Back to Butter: A Traditional Foods Cookbook - Nourishing Recipes Inspired by Our Ancestors (31 page)

Chester Cookies

As the name suggests, Chester Cookies are a staple in my house. These “cookies” are so healthy they can literally be eaten for breakfast. A traditional soaking technique is introduced below, so be sure to read the instructions carefully. The oats are soaked overnight, which greatly increases their digestibility. Cool the cookies completely before storing in an airtight container. Chester Cookies are even better the second day! Note that there is a minimum of 12 hours of advance prep time.

2 cups (160 g) rolled oats

1 cup (235 ml) plain kefir (
page 42
)

5 tablespoons (70 g) butter, softened

2 eggs

3
/
4
cup (195 g) almond butter (
page 50
)

1 teaspoon cinnamon

1 teaspoon sea salt

1 teaspoon green powdered stevia (
page 65
)

1
1
/
2
cups (225 g) small diced green apple

1
/
2
cup (75 g) currants

1
/
2
cup (75 g) chopped crunchy walnuts (
page 49
)

1
/
2
cup (40 g) unsweetened coconut, optional

1
/
2
cup (88 g) Soy-Free Carob Chips (
page 193
), optional

The night before baking, place the oats into a clean, glass bowl. Add the kefir and stir until fully combined. Cover with a clean tea towel and set aside until morning, or 12 hours. Place the butter in a small-size bowl to soften, cover, and go to bed!

When ready to bake, preheat the oven to 350°F (180°C, or gas mark 4). Line 3 cookie sheets with parchment paper. To the kefir-oat mixture, add the eggs, softened butter, almond butter, cinnamon, sea salt, and stevia. With a hand mixer, beat until fully combined. Add the apple, currants, walnuts, coconut, and carob chips and beat again until just combined.

Using a 1
1
/
2
-inch (3.8 cm) cookie scoop or two spoons, drop cookies onto the prepared cookie sheets, leaving 1 inch (2.5 cm) between each (these cookies don’t spread much in the oven).

Bake for 12 to 14 minutes, or until the bottoms are beautifully browned—the crunchy bottom is important. Serve warm or cooled.

YIELD: 3 DOZEN COOKIES

RECIPE NOTE

If you can’t tolerate stevia,
1
/
4
cup (60 ml) maple sugar is a delicious substitute.

Sprouted Apple Butter Dots

These cookies evolved from a recipe I learned in culinary school at the Natural Gourmet Institute of Culinary Arts in New York City. At every open house, the school serves their take on a classic Jam Dot Cookie. A friend of mine said she actually chose to attend the school because of those cookies! Our Sprouted Apple Butter Dots are a bit different with sprouted whole wheat flour and coarsely chopped raisins, but we’re certain they still contain their own Jam Dot magic.

1
1
/
2
cups (225 g) crunchy almonds (
page 49
)

1
1
/
2
cups (180 g) fresh-milled, sprouted whole wheat pastry flour (
page 55
)

1 teaspoon cinnamon

1 teaspoon sea salt

1
/
2
cup (120 ml) maple syrup

1
/
2
cup (112 g) coconut oil, melted

1 cup (145 g) coarsely chopped raisins

Scant
1
/
2
cup (160 g) unsweetened apple butter

Preheat the oven to 350°F (180°C, or gas mark 4) and line 2 cookie sheets with parchment paper.

In a food processor, grind the almonds into a coarse meal. Pour into a medium-size bowl and add the flour, cinnamon, and sea salt. Whisk to combine.

In a separate, small-size bowl, whisk together the maple syrup and melted coconut oil. Pour over the flour mixture and stir well to combine. Add the raisins, stirring to combine.

Form the dough into balls, slightly larger than a walnut, and place on the prepared cookie sheets, about 2 inches (5 cm) apart. Using your thumb, press an indentation into the center of each cookie. The dough may crack, and if so, simply press to repair for a more uniform look, or leave cracked for a more rustic look. Scoop 1 teaspoon apple butter into the center of each cookie.

Bake for 12 minutes, or until the bottoms are nicely browned.

YIELD: 20 COOKIES

RECIPE NOTE

Both blanched and regular almonds are delicious in this recipe. Blanched almonds result in a crisper cookie. You can also try pecans, which result in a richer taste and slightly moister end result.

Old-Fashioned Sour Cream Drops

These cookies have been a family favorite since forever, but replacing the white flour and sugar with sprouted flour and natural sweetener was risky business and no easy task! But we did it! Keep in mind, the sour cream makes them even moister the second day.

FOR FROSTING:

6 tablespoons (84 g) butter

2 cups (320 g) powdered honey granules (
page 64
)

3 tablespoons (45 ml) raw milk

1 tablespoon (15 ml) vanilla extract

FOR COOKIES:

1
/
2
cup (112 g) butter, softened

1
1
/
2
cups (240 g) honey granules (
page 64
)

2 eggs

1 cup (225 g) sour cream

1 teaspoon vanilla extract

4 cups (480 g) fresh-milled, sprouted whole wheat pastry flour (
page 55
), divided

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon sea salt

TO MAKE THE FROSTING: In a small-size saucepan over medium heat, melt the butter. Combine the honey granules, milk, and vanilla in a medium-size mixing bowl and pour the hot, melted butter over the top. Blend with an electric mixer for 3 minutes. Let the frosting rest while preparing the batter and baking the cookies, allowing the honey granules to fully dissolve. Beat again briefly before frosting the cookies.

TO MAKE THE COOKIES: Preheat the oven to 350°F (180°C, or gas mark 4). Line 3 cookie sheets with parchment paper.

In a large-size mixing bowl, beat the butter, honey granules, and eggs with an electric mixer on low speed to combine. Beat in the sour cream and vanilla, blending well.

Add 2 cups (240 g) of the flour and the baking soda, baking powder, and sea salt and blend thoroughly. Add the remaining 2 cups (240 g) flour and blend for about 30 seconds. Chill, covered, for at least 30 minutes.

Using a 1
1
/
2
-inch (3.8 cm) cookie scoop, drop the batter on ungreased cookie sheets 2 inches (5 cm) apart.

Bake for 10 minutes. Do not overbake; remove just as the edges of the cookie begin to turn brown. Cool completely before frosting. Store frosted cookies in an airtight container.

YIELD: 3
1
/
2
DOZEN COOKIES

Maple Walnut Cake with Cream Cheese Frosting

Kitchen warning! Although most recipes in this chapter call for sprouted flour, this recipe will not work with sprouted flour. Sprouting and soaking are two different techniques used to release mineral-blocking phytic acid from whole grains. If using sprouted flour, soaking is not necessary and vice versa. This cake is much better the second day. Bring to room temperature before serving. Note that there is a minimum of 12 hours of advance prep time.