Thursday, 6 June 2013

Homemade Vegan Arrowroot Cookies

I am constantly trying to find alternatives for processed foods. That means I'm constantly whipping up new things in the kitchen! Not all of them are a success, either. But it's all worth it when you win! You tweak that recipe, substitute for this and that....and BAM, you've created something healthier and delicious! One day I'll release a cookbook...

As a kid, I always loved arrowroot cookies. And it was time I made a healthier version of this favourite.

I decided to go with Spelt flour, since it is more easily digested. And arrowroot powder, you ask? The Forks Over Knives cookbook describes it as a minimally processed flour that comes from the "root" of a plant from the American tropics called an "arrowroot." Go figure.

As far as spelt flour goes, Nutritionist Kim Corrigan-Oliver mentions how it is best to wait until your babes are 12-18 months of age to have gluten, since little ones younger than a year have trouble digesting the enzymes and it can be hard on their little tummies (yourgreenbaby.com).

There are some great benefits to spelt flour though!

DIGESTION: Spelt is an ancient grain, high in fibre, and is easier to digest than other wheat flours. It is more water-soluble, and has been said to sit well with those that have allergies to wheat, or for those who have gluten intolerance (WHfoods.com). Although, to my surprise, spelt does contain gluten, and is basically a "cousin" of wheat.

NUTRITIONAL VALUE: Perhaps you'd like to know that spelt contains vitamin B2, manganese, copper, fibre, and a stinkload of iron. Spelt rocks our socks because the nutrients from the germ and bran are left in tact (www.whatscookingamerica.net).

BETTER FLAVOUR: To top it off, it has an amazingly delicious nutty flavour that kicks white and whole wheat flour's arse.


We like to buy the Organic Stone Ground Spelt from Bulk Barn. Deeelish!




HealthNutty Vegan Arrowroot Cookies

3/4 cup spelt flour
1/4 cup arrowroot powder
1/8 tsp salt
3 Tbsp coconut oil
1/4 cup brown rice syrup/maple syrup or agave nectar
1 Tbsp vanilla
1. Preheat oven to 350 degrees.
2. Mix the dry ingredients in one bowl and the wet in another bowl. Add wet to dry.
3. Lay down a piece of wax paper, or clean counter top floured with spelt. Roll out to whatever thickness you desire. We like about 1/2 inch, but you can go thinner for a crispier cookie. I used a lot of extra flour for rolling etc.
4. Use cookie cutters to make shapes and bake until golden brown, 8-12 minutes. Makes 1 1/2 dozen.
5. Enjoy!






















References

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=143

http://www.livestrong.com/article/407643-spelt-flour-benefits/

http://yourgreenbaby.ca/?tag=infant-digestion

www.whatscookingamerica.net

Del Sroufe, Forks Over Knives Cookbook, 2012

2 comments:

  1. Thank you for sharing this recipe! My LO has some unusual food intolerances and so I have to make most things from scratch for her (blessing in disguise!). I made these last night and they turned out really good. I substituted organic unsalted butter for the coconut oil though, as it is part of her food intolerance. These will be my go to recipe for arrowroot cookies!

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  2. Thanks. I will try them for sure. My dad is in a long-term care facility, where we fight with the so-called nutritionist for healthier meals for him. In the meanwhile, we (sibs and I) take nutritious food to him. These will be perfect.

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