It may be midwinter, but we’ve got plenty to crow about here at Willow Hill. Let’s start with a banner day for eggs amidst our faux spring weather. Five out of seven hens…WOW! Spring garden seeds planted under lights in the garage. Bring on the red lettuce and cheery multi-colored cosmos! Boatloads of compost lugged from my Titanic pile to five raised beds scratched perfectly weed-free by seven hens with John Deere feet. Double payoff—-no need to visit the gym when shoveling is a daily activity. This garden chore whittles your waist like no weight machine can. Top off my week with a perfect foothill ride with fellow equestrians among gnarly California oaks, speed diving squirrels, and statuesque hawks.
Could life get any better? Ok…….it could…………but only if chocolate is involved. I have a plate full of Willow Hill’s Chocolate Zest Cookies just within my reach, and a cup of steaming Constant Comment Green tea by my side. Now, that’s something to crow about.
A healthy double dose of antioxidants, beta carotene, and fiber can’t really taste this good, can it? You bet it can! Two kinds of chocolate for deep dark richness in every bite…….a mysterious spicy freshness……and an oh-so-moist texture (without being cakey!) Spring is coming, but while we wait…………….why not settle in for a warm freshly baked Chocolate Zest Cookie. No one has to know how healthy they are but you…..
*gluten free *dairy free *soy free *locally sourced eggs, oranges, sweet potatoes
Willow Hill’s Chocolate Zest Cookies
- 2 cups gluten free flour
- 2 cups almond meal
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1 Tbsp. cinnamon
- 2 Tbsp. potato starch or cornstarch
Mix dry ingredients together in a large bowl.
- 2 Tbsp. chia seeds
- 1/3 cup hot water
Soak chia seeds for 10 minutes.
- 1 1/3 cups coconut oil (or melted butter)
- 2 large eggs
- 2 cups brown sugar
- 1 cup raw cacao
- 1 tsp. vanilla
- grated zest from 1 large orange
- 2/3 cup sweet potato puree (bake or boil-then mash)
Mix above seven ingredients. Beat until smooth. Add to dry ingredients. Stir in. Dough should be very soft! Adjust with more liquid if necessary until dough can be scooped up with a small spoon and plopped on a greased cookie sheet. You should be able to gently reshape cookies if necessary, but only with greased hands and a light touch. Flatten with the heel of your hand.
- 1 1/2 cups chocolate chips
Stir in chocolate chips and refrigerate for 15 or more minutes before baking at 375° for 13-15 minutes.
This recipe might be adaptable to regular wheat flour, but it will need adjustments. Dough should be less soft. Let me know if you try it!
