Aronia Berry Oatmeal Cookies

IMG_3223Aronia berries are a fun ingredient to experiment with. Sunset Valley Organics’ Aronia berries are unique in that they are so packed full of nutrients that the brix (natural sugar content) is actually a lot higher than average (which is around 15-18, while Sunset Valley Organics is averaging 22), and this makes the tannins in the berry not so much at the for front of the taste. Instead a sweetness starts to come through, which is highlighted more through any heating process. Not just baking, but also jams, syrups, or juice. 

Typically this is a good indication of nutrition in our foods across the board; nutrition=more flavor. Have you ever had a strawberry that was really bland? What about a carrot? Or if you’ve ever grown your own garden there is a huge taste difference, that would be from the minerals in your soil compared to the soil of the farmer selling to the supermarket. 

So I’ve been baking, and experimenting with Aronia berries, since they are so foreign to so many. I’ve developed two yummy recipes for Aronia berry oatmeal cookies. One is a super healthy, gluten free version, but today I’m starting off with a twist on a classic. The Oatmeal Rasin Cookie get a little make over! (I’ll post my gluten free recipe next week sometime.)

Ingredients:IMG_3220

  • 1 C. All Purpose Flour
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 TSP Baking Soda
  • 1/4 TSP Salt
  • 1/2 Cup Unsalted Butter, softened to room temp
  • 1/2 C Brown Sugar
  • 1 Large Egg
  • 1 TSP Vanilla Extract
  • 1 and 1/2 cups Old-Fashioned Oats
  • 1 C Dried Aronia Berries

Directions:

  1. In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside. 
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add in the egg and vanilla extract and mix until fully combined.
  3. Slowly mix in the flour mixture and continue mixing until just combined, then mix in the oats and raisins until fully combined, making sure to scrape down the sides of the bowl as needed. 
  4. Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes. 
  5. Meanwhile, preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats and set aside. 
  6. Once the dough is chilled, remove it from the refrigerator and scoop out 2 tablespoon sized balls of cookie dough and dropped onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake. 
  7. Bake in separate batches at 350 F. for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling. 
Notes: 

-Prep time includes 30 minutes of chilling time 

-Cookies may be stored on the counter in an airtight container for up to 5 days.

Nutrient Dense Energy Bites

Energy Bites are the perfect afternoon snack for me at work. My job is often so busy that I forget (or don’t have time for) lunch so having these little power balls on hand makes things a lot easier! And, bonus: they are silly easy to make- my secret is I make a double batch then split it into however many add ins I want to make. This week I split my double batch into five.

I did have an extra motive for doing a double batch this week.  At work we got some new products in- berry powders! Berry powders are a great way to get the concentrated nutrition from the berries-and the powders are very versatile. So I wanted to play with them a bit, and I also needed a food “prop” for some product photos that I worked on this week for the shop’s website.

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Life Lately: March

96cb1731882d097cff8ac94ab6604607February just flew by! I can’t believe it’s March already, but I think Oregon hasn’t gotten the memo yet. I woke up this morning to snow. I like snow, but I’m ready for Spring, mostly because I want to wear flip flops again!  This is going to be a bit of a long post, a lot happened in the last month! So grab a cup of coffee and let’s get started!

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Geekery of the Month: Ready, Set, Bake

Ready, Set, Bake

 

This month I’ve been baking a ton so it seemed fitting to have it be my Geekery of the Month. How cute is that apron? I actually don’t wear one when I bake/cook. I find them annoying, but like the idea of them. That is probably really weird sounding, but that’s just me I guess. haha.
Be sure to check out my  Great Iggle Bake Off posts, Bread, Cake ( coming tomorrow!). And check the IGGPPC Forum for more info, and to see what others are baking. You can also use the #igglebakeoff and #igglenoms on twitter.

The Great Iggle Bake Off: Bread

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I am a huge fan of The Great British Bake Off so when IGGPPC announced they were doing The Great Iggle Bake Off I just had to get involved. The first weeks challenge is bread, I don’t bake a whole lot of bread, probably because I don’t eat a lot of it, but it was also Super Bowl weekend and I had been planning on baking pretzel bites anyways so it just seemed to all fit!

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Autumn Obsession: Pumpkin Bread

I feel like this fall I have eaten my weight in pumpkin bread, which could have gotten pretty expensive if I was getting if from Starbucks, or at the grocery store. Luckily pumpkin bread is really easy, and cheap to make!

I love my pumpkin bread recipe because of all the different spices I use, and because of how moist it is. It’s one of the few breads I never get tired of making!

I am so excited to share this recipe with you all. For so long I’ve wanted to start sharing my recipes, so I’m glad I’m finally doing so, and I hope you all enjoy!

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