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Salted caramel carob chip cookies

20 minutes - 20 cookies 3of1s1w

Got up early sunday morning, with cookies on my mind. When I peeked into my fridge, I spotted a lonely jar of leftover date caramel. I decided to make some salted caramel cookies with unsweetened carob chips!

The kind people at Daybreak Mill sent me a bag of einkorn flour last week, i'd never heard of it before. After researching, I learned that einkorn wheat is pretty damn grea, it's very nutritious. Einkorn was one of the first domesticated and cultivated plants. It has a higher percentage of protein than regular wheat, with high levels of fat, phosphorus, potassium, pyridoxine (a form of vitamin b6) and beta-carotene. Another great thing about it, is that it isn't as toxic to people on gluten-free diets. This wasn't proven, but it's worth looking into!

I tried baking bread with it this week, it did not rise all that well. While it is a dense loaf, the texture is quite nice! It has a strong nutty taste, making it more flavourful than regular wheat. Einkorn bread is filling, I don't think i would use it to make a sandwich but it makes nice breakfast toast.

After my bread experiment, I decided to try and make something sweet. The dates, coconut sugar and carob chips create a strong caramel taste; the fleur de sel sprinkled overtop brings out the flavour nicely.

I can't thank Daybreak mill enough for sending me this gift, and for introducing me to einkorn flour! Their products are organic, and made with the utmost care. You can get your own einkorn flour from their website, they also have a ton of other great products. Encouraging companies that share your outlook on food and life is important. This recipe was adapted from 'Food Loves Writing'

Ingredients

Date caramel


Deglet noor dates1/2 cupLemon juice1/2 tspSoy milk2 tbspVanilla extract1/2 tspDeglet noor dates1/2 cupLemon juice1/2 tspSoy milk2 tbspVanilla extract1/2 tsp

Cooking batter


Vegan butter1/4 cup, earth balanceCoconut sugar3/4 cupDates caramel1/4 cup, see aboveFlax seeds1 tbspEinkorn flour1 cup + 3 tbspBaking soda3/4 tspSea salt1/4 tspCarob chips1/2 cupFleur de selto tasteVegan butter1/4 cup, earth balanceCoconut sugar3/4 cupDates caramel1/4 cup, see aboveFlax seeds1 tbspEinkorn flour1 cup + 3 tbspBaking soda3/4 tspSea salt1/4 tspCarob chips1/2 cupFleur de selto taste

Instructions

To make date caramel, soak 1/2 cup of deglet noor dates in boiling water for 5-10 minutes. Drain, puree using a hand blender or food processor with 1/2 tsp lemon juice, 2 tbsp soy milk and 1/2 tsp vanilla extract. Set aside.Pre-heat oven to 350F.Make your flax egg - put 1 tbsp of ground-up flax seeds with 3 tbsp of water, let thicken for 5 minutes.In a large bowl, mix 1 cup + 3 tbsp of einkorn flour with 3/4 tsp baking soda and 1/4 tsp of salt.Melt 1/4 cup of vegan butter and in a separate bowl, cream with 3/4 of coconut sugar, a 1/4 cup of date caramel and the flax egg. Then add to the dry ingredients and mix well. Add 1/2 cup of unsweetened carob chips and stir until evenly distributed.Line a baking sheet with parchment paper (or with a silpat if you have one) and scoop out tablespoon-sized portions of cookie dough. Roll them out with your hands and place them on the baking sheet, making sure there's enough space between each one. Sprinkle some fleur de sel on top and bake for 10 minutes, repeat until you run out of cookie dough. Let cool on baking sheet before transfering to a cooling rack. Makes about 20 cookies.
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