Flaxseed Oat Coconut Cookies

I have discovered the amazing taste of toasted flaxseed. It has found its way into my energy bars and now my cookies. If you are not a fan of toasted sesame, give toasted flaxseed a try instead and be surprised by the chocolate crunch the little seed gives.

This batch of cookies was made so that hubby can have something to munch before he heads out for his long-distance runs. It also travels well and looks pretty to be given away as gifts.

I eat it cold because it firms out the cookie and brings out the crunch. But go ahead and dive into the cookie jar if chewy is what you like.

Adapted from here.

A:

225g soft butter

     160g coconut sugar, lightly packed

1 egg

     B:

1/8 teaspoon cinnamon powder

1 teaspoon vanilla seeds

1/2 teaspoon baking soda

1/2 teaspoon crushed Maldon salt

170g wholemeal flour

130g instant oats  

40g coconut flakes

40g toasted flax seeds

C:

170g raisins

60g chopped walnuts  

Method:

On the standalone KA,

Whisk butter , sugar  and egg on medium high until fluffy.

Combine contents in B.

Change the whisk to a paddle.

Add (B) to egg mixture and mix until homogenous.

Add raisins and walnuts. Mix to combine.

Rest the combined cookie dough for 30 minutes, covered.

Preheat oven to 180C.

Prepare 2 silicone lined cookie trays.

Spoon 1 Tbsp of dough and roll into a ball.

Transfer the ball to the prepared tray.

Flatten with 3 fingers until cookie is about ½ cm thick.

Repeat, leaving about 2 cm between cookies to allow room for 

expansion during baking.

Bake the cookies at 12 minutes at 180C.

Remove to cool.

When cookie is cool to the touch transfer them onto a cookie rack to 

cool to room temperature.

Store in an airtight container.

I let the cookies ‘ripen’ in the fridge to bring out the crunch and firm bite.

Enjoy!

Flaxseed Bread

Seedy breakfast stuff

After many loaves of storebought bread, it is time  to let the KA do some bit of work. This dough is one tough one to knead because of the wholemeal flour and soaker, but the KA made light work out of it.

I logged this because this bread is a pleasure to eat; soft and moist. Flaxseed is oily when fully soaked and that may be the reason for the soft crumb despite it being made of wholemeal.

Credits : Adapted from Artisan Bread by Eric Kastel

Soaker:

90g flaxseed + 100g cold water ; soaked overnight

Dough:

170g lukewarm water

15g honey

10g malt

220g bread flour

70g wholemeal flour

3g instant yeast

5g fine salt

Method:

A: ( Day 1 )

Prepare soaker overnight. Leave it in the fridge.

In a mixing bowl of a stand mixer, combine water,honey and malt.

B: ( Day 2 , preparation of dough )

Add bread flour, wholemeal flour, yeast and salt

Knead on low / medium for a couple of minutes.

When gluten forms, add soaker in 2 portions and knead.

When dough comes together and soaker is evenly incorporated in the dough, transfer dough to ferment in an oiled bowl, about 1.5 hours

Second fermentation :

Prepare a baking tray, greased and dusted.

When dough has doubled in bulk, knead lightly on a dusted worktop and make a log out of the dough.

Transfer the dough to the prepared tray. Leave to ferment until dough doubles, about 1-2 hours

Baking :

Preheat the oven to 230C, with baking rack in place.

While waiting for the oven, score the dough lengthwise.

Mist spray.

Just before baking, mist again.

Bake in the preheated oven at 230C for 30 minutes.

Remove the bread from the tray to cool completely before cutting or storing.

Wholemeal flaxseed bread

Bread with a touch of kinako on peanut butter is heavenly

I made a mess scoring the bread with a blunt knife. But the taste and soft texture belies the fact that it is half wholemeal and contains flaxseed. The dough can be a bit slaggy due to the moisture so it was handled minimally before baking.

I give it an A for the dose of omega3 and fibre for this breakfast loaf !

Note : Roll in cornmeal to avoid the grief of having the bread stuck in the tray.

A:

230g water

50g olive oil

85g honey

B:

200g wholemeal flour

200g bread flour less 3 tablespoons

3 Tbsp flaxseeds, milled to flour

11g instant yeast

35g milk powder

1/8 tsp fine salt

C:

Cornmeal for dusting

Method:

Prep-

Combine wet components (A). Set aside.

Combine dry components (B) in a mixer bowl.

Combine-

Pour A into B.

Knead at low speed for 5 minutes.

Knead at medium for 5 more minutes.

Transfer to a lightly flour worktop, knead and form a dough ball.

Let rise until bulk doubles.

Knead the dough again. Roll it in cornmeal.

Let dough rise in baking tray until bulk doubles.

Bake-

Score the dough with a lance. Mist spray until surface is moist.

Bake in a preheated oven at 170C for 30 minutes.

Remove bread from the tray. Cool before storing.