Well it was quite easy working out the quantity of apricots to use for this recipe. You see I ate all the others in the packet beforehand. Oh and I’ll have you know I suffered greatly as a result so I hope you appreciate and think kindly of me when you’re making them. Bottom line (ooh, see what I did there?), apricots and I are over. I already knew we weren’t a match made in heaven but now it would appear we’ve had a major bust up because within two hours of polishing off the last of the ‘cots, my stomach was rebelling more than a stroppy teenager. I’m talking large quantities though, haha, I couldn’t possibly turn my back forever! You’ll be relieved to hear I got a lot of sympathy from the children when they realised I wasn’t well. Awww, so sweet (thought I), only once I admitted the cause of my symptoms? Huh. Zero, Zilch, Nada!
These little beauties are a breeze to make, I made them up in moments during one particularly quiet and sunny afternoon last week, and left them to cool whilst I did the school run. My taste testers were delighted to see them ready, waiting for them and hastily tucked in .. but I’m finding the adjectives asked of these small people a little lacking. ‘Yum’, ‘chewy’, ‘yummy’ and ‘more’ were pretty much all I could squeeze out of them. But you know something? I’m not so sure I can do any better myself! So try them out and think of your own adjectives, then come back and tell me. But only if they’re nice 🙂
I’ve been reading up on gelatine eggs recently and thought I’d give it a whirl with these cookies. Because of gelatine’s binding qualities, it can be used very successfully as an egg substitute … but only in small quantities. You have to work fairly quickly too, otherwise it will start setting up on you. If that should happen when you’re making these forge onwards people, because I too experienced this minor annoyance in the testing process but the little n’oatmeals were still delicious. The point I want to make is don’t make up the mixture and then go off and answer the phone or that knock on the door. Make ’em wait!!
I had a lovely conversation with Marcee from Great Lakes Gelatin the other day. I wrote a Facebook post recently pointing out the difference between the red and green cans and a follower told me hers was orange. So I emailed GL because if there’s one thing I love it’s a mystery and I could have sworn the one sitting in my cupboard was red. Hey ho, so much for my eye sight, it would appear. And oh yes, same goes for the hundreds of other bloggers who are clearly overdue a visit to the optician. It turns out there is no red can, only orange and my email was rewarded with a phone call so how’s that for customer service? Fifteen minutes later and I had squeezed a whole lot more information so I can tell you that nutritionally speaking, the two cans are just the same, although as discussed here and here, the different coloured cans do very different things (use the orange for setting liquids, e.g. jellies/jello, panna cotta and gummies. Use the green for protein smoothies and shakes, etc as this one does not set). Interesting fact: The collagen hydrolysate (green) is absorbed faster than the gelatine (orange) and because it doesn’t set is used in hospitals, where it is fed to patients intravenously in order to improve their strength and healing. If you haven’t already treated your own body to these cans, I highly recommend as truly nothing else compares!
And treat yourself to a spot of cookie making .. you know you want to!
apricot n’oatmeal cookies
These tasty morsels take only moments to prepare and I’m guessing the likelihood of you having the ingredients to hand is fairly high. The gelatine ‘egg’ is a great substitute for the real thing, it makes for a soft, chewy texture without the risk of these delicious cookies falling apart.
Print the recipe here
gelatine egg –
1 tbsp gelatine (I use this one)
1 tbsp room temperature water
2 tbsp just boiled water
Preheat oven to 350˚F/180˚C. Line a baking sheet with parchment paper.
Put the coconut, apricots, coconut oil and salt into a food processor with the ‘S’ blade attachment. Whizz for 1 minute or so, until really well combined but not paste like.
Next, make the gelatine egg. Put the gelatine and room temperature water into a small bowl and mix until throughly combined. Now add the boiled water and whisk quickly until the gelatine has melted and the mixture looks frothy. With the motor running, pour the gelatine egg through the feeder tube and whizz again just for a second or two to fully incorporate the ‘egg’. Take spoonfuls of the mixture, roll into balls and flatten slightly on the baking sheet. As you are doing this you will notice the mixture getting firmer and more gelatinous, and you may even need to gently squeeze the mixture in the palm of your hand. This is absolutely fine.
Cook for about 12 minutes until golden. They will be a little on the soft side so leave them on the baking tray for a few minutes to prevent them falling apart. When they are a little firmer, transfer them to a wire rack to cool completely. These are best eaten the day they are made, however will keep up to three days stored in the fridge. Alternatively they freeze really well.