It’s Recipe Redux time again! I missed the last Recipe Redux because we were moving into a new house, but I’m really loving the recipe creation prompts to get my creative juices flowing! The November Recipe Redux is all about food memories we are thankful for:
A Food Memory For Which You Are Thankful
In the US, November marks the Thanksgiving holiday. But many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives. Was it a special meal you ate as a child? Or, maybe it was a food you grew and harvested with your own children. Please share one of your favorite food memories and the healthier “redo” of the recipe.
Some of my favorite food memories are holiday cookie and candy making. If you know of my sweet tooth, then you can understand why this was one of my favorite times of year! My Mom always baked breads, scones, biscuits, and cookies all year round, but cookie and candy making was in full force around Christmas and I loved it! Fun stuff like Tiger Butter my dad would make, English toffee with covered in chocolate and walnuts, buttery shortbread, and Eskimo Cookies. I loved Eskimo Cookies: so easy to make but delicious!
There are several variations of this recipe, but I followed the one my Mom used to make when I was a kid. I could eat a bowl of this stuff with a spoon (not that I ever did – I just wished that I could!). I have a serious sweet tooth, so I try not to make too many things with cane sugar very often, but for these cookies I decided to use the real thing. Because of the sugar, these aren’t exactly a “healthier” remake of the recipe necessarily, but I did make it allergy friendly for a little indulgence.
I also used Earth Balance Soy-Free Margarine in this recipe, too, for the nice buttery flavor. This is great stuff: it’s non-hydrogrenated, gluten free, vegan (no dairy!), and non-GMO. We use it for a lot of our cooking and bread-buttering and it tastes good too. Someone once chastised me on Facebook for using this margarine (cuz margarine is the devil, right?!) and I felt the need to explain why I used this particular brand to fend off the food nazis. 😉
- 1/3 cup Earth Balance soy-free margarine softened (or coconut oil)
- 1/3 cup unrefined cane sugar
- 1-1/2 teaspoons water
- 1 teaspoon vanilla
- 1-1/2 Tablespoons cocoa powder
- 1 cup gluten free quick oats
- 1/3 cup powdered sugar
- In a medium bowl, cream together the margarine (or coconut oil) and the sugar.
- Blend in the water, vanilla, and cocoa powder.
- Stir in by hand the gluten free quick oats.
- Take a Tablespoon of the cookie mixture and squeeze it together into a ball, then roll in powdered sugar.
- Refrigerate until set and firm. Store in the fridge.