Corn Baking or Making Healthy Cookies
Content
Cornmeal cookies (pictured) both adults and children will definitely like it. It's easy to make at home, and it's incredibly healthy! The secret lies in the corn flour it contains. It's much healthier than wheat, packed with nutrients and low in calories. Therefore, even those on a diet can safely eat corn cookies. Furthermore, it's completely gluten-free, a protein that can cause allergies. It's no wonder cornmeal is often the first cereal introduced into infants' diets.
There are countless variations on how to make these cookies. Recipes call for adding raisins, dried apricots, cinnamon, lemon or orange zest, and nutmeg to the dough. The cookies are soft, tender, and incredibly fragrant—kids simply love them! And they have so much fun making them, as they can cut out yellow shapes from the dough with special cookie cutters together.
Such healthy corn
Corn is a plant known to the ancient Mayans and Aztecs. Corn was a staple of their diet, so they ground it into flour, made it into porridge, and baked it into bread, which rivaled even rye bread in taste and nutritional value.
Almost all recipes using corn flour are suitable for dietary nutrition. Corn is rich in B vitamins, vitamin PP, magnesium, calcium, iron, phosphorus, and silicon. It helps restore intestinal microflora, lowers cholesterol, and improves the elasticity of blood vessel walls. Corn flour slows the aging process and helps reduce excess weight for anyone who wants to become slim and toned.
Cornmeal cookies are especially beneficial for children. Corn is a low-allergen, so these cookies can be safely given to even one-year-olds. In addition to vitamins and microelements, corn contains fiber, which gently stimulates intestinal function and eliminates toxins. Cornmeal also contains complex carbohydrates, the main sources of energy needed by growing bodies for energy and a positive mood. The silicon and calcium in it strengthen children's bones and teeth. Corn flour does not cause intestinal fermentation and is better digested than wheat flour.
Let's bake healthy cookies
Various recipes for this delicacy call for the addition of cornmeal alone, or a mixture of flaxseed and wheat flour. We'll make corn cookies using only cornmeal. Here's what we'll need:
- 1 chicken egg;
- 2/3 cup sour cream:
- 2 cups corn flour;
- 3 tablespoons of sugar;
- 1 tablespoon lemon juice;
- 1 tablespoon lemon zest;
- 1 teaspoon baking powder.
Necessary equipment: deep bowl, mixer or blender, baking paper, baking sheet, cookie cutters (optional).
Cooking steps
- Crack the egg into a bowl and add sugar. Beat with a blender until fluffy. The recipe recommends beating for at least 5 minutes;
- Place sour cream into the egg mixture and beat lightly;
- Next, gradually whisk in the cornmeal, lemon zest, lemon juice, and baking powder. The recipe recommends extracting the zest as follows: first, wash the lemon with soap and dry thoroughly. Then, using a fine grater, grate the lemon on all sides, removing only the yellow pith. If you touch the white pith, the zest will be bitter.
- Next, knead the dough with your hands until it stops sticking. Add more flour as needed. It should form an elastic ball;
- Let's start shaping our cookies. You can roll out the dough and use cookie cutters to cut out shapes like flowers, fairy tale characters, or geometric figures. This process is great for kids and promotes their development. However, this recipe also allows for hand-shaping: roll the dough into a log and cut it into small pieces. Flatten each piece and dip both sides in sugar.
- Place the cookies on a lined baking sheet and bake in the oven at 180°C for 20-25 minutes.
When the cornmeal cookies (photo) are golden brown, remove them from the oven and place them on a beautiful serving platter. Enjoy this healthy treat! Bon appétit!
