15 February, 2014
Cashew pistachio cookies (gluten-free and vegan)- the minimalist’s choice
I do have minimalist ideas often, but this would be a dream come true for a health-conscious baker and a minimalist- making a cookie with just 2 ingredients. Well, here’s a recipe for one, with only nuts and raw sugar. I’m not counting water as an ingredient 🙂
I know you’re thinking “this girl has gone nuts!”
Nutrition experts believe that it is best to consume nuts after “activating” them or soaking them in water for a while. This removes the phytates and tannins which are considered anti-nutrients. The water used for soaking needs to be discarded after that. So, that’s how I prepared the nuts for the cookies.
Sharing this at VVLP 16 at Anne’s blog An Unrefined Vegan.
Grinding soaked nuts after draining the water:
Roll the nut mixture into small balls with hands and place on a baking sheet lined with parchment paper and flatten. Just like cookie dough!
Cashew pistachio cookies (GF, vegan)
1/2 cup whole raw cashews
1/2 cup raw pistachios
1/4 cup powdered raw sugar/ coconut sugar
a pinch of cardamom powder
1. Soak cashews and pistachios in water for at least 4 hours.
2. Drain water and grind the nuts in a blender along with the powdered sugar and cardamom powder without adding any water.
(Note: It will not grind into a fine paste, but the partially ground nuts in the mix give a nice crunchy texture)
3. Preheat oven to 350 °F.
4. Roll the nut mixture into small balls with hands and place on a baking sheet lined with parchment paper. Flatten into discs.
5. Bake for 18 minutes. Bake for a 2-3 minutes more if you want very crisp cookies. Cool on a wire rack.
1. If you need to add water to grind the nuts, the dough will be sticky. Some cornstarch/ tapioca starch may be added to make it firmer.
2. Any mixture of nuts could be used with this recipe. If raw sugar is not available, brown sugar or confectioner’s sugar would work.
Related post: http://eatingwelldiary.wordpress.com/2013/12/18/gluten-free-maple-millet-press-cookies/