Is there anything better then buttery oatmeal cookies? Even my picky eater goobles these up!
2 c rolled oats, soaked in 1/4 c water
1 1/4 c flour
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
2 sticks butter
1 c coconut palm or brown sugar
1 tsp vanilla
1/2 tsp salt
1 c raisins
1 c walnuts, chopped
Preheat oven to 350.
Line two baking sheets with parchment or silicon mats.
Combine dry ingredients in a large bowl. Add wet, stir to combine.
Scoop 1 TBSP of dough onto the prepared baking pans, leaving a little space between cookies.
Bake 10 – 12 minutes. Cool on a wire rack.
Makes so it 40 cookies.
Another winner from Ottolenghi, The Cookbook. This one requires a bit more work, but it is so worth it! The flavors are amazingly complex.
1 butternut squash, peeled, seeded and sliced in 3/4 inch slices
2 TBSP pumpkin seeds
2 TBSP sunflower seeds
1 TBSP black sesame seeds
3 TBSP sliced almonds
1 bunch basil leaves
1 tsp nigella seeds
Salt and pepper
For the sauce:
1 large eggplant
2/3 c cup Greek yogurt at room
2 tbsp olive oil
2 tsp pomegranate molasses
3 TBSPlemon juice
2 TBSP chopped parsley
1 clove garlic, crushed
Set oven on high broil. Place eggplant on a foil lined baking pan and bake for about 1 hour turning several times. You want it charred. When cool enough to handle, slice in half and scoop out eggplant. Allow to drain in a colander for 10 minutes. Then finely chop.
Preheat the oven to 400 degrees. Place squash in a baking dish. Drizzle with olive oil, salt and pepper. Roast in oven for about 25-30 minutes. Then leave to cool.
Toast all the seeds in a nonstick pan for a few minutes, watch carefully.
In a medium bowl,mix the eggplant with the other ingredients of the sauce. Season to taste.
To serve, arrange the butternut cubes on the plates, drizzle with olive oil, toasted seeds, Pom seeds and basil leaves. Serve together with the sauce in a separate bowl.