Golden Macaroons and Haystack Cookies

[Guest guest]

Here is are a couple favourite cookie recipes. Both are from Weimar Institute's

NEWSTART LIFESTYLE COOKBOOK.

 

I will type out the exact recipes as shown in the book. Then in brackets beside

some of the ingredients, I will show how we substitute.

 

GOLDEN MACAROONS

a.. 3/4 cup water

b.. 2/3 cup chopped dates

c.. 1 cup grated raw carrots

d.. 1 tsp. almond extract

e.. 1/2 tsp. salt

f.. 2 cups unsweetened coconut

g.. 1/4 cup soy flour (or 1/4 cup kamut or 1/4 whole wheat flour)

h.. 1/4 cup whole wheat flour (1/4 cup kamut flour)

Process water and dates in a blender until smooth. Mix with carrots, almond

extract, and salt. Add remaining ingredients and mix well. Drop onto sprayed

cookie sheet with small ice cream scoop and bake at 350 degrees F for 20

minutes, or until lightly browned. For variations, 1/2 cup honey with 1/4 cup

water may be substituted for dates and 3/4 cup water. Yields 2 dozen macaroons.

 

Kamut flour can usually be substituted for whole wheat flour when there is an

allergy present. Kamut is often better tolerated than spelt flour in cases of

allergy. In my own personal experience, kamut is not easily made into nice

yeast bread...however, it makes delicious, tender quickbreads and cookies.

 

I plan to try substituting the soy flour with barley flour soon. Will let you

know the result.

 

HAYSTACK COOKIES

a.. 2 cups pitted dates

b.. 1 cup raisins

c.. 3/4 cup pineapple or orange juice

d.. 3 cups unsweetened, shredded coconut

e.. 1 cup chopped walnuts or almonds

f.. 3/4 cup barley or whole wheat pastry flour (or 3/4 cup kamut flour)

g.. 1/3 cup rolled oats

h.. 1/2 tsp. salt

Process dates, raisins, and juice in a blender until smooth. Add to remaining

ingredients and mix lightly. Drop onto ungreased cookie sheets with small ice

cream scoop and bake at 325 degrees F for 20 - 25 minutes, or until browned.

Yields 44 - 1 1/2 " cookies.

 

 

 

[Guest guest]

Hi Noella,

 

What is kamut flour? I am not familiar with it. Is it gluten free and safe

for celiacs?

 

Thanks for sharing!

LaDonna

 

-

" Hunter Family " <GreatStart

<SDA-vegan-Cooking

Cc: ;

<seventhdaycooking >;

<Christian-Vegan-Cooking >

Tuesday, July 31, 2001 11:55 AM

Golden Macaroons and Haystack Cookies

 

 

> Here is are a couple favourite cookie recipes. Both are from Weimar

Institute's NEWSTART LIFESTYLE COOKBOOK.

>

> I will type out the exact recipes as shown in the book. Then in brackets

beside some of the ingredients, I will show how we substitute.

>

> GOLDEN MACAROONS

> a.. 3/4 cup water

> b.. 2/3 cup chopped dates

> c.. 1 cup grated raw carrots

> d.. 1 tsp. almond extract

> e.. 1/2 tsp. salt

> f.. 2 cups unsweetened coconut

> g.. 1/4 cup soy flour (or 1/4 cup kamut or 1/4 whole wheat flour)

> h.. 1/4 cup whole wheat flour (1/4 cup kamut flour)

> Process water and dates in a blender until smooth. Mix with carrots,

almond extract, and salt. Add remaining ingredients and mix well. Drop

onto sprayed cookie sheet with small ice cream scoop and bake at 350 degrees

F for 20 minutes, or until lightly browned. For variations, 1/2 cup honey

with 1/4 cup water may be substituted for dates and 3/4 cup water. Yields 2

dozen macaroons.

>

> Kamut flour can usually be substituted for whole wheat flour when there is

an allergy present. Kamut is often better tolerated than spelt flour in

cases of allergy. In my own personal experience, kamut is not easily made

into nice yeast bread...however, it makes delicious, tender quickbreads and

cookies.

>

> I plan to try substituting the soy flour with barley flour soon. Will let

you know the result.

