Walnut Cookies with Blueberry Icing

by | Jun 15, 2018 | Baking Recipes, Recipes | 0 comments

Cookies

  • 100g butter, cubed
  • 60g maple syrup, pure
  • 1 tsp coconut syrup
  • 1 tsp vanilla extract, sugar-free
  • 100g almond meal
  • 2 tsp psyllium husks
  • 1 tbsp hemp powder
  • 1/2 tsp bicarb soda
  • 40g walnut pieces
  • 30g activated sunflower seeds
  • 10g sesame seeds

Blueberry Icing

  • 100g coconut cream
  • 50g blueberries
  • 30g maple syrup, pure

Cookie Method:

  1. Preheat oven to 150C and grease or line a baking tray.
  2. Place butter, maple syrup, coconut syrup and vanilla extract into TM bowl and melt 2 mins/60C/speed 2.
  3. Add almond meal, psyllium husks, hemp powder and bi-carb soda and mix 10 secs/speed 3.
  4. Add walnuts and seeds and mix 10 secs/speed 3. (There will still be chunks of nuts but you can blend on a higher speed if you want to grind the nuts and seeds down more.)
  5. Place spoonfuls of mixture onto greased baking tray leaving room for them to expand and bake slowly for 30-40 mins or until golden brown and crisp.
  6. Cool completely on a wire rack before topping with blueberry icing and finish with a blueberry or walnut half on each.

Icing Method:

      1. Chill coconut cream in the fridge overnight, being sure not to shake the can as you don’t want the liquid part to mix with the solids.
    1. The next day, remove coconut cream from the fridge without tipping or shaking and spoon out the top, thick cream and place in TM bowl with blueberries and maple syrup. (Save the coconut liquid for curries etc.)
  1. Beat icing for 2 mins/speed 4.5 or until creamy and smooth.
  2. Spread icing onto cookies quickly before the icing hardens and top each cookie with a blueberry or walnut half.
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