Mar. 24th, 2014

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[personal profile] juli requested I post this recipe, which was thrown together so she could have oreoish cookies despite the fact that she is allergic to about 80% of all puny human foods. There's not much going on in these, flavorwise, so a good cocoa powder is important.
  • .75 cup mesquite flour
  • .375 cup unsweetened cocoa powder
  • 1.5 tablespoons stevia powder (equivalent to a little over half a cup of sugar)
  • .125 teaspoons salt
  • .25 teaspoons baking powder
  • .125 teaspoons nutmeg
  • 7 tablespoons butter
  • 2 tablespoons yogurt
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
Stir together the dry ingredients (mesquite, cocoa powder, stevia, salt, baking powder, nutmeg). Cut the butter into pieces and rub it into the powder, like you're making a pie crust or biscuits, until the mixture is in little sand-sized crumbs, and you can pick up a handful and squeeze to stick them together. A pastry cutter would be great for that step, but we didn't have one, so I cleverly decided not to use it. Mix the yogurt, water, and vanilla together separately, then stir into the crumb mixture until the whole thing mostly holds together. 

Dump the dough onto aluminum foil and shape into a cylinder about 20 centimeters long. Wrap up in the foil and stick in the freezer for 15 minutes to chill. Preheat oven to 350 degrees. Slice the cylinder into half-centimeter thick slices, lay the slices on parchment paper on a baking sheet, and bake at 350 degrees for 15 minutes. After cooling, they are dry and crumbly, much like oreos, though with an oddly complicated taste - the mesquite flour tastes like cinnamon and fava beans, or something.

Modified from this recipe.


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