Friday, November 2, 2007

Polenta-Pine Nut Cookies: another healthy snack option

Having a good snack option for the week is vital because when Mikey says, "Yum! Yum!" I better have something fast to give him. Without processed or packaged foods, snacks are sometimes a challenge. This "cookie" recipe makes about 21. I always have pine nuts on hand because I still make pesto sauce once a week for quick pasta dinners or Friday night pizzas. This recipe also includes polenta - since I don't cook much with polenta, I am happy to have a good recipe where I can use it.

I made these during Mikey's nap time. It took me about 25 minutes.

Here's my variation of Mollie Katzen's Sunlight Cafe Polenta-Pine Nut Cookies:

You need two bowls: one for the wet ingredients and one for the dry.

Preheat oven to 350 degrees.

1) Wet ingredients: mix all of these into one bowl.

2 eggs
Dash of salt
1/4 cup maple syrup
2 tablespoons canola oil
Splash of vanilla

2) Dry ingredients: mix all of these into a different bowl.

1 1/3 cups spelt flour
2/3 cup polenta
3/4 cup pine nuts (I might grind these up next time I make this recipe)
Lemon zest from an entire lemon (peal with a vegetable peeler and chop shavings; try not to get the white bitter part of the lemon peal)

3) Mix dry ingredients gradually into wet ingredients.
4) Scoop using a tablespoon measure and flatten cookies.
5) Sprinkle a little refined white sugar on the tops! Shhh! I never use refined white sugar, but I couldn't think of a good replacement. Let me know if you can think of one. Would honey work the same?

6) Bake for 15 minutes or until cookies turn golden brown around the edges and on the bottoms.

Mikey ate three of these cookies. I thought he'd spoil his dinner. Nope, "Yum! Yum!" - three bowls of pesto and rice pasta later. But even if he had ruined his dinner at least he had a nutritious snack. I can feel good about that.

Other snack posts:
Bran muffins
Yogurt snack
Leftover snack
Dried fruit snack
Fruit snack

3 Comments:

Lydia said...

Instead of refined white sugar, you could try Rapadura. It's still sugar, but it has been processed minimally. It does have a more carmelly flavor and slightly different (end result) texture, but it works just fine. I've used it a few times but not enough to make more detailed suggestions about it.

And I've got a WAP-friendly pizza dough recipe for ya if you're interested. Three ingredients and a bowl of dough left to rise overnight.

Anonymous said...

I actually had the pleasure of trying one of these tasty treats chez Thais. They were delicious!

Thais said...

Hi Lydia - Yes, yes, please post your pizza dough recipe. We love our pizza around here.

And, while I am thinking of it, I'd like to mention that I have been using spelt flour instead of whole wheat flour and it works great (for whoever is interested in trying it)!

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