>

> HAYSTACK COOKIES

> a.. 2 cups pitted dates

> b.. 1 cup raisins

> c.. 3/4 cup pineapple or orange juice

> d.. 3 cups unsweetened, shredded coconut

> e.. 1 cup chopped walnuts or almonds

> f.. 3/4 cup barley or whole wheat pastry flour (or 3/4 cup kamut flour)

> g.. 1/3 cup rolled oats

> h.. 1/2 tsp. salt

> Process dates, raisins, and juice in a blender until smooth. Add to

remaining ingredients and mix lightly. Drop onto ungreased cookie sheets

with small ice cream scoop and bake at 325 degrees F for 20 - 25 minutes,

or until browned. Yields 44 - 1 1/2 " cookies.

>

>

>

[Guest guest]

Thankyou for your question, La Donna.

 

Kamut is an ancient form of durum wheat. It is a grain that is rich

in flavour and causes fewer allergies than wheat. It's berry is more

than twice the size of modern wheat and it is richer in unsaturated

fats and protein. Kamut makes excellent pastry, pasta, cereals and

baked goods (although I, personally, haven't had good success myself

in trying to make regular yeasted bread... as it doesn't seem to have

much gluten for sponginess....all the other kinds of baked goods turn

out really nice).

 

I had better make sure it is safe for celiacs, as I am not positive

of it's gluten content. I only know that it is usually fine for

people who are allergic to wheat...but, it might have some gluten in

it. The gluten content is quite abit lower than it is in regualr

wheat. That's why it is so much harder to make a decent loaf of

bread out of it.

 

When I sent in the recipe to this list, I should have taken out any

of the whole wheat ingredients and only put in the safe

substitutes...sorry all! I was sending the recipe to several lists

and overlooked doing that.

 

--Noella

 

 

 

, " bml/lmel " <bmlehman@m...> wrote:

> Hi Noella,

>

> What is kamut flour? I am not familiar with it. Is it gluten free

and safe

> for celiacs?

>

> Thanks for sharing!

> LaDonna

>

> -

> " Hunter Family " <GreatStart@w...>

> <SDA-vegan-Cooking>

> Cc: ;

> <seventhdaycooking>;

> <Christian-Vegan-Cooking>

> Tuesday, July 31, 2001 11:55 AM

> Golden Macaroons and Haystack

Cookies

>

>

> > Here is are a couple favourite cookie recipes. Both are from

Weimar

> Institute's NEWSTART LIFESTYLE COOKBOOK.

> >

> > I will type out the exact recipes as shown in the book. Then in

brackets

> beside some of the ingredients, I will show how we substitute.

> >

> > GOLDEN MACAROONS

> > a.. 3/4 cup water

> > b.. 2/3 cup chopped dates

> > c.. 1 cup grated raw carrots

> > d.. 1 tsp. almond extract

> > e.. 1/2 tsp. salt

> > f.. 2 cups unsweetened coconut

> > g.. 1/4 cup soy flour (or 1/4 cup kamut or 1/4 whole wheat

flour)

> > h.. 1/4 cup whole wheat flour (1/4 cup kamut flour)

> > Process water and dates in a blender until smooth. Mix with

carrots,

> almond extract, and salt. Add remaining ingredients and mix well.

Drop

> onto sprayed cookie sheet with small ice cream scoop and bake at

350 degrees

> F for 20 minutes, or until lightly browned. For variations, 1/2

cup honey

> with 1/4 cup water may be substituted for dates and 3/4 cup water.

Yields 2

> dozen macaroons.

> >

> > Kamut flour can usually be substituted for whole wheat flour when

there is

> an allergy present. Kamut is often better tolerated than spelt

flour in

> cases of allergy. In my own personal experience, kamut is not

easily made

> into nice yeast bread...however, it makes delicious, tender

quickbreads and

> cookies.

> >

> > I plan to try substituting the soy flour with barley flour soon.

Will let

> you know the result.

> >

> > HAYSTACK COOKIES

> > a.. 2 cups pitted dates

> > b.. 1 cup raisins

> > c.. 3/4 cup pineapple or orange juice

> > d.. 3 cups unsweetened, shredded coconut

> > e.. 1 cup chopped walnuts or almonds

> > f.. 3/4 cup barley or whole wheat pastry flour (or 3/4 cup

kamut flour)

> > g.. 1/3 cup rolled oats

> > h.. 1/2 tsp. salt

> > Process dates, raisins, and juice in a blender until smooth. Add

to

> remaining ingredients and mix lightly. Drop onto ungreased cookie

sheets

> with small ice cream scoop and bake at 325 degrees F for 20 - 25

minutes,

> or until browned. Yields 44 - 1 1/2 " cookies.

> >

> >

> >