March 7, 2012

Food Photography | Carrot Oatmeal Cookies

In case none of you knew, I like to create things in the kitchen.  Sometimes its baking, sometimes its cooking, sometimes its just experimenting.  But, if it looks good, I always photograph it!

I recently started eating vegetarian and have started a side blog called 'Vegetarian, for the rest of us' that highlights some of my vegetarian kitchen creations and their photographs.  So be sure to check it out!

Today I decided to use up some carrots I had in the fridge.  I found this recipe and I adapted it for what I had on hand:  Carrot Oatmeal Cookies

The final cookie is light and soft, more of a macaroon than a cookie.  I loved how this recipe uses maple syrup instead of sugar, it gives it a nice rich flavor and the ginger is a wonderful surprise in each bite.  

Carrot Oatmeal Cookies

1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots (about 3 large carrots)
1/2 cup real maple syrup, room temperature
3/4 stick butter, melted
1 teaspoon grated fresh ginger
Preheat oven to 375F degrees and line two baking sheets with parchment paper.
In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, butter, and ginger. Add this to the flour mixture and stir until just combined.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.
Makes about 2 1/2 dozen cookies.

No comments:

Post a Comment