Divinate your tastebuds to epic proportions. And, magnificate.
Pillowy Cape Gooseberry Cookies infused with rice, sorghum and tapioca flours baked with tangy tart golden berries.
This dish will burst your belief that vegan food can’t be super delicious.
- When you fancy a little treat in your luncheon box as you graft diligently at work
- When you’re home-schooling the kiddies and want a dish that’ll have them grow in epic proportions
- When you’ve got afternoon tea with mates over for a natter and dish to smooth their tongues is much needed
Cape Gooseberry Cookies was inspired when living in the Friedrichshain quarter of Berlin for a month and tasting the delicacies of German cuisine and have the delights of dried golden berries.
Cape Gooseberries, also known as Physalis peruviana or golden berries, originate from South America and the Peruvian Andes. Known as Cape Gooseberry they originally ended up in Britain via settlers on the Cape of Good Hope. Sundried they derive their name as golden berry. Their fresh piquant flavour makes them aromatic addition to a food lover’s repertoire. They are linked to optimal kidney health too.
Cape Gooseberry Cookies are vegan and gluten-free.
- 50g golden berries, dried
- 50ml filtered water
- 100g white rice flour
- 50g sorghum flour
- 60g tapioca flour
- 100g raw unrefined cane sugar
- 100ml coconut milk
- 25g olive oil
- 30g oats
- 1/2tsp xanthan gum
- Pinch of cream of tartar
- Pinch of salt
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- In a high-speed processor grind the oats, sugar and salt. Transfer to a large mixing bowl.
- Add in the rice, sorghum and tapioca flours, xanthan gum and cream of tartar. Mix well.
- Pour in the coconut milk and oil and combine well. Toss in the golden berries
- Line large baking tray with parchment paper and oil.
- Take an ice-cream scoop, and scoop out some dough. Use a knife to sweep away any excess. Scoop onto the parchment paper. Repeat until your tray is full but make sure there is sufficient space to permit the cookies to spread out as they bake.
- Bake in the oven for 10 minutes.
- Remove the trays from the oven and allow the cookies to cool down before serving.
- Store in a sealed container.