When Marci Prebianca opened Marci’s Bakery it was because of a simple concept. She wanted everyone, including people with food sensitives and allergies, to indulge in their favourite treats. Ever since its opening, Marci has been catering to all dietary restrictions, baking the yummiest goods by using ingredients that everyone can eat. In this week’s Tasty Business episode, Marci gives us her top-secret recipe for harvest morning cookies, something she’s never shared before. Made with nut, gluten and dairy free ingredients (while tasting incredible), it’s one of the bakery’s best selling cookie.
Let us know in the comments below if you tried out the recipe and how you liked it.
Recipe for Harvest Morning Cookies
Ingredients
Dry Mix:
4 Cups Milled Sunflower Seeds
1 1⁄4 Cups Flax Meal
1⁄4 Cup Coconut Flour
3 Tablespoons Cinnamon
1 1⁄2 Teaspoons Baking Powder
Wet Mix:
3⁄4 Cup Olive Oil
1⁄2 Cup Water
1 1⁄2 Cup Coconut Sugar
Method:
1. In a large mixing bowl add all dry ingredients and mix together
2. In another bowl whisk together all wet ingredients
3. Add the dry ingredients to the wet ingredients and mix all together
4. Fold in the chopped cranberries into the mix
5. Scoop large tablespoons or scoopfuls onto a parchment-lined cookie sheet and flatten with the palms of your hand
6. Bake for 15 minutes at 325F, if you have 30 cookies
7. If you have more and smaller cookies, bake 13 minutes at 325F
8. Cool on sheet for 20-30 minutes and enjoy!
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Original of the video here
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Video Transcription
Hi, my name is Marci,
from Marci’s Bakery.I’ve been baking
for 20 years, and today,we’re going to make
Harvest Morning cookies.♪First, we’re going to start with
the dry portion of the recipe.You’re going to
need sunflower seeds,pumpkin seeds,
raisins, milled flax seeds,coconut flower,
ground cinnamon,and gluten-free,
corn-free baking powder.So, we already have our
milled sunflower seedsin the bowl.Next, we’re going to
add your flax meal,coconut flour,
ground cinnamon.And lastly,
your baking powder.Stir all of those together.When we started
the business,we wanted to be gluten-free,
vegan, and nut-free.But then I saw people
becoming more and moreconscious of what they
were putting in their tummy,and so, we started researching
the paleo way of eating…and it really
struck a chord with me.Next, add the
sunflower seeds,the pumpkin seeds,
and the raisins.Get them all
worked in there.♪We are now going to
mix the wet ingredientsin a separate bowl.Add the water,
the extra virgin olive oil.Add this
fabulous ingredient,the organic coconut sugar.I decided to start this
business becauseI feel badly for people who
have food sensitivities andfood allergies,
or food choices.People who have
these challenges,they can’t go to a local
coffee shop andgrab a muffin,
or a donut, or a cookie.And I think everybody has
a right to be able tohave a small indulgence.I’m one of those people,and I didn’t see anyone
meeting this need.Anyone can eat what we make.Make a well, or like a hole
in the center of your dry mix,and pour your wet mix in.♪If you saw me in our bakery,
I am dancing.Seriously, I am dancing.
I talk to the cookie batter.I talk to the cookies when
they come out of the oven.I know that
sounds silly, but…I have so much passion
for what I do.Our final step is to add
the chopped cranberries.This is gonna give these
cookies a real pizazz,just that nice fall
tangy texture and taste.♪We use fresh or
frozen cranberries.We don’t use the dried ones
because they haveother things added to them.You just want to make sure
that they’re distributed andthen you’re done.Because, the more you
mix the cranberries,the more they break apart,
and the redbleeds into the cookie,
if you will.♪Scoop the cookies
onto a cookie sheet.♪Take a piece of
parchment paper,put it on top of each
cookie and flatten.And that’s what
it looks like.If you like a
chewier cookie,don’t flatten it as much.If you like a crispier cookie,
flatten it more.♪Presto.♪Okay, I think these
are ready to plate.I think the key ingredient
to success is perseverance.We’ve been doing this
for a few years now and,there’s a lot of
ups and downs.But, if perseverance wasn’t
part of my regular vocabulary,I don’t know how I’d do this.Oh, man, perfect texture.Mm. Delicious.I’ve lost count of
how many of theseI’ve eaten in my lifetime.I really hope you take this
loving recipe andmake it for yourself at home.Hey, I’m Natalie, casting
producer for Tasty Business.And this is my cookie.If that episode made you
as hungry as it made me,give us a like, subscribe,and hit that bell
button for more.