Chocolate, Lemon & Turmeric Cookies with Milk by Indigo Herbs

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 Milk and cookies with a twist! Liven up your baking with this recipe for chocolate, lemon and turmeric cookies with golden turmeric milk

 

Chocolate, Lemon and Turmeric Cookies

For the cookies

  • 100g (1 heaped cup) gluten-free oats
  • 100g (? cup) gluten-free rice flour
  • 2 tsp turmeric powder
  • 120g (1 ½ cups) coconut oil
  • Zest 1 lemon
  • 60ml (¼ cup) maple syrup

 

For the chocolate

  • 30g (heaped ¼ cup) cacao butter
  • 3 tbsp cacao powder
  • 2 tbsp maple syrup

 

Method

  1. Firstly, preheat the oven to 150°C (Gas Mark 2, 300°F) and line a baking tray with baking paper.
  2. Next, pulse the gluten free oats in a food processor until they reach a flour-like consistency.
  3. Then, tip the oat flour into a bowl along with the turmeric and rice flour and mix thoroughly. Add the remaining cookie ingredients to the bowl and stir with a spatula until a soft dough is formed.
  4. Using your hands, break up the dough texture mixture and roll into small balls.
  5. Place onto the lined baking tray and press down slightly with your palm or the spatula to form a small cookie shape.
  6. Bake cookies for 20 minutes.
  7. Once cooked, leave them to cool on the tray for 10 minutes before moving them onto a cooling rack and leave to completely cool.
  8. To make the chocolate coating: melt the cacao butter in a bain-marie. (Bowl over a pan of simmering water).
  9. Remove the bowl from the heat before stirring in the cacao powder and maple syrup.
  10. Leave the chocolate to thicken for a few minutes, so it’s easier to coat the cookies.
  11. Next, cover a plate with cling film (this stops the chocolate sticking) then dip the bottom of the cookies in the chocolate before placing them on a plate.
  12. Drizzle the remaining chocolate over the cookies and put in fridge to allow chocolate to fully set. Share and enjoy!

 

For the Golden Turmeric Milk

For the turmeric paste

  • 75g organic turmeric powder
  • 2 tsp ground black pepper
  • 4 tbsp organic raw virgin coconut oil

 

For the milk

  • 235ml (1 cup) of coconut milk (or plant milk of your choice)
  • 2 tsp turmeric paste
  • ½ tsp of ground mixed spice/ cinnamon
  • 1 tsp of maple syrup (or sweetener to taste)

 

Method

  1. Firstly, make the turmeric paste: melt the coconut oil in a bain-marie (or bowl over a pan of just boiled water). Mix in the turmeric powder, and black pepper & keep stirring. Allow this to cool and set aside in a glass jar. This can be kept in the fridge and used again.
  2. To make the milk: add the plant milk, turmeric paste and spices in a pan. Heat gently over a low heat, add maple syrup to taste. Serve immediately.

 

To find more out more about Indigo Herbs, head over to their website – https://www.indigo-herbs.co.uk/

 

 

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