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| Curly Dock - courtesy bbearnes on flickr |
In
late summer last year, I discovered that nearby my home was a large
collection of curly dock (Rumex
crispus) plants
which had gone to seed. And what a glorious quantity of seeds it
was! I had no more than a month or two earlier learned about dock
seeds in general from a wild edible walk hosted by Food Under Foot.
During the walk the
teacher had pointed out broad
dock (Rumex
obtusifolius)
to
us and showed us how she pulled the seeds off the plant and described
how she ground the seeds up to make a flour. Having found the curly
dock plants locally and discovered I could use the seeds in the same
manner, I had to try out using the seeds for flour! I have one
recipe in my baking arsenal which has worked fantastic with oat
flour, a non-gluten flour, and so I decided to use it with the dock
flour. They turned out great! I'll be looking for the seeds from
these plants again this year!
Pumpkin Chocolate Chip Cookies
Ingredients
1 cup sugar
1 cup pumpkin
½ cup shortening
1 tsp dried,
diced orange peel OR 1 Tblsp fresh grated orange peel
2 cups flour,
any type – I used ½ cup dock seed flour and 1 ½ cups whole wheat
flour
1 tsp baking
soda
1 tsp baking
powder
1 tsp cinnamon
¼ tsp salt
1 cup chocolate
chips
Directions
In a large bowl
mix together the sugar, pumpkin, shortening, and orange peel. Once
mixed, add in the flour, baking soda, baking powder, cinnamon, and
salt. Mix until well blended. Add in chocolate chips. Spoon out
onto ungreased cookie sheet and cook for 18 mins at 325 degrees or
until edges of cookies are brown.
Notes
Cookies
do not spread out and hold their shape really well, so you can shape
the cookies into any shape you desired. As seen in the picture, I
decided to shape some of mine into heart shapes!
The
dock flour gave the cookies a darker brown/red color than they
normally are.
