Golden Moroccan Soup & Date Cookies

Do you enjoy traveling?

This year at a local school it’s been an delight to take students on a tour of flavors from around the world in our “Melting Pot” cooking class!

Here are a few of our favorites from class:

Golden Moroccan Soup and Date Cookies!

Golden Moroccan Soup

4-5 cups carrots, roasted

1 Tablespoon extra-virgin olive oil

1 Tablespoon coconut oil

1 medium onion, peeled and diced

2 large cloves garlic, peeled and minced

1/2 teaspoon fresh ginger, grated

1 cup canned light coconut milk

2 1/2 cups vegetable stock

1/2 Tablespoon honey

1/2 teaspoon cumin

1/4 teaspoon cinnamon

¼ teaspoon Sea salt, to taste

⅛ teaspoon ground black pepper, to taste

Roast the Carrots to have them ready. Place the olive oil and coconut oil in a pot over medium heat, and stir just until the coconut oil melts. Add the onion and garlic and sauté until the onion is softened and translucent, about 5 minutes. Turn off the heat.
In a blender, pour in the coconut milk, roasted carrots, onions, garlic and fresh ginger. Purée the soup until smooth. Add some of the broth in if it is too thick to blend.
Return the soup to the stockpot. Whisk in the broth, honey, cumin, cinnamon, sea salt and pepper to taste. Warm over low heat for 1 to 2 minutes more.
Serve warm or chilled.

8 Tablespoons organic butter

1/3 cup coconut sugar

1/3 cup pitted dates, chopped

1 teaspoon almond extract

1 teaspoon vanilla extract

1 cup almond flour

1 cup oat flour

1/2 -1 teaspoon cinnamon

1/8 teaspoon cardamom

1/8 teaspoon stevia (or 1/8 cup additional coconut sugar)

1/4 cup almonds or shelled pistachios, chopped

Pre-heat the oven to 350 degrees.
In a mixer or food processor, cream the butter, dates and coconut sugar until well combined. Then add in the extracts.
In a bowl mix the dry ingredients together. Mix in the dry ingredients to form the cookie dough.
Pinch off the dough and form into cookies on a greased cookie sheet or unbleached parchment paper lined stoneware pan or cookie sheet.
Bake at 350 degrees for 8-15 minutes, depending on the cookie size, until done. Let cool for a few minutes, then take off the baking sheet to cool on a cooling rack. The cookies will be fairly soft after baking, but they will firm up after they have cooled.

Stay tuned for more recipes from our travels in our Melting Pot cooking class!