January 6, 2011
In my last post I mentioned I didn't know what to do with my leftover celeriac puree. Today I tried making cookies with it, and they tasted really good!
After all, celeriac tastes a little like parsnip (which made very good cookies) and it's a root vegetable, so it purees well. The cookies just have a slight celeriac taste, but much less bitter because of the banana.
I didn't add any walnuts to them, simply because I was tired and didn't feel like cracking all those nuts again. They would make a good addition though!
These cookies work really well when you have them as dessert or a snack and you could even make them part of your breakfast. It's an easy way to use leftover puree too!
Celeriac cookies (makes 10 cookies)
- 1/4 celeriac, peeled and cubed
- 1 large, very ripe banana
- 2 tbsp agave syrup
- 2 eggs
- 1 1/4 cup almond flour
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp gingerbread spices
- 1/2 cup walnuts, chopped (optional)
1. Preheat oven to 175 degrees Celsius and line a baking tray with parchment paper.
2. Steam celeriac cubes for approx. 6-8 minutes until fork tender.
3. Puree celeriac and banana until smooth.
4. Add agave and eggs, stir well.
5. In a large bowl, combine almond flour, baking powder and spices.
6. Add celeriac mixture and optional walnuts to the bowl and stir until well-combined.
7. Drop heaping tablespoons of the mixture on the baking tray and slightly flatten with the back of a spoon to form a cookie.
8. Bake for approx. 45 minutes until golden brown.
Let cool for about half an hour and enjoy!