Healthy Kitchen Smells Fresh

October 16, 2009

A Malaysian Wedding Cookie , Biskut Mazola

Filed under: Asians, Bakings, Cookies, Desserts, Snacks, Vegetarian — nshahida @ 11:35 pm

Biskut Mazola

Before baking

Biskut Mazola ( Makes 2 dozen (24 pieces) medium size cookies)

Ingredients:

  • 1 ¼ cup finely grounded toasted peanuts
  • 2 cups all purpose flour
  • 1 Tablespoon cornstarch
  • ½ cup white sugar ( preferably icing (superfine) sugar)
  • ¼ cup nonfat milk powder (optional)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 200 L canola oil, extra 2-3 tablespoons if needed

For topping:

  • Egg wash (1 large egg yolk + 1 teaspoon fresh milk or water )
  • Toasted sesame seeds , for sprinkling (optional)

Methods:

1- Preheat the oven to 300 F / 150 Celcius. Grease a cookie baking sheet with oil or line parchment paper or silicon mate on.

step1

2- In a large mixing bowl, stir together grounded peanut, all purpose flour, cornstarch ,  milk powder ( if using) ,sugar,  baking soda, baking powder. Mix to well combine.

step2

3- Gradually stir the oil in bit by bit until a firm glossy dough is formed. If the dough is crumbly ( when packed in palm and it falls apart) , add more oil 1 teaspoon at a time.

4- Scope out 1 Tablespoon of the dough, roll into a ball. Repeat with the remaining dough. Place on a prepared baking sheet. You should get 20 – 24 balls . A dough ball should be 1 inch apart from the other balls, the cookie spread slightly.

5- Brush each top with egg wash and sprinkle sesame seeds on it, just before baking.

6- Bake them for 8- 10 minutes or until browned but not burned. The cookie will be slightly fragile to touch right after baked, that’s ok. It gets hardened as cooled completely. Enjoy with your tea or coffee.

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July 16, 2009

Gluten Free ‘Graham’ Crackers

Filed under: Allergy Free, Bakings, Cookies, Desserts, Gluten-Free, Snacks, Vegan, Vegetarian — nshahida @ 12:14 am

Gluten Free 'Graham' Crackers

When This graham crackers was made in the process  , I pondered for some variation that could be derived from the recipe.

Could that be allergen free or something? I questioned myself.

Perhaps!! I declared hesitantly

The answer was not a promise since I haven’t tried any gluten free crackers just yet. Thinking it would not hurt trying, I pursued with all possible ingredients that had been planned in mind. With “not too many but ok” baking with allergy free know-how, I continued my mission and hoped for the best.

When it first came out from the oven, the skeptical thought gushed in. I started to worry , it might fall apart. I remember I had an equal experience with this one too so I let it cool completely and be positive.

I didn’t get hurt or disappointed at all, big alhamdulillah.It finally holds up together wonderfully.  Indeed, I was so pleased it didn’t have to go to the trash plus it came out as planned, even better I’d say. The texture was perfect  and everything else.. alhamdulillah , not exactly but almost to say the least with  normal non allergen free graham cracker.

If you ask my  opinion, I’d choose this one over the regular one. The reason for that is indescribable until you try it yourself, you don’t even need me to say it here.

Just don’t overbaked them, they are quite fragile to touch right after baking , they get hardened as they cooled . Overbaking may end up teeth breaking crackers.

Crackers

Gluten Free ‘Graham’ Crackers  (Yields 12 small Crackers)

Ingredients:

  • 1/2 cup brown rice flour (or white rice flour)
  • 1/4 cup buckwheat flour
  • 1 Tablespoon cornstarch
  • 1/4 coconut flakes (optional)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon  cinnamon powder
  • 1/8 teaspoon ginger powder (optional)
  • 3 Tablespoons brown sugar
  • 1 Tablespoons Vegetable shortening or coconut oil
  • 2 Tablespoons canola oil
  • 1 Tablespoons molasses (honey or another 2 tbsp brown sugar)
  • 2 – 3 teaspoons applesauce

Methods:

1- In a medium mixing bowl, Mix together the flours ( brown rice and buckwheat flour), cornstarch ,coconut flakes (if using) baking powder, baking soda, salt, and cinnamon and gonger powder ( if using). Add shortening/ oil, stir and rub with tip of your fingers until the mixture resembles coarse meal, about 30 seconds or so.

2- In a large mixing bowl, whip the shortening, oil and sugar till smooth. Add in applesauce ,molasses,and vanilla. Mix well to combine.

