Chia Masala Oatmeal cookies

Whether or not you are an  adventurous baker, this recipe inspired by the talented Susanna from Apron & Ink is not only foolproof but also incredibly delicit us. As they slowly bake, these little circles of perfection release the most intoxicating Masala fragrance and instantaneously tran sport you to faraway travels. They take a few minutes to assemble and can even be made vegan if you choose to follow the original recipe to the letter! I simply loved making & sharing them with friends & family as, behind their classic look, they combine the ideal texture of nuts and chia seeds, the gentle sweetness of raisins and the ambrosial aroma of Masala Chai.

These are to be enjoyed in a contemplative mood, surrounded with natural light and a warm lemony green tea to counter for the richness of the chocolate & masala combination.

Tea and cookies


Masala Chia Oatmeal Cookies

yields 12-15 cookies

  • 300g quick oats
  • 1/2 cup coconut sugar (can be replaced with regular sugar if you don’t have it at hand)
  • 2 tbsp chia seeds
  • 1 pinch of salt
  • 1 tbsp chopped nuts or sunflower seeds
  • 1/4 cup raisins
  • 1 tsp vanilla extract
  • 1 tbsp masala chai spice- if you don’t have it, you can experiment by mixing in  equal part all or some of the following spices: cardamom powder, cinnamon powder, ground cloves, ground nutmeg, ground allspice, ginger powder & a pinch of pepper, ground star anise, fennel seeds.
  • 1 large egg (substitute with a flax egg for the vegan version)
  • 125g butter at room temperature (substitute with margarine or other vegetal based shortening  for the vegan version)

img_4460

Steps: 

  • Preheat oven to 160C .
  • Line an oven tray with baking paper.
  • Mix dry ingredients in a bowl
  • Add the butter and egg and mix well.

Scoop out tablespoonfuls and shape into circles using the palms of your hands

  • Bake for about 20mins or until golden, leave to cool
  • Garnish with some melted dark chocolate

  • Fend for the little hands trying to reach for the cookies before they have fully set!
  • Enjoy with green tea and plenty of dried fruits for an afternoon snack!

I really loved this recipe, it made me realize how versatile the spices in my pantry are and how much more often I should play with the various combinations of flavor. I tend to associate spices to savory, however with this recipe it became clear that there is no reason to limit them to their habitual usage.  From now on, I will challenge myself by adding them to more unexpected combinations, both in baking & why not also when preparing a drink. This recipe is a fantastic reminder to experiment with ingredients and try out new things from everyday staples. Thank you Susanna for reviving this important lesson to the everyday food lover! In exchange for your inspiration, I’d like to share with you something you might appreciate:

painting cut

This painting is in our guest room, it was custom made by the Finnish artist Satu Wallenius and carries many symbols that any food & life lover can relate to. Among the champagne & wine bottles from lingering festivities, lies a quote by the epicurean Persian poet Hafiz whose appreciation for the finer things I have shared my entire adult life. From French, the saying roughly translates to:

“Friends, a flagon of wine, enjoyment, a corner among flowers… I would not trade this joy for a world present or to come “

The absolute enjoyment of the now transcended in a single moment, its people and the food shared among them. Ole Hyvä!

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