Oscar the Grouch Cookies

He loves cold weather, stinky things, and loud noises. Who better to celebrate the transition from February to March than Oscar the Grouch? Fur matted with please-I don’t even-want-to-know, is he really not such a bad guy? If you don’t fully appreciate the contrarian that is Oscar, then you can call these Crocodile Nuggets.

If you are familiar with baking using sunflower butter or meal (I wasn’t), then you are probably well aware of the emerald result when chlorogenic acid reacts with baking soda. Chlorogenic acid is present in the stems and leaves of most plants, but peculiarly also in the seeds of sunflowers. This cookie takes advantage of it!

I am going to continuing playing around with this recipe to enhance it. I learned a valuable lesson in the course of modifying the original recipe, which is that sometimes, I need to leave well enough alone. I tried my hand at Against All Alligator Surprise Cookies_InsideGrain’s N’Oatmeal Raisin St. Patrick’s Day Cookies, and ended up with something soft, creamy, sweet and delicious, in addition to being bright green on the inside (see photo to the right). Then I decided that if it was going to be green anyway, wasn’t it disingenuous to NOT contain some kind of leafy vegetable?  I tried a version with spinach, then with chard. They were equally delicious, but a less vibrant green throughout. The recipe below includes that veggie infusion, but as you can see, the cookies are a dimmer, “Oscar” shade of green throughout, even textured a bit like his fur. Still surprisingly creamy and moist. If you want a version that is deceivingly brown and cookie-like on the outside and bright green on the inside, though, go with the Against All Grain recipe.  I will update this if I can manage to retain the emerald illusion WITH the greens.

 

Oscar the Grouch Cookies
Yields 12
These nuggets are better than they look. Due to the reaction between baking soda and the chlorogenic acid in sunflower seeds, the interior of these cookies will turn green after cooling, which makes for a nice surprise for kids. The sunbutter makes them creamy and just sweet enough.
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Cook Time
16 min
Cook Time
16 min
170 calories
23 g
16 g
8 g
3 g
2 g
67 g
124 g
17 g
0 g
6 g
Nutrition Facts
Serving Size
67g
Yields
12
Amount Per Serving
Calories 170
Calories from Fat 71
% Daily Value *
Total Fat 8g
13%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 16mg
5%
Sodium 124mg
5%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
12%
Sugars 17g
Protein 3g
Vitamin A
5%
Vitamin C
3%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large egg
  2. 3 tablespoons hot water
  3. ½ cup unsweetened sunbutter
  4. 6 medium pitted dates
  5. ½ apple, with skin
  6. 3/4 cup chopped spinach (about 1/3 cup purée)
  7. 1 tablespoon honey
  8. 1 teaspoon vanilla extract
  9. ½ cup finely shredded coconut
  10. ¼ cup coconut flour
  11. 1 teaspoon ground cinnamon
  12. 1/2 teaspoon ground ginger
  13. 1 teaspoon baking soda
  14. 1/3 cup dried currants
  15. 1/4 cup pepitas
Instructions
  1. Preheat oven to 350 degrees F.
  2. Place the halved, pitted dates into a glass or metal measuring cup and pack down. Add the hot water and let sit 5 minutes.
  3. Combine the egg, sunbutter, greens, applesauce, vanilla extract, and dates (with their liquid) in a food processor. Process for about a minute until smooth.
  4. In medium bowl, measure out and combine the coconut, coconut flour, ground flax, arrowroot flour, cinnamon, baking soda, and salt. Stir until fully incorporated.
  5. Add the purée mixture to the dry ingredients and stir thoroughly to combine.
  6. Add the currants and stir to incorporate. Let the mixture sit just a couple minutes so the coconut flour can absorb a little of the moisture.
  7. Drop spoonfuls of dough onto a greased or parchment-lined baking sheet. Each cookie should be about 2-3 bites in size. Gently flatten tops of cookies with a spatula. Add a few sunflower seeds to the top of each cookie for decoration.
  8. Bake for 16 minutes. Remove from oven and cool on a wire rack. Cookies will turn green once cooled and will continue to get a deeper green after 2 hours.
Notes
  1. This makes between 24-26 "three bite" cookies. The nutritional information assumes a toddler serving of 2 cookies.
Adapted from Against All Grain
beta
calories
170
fat
8g
protein
3g
carbs
23g
more
Adapted from Against All Grain
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Seedy Apricot Saucers (with Spinach)

Have you been duped in the confusing profusion of “energy bars”? Well, I decided I had been duped for the last time a few days ago, trying to choose the “least bad” option for my little guy at the at the store, as he Go-Go-Gadgetted his arms toward everything within view of the shopping cart. Even the best of commercially available ones (those without some kind of rice syrup or other liquid sweetener) are still composed mostly of dried fruits, with some seeds thrown in for texture. Of course they will give you “energy” if they are mostly sugar! This recipe is better for two reasons: Even by weight, seeds predominate, lending a lot of omega-3 fatty acids, protein, and minerals. Secondly, I managed to sneak a decent amount of spinach in there. In retrospect, I laughingly admit that these would be much prettier with some goji berries.  See my post on Seedy Superfood Saucers regarding goji berries. Go ahead and add about 1/2 cup of them to the recipe below if you fancy.

Note: There are two options with this recipe. The traditional bar size is made in a 9 by 13 inch baking pan, while the saucers use a 24 cup mini muffin tin, which might require two batches. Alternatively, you could have it both ways by using a square 9 by 9 inch baking dish and simply use the remaining mixture for the muffin tin.