3- Stir in the flour mixture into the large bowl ( wet ingredients) . Mix them to form a smooth soft dough… until the dough starts to come together in a ball, another 30 seconds. Scrape dough out.

3- Between 2 sheets of waxed or parchment paper, roll the dough 1/8-inch thick. Chill for at least 1 hour, until firm – several hours.

4- Preheat oven to 350F. Retrieve dough and roll it a bit more if it is not yet 1/8-inch thick. With a sharp knife or pizza cutter, score into 2 x 4 -inch squares. Leave the squares together; you can break them up after they’re baked. With a fork or toothpick, prick several holes in each cracker.

5- Bake for 20 minutes 0r until lightly browned at the edges. Remove from the oven and let cool on the pan. Do not overbake them.

February 16, 2009

Homemade Graham Crakers or Digestive Biscuits

Filed under: Bakings, Cookies, Desserts, Vegan, Vegetarian — nshahida @ 2:22 pm

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Among friends, as I could remember, I was so known as a cookie monster . Yes, they hit the nail on the head, I agree for I was so busy munching cookies and crackers while others having their heavy meals – I wasn’t much for anything heavy like rice at that time. The unlogical reason I’d say exactly is because I didn’t want to get fat and stay healthy . Plus , I love cookies or anything like crackers.It’s fun to munch until you forget to stop, from breakfast to dinner. Oh, unfortunately that’s not right.. don’t know how to stop munching?…It can get to that far.

After long, I still love them. But, this time I consume sparingly just for snacking or sometimes dessert. Especially when you dunk it in hot tea or even milk, can’t get enough of it till you know you should stop.. by then.

When I came in realization that I actually can make it my own , I decided to give it a try. Eversince, I have never gone for store bought cookies and crackers. For cookies, yes I make my own most of the time. As of cracker.. hmmm.. not really until recently.

Graham cracker or sometimes people call it digestive biscuit is my top favorite when it comes to sweet-but-not-too-sweet snack.. It is because the grainy texture from the whole wheat or graham flour makes me feel like I am eating healthy, plus its crunchy munchable aspect is satisfyingly great subs for potato chips. The flavor can be found variety, but I prefer the traditional one. The one that has hint of cinnamon flavor with great combo of molasses and brown sugar – mild and not too sweet.

You see, how much I love it,  leads me in continuing my kitchen experiment. My first, second and thrice  trials were not a success. I tried the forth time inspired by this recipe. The idea for some changes to be made gushed through my mind, sounded fascinating and it was a why not. I am glad I did!

I made a few changes from this inspiring recipe because I was expecting in my head graham crackers – which means the texture, shape and flavor should be there. As a result, alhamdulillah.. I got what I had in mind and I am so happy to put up on my journal to be shared.

I replaced coconut oil and canola oil instead of butter without sacrificing the texture and flavor I expected. It is because I wanted low fat and non hydrogenated graham crackers just so I can enjoy it guiltlessly.  Bear in mind, it’s ok  in moderation.

After all, I still am a cookies monster but not to the extreme. Eating crackers or cookies instead of rice isn’t such a healthy idea for me and probably you who want to watch our diet and weight. Consuming carb alone is not enough especially unhealthy carb. This is a great reminder for me to finally realize eating rice won’t make me fat.

Graham Crackers

Homemade Graham Crackers / Digestive Biscuits (Yields 4 Large Crackers)

Ingredients:

  • 3/4 Cups whole-wheat flour or graham flour or regular all purpose flour
  • 2 Tablespoons all purpose flour
  • 1 Tablespoon cornstarch
  • 1 Tablespoon rolled oat
  • 2 Tablespoons brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 Tablespoons Vegetable shortening or coconut oil
  • 2 Tablespoons canola oil
  • 2 Tablespoons molasses (honey or another 2 tbsp brown sugar)
  • 2 – 3 Tablespoons cold milk or water
  • 1 teaspoon vanilla extract

Methods:

1- Mix together the flours, sugar, baking powder,  salt, and cinnamon. Add shortening/ oil, stir and rub with tip of your fingers until the mixture resembles coarse meal, about 30 seconds or so.

2- Add the molasses, water, and vanilla. Mix until the dough starts to come together in a ball, another 30 seconds. Scrape dough out.

  • Do not overmix the dough , we want them end up breakable flaky  and crispy texture , not teeth-breaking.

3- Between 2 sheets of waxed or parchment paper, roll the dough 1/8-inch thick. Chill for at least 1 hour, until firm – several hours.

