Good morning guys! Today I start by asking you for an apology for the delay with this week’s recipe. I have caught the tremendous flu of the year and it has kept me in bed for half a Saturday. How awful!
Still, I didn’t want to let any more time go by to share with you the penultimate vegan recipe from this Christmas: these Wholemeal Oatmeal and Spelled Cookies stuffed with homemade Vegan Nutella. These cookies are a tasty but healthy alternative to traditional Christmas sweets. Its base is the combination of two wholemeal flours: Oatmeal and Spelled flour. You can find these flours in almost any organic store, but you also have them in different supermarkets. The Oatmeal you have in Carrefour, and if not you can always buy oat flakes and grind them. On the other hand, you can find the Spelt Flour in Mercadona. In fact, all the ingredients of this recipe can be found in these types of supermarkets.
For the wholemeal cookies:
300 grams of oatmeal
210 grams of spelled flour + reserve (can be substituted for common wheat flour)
1 small teaspoon of powdered yeast
1 tablespoon of cinnamon
1/2 tablespoon of powdered ginger
A pinch of Clove powder
3/4 cup of Olive Oil
1/2 cup of Agave Syrup + reserve
Optional: grated coconut
For homemade vegan Nutella strong>
200 grams of Hazelnuts
10 tablespoons of cocoa powder (I used the typical soluble cocoa)
Vegetable milk (Hazelnuts, Oats, Soy… The one you like the most you like)
*We will need parchment paper, a mixer, a rolling pin, a grater and cookie cutters of different shapes.
Step by step
- We will start by preparing the vegan Nutella, to give the ingredients time to settle. To do this, we grind the hazelnuts until it becomes a kind of cream/powder.
- Next, we add and crush the 4 dates. When they are completely undone, add the 10 tablespoons of cocoa powder.
- Mix well with the help of a spoon, to prevent all the cocoa from jumping out when you put the blender in.
- Then add a long stream of non-dairy milk and blend until it is as homogeneous as possible.
You can decide the amount of milk . The idea is that the vegan Nutella is a little denser than normal so that it doesn’t overflow from the cookie, and it has enough strength to stay rigid, but don’t leave the vegan Nutella like a stone either. This goes a bit to taste.
- We reserve and we are going to prepare the dough for the integral cookies.
- We will start by mixing in a bowl the 210 grams of Spelled flour (or Wheat, if you substitute it) with the 300 grams of Oatmeal.
- Add the tablespoon of Cinnamon, the 1/2 tablespoon of Ginger, the teaspoon of yeast and a pinch of powdered cloves.
- Continue adding the zest of a lemon and stir well everything until it is as homogeneous as possible.
- Add the 3/4 cup of Olive Oil and knead with the spoon ha This makes the whole dough thick.
- Finally, add the 1/2 cup of Agave Syrup and continue kneading until that we get a solid, manageable and porous dough.
- Now, with clean hands, knead inside the bowl for 1 minute.
- Sprinkle a little spelled flour on a flat surface , place the ball of dough on top and sprinkle another little flour on it. Knead again for another minute.
- We will leave the Spelled (or wheat) flour by hand because the we will need several times along the cut of the cookie.
- We cut a portion of the dough and reserve the rest.
- We impregnate the table with flour and the portion of dough. Carefully, we “flatten” the portion with the palm of our hand until it is slightly flattened (see the 1st photo in the gallery below).
- Next, we impregnate the rolling pin with spelled flour and extend the dough until we achieve the desired thickness (see the 2nd photo in the gallery below) . Think that they will not grow too much, so the thickness you give them will be practically that of the final result. I personally like them thicker.
Oat flour is a bit more difficult to work with than wheat flour or other traditional flours. You have to knead it and stretch it patiently to prevent it from breaking. But you should not worry, if the dough breaks when you stretch it, add a little Spelled Flour on it and pat the entire surface to spread the flour well. This will fill in the gaps and will make stretching much easier.
- Now it’s time to press it with the cutters to shape it. If you’re going to make any center cuts (like I did with the heart) it’s best to do so while keeping the outer cutter still on. This way you will avoid losing the thickness and shape of the edges of the cookie. (Look at the 4th photo in the gallery below).
- Repeat this process until all the dough is finished and, meanwhile, take the opportunity to pre-heat the oven to 180 degrees.
- Carefully, we take the cookies from the table and place them on the traya, which will already have the oven paper on it. The ideal is to catch them with a palette, to prevent them from breaking.
- When we have already filled the entire cookie tray, paint its surface with a little Agave Syrup and place them in oven at about 180 degrees for 30 minutes (or until lightly browned).
- We removed them from the oven and, first of all, let them cool down. If we take them out while still hot, they can break. If you have to remove them to make a second batch, use the palette again to remove them carefully and leave them on a flat surface.
- When they are done warm, we take our Vegan Nutella and fill the cookies. We assemble them and, optionally, we sprinkle a little grated coconut on top and… And that’s it!
If you notice that the vegan Nutella is very dense it is because you have added little vegetable milk, and with the rest has thickened. You can add a little more and grind. No problem.