A coconut oil, pumpkin seed, probiotic snack, well that's the idea anyway. I found it suggested that a daily dose of probiotics (basically the live stuff in buttermilk) offered several benefits, and that even when cooked some of theese benefits could be expected.
This cheese straw uses buttermilk to supply the 19% complex moisture needed to make it's coconut oil "bake friendly". To start off
1/4 cup raw organic pumpkin seed (ground)
1 1/4 cups all-purpose flour
1/4 teaspoon cayenne pepper, and
1/4 teaspoon salt
get sifted together,
(sometimes the coffee
grinder misses a bit)
stirred with a whisk
and set aside.
1/2 cup coconut oil and the
5 teaspoons whole cultured buttermilk
are beaten together well then
8 oz of grated extra sharp cheddar
are blended in and beaten until fluffy
(stiffer, slightly lighter colored).Cut in the flour, pumpkin seed mix
then knead for 3-5 minutes. Allow the
dough to rest in the refrigerator for 15 minutes, then pack it in a cookie press.
Neatly, it fits on one 11 x 17 pan.
Bake for about 19 minutes at 350 degrees F.
This is my third coconut oil and pumpkin seed cookie, and once again there are two versions of it. Both versions have chopped fresh cherries. One version has a turbinado sugar coating, and the other has no coating but has 4 or 5 milk chocolate mini chips hidden amoung the cherries.
When I found the chocolate molasses cookies on the King Arthur Flour site, I started looking for the fruit that compliment the chocolate and let the coconut oil work more like butter. King Arthur's Chocolate Molasses Buttons recipe (basically a molasses double chocolate thumbprint cookie) called for ten tablespoons of butter. I used 10 tablespoons refined coconut oil, 1 1/2 tablespoons chopped fresh cherries and pureed them together with 1 1/2 teaspoons vanilla extract.
I'll have to make another run at this recipe. It turned out excellent and I need more of them to share. I was concentrating on getting it right first try and I didn't get any pictures. I'll fix that next batch. The mix notes will most likely get a work over as well but these will get you there in the mean time. They are a bit hard to put down. Oh yeah, they're hardly delicious at all.
"Dread Head Ed's Peanut Power Cookies" from the Epicurious website is where I began.
The "Dread Head Retread" began changing from the start. I really liked the taste of the "Dread Head Ed's" peanut butter power cookie, but mine always turned out very oily. It could be that the Smuckers All Natural peanut butter I use has more free oil in it than what was used by Ed, but I really like a peanut butter that has just 2 ingredients (peanuts and salt).
I tried various changes but the simplest and best so far uses
7 tablespoons coconut oil (instead of 1 cup)
4 teaspoons buttermilk
1 1/4 teaspoons vanilla.
I also replaced some of the flour with ground pumpkin seed.
3/4 cup pumpkin seed
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
were sifted together into a bowl, whisked
and set aside.
Once the oil mixture, sugars, were beaten together with the sugars, and peanut butter was all beaten together until smooth. The flour, pumpkin seed mix was stirred in (with the optional 1 cup blue berries or tiny concord grapes and 1/2 cup semisweet chocolate chips) and kneaded 3 or 4 minutes, the resulting dough was chilled for 30 minutes. Rounded teaspoon balls were put on parchment lined pans. It made about 48 cookies.
These didn't spread without encouragement. I used the pasta gitter tool to mash a flower on the plain ones. I mashed it's fat teeth sideways on the ones that had 4 or 5 chocolate chips added ( none of those are showing).
After 12-15 minutes @ 350 degrees they were excellent.
I recently found that I could get raw,
organic, bulk pumpkin seed at the Golden Temple in South side (Birmingham Al).
I've also found them at Fresh Market, and the Western Supermarket by the zoo (product of US), and at the Mountain Brook Piggly Wiggly (product of China).
A coconut oil, pumpkin seed, probiotic snack, well that's the idea anyway. I found it suggested that a daily dose of probiotics (basically the live stuff in buttermilk) offered several benefits, and that even when cooked some of theese benefits could be expected. 
1/4 teaspoon salt 
(sometimes the coffee
