Monday, May 18, 2009

Raspberry Linzer Cookies and Creative Inspiration

Another busy spurt these past two weeks. We've moved for another summer season. For those who don't know the hectic and fun, that can be our lives here on Block Island, we move every fall and spring from winter housing to summer housing. This keeps our clutter and belongings down to a minimum, because we have twice a year to entirely clean up and clear out our living spaces. Usually our housing is a real downgrade for the summer season, but not this year, we got very lucky!
Our new space is full of color, and artwork, and since spending the past 2 days here I am feeling the creative inspiration.
I am excited for creating some beautiful new dishes in this space. We have joined another CSA (Community Sustainable Agriculture) this year. This is where you by a "share" of a farm, guaranteeing the farmer vegetable sales, and guaranteeing yourself beautiful organic seasonal fruits and vegetables. The CSA we belonged to last year was on the mainland and with the help of a friend, we were fortunate enough to have delivery to the boat. This year we are very excited because the CSA we've joined is actually on the island! Food production out here has been slim to none in the past, but the Blazing Star Farm who started about 5 years ago, is at the point where they have the yeild to sell shares for their wonderful produce. It is nice to have food grown this locally, the island is only 3 by 7 miles so you know this food is fresh!

In between moves this week, I also gave a presentation at the Westminster Unitarian Church on eating for disease prevention. The turnout and response was a good one, and everyone especially loved the treats I brought (I have a hard time not bringing food samples to any and every
presentation).

Raspberry Linzer Torte Cookies- These are made with almond meal, oats, and spelt flour for a gluten free cookie (you can use wheat if you'd prefer). The sweetener used is Agave nectar, for a low glycemic cookie (a good option for diabetics and to stear clear of sugar crashes). These are great with rasperry jam (fruit sweetened) but any preserve would do. Blueberry would be good, they would taste like little blueberry pies!


Ingredients
2 cups raw almonds
2 cups regular rolled oats (not quick cooking)
2 cups sprouted spelt four or whole wheat pastry flour
1 teaspoon cinnamon
1/2 cup light agave nectar
1 cup canola oil
1 cup juice-sweetened raspberry preserves

Directions
1. Preheat over to 350 degrees. Line 2 baking sheets with parchment paper.
2. Place almonds in a food processor and grind to a fine meal, about one minute. Remove and set aside.
3. Place the oats in the food processor and grind to a fine meal.
4. Return the almonds to the food processor along with the flour, cinnamon, agave nectar, and canola oil. Pulse to combine all the ingredients.
5. Roll the dough into walnut-size ball and place on the prepared baking sheets. Using your thumb, press an indentation into the center of each ball.
6. Fill the indentations with preserves.
7. Bake for 10 to 12 minutes on the baking sheets, then transfer to cooling racks to cool completely.


Watch the Blend-tec go, it turns the oats to a nice oat flour (you can of course use a food processor as well). Do the same with the almonds or you can purchase almond meal pre-ground.

The batter should hold together, but will be a little crumbly.

I used to be very careful to make nice even circular thumb prints, creating perfect little centers. Till I realized the cookies not only looked better, but also tasted better the messier they were. Big sloppy thumb prints leaves more room for big sloppy gobs of raspberry preserves, mmmm.

2 comments:

Bethany said...

So fun. I love your blog. And your new space. Wow, super creative. Enjoy.

natalieaubin said...

Wow, your new space is colorful, did Chopper pick out all that pink? Looks cozy too!