Thursday, August 20, 2015

Black Currant Coconut Cookies

As you probably read, I recently had a bummer crop of currants. Last year the chickens ate all of them before we got to them. This year, I was determined to get some for us to make jam with. The jam and dried currants came out wonderfully, however I was left with a ton of currant pulp and while the chickens or pigs would have gladly eaten it, I really wanted to use it for ourselves. Currants are high in fiber, contain lots of necessary vitamins and minerals such as calcium and iron and are high in protein. Needless to say, with all that great nutrition why not eat them ourselves?

Perusing the internet, I came across a currant coconut cookie recipe and thought, why not.

Black Currant Coconut Cookies
1 egg
1/2 c. honey
1/2 c. currants pulp
1/4 tsp salt
1/2 cup organic all-purpose flour
1 1/2 c. organic unsweetened coconut
nuts if desired

Preheat oven to 350 degrees.
Mix egg, honey, currant pulp and salt.
Add flour and mix until well blended.
Add coconut and nuts.
Place dough on a pan. (I used a Madeleine Pan and small scoop- two scoops per mold)
Bake for 10-12 minutes.

The verdict? These are a very chewy, dense cookie. The kids loved them. Since I have all the ingredients on hand, this will be one of my go to recipes for when I need a quick cookie. Also, the original recipe used currants, not the pulp so I bet these would be easy to make even if I didn't have any currant pulp.


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.