Chocolate, Lemon & Turmeric Cookies with Milk by Indigo Herbs

Ingredients

Method

Watch recipe video
1

CHOCOLATE, LEMON AND TURMERIC COOKIES

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!

13

GOLDEN TURMERIC PASTE

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.

14

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.

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