While orange may be the colour of autumn, I always think of the late summer peaches first. Really, the colour of the fruit itself (either flesh or skin) is anything but the Crayola crayon, with the exception being the aristocratic "white" peach. No, to me, peaches are orange through and through, and when I was at the market the other day I was shocked to see local peaches the size of my fist! I had no idea that they'd be available this late in the year, but they made me think of the peach butter I had sitting in the fridge after I made my grandma's carrot cake.
Besides muffins, I couldn't think of anything to use this delicious spread in - until I stumbled across Ari's Candy Corn Oatmeal Cookies while looking for a way to bake with the finicky candy! Her recipe used apple butter to replace some of the fat, so I used the rich, rusty-orange peach variety I had instead. I took out the eggs in favour of ground flax, but kept the hint of good old fashioned salted butter for richness. Oat flour made up the bulk of the dough and in lieu of adding oats, I swapped in my Chunky Aztec Chocolate Granola. While the dough tasted fantastic - the slightest hint of peachiness playing off the chocolate and nuts - they were very soft, almost soggy, after their time in the oven. I am loath to throw anything away, so after cooling them completely I gave them the "biscotti" treatment to see if it worked. It did! The cookies were still soft and a little cakey, but far more akin to a cookie than before.
This month's #RecipeRedux event is all about things orange. Markets are packed with pumpkin, carrots, squash, and sweet potatoes right now, all stuffed with carotenoids, other antioxidant compounds and a hefty dose of flavour. Peaches are, in my mind, still in the "orange" colour family, and a good source of all three of those health and taste components too!
What do you think? Are peaches orange to your eyes?
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Lighter Granola Cookies
Makes 20
2 tbsp ground flaxseed
1/4 cup hot water
6 tbsp (a generous 1/3 cup) unsweetened peach or apple butter
3 tbsp butter, softened
2/3 cup Demerara sugar
2 tsp vanilla
1 1/2 cups oat four
1 tsp baking soda
1 tsp baking powder
1 tsp salt
pinch nutmeg
2 cups Chunky Aztec Chocolate Granola
- Preheat oven to 350F and line 2 baking sheets with parchment. In a small dish whisk together the flaxseed and hot water. Set aside.
- In a large bowl, beat together the peach butter, butter, sugar and vanilla.
- Add the flax mixture and beat well.
- Slowly beat in the flour, baking soda, baking powder, salt and nutmeg until well blended.
- Fold in the granola.
- Drop spoonfuls of dough onto the lined sheet and lightly flatten with wet fingertips.
- Bake for 14-16 minutes.
- Cool on the sheets for 30 minutes, then on a wire rack for at least 1 hour.
- Heat the oven to 300F.
- Bake the cookies, on the rack, for 15 minutes. Cool completely before enjoying.
Amount Per Serving
Calories: 126.2
Total Fat: 4.2 g
Cholesterol: 4.6 mg
Sodium: 46.9 mg
Total Carbs: 23.7 g
Dietary Fiber: 1.8 g
Protein: 2.1 g
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