I love to bake, and I was looking forward to trying some traditional recipes from The Sioux Chef’s Indigenous Kitchen by Sean Sherman. I chose to do some baking because a lot of the recipes for main courses in this cookbook required specialty ingredients, and some of them I just couldn’t get my hands on. I was also interested to see how a baked good would work without the typical ingredients I use in my own baking such as flour, sugar and eggs. The challenge I found with this recipe is that it is really affected by the consistency of the sunny butter. My dough was initially really dry, so I had to add an additional amount of sunny butter to make the dough malleable enough to shape, and for them to hold their shape while baking. However, even this adjustment wasn’t quite enough. These cookies had a really unique texture. They were very sweet with a sandy texture probably due to the texture of the maple sugar.
The maple sugar was one of the ingredients I had quite a challenge finding. I ended up falling upon it while visiting Granville Island. There are quite a few stores that carry touristy items such as maple syrup and maple sugar. I was able to find a small bag that was Organic and Canadian. I think that these cookies would be great with a cup of tea or coffee as the chef recommends, but on their own I found them a bit too sweet (didn’t know that was possible) and dry. They would be perfect for dipping; just like how the British dip their biscuits.
A nut butter made with sunflower seeds.
- 1 cup raw sunflower seeds
- 1/2 tsp salt
- 1/2 cup honey or maple syrup
In a food processor add the sunflower seeds. Grind until smooth. Add salt and maple syrup and process until a ball forms. Store in a sealable container in the fridge.
A gluten-free traditional baked good.
- 1/4 cup Sunny Butter
- 3 tbsp sunflower or hazelnut oil
- 1/4 cup maple sugar
- 1 cup fine cornmeal or corn flour
- maple sugar for dusting
Preheat oven to 350.
Lightly grease cookie sheet or use a silpat.
In a large bowl, mix together all of the ingredients. Measure out a teaspoon of dough and shape into a ball. Lightly flatten (my dough was too delicate to do this). I rolled my dough in cornmeal to help keep its shape
Bake until firm for 10 minutes. I found that they got too hard at 12 minutes.
Remove from the oven and allow to cool. Store in airtight container.
Recipe from: The Sioux Chef's Indigenous Kitchen by Sean Sherman