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From
the Food Editor of ShalomBoston.com
[Printer
Friendly]
Food Editor's
Notes:
I am always looking for
cookies that taste good but aren't too sweet and have an interesting
texture, especially crispy-chewy with pieces of ingredients that provide a
burst of flavor. This cookie certainly fills the bill and more,
given that it has lots of healthy ingredients, including the latest to be
recommended, flaxseed (full of Omega-3s, the good-for-you fat). These are really delicious – a great treat for a snack or dessert.
And despite all the ingredients, they are easy to make – just dump
everything into the food processor and you only have one item to wash.
I made smaller cookies and ended up with about 6 dozen, but my 15-year-old
son and two of his friends were here and devoured a good portion of them,
pronouncing them "mad good!"
 CRANBERRY
OATMEAL FLAX COOKIES
Ingredients
1/2 cup less 1 tablespoon canola oil
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 large egg (or 2 egg whites)
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1 cup rolled oats (preferably large
flake)
1/2 cup ground flaxseed
1/2 teaspoon baking soda
1/2 cup dried cranberries
1/3 cup pumpkin seeds
1. Preheat the oven to 350
degrees. Line a large baking sheet with parchment paper.
2. In a food processor fitted with
the steel blade, combine the oil, sugars, egg, vanilla, and cinnamon.
Process for 1 minute or until well-blended. Add the flours, rolled
oats, flaxseed, and baking soda; process with quick on/off pulses, just
until combined. Stir in the cranberries and pumpkin seeds with a
rubber spatula.
3. Drop the batter by rounded
teaspoonfuls onto the prepared baking sheet, leaving 2 inches between each
cookie. Flatten each mound with the tines of a fork. Bake for
10 to 12 minutes or until golden.
Yield: About 36 cookies. Freezes
well for up to 4 months.
79
calories per cookie, 8.5 g carbohydrate, 0.8 g fiber, 1 g protein, 4.5 g
fat (0.4 saturated), 6 mg cholesterol, 20 mg sodium, 15 mg potassium, 0 mg
iron, 3 mg calcium
*
* * * *
Food Editor's
Notes: These muffins are
soft, light, and moist and are delicious for breakfast or a snack,
or in a bread assortment for a festive meal (think Thanksgiving). They are also a snap to make and, since they are from Norene's
cookbook, a healthy version of such a sweet treat. These won't
stay around for long!
PUMPKIN
CRANBERRY MUFFINS
Ingredients
2/3 cup granulated sugar
1/3 cup canola oil
1 large egg
3/4 cup canned pumpkin or pumpkin
puree
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup dried cranberries (raisins
or chocolate chips can be substituted)
Pumpkin seeds, for garnish
(optional)
1. Preheat the oven to 350
degrees. Line the compartments of a muffin pan with paper
liners (or spray with cooking spray).
2. In a food processor
fitted with the steel blade (or in a large bowl and using an
electric mixer), process (or beat) the sugar and oil until light,
about 1 minute. Add the egg and pumpkin and process 30 to 45
seconds longer or until well blended. Add the flours, baking
powder, baking soda, cloves, cinnamon, and salt; process just until
combined. Batter will be thick. Stir in the cranberries
with a rubber spatula.
3. Scoop the batter into the
prepared muffin pan, filling each compartment about two-thirds full.
Top the batter with a few pumpkin seeds, if using.
4. Bake for 20 to 25 minutes
or until the tops are golden brown and spring back when lightly
touched.
Yield: 12 muffins. Freezes
well for up to 3 months.
171
calories per muffin, 26.2 g carbohydrate, 1.8 g fiber, 2 g protein,
6.9 g fat (0.6 saturated), 18 mg cholesterol, 167 mg sodium, 76 mg
potassium, 1 mg iron, 40 mg calcium
Norene Gilletz is the leading author
of kosher cookbooks in Canada. She is a culinary consultant, cooking
teacher/lecturer, cookbook author, and freelance food writer, focusing on
healthy cooking. Norene's Healthy Kitchen (Whitecap Books,
2007) is her seventh cookbook, several of which are among this Food
Editor's all-time favorites. Visit Norene's web site, www.gourmania.com,
for information on her cookbooks and ordering instructions, plus more
recipes and lots of helpful hints and food-related resources. Highly
recommended!
 Norene's
Healthy Kitchen
- Eat Your Way to Good Health
by Norene Gilletz
Published
by: Whitecap Books
ISBN 978-1-55285-802-8
CDN $34.95, paperback
8" x 9", 512 pages
colour photographs throughout
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