sunde chocolate chip cookies. Jatak!

Jeg elsker cookies og er af den fulde overbevisning at det mest unfair i hele verden er, at der er s meget sukker i dem. Okay, joke. Men næsten

Som jeg før har snakket om, synes jeg ikke altid man behøver at lave ting fuldstændig sunde. Så jeg kunne let bare have udskiftet sukkeret. Men et eller andet lille væsen i mit hoved fik altså den ide, at de her cookies skulle være helt sunde. Så her er de

★ Uden smør

★ Uden hvid hvedemel

★ Uden raffineret sukker

(Jeg brugte kokossukker, der kun har et GI på 35 modsat hvid sukker på 73 (kilde))

Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious Healthy chocolate chip cookies without butter, white flour or refined sugar - but still darn delicious

NOTE TO SELF: WRITE SHORTER POSTS!

 

NOTES

– These cookies are best the day or the day after they are made – storing them for several days will ruin the slightly crunchy outside

– Better bake the cookies one minute too little than one too may. This way they stay soft and chewy on the inside. Yummm…

– Make sure you use very fine whole wheat flour – the chunky kind makes weird cookies

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NOTER

– Disse cookies er bedst den dag de er lavet eller dagen efter – ellers mister de deres slightly sprøde overflade

– Bag hellere kagerne et minut for lidt end et for meget. På denne måde sikrer du dig, at de har det lækre bløde indre, cookies skal have.

– Brug kun fin fuldkornsmel (nogle gange kaldet hvid fuldkorn) – ellers bliver de lidt sjove.

Healthy Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 6 minutes

Yield: 14 cookies

Healthy chocolate chip cookies without butter, white flour or refine sugar - but still darn delicious.

Ingredients

  • ¼ cup (50 g.) coconut oil
  • ¼ cup (45 g.) coconut sugar
  • 1 tbsp. maple syrup
  • 1 SMALL egg (or half an egg white and one egg yolk)
  • ¾ (90 g.) cup fine whole wheat flour (sometimes called white whole wheat flour) ¾
  • ¼ tsp baking soda
  • 1 tbsp. corn starch
  • 40 g. dark sugar free chocolate

Instructions

  1. Preheat oven to 175°C/ 350°F
  2. Beat together coconut oil, coconut sugar and maple syrup. Then beat in the egg.
  3. In a separate bowl whish together flour, baking soda and corn starch. Chop the chocolate and mix it in.
  4. Beat the flour mixture into the coconut oil-mixture.
  5. Place 14 tbsp-sized dollops of dough on a baking sheet and bake for approx. 6 minutes – check the cookies after 5. You want them just golden in the edges – not brown.
  6. Cool down and store in a semi-airtight container (a cookie tin)
http://sproutedfig.com/healthy-chocolate-chip-cookies/

Category: Product #: Regular price:$ (Sale ends ) Available from: Condition: Good ! Order now!