Chocolate chip, buckwheat and sea salt cookies
I recently did some recipe development for Aloha using two of their products and I wanted to share them with you – cookies and a breakfast bowl. And nothing wrong with eating them together either.
Aloha prides itself in products that are organically grown, free of artificial colors, flavors and sweeteners, tested beyond government regulations, and socially and environmentally sustainable. Aloha’s Superfood Chocolate is actually made from raw and organic Peruvian cacao beans that are ground and mixed with their Daily Good Greens and formed into a bar. I ate the chocolate bar for dessert but also created cookies with it. The buckwheat adds an extra earthiness and the cookies are chewy and soft.
I have been adding Daily Good Greens to smoothies of cultured coconut kefir, apple and lemon juice. There are two servings of fruits and vegetables for every pack as well as hundreds of of nutrients from superfoods. It is also great sprinkled over yogurt and granola like I did below.
Aloha is running a promotion now if you would like to taste their products. Give them a try and make these cookies. Hope you will like them.
Chocolate, buckwheat and sea salt cookies
If you don’t have the different flours, you can substitute for 1 3/4 cup (230 g) of an all-purpose gluten-free mix.
Makes 12 cookies
8 tablespoons (110 g) unsalted butter, at room temperature
1/2 cup (100 g) packed light brown sugar
1/4 cup (50 g) natural cane sugar
1 teaspoon vanilla extract
1 egg, at room temperature
1 cup (140 g) superfine brown rice flour
1/2 cup (60 g) buckwheat flour
1/4 cup (30 g) tapioca starch
1/2 teaspoon flaky sea salt, plus more for topping
1/4 teaspoon baking soda
6 ounces (170 g) Aloha chocolate bar, coarsely chopped
1/4 cup shelled pistachios, chopped
Preheat oven to 350F. Line a baking sheet with parchment paper.
Place the butter in a small saucepan and melt over very low heat. Do not let it sizzle. Transfer to a mixing bowl and add the brown sugar, natural cane sugar, vanilla extract and egg. Whisk to combine but do not beat too much. We are not trying to incorporate much air.
In a small bowl, whisk together the brown rice flour, buckwheat flour, tapioca starch, sea salt and baking soda. Add the dry ingredients into the butter mixture and mix with a spatula until the dough comes together.
Fold in the chocolate chunks and pistachios until evenly distributed. Scoop the dough with an ice cream scoop (about 2 tablespoons of dough at a time. Place them on the baking sheet leaving 2 to 3 inches in between.
Sprinkle the tops with a bit of sea salt.
Bake for 11 to 12 minutes or until edges set and start to turn golden. They might look a bit underdone, but this is fine. They will harden as they cool and slightly under-baking them will keep them chewy and moist. Let the cookies cool on the baking sheet for 5 minutes before trying to lift them. Store them in an airtight container for up to 3 days.
Berry and greens yogurt and granola bowl
Serves 2
1 cup whole-milk yogurt
1 envelope of Aloha Daily Good Greens in Berry, plus more for sprinkling
1 cup granola (store-bought or homemade)
1 cup strawberries, sliced
1/2 nectarine, sliced
In a bowl, mix together the yogurt and the Daily Good Greens in Berry until smooth. Divide into two bowls or glasses. Serve topped with granola, strawberries, nectarines and sprinkle a bit extra Daily Good Greens in Berry on top.
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