Breakfast Power Cookies with Ojio's Fleur De Sel
When I first got into "super foods" Ojio was one of the first companies that I came across. The word that is part of my company name is also a term that is thrown around a lot in the healthy industry. To me, a super food is a food that not only tastes great but also makes you feel great and is good for you. Sea salt is one of those foods for me. I use it everyday and my body can feel the difference. Sea salt has a vast mineral profile and depending on where/how it's processed you can get very mineral rich salt. Sometimes I will cary a little travel sized container with me. You might get some funny looks at the table but for both taste and nutrition I believe it's worth it. I also add it to almond milk, to salads and even to baked goods.
I wanted a breakfast cookie that was full of nutritious ingredients, lightly sweet and topped with a sea salt to balance. I am thoroughly impressed with this salt. Ojio continues to produce high quality super foods and their Fleur De Sel is now my household favorite. You can find the recipe to these gluten-free breakfast cookies with sea salt at the bottom of my interview. I did a Q&A with Aaron Birk, Chief Digital Officer of Ulitmate Superfoods, the distributor for Ojio. Keep reading to find out more about their latest product.
Q: What inspired Ojio to carry a salt product?
A: We already had a great Himalayan salt, which is mined, and so when we decided to add a harvested sea salt it was only natural that it be Fleur de Sel, it sits at the top of every list.
Q: Where does your salt come from and how it is harvested?
A: The salt comes from the French region of Brittany. Much like vintners who take special care in producing the great wines of France, Fleur de Sel is harvested by paludiers, or dedicated salt workers, who carefully harvest the salt by hand from the top layer of salt marshes as the sun evaporates the moisture.
Q: What are the nutritional benefits of your salt?
A: As you already know from your studies sodium is necessary for locking in hydration, among other things, but Fleur de Sel as a solar evaporated sea salt has a list of trace minerals like magnesium, calcium, and potassium, in very small amounts.
Q: Is this multi-purpose salt or is it specific to one type of use?
A: Fleur de Sel is really what is called a “finishing salt” in culinary circles. Rather than being used to simply blend into a recipe, Fleur de Sel is used to dash over recipes as a final step to enhance the flavor of each bite with a dynamic, but not biting, salt flavor. One reason for this is the mineral content, and that Fleur de Sell retains moisture allowing for the salt crystals to keep their form on moist or steamed dishes.
Q: Tell us a crazy fact or a little history about salt.
A: The name “Fleur de Sel” means Flower of Salt. This is for the aroma of violets that develops as the top layer of salt dries in sun.
Q: What makes your salt different from other salts?
A: It would be easy to say salt is just sodium chloride, come on, salt is just salt! However, I think the difference in Fleur de Sel is something to be experienced. Its mineral content and really soft flavor is very different from any other normal salts perhaps many people have experienced. It’s as different as switching from iodized to Himalayan and Kosher salts for cooking. You can taste why it’s the most sought after salt in the world.
Q: On the “Salti-ness” scale how salty is your salt say from 1-10? :)
A: Over the course of enjoying an entire dish, I'd rate it an overall mellow 5 in saltiness, but with a dynamic range up to a 7 between each bite.
Q: What is your favorite recipe that incorporates the salt?
A: It sounds silly because it is really simple- dashed over chocolate chip muffins. The sweet chocolate mixed with the mellow salty is incredible.
Breakfast Power Cookie with Sea Salt
recipe adapted from minimalist baker
- 2 medium ripe bananas
- 2 eggs
- 1/2 cup organic, unroasted almond butter
- 2 Tbsp coconut oil, melted
- 1 tsp vanilla
- 3 Tbsp of organic maple syrup or honey (add more if you like sweeter cookies)
- 1 1/2 cup gluten free rolled oats
- 1/2 cup oat flour
- 1/2 cup almond meal (ground from raw almonds)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch sea salt
- 3 Tbsp raw walnuts, lightly crushed (or sub other nut)
- 1/2 cup of chopped cacao wafers
- Preheat oven to 350 degrees.
- In a large bowl, crack your eggs.
- Mash in the bananas until well combined.
- Add almond butter, baking powder, baking soda, melted coconut oil, maple syrup, salt, vanilla and stir.
- Add oats, almond meal and oat flour and continue to mix well.
- Add chocolate and walnuts and stir until well combined. Refrigerate for 5 minutes to harden.
- Drop cookies by spoonfuls onto parchment paper atop of your baking sheet.
- Bake for 15-17 minutes or until golden.
- Let them rest on their baking sheet until cool.
- Top with sea salt