Thursday, February 24, 2011

Pear and Cardamom Breakfast Cookies

A batch of these grain-free delights is easy to make and keep in the fridge, and the cookies are a welcome sight on mornings when you don't feel like spending a lot of time cooking breakfast.  The original recipe called for apple, but my lovely red CSA pears inspired me to try them instead.

Of course, there are many variations and options with fruit and spices for this cookie.  As well, you can leave the fruit in dice and stir it in just before baking, for a fruit-studded cookie, or blend the fruit in for a smoother, sleeker cookie.
Adapted from This Primal Life

If you use use very large pears or apples, ultimately you'll have more liquid and thus a runnier batter.  You want the batter to hold a cookie shape.  If your fruit is very large, considering using half of it, or doubling the recipe.

1 cup almonds
3 dates (optional; the fruit makes the cookies nicely sweet)

Scant 1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cardamom

2 tablespoons butter, ghee or oil
1 smallish CSA red pear, peeled, cored and diced

1/2 teaspoon vanilla extract
1 egg

Heat oven to 350 degrees.

Melt butter in small skillet, and cook the pear, stirring occasionally, until it is heated through and no longer crisp.  It can still be firm.  Remove from heat.

In food processor, process almonds and optional dates until a fine meal forms.  Add salt, baking soda and cardamom, and pulse a few times.

Add eggs, vanilla, and pears, including any butter from the skillet, to food processor and pulse just until well mixed.  Alternatively, transfer batter to a bowl and then stir in the pear chunks and liquid.

Drop by large spoonfuls on Silpat-lined baking sheet.  Bake for 12 to 15 minutes, or until browned and firm.  Remove to wire racks to cool. 

Makes 4 large cookies (which is why I usually double the recipe!  They keep well in the fridge.)

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