Some seedy recipes for you to enjoy
Veganbaking.net from USA
Vegan lemon poppyseed muffins are one of many kinds of seed-based treats that can be enjoyed.
Standing at my kitchen window this morning, watching four deer, a cottontail rabbit, one chipmunk and various birds feasting on the seeds I put out for the quail and doves, I started thinking about how I like to use seeds when I cook, especially in baking.
Of all the following recipes, I think my favorite is the one for sesame seed cookies. But I don’t make them very often because I am following a low-carb eating plan and those cookies are just too tempting.
Hard to stop eating them, but not everyone needs to curb the carbs, so I am happy to share the recipes with you all.
Lemon poppy seed muffins
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons poppy seeds
1/2 teaspoon baking powder
1/4 teaspoon baking soda
5 1/2 tablespoons unsalted butter, room temperature
3/4 cup sugar
2 eggs
2/3 cup Greek yogurt
1 teaspoon vanilla
2 tablespoons lemon zest
3 tablespoons fresh lemon juice
For glaze:
1 cup confectioners’ sugar
2 to 3 tablespoons fresh lemon juice
1. Preheat oven to 425. Grease a 12-count muffin pan with nonstick spray or line with paper liners and set aside.
2. In mixing bowl, stir together flour, baking powder, baking soda, salt and poppy seeds, set aside.
3. In another bowl, beat the butter on high speed until smooth and creamy (about 1 minute), then add sugar and cream together. Add eggs, vanilla, lemon zest and yogurt, mix just to combine. Add lemon juice and mix well. Add flour mixture and mix until combined.
4. Spoon batter into prepared pan, filling them about 3/4 full with batter. Bake for 5 minutes at 425 degrees, then lower the oven temperature to 350 and bake for 10 to 15 more minutes or until a toothpick inserted in the center comes out clean.
5. To make the glaze, stir together confectioners’ sugar and lemon juice and drizzle over the muffins. Store at room temperature in an airtight container for up to 3 to 5 days or freeze up to two months.
Coconut sunflower seed cookies
1/2 cup unsalted butter, room temperature
1/2 cup coconut oil
1 cup brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups old-fashioned rolled oats
1 cup shredded coconut
1 cup unsalted roasted sunflower seed kernels
1. Preheat the oven to 350. In a large mixing bowl, cream the butter and sugars with an electric mixer until fluffy and pale in color, about 4 to 5 minutes.
2. Add the coconut oil, eggs and vanilla and mix until combined. In a separate bowl, combine the flour, baking soda, baking powder and salt.
3. Add the flour mixture to the wet mixture and beat just until combined. Stir in the oats, shredded coconut, and sunflower seeds.
4. Drop the cookie batter by the spoonful onto a prepared cookie sheet. Bake for 8-10 minutes or until the edges of the cookies are beginning to turn golden. Makes about 4 dozen cookies.
Biscotti with anise and orange
Makes a large batch of cookies.
6 eggs at room temperature, separated
2 1/4 cups sugar
1 1/2 cups hazelnuts (or almonds)
1 cup butter (melted and cooled)
3 tablespoons anise seeds (whole)
Zest of one orange, shredded
1 teaspoon anise extract (or vanilla)
7 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1. Toast the hazelnuts on a baking sheet at 350 for 10 minutes, rub briskly in a dish towel to remove peels. Chop the toasted hazelnuts,
2. In a mixing bowl, beat egg whites until stiff, fold in 1 cup plus 2 tablespoons sugar. In another bowl, beat egg yolks with remaining sugar until thick and pale yellow (5 to 6 minutes). Gently stir both egg mixtures together, then fold in the nuts, butter, seeds, zest and extract.
3. In a separate (large) bowl sift the flour, baking soda and salt together. Gradually fold in the egg mixture and mix with a wooden spoon until everything is moistened and there are no spots of dry flour.
4. Turn the mixture out onto a lightly floured surface and knead just enough to make sure everything is evenly mixed and pliable.
5. Divide into 6 equal parts and roll each part up into an 8-inch cylinder, then flatten down so you have an 8-by-2-inch rectangle (about 3/4 inch high).
6. Place on a baking sheet (lightly oiled or on parchment paper) at least 3/4 inch apart and bake for 25 minutes at 375.
7. Remove from oven. Let cool. Slice at a 45-degree angle (each being about 3/4 inch wide). A bread knife works well for this part. Lower the oven temperature to 325 and lay each slice flat on a baking sheet and bake for another 25 minutes.
Sesame seed cookies
You can skip toasting the seeds if you can find them pre-toasted in small jars.
1 cup sesame (seeds, divided)
2 cups flour (all-purpose)
3/4 cup sugar (granulated)
1/2 cup butter (softened)
2 tablespoons water
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 egg
1. Preheat oven to 350. Line baking sheets with parchment paper or leave them ungreased.
2. In a large heavy skillet over medium heat, toast sesame seeds until golden brown, shaking skillet and stirring frequently to keep them moving. Remove from heat and set aside.
3. Measure the flour, sugar, butter, water, baking powder, vanilla, salt and egg into a large mixing bowl. With an electric mixer on low speed, beat until well blended, occasionally scraping bowl. Mix in the sesame seeds.
4. Using about 2 teaspoons of dough for each cookie, shape into ovals about 2 inches in length; roll in the remaining toasted sesame seeds. Place the ovals about 1 inch apart on the prepared baking sheets.
5. Bake in preheated oven for about 15 to 20 minutes, or until lightly browned. Remove the cookies to wire racks to cool. Store the cookies in a tightly covered container for up to 1 week. Makes about 3 dozen.
