Each year for the Harvest Moon and the Mid-Autumn Festival (a Chinese tradition) we improvise some kind of Moon Cakes. I say we improvise because I can’t find the ingredients of the real ones in the organic shops here in Germany.
This year we have made something fun: cookies with the different phases of the Moon. I have seen this on Pinterest with Oreo biscuits and I liked the idea but nobody eats Oreo in our family (To be honest, it’s not because of the sugar as this is the last thingt I’m worried about in the list of Oreo’s ingredients, but this is another story)
To make our Moon Cakes we have adapted different recipes and finally came up with this one. It’s vegan, sugar free (except for the sugar naturally contained by honey) and you can make a gluten-free version if you replace the spelt flour with rice flour.
For the cookies
100 g coconut oil
2 tablespoons of honey
1 teaspoon of vanilla seeds
1 package Vanilla pudding powder (in organic shops you can find vanilla pudding powder made only of vanilla seeds and organic corn starch )
4 tablespoons of water
5 g baking soda
1 tablespoons of water
250 g spelt flour
1 pinch of salt
100 ml vegetal milk (almonds, rice, coconut, etc…)
For the decoration
50g dark chocolate (I use 99% or 92% cacao chocolate that I find in organic shops)
3 tablespoons juice from a freshly pressed lemon
6 tablespoons of grated coconut (you can buy it dry in organic shops)
To make the dough for the cookies:
Mix coconut oil with honey and vanilla seeds and whisk it until it becomes a bit foamy
Mix the vanilla pudding powder with 4 tablespoons of water
Mix the baking soda with 1 tablespoon of water
Mix the flour with a pinch of salt and add the diluted vanilla pudding powder, the diluted baking soda, the vegetal milk and the mixture of coconut oil, vanilla seeds and honey
Blend everything with a wooden spoon until the dough is homogenous. It should not be too liquid and it should stick to your spoon.
Prepare a backing tray with backing paper and form the cookies with the help of a cookie cutter or a spoon. Depending on the size you want to make them you will obtain between 12 and 16 cookies
Bake them for around 20 Minutes in a preheated oven at 175°C
To decorate your Moon Cakes:
For the dark glaze: melt the dark chocolate slowly in a small pan
For the white glaze: mix the grapes coconut, the freshly pressed lemon juice and the honey in a small bowl
Then you can have fun decorating them according to the phases of the moon.
All these steps are quite easy and you can definitely involve or let your children do them. If you are hesitating, read my article about the importance of including children to cooking and baking in real life and this about how to make it enjoyable and fun If you are wondering which kind of tools you need when cooking and baking with children, you will find here all you need.
We made 8 Moon Cakes for our Mid-Autumn Festival celebration, one for each phase of the moon and then my daughter made some extra New Moon Cakes, entirely covered with chocolate ;)
The good thing about using healthy ingredients is that you don’t need to worry about the amount of cake your children will eat. And honestly, when there is no addictive ingredient inside, they won’t eat much anyway.
We have enjoyed our Moon cakes while watching the Harvest Moon and reading our Harvest Moon Books