Monday, June 4, 2012

Green Tea With Ginger Latté Cookies

It's been cold the last few days, here in Toronto. We want popsicles but are forced to have hot drinks - instead. We bought some organic green tea with ginger over the weekend, and decided to make green tea latté cookies with coconut milk! Yummy! It was quite a surprise to see that the coconut milk actually foamed a bit, and although we were tempted to drink the latté itself, we held off to put it in our new cookie recipe! (See recipe below) Enjoy!

Green Tea With Ginger Latté Cookies Recipe
Makes 16 small cookies
∙ 1/4 cup of organic quinoa flour
∙ 1/2 cup of organic almond flour/meal
∙ 2 tbsp of organic quick oats (pre-soaked)
∙ 2 tbsp of organic coconut flour
∙ 2 tbsp organic green pea flour (optional - can be replaced with 2 tbsp of the other flours)
∙ 1/2 tsp of baking powder
∙ 1/2 cups of shredded coconut*
∙ pinch of Himalayan sea salt
∙ 1 1/2 tbsp of organic black chia seed powder
∙ 1 1/2 tbsp of organic coconut palm sugar/syrup
∙ 1/2 cup of green tea with ginger latté (made with coconut milk- see below)

1. Preheat oven to 325°F.
2. Prepare your latté by seeping 2 tea bags in a small amount of hot water and then adding it to coconut milk for frothing. Set aside.
3. Mix all dry ingredients (mix well).
4. Pour green tea latté into mixing bowl with dry ingredients.
5. Mix all ingredients well, (will be slightly moist). 
6. Using a spoon, scoop out small pieces onto a cookie sheet with parchment paper (a regular size spoon should give you about 16 cookies).
7. Press down slightly to flatten cookies. 
8. Place in oven and bake for 15-20 minutes or until lightly browned.
9. Remove from oven and let cool.
10. Serve and enjoy! 

*When we juice our coconuts for milk, we save the shredded coconut left behind from the juicer because it still holds about 20% of the milk/liquid. We store the shredded coconut in the freezer and use it for baking.

To make coconut milk:
1. Drain the water from a natural coconut and set it aside. 
2. Crack open the coconut and break it into pieces.
3. Juice the coconut meat (once removed from coconut shell). 
4. Mix an equal (150 ml each) amount of coconut water (previously drained) and coconut cream to provide you with the 300 ml necessary for the recipe above. (If there is more coconut cream than water, you can add store bought coconut water to complete.)

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  1. Looks AH-MAZ-ING. Will be adapting/making soon. And such lovely photos! Pinned some ;)

    1. Thank you! We'll be checking out your blog for your recipes!


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