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Andalusian recipes, travel, and design

Paleo Shortbread & Tomato-Honey Jam Cookies – SABH

“Who stole the cookie from the cookie jar?” …

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It’s that time of month again…to join in on the fun of recipe exchanges with the Sweet Adventures Blog Hop! I love the creativity and enthusiasm I find in all the participants; and very much enjoy being part of this special group.

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If you’re a blogger, you too can join! Just check out the instructions at the bottom of this page for all of the information.

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I’ve missed a few SABH lately and I really didn’t want to miss August’s “Cookie Monster” hop. So, I created this cookie especially for this event.

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Why tomatoes?

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Well, we bought a box of  5kg the other day and I need to use them up! In fact, I’m making a Dutch tomato soup, by special request from my husband, tonight, and I’m blanching and freezing up the rest for later use.

Paleo Shortbread & Tomato-Honey Jam Cookies
Recipe Type: Dessert
Author: The Saffron Girl
Serves: 10
Makes 10 cookies/biscuits.
Ingredients
  • For the shortbread:
  • 1/2 cup butter
  • 1/4 cup + 1 tablespoon raw honey
  • 1 1/4 cups ground almonds (almond flour)
  • 1/2 cup coconut flour
  • 2 tablespoons arrowroot powder
  • 1/4 teaspoon coarse sea salt
  • For the tomato jam:
  • 6 medium tomatoes
  • 3/4 cup raw honey
  • 1/4 cup freshly squeesed orange juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • freshly ground rosemary (optional)
Instructions
  1. For the shortbread:
  2. Place the butter and honey in the food processor and pulse until smooth and creamy.
  3. Add the rest of the ingredients and pulse until a dough is formed.
  4. Create a ball or sausage with the dough and cover with a piece of parchment paper.
  5. Freeze for about 30 minutes.
  6. Bring out of the freezer and let stand 10 minutes before using the dough.
  7. On a sheet of parchment (or the same one used to freeze), roll out the dough with a rolling pin.
  8. Cut out desired shapes and transfer the cookies with a spatula to a a cookie sheet covered with a sheet of parchment paper.
  9. Bake at 180C (350F) for 6-8 minutes on the bottom rack. Remove from oven and let cool before touching, so they can harden.
  10. For the tomato jam:
  11. Peel the tomatoes with a sharp knife. (You can also scald them in water; but I personally find it easy to simply peel this small amount.)
  12. Cut the tomatoes into small chunks and place them in a medium sized pot.
  13. Add the honey and orange juice.
  14. Over low heat, cook for 25 minutes, stirring occasionally.
  15. Add the ground cinnamon and nutmeg and mix well.
  16. Cook 5 minutes longer.
  17. Remove from heat and allow to completely cool.
  18. You can either keep the jam with chunks or puree it with an immersion blender for a smoother spread. Strain if desired. (I kept mine with chunks, as it gives it a more rustic feel.)
  19. Pour into a jar and refrigerate.
  20. For using the jam with the cookies, make sure you refrigerate at least an hour before applying to the cookies. Overnight is better.
  21. To assemble:
  22. Place about 2 teaspoons of the jam on a “whole” cookie.
  23. And place the cookie with a “hole” on top.
  24. Sprinkle with some ground rosemary, if desired.
  25. Repeat until you have completed with all the cookies.
  26. NOTE: You can add more flavour to these cookies for other recipes by adding in the dough one of the following, for example: rosemary, edible lavender, sesame seeds, or even chopped up nuts.

 

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The Sweet Adventures Blog Hop, or SABH, is brought to you by 84th & 3rd and monthly Guest Hostesses.

The August 2013 ‘Cookie Monster’ hop is open for linkup until 11:59 pm, Friday 23 August [AEST Sydney time].

IMPORTANT – The instructions below cover how to link up but if you aren’t sure of something don’t hesitate to ask! Detailed instructions can be seen here. Remember, SABH is open to all food bloggers but only new posts published after the hop goes live can be linked up.

  1. Add a link to this post somewhere in your post. You won’t be able to link up in the hop without a ‘backlink’ to this hostess post included in your post.
  2. Click here for the Thumbnail List code – Copy the code and add it to the bottom of your post in HTML view.
  3. Click here to Enter the Hop – Make sure to do this step so you appear in the list too! Add the link to your SABH post (NOT your homepage). Your entry will be submitted when you click ‘crop’ on your photo.

Use the #SABH hashtag to tell the world about your post! You can follow us on Twitter: @SweetAdvBlogHop and on Facebook /SweetAdventuresBlogHop for new hop announcements and general deliciousness. Thanks for joining!

This is a Blog Hop!

Zucchini, Tomato, Potato & Cheese Muffins (Nut Free)

These are a nice muffin to make in advance and have on hand for breakfast or a snack. They are filled with vegetables and nutrients. Additionally, they are nut free, which I tend to prefer when consuming something that is not a treat.

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From a definition point of view, these are probably more Primal than Paleo, as they contain raw cheese. I’m lactose intolerant; and in my case, I have no issues with cheese, especially made from raw milk vs pasteurised milk. Manchego is also a goat cheese, which is even easier on the digestive system than cheeses made from cow’s milk. (Plus, it’s really tasty!)

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(Ready for the oven, pictured above.)

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Pictured above are the muffins with some homemade chicken liver pate. A lovely combination!

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(The way the potatoes and the courgettes – zucchini – looked after cooked on the stove top, pictured above.)

Bon Appétit!

Zucchini, Tomato, Potato & Cheese Muffins
Recipe Type: Breakfast
Cuisine: French
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 12
Makes 12 muffins.
Ingredients
  • 1 medium zucchini (courgette), yellow or green, diced with skin
  • 2 medium white potatoes, peeled and diced (you can also use swede/rutabaga)
  • 2 medium tomatoes, diced
  • 50g butter (about 2 tablespoons)
  • 1/4 cup coconut milk
  • 1/4 cup flaxmeal
  • 3/4 cup coconut flour
  • 80g (about 1/2 cup) grated aged Manchego (or Parmesan or Gruyere)
  • 6 eggs
  • olive oil
  • 1 teaspoon baking soda
  • 1 teaspoon herbes de Provence
  • coarse sea salt and freshly ground pepper, to taste
Instructions
  1. Prepare a muffin tin with the muffin wraps and set aside.
  2. Preheat the oven to 180C (350F).
  3. Rinse and prepare the vegetables.
  4. In a pan, over low heat, add 1-2 tablespoons of olive oil and the diced potatoes. Cook stirring frequently until golden brown, about 10 minutes. Pour into a glass or ceramic bowl and set aside.
  5. In the same pan, over low heat, add another tablespoon of olive oil and the zucchini (courgette) pieces. Cook, stirring frequently about 5 minutes. Pour in the same bowl as the potatoes. Sprinkle with some sea salt, pepper and the herbes de Provence and mix. Set aside.
  6. In a small pot, melt the butter in the coconut milk over low heat. Cool.
  7. Beat the eggs in a medium mixing bowl. Add the cooled coconut milk-butter mixture and whisk together.
  8. Add the flaxmeal, vegetables, herbes de Provence, and grated cheese. Mix well.
  9. Add the coconut flour and baking soda; and if necessary fold in with hands instead of a whisk or spoon.
  10. Mix well again until everything is well incorporated and there are no traces of the flour.
  11. Taste, and add sea salt and pepper, to taste. Mix again.
  12. Place into the muffin wraps and sprinkle with a little bit of coarse sea salt.
  13. Bake for 40 minutes on the middle rack.