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CHOCOLATE nut BEET cookie - No Egg


Not your ordinary cookie and truly a surprising, sweet outcome.
Bite into the world of the natural flavours that beets impart on desserts. 



Beets should take an important role in regular diets...or better yet...our maintenance plan ;o)
Don’t let the word 'diet' scare you...not when there's a cookie waiting.


Not any cookie for sure.  
Especially when chocolate and nuts are playing superbly with naturally sweet beets!
Having tweaked this cookie already three times is what pushed the share button today.


Yes, beets are truly versatile and why not tinker with our existing cookie recipes.
Go ahead and kick the eggs out for the day...surprising results will happen for you too.




Speaking of days...
Market day is something I unfortunately don't have time to do regularly...
however, last week I finally had my day with nature‘s gifts.
Look at the bounty of BEETS...I was in paradise ;o)



A while ago, I did promise to share this recipe with you...and you know how I do keep promises.
Go ahead...you are now armed to face the BEET frontier...let's get baking.


CHOCOLATE nut BEET cookie
No eggs required

makes about 36 medium sized cookies


INGREDIENTS:
(American / Metric measures)

Dry Ingredients:
. 1/2 cup (50g) cocoa powder, Dutch processed 
. 2-1/2 cups (375g) A.P. flour (whole wheat also works well)
. 1 Tbsp. (15ml) baking powder
. 1 tsp. (5ml) sea salt
Wet Ingredients:
. 2 medium sized, [1 cup (250ml)] cooked red beets
. 1/2 cup (110g) granulated sugar 
. 1/4 cup (50g) brown sugar, packed 
. 1/2 cup (125ml) agave nectar (or light honey)
. 3/4 cup (180ml) vegetable oil (grape seed preferred)
. 1 Tbsp. (15ml) pure vanilla extract

Add-ins:
. 4 oz (100g) bittersweet 65-70% chocolate, coarsely chopped 
. 1 cup (240g) dried fruit: raisin, cherry, cranberry...etc.
. 1/2 cup (70g) roasted almonds, coarsely chopped



PREPARATION:
. Pre-heat oven to 350F/180C/Gas4.
. Place rack in the center of the oven.
. Prepare 2 large parchment lined baking sheets.
. Note:   If using any dried fruit, it is preferable to pre-soak them for about 15 minutes and then strain the liquid out.



. In a blender or food processor, coarsely chop the nuts and pour out into a medium bowl to then do the same with the chocolate.  Set aside.  
Dry mix:
. In a large bowl, whisk together the flour, cocoa powder, salt, baking powder.  Set aside.
Wet mix:
. In the same blender, pulse the cooked beets until small chunks are achieved.  Add to this, the sugars, agave nectar, oil and vanilla.  Blitz until the mix is smooth.
Assembly:
. Pour the wet mix into the well of the dry mix.  Whisk first before using a strong spatula to finish combining the add-ins.  The dough is ready only when all traces of flour disappear.
. With the aid of a medium size (#30) ice-cream scoop, make packed, flattened volumes of cookie dough and place 18 mounds about 1 in. (2.5 cm) apart per baking sheet.  This batter does not really spread much.  Then lightly flatten dough with the bottom of a glass. Note: A generous, heaping tablespoon can also be used to drop dough onto the cookie sheet.  Refrigerate the remaining cookie dough and only take it out about 10 minutes before preparing the last baking sheet.
. Bake for 24 minutes.  Remove the pan from the oven and wait another 10 minutes before transferring onto a rack to cool.  Repeat with the second pan.
. Store in a cookie tin or freeze with a parchment paper package and into a freezer bag.  Enjoy.








Not only did market day offer me the perfect red beets...my special guest thanked me for the tour with a gorgeous bouquet of gladiolas.  Thanks Mom ;o)

Have a wonderful week and don't forget to eat your veggies!


Flavourful wishes,
Foodessa


Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com






Here’s other related recipes that may interest you:
- bold BEETroot Mascarpone Banana Rum ice-cream
- ice-creamed BEETroot walnut, raisin MUFFINS
- Beet Sour Cream bread rolls/ buns {No-Knead bread bun rolls}
- No-Knead BEET bread loaf
- BEETroot Feta Basil Almond PESTO sauce


Vegetable PASTA bake YOGURT sauce GRATIN


Fresh garden vegetables celebrate summer with a smothering of melting cheese.
An egg and yogurt sauce blanket its entirety to a bubbly gratin casserole.



If only the garden-to-table would be sustainable throughout the year.
Our reality is that we are restricted to these very few months.




Time well spent in our gardens or neighbourly markets bring a twinkle in my eye.
I actually get quite emotional when I realize how fortunate we are to seed and pick such gems.




The majestic summer squash plant blooms into pretty flowers before surprising us yet again.
This time with the long awaited versatile zucchini ready for our handling into delicious meals.





Our garden is showing it's tired facade; one that's getting itself ready to retire.
Soon Autumn will come knocking and scenes like these will become a distant memory.




Now, for some of the cooking that's been done in my small cucina ;o)
Enjoy making this dish with whatever you have on hand, especially when it comes to vegetables.




Vegetable Pasta bake 
YOGURT sauce gratin

note: this recipe can be simplified even further by... 
using leftover pasta with some tomato sauce.
serves 4 persons

Printer version


INGREDIENTS:
(American/ Metric measures)

. 2 cups (200g) cooked pasta of choice 
[about 1 cup (100g) of uncooked pasta]
. 3 cups (750ml) sautéed, mixed vegetables *
. 1 cup (250ml) fresh tomato, chopped with seasoning...
or Tomato sauce (homemade preferred)

. 3/4 cup (75g) mild cheese,** shredded 
. 1/4 cup (25g) Parmigiano Reggiano, grated

. 2 large eggs
. 1 cup (250ml) plain yogurt (2% or more)


* Vegetables sautéed for this recipe were:  sweet onion, leeks, red bell pepper, thinly sliced, zucchini and a touch of finely zested lemon.

** Some mild cheeses used were:  'Mozzarella' , 'Friulano' , 'Fontina'


PREPARATION:
. Pre-heat the oven to 350F/180C/Gas4.
. Position rack in the center of the oven.
. Lightly oil a shallow, medium size casserole oven-proof dish.  Set aside.

. In a large bowl, mix together the cooked pasta together with the mixed vegetable preparation that was already pre-cooked.  To it, also mix in the tomato sauce if not already added at the vegetable cooking stage.  Note: At this point, taste to make sure there are no seasonings missing.  Some to keep in mind are a few pinches of dried Basil, Marjoram, sea salt and granulated garlic powder.
. Place the mixed pasta and vegetables with the tomato sauce into the prepared oven-proof dish.  Add the cheeses over the surface of the mix.  Set aside.
. In a medium bowl, whisk together the eggs and the yogurt.  Pour this mix evenly over the casserole dish.
. Bake  for 35 minutes or until the gratin surface is lightly golden and bubbly.
. Serve after the dish has rested for about 10 minutes.  Enjoy.









Realizing how busy Summer has kept us spinning through joyful moments, most of us still have to make the time to eat well.  Eat well we shall, especially with such freshness delivered through our thriving gardens.

Looking forward to sharing a few more summer delicacies.


Have a lovely week everyone.

Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com


Here are related recipes that may be of interest:
- Pasta Al Forno My Italian version of 'Mac and Cheese'
- Stuffed pasta SHELL with a vegetable cheese mix and a rosé tomato sauce