Moss inspired recipes
I host a little crafting group once in a while around the kitchen table, and this month we decided to explore moss….of course we did! The levels of moss obsession at Art and Energy are at an all time high at the moment.
Whenever this group of marvellous makers gets together, one essential ingredient is some kind of baked snack. Here are a couple of the moss inspired recipes that I used. (All adapted from other people’s recipes online)
Mossy Matcha Macaroons
This simple macaroon recipe has been a matcha and lime twist to give it a green zing!
This recipe is vegan and gluten free.
Ingredients:
Vegan condensed Milk - 397g
Desiccated coconut - 400g
Vanilla extract - 2tsp
Matcha powder - 2 tbsp
Dark chocolate - 115g
Lime zest - 1 lime
Mossy Matcha Macaroons Method:
STEP 1
Preheat the oven to 160°C, (140°C for fan ovens), Gas Mark 3.
STEP 2
Mix together the condensed milk, coconut, matcha powder and vanilla extract in a large bowl.
STEP 3
For a round shape, press the mixture into a round ice cream scoop or tablespoon measure, then tap out onto the baking sheet. If you prefer them free-form drop rounded teaspoonfuls onto the prepared baking sheets.
STEP 4
Bake for 10-15 minutes or until turning brown at the edges. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
STEP 5
Chocolate drizzle: melt 115g dark chocolate in the microwave and drizzle over the macaroons using a piping bag or teaspoon, then take a pinch of lime zest onto the melted chocolate to form a mossy tuft.
Tahini Cookies with a Pistachio crunch
This yummy cookie recipe is not too sweet and is given a green mossy mound quality by the crunchy pistachio.
Ingredients:
Ground almonds - 50g
Baking powder - 1 tsp
Spelt flour- 3 tbsp
Tahini - 65g (I used honey tahini, but plain would be fine)
Maple syrup - 5 tbsp
Dark chocolate - 115g
Toasted ground pistachios - a large handful
Tahini cookies with pistachio crunch Method:
STEP 1
Preheat the oven to 180°C. Line a baking tray with baking parchment.
STEP 2
Mix together the ground almonds, baking powder, spelt flour and a pinch of salt in a large bowl.
STEP 3
Add the tahini and maple syrup and mix till smooth then refrigerate for 20 minutes.
STEP 4
Roll the dough into a short ‘log’ and cut into 1cm slices. Place onto the prepared baking sheets.
STEP 5
Bake for 10-12 minutes or until cooked but still a bit soft. Allow to cool on a wire rack.
STEP 6
Melt 115g dark chocolate in the microwave and then spread over the cookies, then dip the chocolate into the ground pistachios and leave to cool.
No-bake mossy limey protein balls
This moss ball recipe is gooey and sweet and filling!
It’s also vegan and gluten free and oven free.
Ingredients:
Ground nuts - 50g
Medjool dates - 15
Oats - 2 large handfulls
Sunflower seeds- a handful
Spinach - a handful
Nut butter - 3 tbsp
Lime juice - 1-2 limes
Desiccated coconut - a large handful
Green food colouring - 1 tsp or more to taste
Mossy limey protein balls Method:
STEP 1
Blend the medjool dates into a smooth paste (add a few drops of water if they’re quite dry).
STEP 2
Add the ground nuts, sunflower seeds, oats, spinach, nut butter and lime juice and blend till smooth (add more lime juice if too dry or oats if too wet)
STEP 3
Roll the mixture into walnut sized balls.
STEP 4
In a bowl mix the desiccated coconut with a little green food colouring - add more until you get the shade you’re happy with.
STEP 5
Roll the protein ball in the coconut till well covered.
