desserts Archives - Page 5 of 11 - Feathers in Our Nest

Spelt Oatmeal Cookies

July 30, 2013 by Aliesha

This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.

I like playing around with different whole grains other than just wheat. This recipe combines two of my favorite grains: spelt and oats! Spelt tastes a lot like white flour when used in recipes (try my spelt pie crust recipe here), so if you’ve never tried it before, now is the time!

These cookies are simply delicious! They are very gooey and moist, so they tend to fall apart (not a problem, IMO!). My two-year-old helped me make them, and she had a great time pouring the ingredients in and helping stir.

If you don’t want to bake them all right away, you can freeze the unbaked balls of dough for a later time. (I love doing this so that I can have “fresh” cookies anytime I want some!)

Spelt Oatmeal Cookies
(adapted from here)

1 1/2 cups spelt flour, freshly ground
1 cup butter (2 sticks)
3/4 cup sucanat or brown sugar
3/4 cup evaporated cane juice or white sugar
2 eggs
1/2 tsp. sea salt
1 tsp. baking soda
1 tsp. vanilla
2 cups oats
1/2 cup chocolate chips
1/2 cup dried cranberries or raisins

Grind spelt in the WonderMill.

Cream together butter and sugars. Add eggs and beat until combined. Add salt, baking soda, and vanilla and mix again. Add oats and stir. Add spelt flour and stir until blended. Fold in chocolate chips and dried cranberries.

Preheat oven to 350 degrees.

Form into balls (rounded tablespoons) and place on a plate. Pop the plate in the freezer for at least 30-60 minutes to chill. This helps prevent spreading.

Place chilled balls of dough on silpat mat-lined baking sheet. Bake for 9-11 minutes. Cool slightly on cookie sheet for 5 minutes (will continue to cook at this point, so don’t overbake), then transfer to a wire rack to finish cooling.

Enjoy!

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Fast Chocolate Cake in the Microwave (Healthy Edition!)

February 20, 2013 by Aliesha

I don’t know about you, but I looooove chocolate. I also love eating healthy, so when I indulge in a chocolate dessert, I want to know I’m not filling my body with a ton of junk!

I came across a recipe for a single-serving chocolate cake that you make in the microwave. I adapted it slightly and made it as a treat recently. I actually made two… one for me, one for Tad.

This is a great way to use up a bit of freshly ground whole wheat flour you don’t want to waste from grinding wheat for another recipe. I couldn’t tell that it was made with 100% wheat, but I’m sure my body thanks me. 🙂

Fast Chocolate Cake in the Microwave (Healthy Edition!)
adapted from here

5 tsp. freshly ground whole wheat flour
2 tsp. cocoa powder (I like Penzey’s Dutch process)
1/8 tsp. baking soda
1/4 tsp. vanilla extract (I use homemade)
2 tsp. pure maple syrup (I used grade A)
3 Tbsp. whole milk
1 Tbsp. (heaping) good quality chocolate chips

Grind wheat in the WonderMill.

In a small ramekin (at least 3 inches wide and 2 inches deep), combine flour, cocoa powder, and baking soda using a fork to get rid of most lumps. Add vanilla, maple syrup, and milk and stir well to combine. Toss in the chocolate chips and stir again. Microwave on HIGH for 30-60 seconds, depending on your microwave. (Start with 30 seconds and then add 10 seconds at a time until it’s done. You don’t want it to be too dry.) Garnish as desired (with whipped cream and/or fresh/frozen fruit) or enjoy by itself. Serve immediately.

Enjoy!

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This post contains an affiliate link to the grain mill I use and love!

Chunky Peanut Butter Cookies

May 22, 2012 by Aliesha

This recipe is just about as easy as it can get! Four ingredients, one bowl, total deliciousness. These cookies are moist, yet crunchy (due to the chunky peanut butter) and can be whipped up so quickly it is dangerous.

Please note… they are HIGH in sugar, but an occasional treat is okay now and then in my book. 😉

Chunky Peanut Butter Cookies
recipe from Woman’s Day – pictures and instructions my own

1 cup chunky peanut butter (use a good brand, like JIF) – may also use creamy if you prefer
3/4 cup packed light brown sugar
3/4 tsp. baking powder
1 egg

Preheat oven to 350 degrees. Combine all ingredients in a stand mixer or in a bowl using a hand mixer. Spoon out onto a baking sheet lined with parchment paper. Bake for 8-10 minutes (I baked mine for 8). Let cool on cookie sheet for 3 minutes, then remove to wire racks to finish cooling.

Yield: about 2 dozen cookies, depending on size

Enjoy!