Today’s proposal is a recipe mostly for those who avoid flour, either because of health reasons, or intolerance, or because they simply do not want it. It should interest, as well, those who want to add turmeric in their diet and benefit from its healing properties. The other main ingredients of the recipe are almond flour replacing the common flour and spices that give a special flavor and aromas. The result is yellow, thin and crispy cookies, flavored with cardamom, fennel seeds, poppy seeds and black pepper which add the final touch.
You probably know about the benefits of turmeric. It is a plant that grows in India, which produces nearly the whole world’s crop and consumes 80% of it. It is a flowering plant, belonging to the ginger family, widely used as a coloring agent and one of the main ingredients of curry. The turmeric derives from the root of the plant, which has a tight brown skin and deep orange flesh. Lately the interest in turmeric has increased due to a growing number of published scientific studies on its therapeutic properties. In Chinese and Indian medicine it is recognized as an excellent antinflammatory, and as a therapeutic agent for flatulence, jaundice, menstrual problems, hematuria, bleeding and colic. It may also be applied topically in a poultice, for relief of pain or inflammation. It is a powerful antioxidant, it prevents bacterial infections in wounds, lowers cholesterol levels in the body, preventing the oxidation of LDL (“bad”) cholesterol, thereby preventing the formation of atherosclerotic plaque. Furthermore, laboratory studies have shown that turmeric comes up against some forms of cancer, such as that of the prostate, breast, skin and colon. It is rich in manganese, iron, potassium, dietary fiber and vitamin B6.
I saw the recipe in A Βrown Τable and I admit that I was intrigued to try it. Let’s see:
Turmeric spiced cookies
- 1 ½ cups almond flour
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon kosher sea salt
- 1 cup brown sugar
- 2 teaspoons fennel seeds
- 2 teaspoons flax seeds, ground
- 2 teaspoon poppy seeds
- 1/4 teaspoon green cardamom seeds, freshly ground
- 1/4 teaspoon black pepper, freshly ground
- 1 large egg
In a large bowl, mix all the ingredients of the list, up until the black pepper.
In another bowl whisk the egg and pour it into the mixture with the remaining ingredients. Stir with a wooden spoon until completely combined.
Make the dough into a ball, wrap it with a cling film and place in the refrigerator for 30 minutes.
Preheat oven to 180 ° C (350o F).
Line the baking sheets with parchment paper.
Take a piece of dough equal to a generous teaspoon, make a ball with your hands and place it on the baking sheet. Keep in mind that the cookies will flatten while baking, so bake 9 cookies on each baking sheet.
Bake for about 10 minutes or until the edges begin to brown.
Allow to cool for a bit and transfer them to a wire rack to cool completely.
Store in an airtight container.
0.3g Saturated fat
I hope you enjoyed this special suggestion of cookies with turmeric and other spices and give it a try. And if you do tell me about it!!