Savoury corn cookies with pineapple sage

The great thing about playing in the kitchen is that you get to discover stuff along the way. I tried to make my version of corn bread, but it turned to soft savoury corn cookies served with a ginger and garlic pulses mix.

So, to make the corn cookies the ingredient s are:

·         1 ½ coarse corn meal

·         1 cup of flour

·         1 cup of rice milk

·         1/3 cup of corn oil

·         1tea spoon of baking powder

·         1tea spoon of salt

·         1tea spoon of sugar

·         5 leaves of pineapple sage leaves

In a bowl, mix the milk, oil sugar and salt add the corn mix well, then add the flour. Work the paste into an homogenous ball and wrap it in cling film and leave in room temp for 30 minutes.

Then, unwrap and crush in the fried pineapple sage leave. Work the past once more to incorporate the sage. Then, divide the dough in smaller balls and flatten them ready for the oven.

Spray the oven tray or baking dish being used for the baking with corn oil and place the

Preheat the oven at 180c and place the cookies in to bake for 35 minutes.

Meanwhile, prepare the accompaniment and get it ready for serving the cookies warm.

My accompaniment is a moist pulses mix including butter beans, kidney beans, barlotti beans and chick peas cooked with soya meatballs in plenty of garlic, onion and ginger.

The cookies need improvement, but this tasted not bad at all… will do better next time…and intentionally.

 

See you later!

Oat bran and currants cookies

Serving suggestion - Breakfast

To make the vegan currants cookies you will need:

• 1 glass of oatbran
• ¼ glass of rice milk
• 2 table spoons of sunflour oil
• 1 apple (your choice)
• handful of grapes
• A tea spoon full of grape fruit zest (didn’t have lemon to hand)
• A hand full of dry currants. & 1 pinch of salt

In a mixer, blend together the peeled apple, grapes, half of the dry currants, 1 spoon of oil, and half the milk.  Once blitzed, pour the melange in a mixing bowl and add in your oatbran (flour).

Mix it all well; add in the pinch of salt and whole dry currents. Leave the paste aside for about 25 minutes. For the bran to absorb the liquidised fruits and soften.

Preheat the oven at 175c.

Once the paste is ready, use a tea spoon to measure the size of dough per cookie. Shape your cookies and place them on a baking dish or tray.

Don’t forget to spray the rest of oil on your baking tray before placing the cookies on it.

Place the tray in the oven and leave to cook for 40 minutes. Mine got slightly burned because I forgot how easily the sugar (from the fruits) can burn, so, keep an eye on yer cookies.

 

When time is up, get the tray out. Put the cookies on a plate upside down to cool. Upside down because cookies are slightly thicker, this will allow the bottom of the cookies to finish drying. Remember that oatbran is much stickier that plain flour.

They actually taste really nice. You wouldn’t know that no butter, eggs nor sugar were used to make them.

I will definitely make them again with coconut milk. Keep your eyes peeled and let me know how yours tastes.

 

C ya!