Rich moist Cape Gooseberry Cookies; with an almond and buckwheat pastry sprinkled with tangy tart golden berries.
Divinate your tastebuds to epic proportions. And, magnificate.
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.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 50g golden berries/ cape gooseberries, dried
- 40ml filtered water
- 50g almonds, blanched
- 80g buckwheat
- 30g flaxseeds
- 30g oats
- 50g applesauce
- 60g coconut oil, melted
- 30g olive oil
- 1tbs blackstrap molasses
- 85g muscovado sugar
- 1tsp aluminium free baking powder
- 1/2tsp guar gum
- Pinch of salt
- Soak goldenberries in water and set to one side for 30 minutes
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- In a high-speed blender grind the almonds, buckwheat, oats and flaxseeds. Transfer to a large mixing bowl with the baking powder, guar gum and salt. Mix well with a spatula. Add in the muscovado sugar.
- Pour in the oils and blackstrap molasses. Combine well.
- 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.