Raw Cookie Book Julia Corbett
Copyright © 2012 by Julia Corbett Photographs copyright © 2012 by Julia Corbett All rights reserved. Published in the United States by Diviana Alchemy www.divianaalchemy.com ISBN 978-0-578-10585-7 Printed in USA First Edition
Table of Contents Introduction 6 Organic Foods 8 Tools 10 Ingredients 12 Section 1 - Coconut Based Cookies 17 Coconut Goji Chewy 18 Superfood Cookies 20 Coconut Macadamia Shortbread 21 Cherry Hibiscus Cookie Bars 23 Banana Goji Cookie Bars 23 Lemon Rose Poppyseed Shortbread 24 Lucuma Cookie Bites 27 Plum & Date Coconut Bites 27
Section 2 - Cacao Based Cookies 28 Cacao Reishi Cookie Bites 31 Vanilla & Chocolate Stripe Shortbread 32 Chocolate Macadamia Clusters 35 Chocolate Chaga Peppermint Wafers 38 Chocolate Cherry Fudge Brownies 41 Pecan Fudge Caramel Bites 42 Dark Chocolate Cookie Fudge 45 Chocolate Chip Cookie 46 Chocolate Thumbprint Cookie 49 Double Chocolate Cookie 50 Cookies & Cream Chocolate Dipped Sandwich 53
Section 3 - Nut Based Cookies 55 Salted Ginger Chewies 56 Gingerbread Cookies 59 Trail Mix Cookies 60 Hazelnut Sugar Cookies 63 Brazil Nut Lucuma Caramel 64 Pistachio Honey Bites 67 Maple Walnut Shortbread 68 Jungle Peanut Butter Cookies 71 Jungle Buckeyes 71 Nutter Butter Bar 72 Walnut Hazelnut Honey Cookies 75 Maple Almond Blueberry Frost Cookies 76
Section 4 - Seed Based Cookies 79 Quinoa Sesame Crunch Cookies 80 Ayurvedic Sesame Treats 83 Fruity Sesame Turmeric Bites 83 Pumpkin Seed Spumoni 84
Section 5 - Raw Butter Cookies 87 Raw Butter & Italian Almond Cookies 88 Raw Butter Thumbprint Cookies 91
Section 6 - Fruit Based Cookies 92 Wild Berry Jam Linzer Cookie 95 Fig Butter Frosted Cookie 96 Banana Filled Cashew Cookie 99 Spirulina Banana Bread Cookies 100 Sugar-Free Goji Cookie 103 Blueberry Macaroon 104 Plum & Hazelnut Cookie 107 Strawberry Oat Thumbprints 108
Section 7 - Frostings 110 Dark Chocolate Frosting 112 White Chocolate Frosting 112 Vanilla Frosting 113 Pomegranate Glaze 114 Huckleberry Jam 114 Cinnamon Frosting 115
Design and Arful Presentation 116 Nut Milk 116 Resources 118
Introduction Raw cookies are one of the most simple sweet recipes to make. All you need is a food processor, some creativity, and high quality ingredients to make delicious food. There is room to play with cookies, you can use sweeteners like raw honey or dried fruit to bind the cookies and any combination of nuts and seeds you like, as long as you are using the correct proportions for the type of cookie you want to make. There are numerous different textures you can create a creamy and dry shortbread, a chunky crunchy cluster, a chewy sweet cookie, and so much more. I like to use coconut flakes, the fine shred in a majority of my cookie recipes, to keep down costs and to create a crumbly texture that is light and more easily digestable. For me, making sweets that taste good is just as important as feeling good from my food, so I create recipes that support this! The recipes in this book will help you create a foundation for making cookies, pie crusts and more, with ideas on flavor combinations that work great and support an energetic and healthy lifestyle. Many of the cookies last over a month if kept in the refrigerator, so you can make a large batch and have them on hand for a super nutritious treat.