4- Preheat oven to 350F. Retrieve dough and roll it a bit more if it is not yet 1/8-inch thick. With a sharp knife or pizza cutter, score into 4-inch squares. Leave the squares together, you can break them up after they’re baked. With a fork or toothpick, prick several holes in each cracker.

5- Bake for 20 minutes 0r until lightly browned at the edges. Remove from the oven and let cool on the pan. Do not overbake them.

December 19, 2008

Double the Chocolate , Double the nuts Cookies

Filed under: Bakings, Cookies, Desserts, Vegetarian — nshahida @ 1:26 am

Double choc cookies

Chocolate and cookie just a favorite combination for sweet craving of mine. If you are like me, this cookie recipe satisfies even the most serious ‘chocoholic’.

A good news is chocolate boosts your immune system if consumed sparingly and great source of antioxidant that helps to protect from the kind of speed up aging and cell damage.

Replacing half of white flour with whole wheat flour adds fiber in your diet – in your sweet that is not overly sweet. That is a big plus for me. I added chopped nuts for more fiber and extra crunch to my dessert time. Yumm-o!!

I dunk it in hot green tea latte,  Yeap.. another dose for antioxidant .. do not overdose , though!

Double Choc-cookies

Double Chocolate Cookies ( Makes 18 small cookies)

Ingredients:

Dry Ingredients:

  • ½ cup whole wheat flour
  • ½ cup All purpose flour
  • 1 Tablespoon cornstarch
  • ¼ cup cocoa powder
  • ¼ teaspoon sea salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda

-Sift all dry ingredients in a medium bowl

Wet Ingredients:

  • ¼ cup dark brown sugar
  • ¼ cup white granulated sugar
  • 2 Tablespoons unsalted butter , soften
  • ¼ cup grapeseed oil ( or other mild tasting oil : canola oil, light olive oil)
  • 1 teaspoon cornstarch mix in 3 tablespoons water / fresh milk (as an egg replacer)
  • ½ teaspoon strong brewed coffee (optional)
  • 1-2 Tablespoons milk or as needed ( if the dough is crumbly)

Other Ingredients:

  • ¼ cup chopped toasted almonds
  • ¼ cup chopped walnuts
  • 1/3 cup chopped bittersweet baking cocoa bar or just chocolate chips

Methods:

1- Preheat the oven to 350F/180 Celsius. Line a baking sheet with parchment paper or a silicon mat.

2- In a large bowl, with an electric mixer beat dark brown sugar, white sugar and butter  until just combined. Add the oil, continue beating until well incorporated. Add the cornstarch mixture , vanilla extract and brewed coffee. Beat until smooth and well combined.

3- Spoon in the sifted dry ingredients bit by bit. Keep stirring the batter with spatula until well combined and a cookie dough is formed. Do not overmix. Add the chopped nuts and chocolate and mix until combined.

4- Scoop out 1 rounded tablespoon of dough and form them into 18 balls;
and arrange on a prepared baking sheet. Slightly press down the balls.

5- Bake in the center of a pre-heated oven for 12 to 15 minutes, until the cookies are firm. Turn the baking sheet around halfway through.

  • Do not bake the cookies too long or the cookies will dry out. Check after 12-15 minutes.. if they are undone or soft to touch.. let it baked for another 2 minutes.. do not go more than that.

6- Remove the cookies with a thin spatula and place them on a cooling rack. They will crisp as they cool.

into green tea latte

December 3, 2008

Gluten Free Biscotti

Filed under: Bakings, Cookies, Desserts, Gluten-Free, Vegan, Vegetarian — nshahida @ 12:22 am

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It’s been a week I have been abandoning my online kitchen. We have been out of the state for a visit to one of best family friend. It means I didn’t have my own cooking/baking for a couple days left me craving.. extremely for a sweet treat. In answer to that sweet craving, I made GF biscotti. I love this recipe so much and have been using it probably forever? insyaAllah..

I have made slight alteration only for the sugar amount to half and used egg replacer ( EnerG) to replace the eggs the recipe calls for. Alhamdulillah, as usual.. this recipe turned out really yummy.. masyaAllah. I mean for a gluten free recipe.. this is a hit. Trust me.. you won’t notice that beany flavor from chickpea flour that is actually provide you with protein and fiber. Give it a try and insyaAllah.. you will nodd in unison and enjoy it as much as I do.

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Oh, if you can’t do peanut or any tree nuts.. go with sunflower seeds or toasted shredded coconut. I am sure it will be as good.

Thank you to the owner of this wonderful recipe.

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