John Cage's Cookies: a recipe

John Cage and Merce Cunningham.
Photo by Steven Mark Needham / Associated Press
Source: Chicago Tribune

According to the Walker Art Center website, Yoko Ono turned John Cage and Merce Cunningham onto macrobiotics, and these vegan cookies were a Cage specialty. He made them once while visiting Teeny Duchamp (Marcel Duchamp's widow) in France. Apparently they were something of a hit. Someone at made the cookies and reports that they were "as good as anything made primarily of almonds, cinnamon, maple syrup, and homemade raspberry jam could be." Hm. Think I'll skip. (Though a post on this blog makes them look fairly appetizing—like gorpy fingerprint cookies).
Preheat oven to 350 degrees.
In a food processor, grind:
1 c. raw almonds
1 c. raw oats
Combine almonds and oats in a large bowl.  Stir in:
1 c. whole wheat flour or brown rice flour (if you want a gluten free option, you may need to add slightly more than the 1 c. brown rice flour, so that you are later able to form balls with the dough)
Add ground cinnamon to the dry mixture.
To the dry mixture, add:
1/2 c. almond oil (other nut oils work as well)
1/2 c. real maple syrup (no Aunt Jemima!)
Stir mixture until you are able to form one-inch balls.  Place on ungreased cookie sheet.  Flatten slightly, and press a small dollop of your favorite jam or preserves (jelly is too thin) into the center of each cookie.  Bake for 15-20 minutes, turning the pan once, halfway through the baking process.  Cookies are done when light golden brown.  They store well in the fridge.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.