What do cookies have that we desire? Sweetness, delicate texture, bold flavors, and you eat them with your fingers! Cookies are fun. I have a desire to make cookies all this and more! I want them to be full of healthy ingredients that nourish the body and leave the mind clear. Sweet treats should be health giving, something that adds to our experience in life, on a balanced and whole level. So we are not diminished by what we put into our bodies, as a choice, I choose quality ingredients that are mineral-rich and grown in soil that is full of life. These ingredients are the foundation of what we create as a recipe, the art we eat. Every recipe I devise is a reflection of my understanding of the way food works, in my body, in the ecosystem, and in art. The flavors and textures are inspired by the ingredients, which play off each other and mingle into a whole. There is also visual appeal, does it look as delicious as it tastes? We eat with our eyes first. There is a satisfaction in eating something that is full of beauty. What are quality ingredients? They are often locally sourced or grown on small farms. Whether from near or far, the sourcing matters on many levels. One is for flavor. I want the best and most complex flavor that a particular food has to offer. It must be grown with care, in healthy soils, and with clean water. Two is the integrity of the farm, where is it located and how are these people being rewarded for their efforts. Farmers should live comfortably for all the hard work they put in. Third, how is it processed? What type of facility is being used, is it maintained? Ideally, there will be minimal processing involved in getting ingredients to the table. When preparing food into deliciousness, we want to respect the process it has taken to get to edible form. I use whole ingredients, combined together with my own energy to make wonderful dishes. In addition, I want to make it clear that in these recipes there are some unique and sometimes difficult to find ingredients, but you can still make the cookie recipe. Just omit the dry ingredients that you don’t have, such as herbs or superfoods, and replace them with something you do have that compliments the flavors in the recipe, like extra lucuma or mesquite powder. Don’t feel like you need to have all the ingredients used in this book to make super delicious raw cookies. The ingredients that you love will shine through. Enjoy the inspiration!
Chocolate Cherry Fudge Brownies 2 cups cacao paste 1/4 cup pecan butter 1/4 cup sundried cane juice crystals 4 T raw honey 1/4 cup lucuma powder 1/2 cup dried cherries 1/4 cup goji berries 1 tsp shilajit 2 tsp ashwagandha 1 T vanilla bean powder 1/4 tsp Himalayan salt
Directions Pulse all ingredients except pecan butter and honey in food processor until finely broken down, Add pecan butter and honey and pulse until combined into desired consistency. I like some texture, but broken down well. If you like more texture, you could add chopped pecans at the end. Chef Notes: Cacao Paste Raw cacao that has been stoneground into a liquor (liquid) is called cacao paste. Once poured into sheets, it solidifies and hardens into a block because of the nature of the fat contained within the cacao bean, called the cacao butter. This cacao paste can be used in a variety of ways. You can make chocolate bars or truffles, use it in a warm chocolate drink, or as a cookie ingredient. In this recipe, the cacao paste is not melted, so it retains some texture that is less dense and will give a creamy smooth texture within the brownie, while still being almost spongy like a cooked brownie. I like using cacao paste because it is less processed than cacao powder, and the texture is silky smooth and creamy. Using it melted or dry will give very different results and textures, so I encourage experimenting with it!
Gingerbread Cookies 1 cup almonds 1 1/2 cups coconut flakes 1/4 cup sundried cane juice crystals 1 T honey 1 T mesquite pod meal 1 tsp ginger powder 1 tsp coconut oil 1/4 tsp clove powder 1/4 tsp cinnamon powder 1/2 tsp ashwagandha 1/4 tsp Himalayan salt
Directions Grind the almonds, coconut flakes into a flour in a high power blender. Grind palm sugar into a powder. Place all ingredients in a food processor and mix until combined and a dough is forming, sticking together easily. Form a ball and press out, by hand, onto a clean surface. You want the dough about 1/4 inch thick. Then cut out shapes with a cookie cutter and carefully transfer to a plate. Place into refrigerator for 1 hour or longer, then frost.
Ginger Spice Frosting 3 T lucumca powder 3 T coconut oil 1/4 tsp ginger powder 1 tsp liquid honey Melt coconut oil and mix all ingredients together until smooth and creamy. If your honey is too cold, it will seize the coconut oil, so make sure you stir or fold the honey in gently, or rewarm the whole mixture once ready to frost your cookies.
Julia Corbett works as a dessert chef for her superfoods company Diviana Alchemy, and is also an educator and artist. Food and photography are her passions in action. Making healthy choices have been a part of her life since being a competitive runner in college, always searching for the most balanced ways to obtain optimal performance. Julia is committed to sharing her culinary artistry through teaching superfood classes, dessert making classes and more. Nature, the sun and her husband, Brian, make her a happy lady.