Seedy Apricot Saucers (with Spinach)
Yields 20
Not too sweet, these "space saucers" are mostly seeds, with just enough dried fruit to hold them together. Your little one will never guess they also contain spinach!
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Cook Time
25 min
Cook Time
25 min
134 calories
12 g
0 g
9 g
3 g
2 g
29 g
36 g
3 g
0 g
6 g
Nutrition Facts
Serving Size
29g
Yields
20
Amount Per Serving
Calories 134
Calories from Fat 77
% Daily Value *
Total Fat 9g
14%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 36mg
1%
Total Carbohydrates 12g
4%
Dietary Fiber 5g
18%
Sugars 3g
Protein 3g
Vitamin A
8%
Vitamin C
2%
Calcium
8%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 medjool dates
  2. 8 dried Turkish apricots
  3. 3 tablespoons extra virgin coconut oil
  4. 1 teaspoon vanilla extract
  5. ¼ teaspoon sea salt
  6. 1 1/2 cup (about 3-4 ounces) fresh spinach leaves, packed down (this should equal at least 1/2 cup purée)
  7. ½ teaspoon ground ginger
  8. 1 teaspoon ground cinnamon
  9. 1 1/2 cups raw pumpkin seeds
  10. 1/2 cups unsweetened shredded coconut
  11. 1/2 cup sesame seeds
  12. 1/2 cup chia seeds
  13. ½ cup whole brown flax seeds
Instructions
  1. Preheat oven to 300 F and line a 9” x 13” metal cake pan with parchment paper, OR grease the cups of a 24 cup mini muffin tin with coconut oil.
  2. Put the pitted dates and apricots in a metal or glass 1 cup measuring cup and pack down. Add about 3 tablespoons hot water and let soak for 5 minutes.
  3. Add the soaked dates and apricots (along with the liquid) to a food processor. (I use a Nutribullet). Add the spinach and blend to a smooth purée.
  4. In a small saucepan on low heat, whisk together the coconut oil, vanilla, and puree mixture, mixing till well combined for just a minute or two. Do not bring to a boil. Remove from heat and whisk in the ginger,cinnamon, and salt.
  5. In a large mixing bowl, stir the pumpkin seeds, shredded coconut, flax seeds, and chia together.
  6. Pour the liquid mixture onto the dry ingredients and stir together thoroughly.
  7. For bars: spread the mixture into the parchment paper-lined metal pan and press down until you have an even thickness.
  8. For saucers: Spoon the mixture onto the greased mini muffin tin and press into each well, patting down firmly so that the mixture comes flush with the top in each one.
  9. Bake at 300 F for 25 minutes. Remove from oven, let it cool completely on the counter, and then transfer to the refrigerator for one hour (or overnight, if it's late!) before moving onto the next step.
  10. For bars: Cut into 20 rectangles.
  11. For saucers: place a cookie sheet on top of the muffin tin and gently flip it over, setting the sheet on a counter before lifting the upside-down muffin tin.
  12. Store bars/saucers in a sealed container in the refrigerator for up to 2 weeks (though they will probably last much longer if you let them!)
beta
calories
134
fat
9g
protein
3g
carbs
12g
more
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Cinnamon Currant Squares

shhhh…. the secret ingredients are zucchini and carrots! Actually, you can sub greens like spinach for the zucchini, or get creative with whatever the seasons have to offer. Add a tad of honey if you prefer them a little sweeter.

Cinnamon Currant Squares
Yields 19
The secret ingredients in these slightly sweet, grain- and nut-free crackers are zucchini and carrots, and you would never know it!
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189 calories
20 g
0 g
11 g
5 g
1 g
66 g
134 g
11 g
0 g
9 g
Nutrition Facts
Serving Size
66g
Yields
19
Amount Per Serving
Calories 189
Calories from Fat 94
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 134mg
6%
Total Carbohydrates 20g
7%
Dietary Fiber 6g
25%
Sugars 11g
Protein 5g
Vitamin A
22%
Vitamin C
4%
Calcium
5%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cup sunflower Seeds
  2. 1 cup pepitas
  3. 1 cup ground Flax seed
  4. 1 cup purreed zucchini or spinach
  5. 2 medium carrots
  6. 1 cup chopped apple
  7. 1 cup dried currants
  8. 5 dates
  9. 1 1/2 tablespoons cinnamon
  10. 1 teaspoons ground ginger
  11. 1/2 cup water
  12. 1 1/2 teaspoons vanilla extract
  13. 1 teaspoons salt
Instructions
  1. Soak pitted dates in 1/2 cup water and set aside.
  2. Place sunflower seeds in food processor and process until finely chopped. Place in a large bowl.
  3. Place pepitas in food processor and finely chop before adding to the bowl, along with the ground flax. Stir to combine.
  4. Process carrots, apple, vanilla extract, salt, cinnamon, and ginger in food processor until you get a puree. Add zucchini/greens puree and mix.
  5. In a blender, blend dates the water until liquefied. Add the date puree to the carrot and apple mixture, stirring.
  6. Stir wet ingredients into dry and mix well. Stir in currants.
  7. Spread 1/4 inch thick on non-stick dehydrator tray. Dehydrate for 1 hour at 145, reduce heat and continue to dehydrate at 116 for two more hours. Flip mixture onto screen, cut into squares of your preferred size (I use 2" by 2"), peel off non-stick sheet and continue to dehydrate for about 8-10 more hours or until dry but not hard. The squares will be slightly soft.
Notes
  1. Makes about 76 2" by 2" crackers. 19 four cracker servings.
  2. Nutrition information: A good source of Vitamin E, Thiamin, Magnesium, Phosphorus and Copper, and a very good source of Vitamin A, Vitamin K and Manganese. Estimated glycemic load: 6.
beta
calories
189
fat
11g
protein
5g
carbs
20g
more
http://goodphytefoods.com/

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