One of my loyal readers suggested I take a recipe, convert it to ‘healthy,’ and report the before and after.  Truth be told, unless I specify that it was newly created, most recipes I send are adapted to use whole grains, etc. – especially in baked goods.  This week in the San Francisco Chronicle, they published several recipes using coffee.  Of course I went right to the dessert, and found a decadent cookie which made my mouth water.  While I am not a regular consumer of the beverage, I absolutely love its flavor.  And Jay whips up a cappuccino each morning so we always have espresso at the ready.

Espresso Shortbread with Dark Chocolate – makes 32 wedges

Teff flour is a great match with chocolate. It is high in iron, calcium and fiber.  I use Bob’s Red Mill which you can find in most stores now. The added flax provides healthy fat and Omega 3s. For those wanting to reduce caffeine, you can try an herbal coffee substitute, and/or carob chips.

3 tsp. ground espresso (not instant)
1.5 TB Kahlua or water
1.5 TB vanilla extract
1 stick unsalted butter or coconut oil, softened (I used both)
3 TB ground flax seed
1 TB water
1/2 cup Sucanat
1 cup teff flour (you can also use all whole wheat)
1 cup spelt flour
1/4 tsp. sea salt
1-3.5 oz. organic dark chocolate bar, finely chopped
1 tsp. orange zest

Instructions: Measure out espresso into a small bowl. Stir in liqueur or water and vanilla; the coffee will remain granular.

Put butter, flax, water and sugar in the mixing bowl of a stand mixer and using the paddle attachment, beat on medium speed until blended, about 1 minute. Scrape in espresso mixture, and blend. Add flours and salt and mix on low speed to blend, then mix on medium until incorporated. Scrape sides, add chocolate pieces and orange zest and mix until blended.

Divide dough into 2 equal parts. Place half the dough on a sheet of plastic wrap or wax paper and pat into a 6-inch round. Top with another sheet of wrap and roll into an 8-inch circle. Repeat with second half of dough. Keeping dough circles covered with plastic wrap, transfer to a plate or baking sheet and refrigerate for at least 2 hours or up to 2 days.

When ready to bake, preheat oven to 350°. Lightly grease a flat baking sheet. (Do not use cushioned or black sheets.) Remove plastic wrap from one round of dough and flip onto a baking sheet. Remove top sheet of wrap. Bake in center of oven 15-19 minutes, or until edges are lightly browned and top feels firm, but cookie is still a little soft in the center. Remove from oven and cool on baking sheet 8-10 minutes.

Slide onto work surface and cut into 16 wedges. Cookies will be slightly crumbly. Repeat with second round of dough. Store in an airtight container or freeze.

Caution: these cookies are addictive – just like the caffeine therein.  I advise eating them earlier in the day unless you have lots of night activity planned…

Here’s the original recipe from Rustic Bakery, along with other tasty coffee combinations.

Thank you, Jane.  You have inspired me to start a new feature: “Savvy Substitutions.”