Ginger-Molasses Crinkles October 31, 2019

Good evening!

All these cozy, Wintery days are perfect for baking and it’s feeling more like the Winter holidays than Halloween! I’m trying to stay focused on getting the core Julia’s Kitchen recipes ready for my cookbook, but I couldn’t help a little cookie experimentation this evening because I’ve been craving these for the past couple of days. They are pretty quick to make, especially since I had some grated ginger left from another recipe and all the other ingredients on hand.

A version of these cookies is one of my holiday favorites – my mom used to bake raspberry jelly into the center and they were absolutely the best. They were chewy on the inside and a bit crunchy on the outside, and the jelly in the center bumped them up right over the top. I actually forgot about the jelly until just now and you’d better believe that I pulled some of my yet-to-be-baked cookies out of the freezer and loaded them up with raspberry jam.

I wanted to make my own version that is more nutrient-dense and health supportive than the original, but still fulfills that chewy center, crispy outside requirement. I used half sprouted and dehydrated almonds and half sprouted and dehydrated buckwheat and ground them as finely as I could for the flour. You can find other options in the recipe and notes. I also used blackstrap molasses where typically a lighter, more gently-flavored molasses would be used, and coconut sugar because I like its more complex flavor.

If you aren’t in a baking mood or don’t have the time and you want to help me out, I’d love to have some people taste the cookies I made and give me some feedback since this was a first run through and I might be emotionally biased. Let me know if you are interested:)

Here’s the recipe:

• 1 cup sprouted and dehydrated almonds (see other options below)
• 1 cup sprouted and dehydrated buckwheat (see other options below)
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• 2 Tablespoons grated fresh ginger (or you can blend an inch or two of ginger up with the coconut oil and other liquids if you have a high-powdered blender)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup unrefined coconut oil
• 1/2 cup coconut sugar
• 3 tablespoons blackstrap molasses
• 1 teaspoon vanilla extract
• 1 tablespoon water or other liquid

1. Grind the almonds and buckwheat into flour in a Vitamix.
2. Transfer the flour to a medium bowl and stir the baking soda, baking powder, ginger, cinnamon, and salt in, breaking up any lumps, then set aside. 
3. Put the coconut oil, coconut sugar, molasses, vanilla, and water into the vitamix and blend until smooth. 
4. Pour the coconut oil mixture into the flour mixture and stir gently until combined.
5. Refrigerate the dough for 30 minutes to an hour. 
6. Preheat the oven to 350 degrees. 
7. Portion about 1 Tablespoon per cookie (using a scoop or 2 spoons) onto 2 oiled or parchment lined cookie sheets. 
8. Bake for 8 minutes, or until the cookies have puffed slightly and deflated – this is what will give them that signature crinkly look and yummy texture. 
9. Allow to cool on the baking sheet for 10-15 minutes, then use a square spatula to remove them for eating or storage.

Options:

• It’s great to have sprouted and dehydrated nuts and grains on hand, but you may not be in that position (yet). You may be able to find both sprouted and dehydrated almonds and buckwheat at your local health food store. If not and you don’t have a dehydrator, you can soak/sprout them and then dry them or toast them at a low temperature in your oven. Alternatively, you can use pre-ground flours. In that case, I would think any grain flour would work to replace the buckwheat. Just don’t use coconut flour…
• Sprinkle the cookies with coconut sugar (or with unrefined cane sugar for a more traditional look). 
• Make the dough ahead of time, portion the cookies, and store them in the freezer. Bake from frozen for about 10 minutes. 
• Make an indentation in the center of each cookie and fill with fruit puree or fruit-only jam. The cookies will spread so the shape won’t remain, but the jelly will bake in and be delicious.

Julia’s Kitchen favorites?? October 24, 2019

Hello and good evening!

What are the recipes you’d like to see in my upcoming cookbook? Do you have a favorite or favorites from Julia’s Kitchen that you are missing? While I’m finishing the full version of the cookbook, I’m going to publish a little teaser mini book as a trial run. It will be available before Thanksgiving and the full version will follow soon after. I’ve got some ideas about what to include in the mini book – what I consider the quintessential favorites of my time at the restaurant and Farmers’ Market – but I’d love to hear your ideas too. 

It’s been an interesting process to try to get what’s been in my head for over a decade onto paper in a coherent way. I truly thought I would just be able to sit down and do it. Ha, not so much. I do my best thinking and am most creative while cooking, hiking, swimming, and in conversation with another person or small group of people. Ideas are always flowing, but they have a tendency to get stuck swirling around in my head. Progress on the book has increased exponentially in the last month or so since I started working with local writing coach Emily Andrews and I’m really excited about that. Emily is helping me organize my thoughts and keep me grounded and focused, as well as offering her questions and perspective to help make sure the book is clear, comprehensive, and accessible to all. I’m really excited about this and grateful that Emily is willing to sit with me weekly and work on this project. It’s really much more fun to work together than alone!

Everything about publishing a book is new to me. I’ve been in contact with some book designers and printers, but if you are an author or know people who can help in these areas, I’d love to be connected so I can make sure I find the right fit for this book.

Until then, enjoy the snow if you are local, and stay warm! I’ve just baked some treats in case you need a little pick-me-up as you adjust to more Wintery weather; let me know if you’d like to pick up some caramel pecan pumpkin roulades made from sprouted buckwheat and fruit-sweetened. Just pop them in the oven or toaster oven for a few minutes so you can enjoy them fresh from the oven. There is vanilla cashew frosting to go with them too…or if you want something heartier, I have lentil and millet veggie burgers and sourdough buckwheat buns, as well as quiche and veggie pancake batters as well. Warm up that kitchen!

I hope the rest of your week is fantastic!