Tag Archives: cookies

carob cookies with pink creme … :-p

Yesterday the MCHS students made cookies decorated with carob chocolate and accompanied with pink raspberry crème topped with more carob chocolate.

First, we prepared a batch of cookie dough. We ground the almonds and coconut chips, then mixed them together with water, coconut oil, rapadura sugar, vanilla powder, rice flour, buckwheat flour, and a pinch of salt. We learnt how much “a pinch” is! We also realized that the texture of our dough differed a little from one person to another, even though we’d used the same ingredients and presumably the same amounts. But some of us had ground the almonds and coconut chips for longer than others, which meant that more oil came out, making the dough more moist. An interesting observation!!

The next step was a bit trickier: The dough needed to be rolled out quite thinly, but not too thin. It took us a while to figure out how to hold the rolling pin in the right way and what amount of pressure to apply.Some had trouble with the dough sticking to the rolling pin. We learned how to sprinkle flour on the rolling pin to prevent it from sticking to the dough. We soon mastered it and used cookie cutters to make nice round cookies. We carefully transferred them onto a tray and then baked them in the oven for about 20 minutes at 160 degrees.

While the cookies were baking we prepared a batch of carob chocolate. And for the yummy raspberry crème we used frozen raspberries, coconut yoghurt and a squirt of agave syrup. The crème was a pretty pink colour, with a smooth texture. We each decorated our bowls of raspberry crème by drizzling liquid carob chocolate over the top in fancy patterns. We loved the look of them, and each bowl was unique.

After we tidied up our work station, we sat down together and sampled our cookies and crème. We all liked it very much. Great effort guys!

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Cookie Time …

Today MCHS students were very engaged in baking cookies. Each student made their own batch of cookies from scratch. We weighed the ingredients carefully, ground the almonds, and mixed everything in a bowl. We formed the dough into a ball with our hands and then rolled it with a rolling pin on baking paper. We cut rounds with cookie cutters and carefully transferred our cookies onto baking trays before baking them. Meanwhile we also made from scratch two batches of carob chocolate, in which we dipped the baked cookies. We managed to half-dip all the cookies, just in time! We each packed 5 cookies in a cellophane bag to take home. Really yummy cookies, the rest are sitting in a jar on our counter waiting to be consumed. 😊 Continue reading

Rice-Bowl, Waffles & Cookies

We were happy to see some new faces among us! It was another busy Thursday-eveningfor the Hands-On Team. We again served the “rice bowl” dinner of organic broccoli, asparagus and tofu in a tamari ginger sauce with avocado and topped with black and white sesame seeds, on a bed of brown jasmine rice. We also baked fresh waffles made with rice and quinoa, cashew butter and linseeds. Quinoa is very high in protein and contains unlike many other foods all the amino acids. Linseeds contain a lot of omega-3 fatty acids and can be used in the combination with water as egg-replacement. Again we had different options to choose from how to top the waffles – this time also ice cream! Most popular was still our carob-spread with banana slices and some freeze-dried raspberries. The buckwheat-almond cookies half dipped in carob chocolate were on the go too.
Some of us made more chocolate bars – this time the raspberry one!
We wish you all a nice weekend and are looking forward to seeing you again next week. Continue reading

Hands-On Dinner tonight

Today the Hands-On team split into 3 groups – one group prepared the “rice bowl” dinner of organic broccoli, asparagus and tofu in a tamari ginger sauce with avocado and topped with black and white sesame seeds. This was on a bed of brown jasmine rice.

The second group prepared waffles and some delicious almonds/buckwheat cookies which we half dipped in carob-chocolate, yummy! One waffle variety was made with rice and quinoa, cashew butter and linseeds (quinoa being rich in protein) and the other variety was made with buckwheat, almond butter, linseeds and pumpkin seeds. Pumpkin seeds are for example rich in unsaturated fats, proteins and magnesium, but also contain iron and zinc. The linseeds contain a lot of omega-3 fatty acids and can be used in the combination with water as egg-replacement. The waffles were topped with a variety of sweet or savoury toppings, reaching from the two most popular choices from tonight: carob chocolate spread with sliced banana and some freeze-dried raspberries to anti-cranky spread with some fresh basil and sliced cherry tomatoes and some olive oil with infused lemon and fennel and some more options.

The third group of our Hands-On team tonight focused on getting some more carob chocolate bars ready, which they managed very well. We all had fun and were very busy serving the customers who came by. Have a nice evening! Continue reading