Cornmeal Oat Digestive
When I take cornmeal from my pantry to make cakes or cookies, I hear my mom’s voice in my head: “Don’t forget to add fennel to help with the digestion.” When my children were babies, she taught me to make fennel seed tea “chá de erva-doce” and give them a few teaspoons at time if they had colic, so we always have it in our pantry. It is a flavor I crave and love. It is a staple on corn baked goods I grew up eating in Brazil. You may leave the fennel out or substitute for spices that you like. My youngest daughter loves to temper chocolate so we finished some of the cookies with dark chocolate drizzles.
This recipe makes about 2 dozen.
1 cup Maine Grains Organic Rolled Oats
3/4 cups Maine Grains Organic Cornmeal
1/2 tsp baking soda
1/4 tst salt
A bunch of bronze fennel or 1/2 tsp fennel seeds, optional
1 tbs citrus zest
2 tbsp butter, soft at room temp
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup finely chopped walnuts
- Put the oats in a food processor or blender and pulse to make flour adding the bronze fennel or fennel seeds to incorporate
- Mix the oat flour, cornmeal, baking soda and salt together in a bowl and set aside
- In a large bowl, by hand or with a mixer, cream the butter and sugar
- Add the egg and beat well
- Add maple syrup and zest till well combined
- Add the flour mixture slowly, mixing after each addition
- Fold in the walnuts
- Scoop 1 tbsp of dough or use a cookie scoop – onto a baking sheet lined with parchment(or greased sheet) – leave 2″ between each cookie
- Wet a spatula with water and flatten each cookie to about 1/4″ thick for a crisp cookie or to 1/2″ for a softer cookie, all about 2″ wide
- Bake at 375 degrees for 10-12 minuets or till golden brown.
- When cool chocolate can be drizzled over the top as shown or left without.