Updated: Aug 30
A HOME AND A NEW FAMILY!!!
We've been working on this space for a long time and finally, finally we're in! But we're not in alone. We have a new family called Detroit Cooks! We've moved into the Hannan Cafe @ The Hannan House in Detroit: 4750 Woodward. We will be having events, dinner for pick-up, cooking classes and workshops too! Check out the facebook page and meet the rest of the fam! We're having an open house at the end of the month. Check back for all the yummy details.
On to the cookies!!! Peanut butter & jelly was a staple in most of our lunches as kids. As an ADULT (term loosely used) I will have a fancy one for breakfast or lunch now and again. I love the idea of pb & j cookies! I saw the recipe for peanut butter teff cookies on the back of the Bob's Red Mill bag & decided to turn it into a nostalgic favorite! Teff is a wonderful grain. It's the world's smallest grain and super nutrient dense. This is the stuff ethiopian bread (injera) is made from. A true ancient grain!
TEFF PB & J COOKIES
ingredients 1 1/2 cups of teff flour 1/4 tsp sea salt 1/2c maple syrup 1/2c coconut oil (warm) 1tsp vanilla 1c peanut butter 1/2c your favorite jam directions 1) Preheat oven to 350°F 2) Combine dry ingredients in a large bowl 3) In a food processor blend syrup, oil, vanilla & peanut butter. if you're looking for a workout, mix by hand :) 4) Add wet ingredients to dry ingredients. 5) shape dough into walnut size balls, place on un-greased cookie sheet & flatten with a fork 6) gently press into the middle of the cookie with your finger to make an indentation & spoon 1/2 tsp (or your preference) of jam onto cookie. 7) Bake for 13-15 min & let cool before removing from baking sheet IF YOU TEND TO BE A MULTI-TASKER...BE SURE TO SET A TIMER... THIS IS WHAT THEY LOOK LIKE WHEN THEY'RE BURNT FYI :)
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