SARAHS SEA SALT RECIPES

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CHEWY CINNAMON-SPELT COOKIES WITH SEA SALT RECIPE - SARAH ...



Chewy Cinnamon-Spelt Cookies with Sea Salt Recipe - Sarah ... image

A vegan twist on the classic snickerdoodle, these cookies are super fun to eat, thanks to their ultra chewy texture and crinkly sugary tops. Slideshow:  More Cookie Recipes 

Provided by Sarah Bolla

Total Time 25 minutes

Yield Makes 18

Number Of Ingredients 10

1 cup sprouted spelt flour
1 cup vegan cane sugar, divided
2 tablespoons ground flax meal
1/2 teaspoon baking soda
2 tablespoons ground cinnamon
1/2 teaspoon kosher salt
1/2 cup melted refined coconut oil
1/4 cup unsweetened applesauce
1 tablespoon vanilla extract
Flaky sea salt, for sprinkling

Steps:

  • In a medium bowl, whisk together the spelt flour, 3/4 cup sugar, flax meal, baking soda, 1 tablespoon of the cinnamon and salt. Add the melted coconut oil, applesauce and vanilla to the bowl and mix until smooth. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  • Preheat the oven to 325°. Position racks in the upper and lower thirds of the oven and line 2 baking sheets with parchment paper and set aside.
  • In a shallow bowl, whisk together the remaining 1/4 cup sugar and 1 tablespoon of cinnamon until evenly incorporated. Set aside.
  • Working in batches, scoop the dough by the tablespoon and roll into balls. Drop the balls into the cinnamon sugar mixture and roll each to coat. Place the sugared dough balls onto the prepared baking sheets, about 3 inches apart. Gently press each cookie with a fork to help them spread and then sprinkle the tops with flaky sea salt.
  • Bake for 12 minutes, rotating the baking sheets halfway through, until the cookies are crispy and crinkly around the edges and soft and chewy in the centers. Let stand on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

SARAH'S SMASHED POTATOES RECIPE | MARTHA STEWART



Sarah's Smashed Potatoes Recipe | Martha Stewart image

These potatoes are easily made alongside of Every Week Roast Chicken.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Number Of Ingredients 3

1 1/2 pounds small potatoes
Coarse salt
3 tablespoons olive oil

Steps:

  • Preheat oven to 450 degrees. In a large pot, bring potatoes to a boil in salted water; reduce heat and simmer until just tender, about 15 minutes. Drain and transfer to a baking sheet. Let cool 5 minutes, then lightly crush each potato with the heel of your hand. Drizzle generously with olive oil and season with salt. Roast until golden brown and crisp, about 35 minutes, turning once.

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