So, yes. I’ve tried baking with apple cider vinegar and the results I’ve had have been quite successful. For those unfamiliar with the product, apple cider vinegar is a type of vinegar made from the fermentation of apples. It is said to be a natural bacteria-fighting agent and is used as a home remedy for many ailments. According to this source, apple cider vinegar has been known to:
- Reduce sinus infections and sore throats
- Balance high cholesterol
- Cure skin conditions such as acne
- Protect against food poisoning
- Fight allergies in both humans and animals
- Prevent muscle fatigue after exercise
- Strengthen the immune system
- Increase stamina
- Increase metabolism which promotes weight loss
- Improve digestion and cure constipation
- Alleviate symptoms of arthritis and gout
- Prevents bladder stones and urinary tract infections
Before adding it to my recipes, I’ve used it as a health tonic that I once drank on a daily basis because I wanted to shave off some unwanted kilos. Just stir a couple of teaspoons of the stuff into a glass of warm water and this will create a miracle drink. It didn’t taste fantastic at the start. In fact, it was like I was gulping down a glass of salad dressing. But after a few days, I got used to the strong vinegary taste and learnt to enjoy it. You should try it too if you’re looking for a way to boost your immune system and increase your metabolism. If you’re looking to downplay the tangy flavour, try adding a bit of sweetener like honey or reducing the vinegar content.
With baking, this useful article explains how different types of vinegar are used as ingredients in baked goods.
The following recipe involves the mystical element of apple cider vinegar. You may use normal unbleached wheat flour instead of gluten-free flour that is called for in this recipe. This will make the cookies turn out flatter, crisper and lighter, with a brittle wafer-like texture and structure — almost like a lace cookie. Using gluten-free flour, you won’t get thin brittle wafers but nice, round, solid crunchy things that are similar to ginger snaps in terms of hardness (well, at least this was the case with the ORGAN brand of all purpose flour I used).
Both versions taste heavenly and I highly recommend this recipe to anyone who enjoys a crisper cookie.
1/2 cup butter, melted and cooled
1/2 cup packed brown sugar
1/2 cup all purpose gluten-free flour (ORGAN)
3/4 cup almond meal
1/2 teaspoon baking soda
3 teaspoons apple cider vinegar
2 teaspoons vanilla extract
Splash of red food colouring
1 tablespoon Nutella
- Preheat oven to 170°C and line baking tray with baking paper.
- In a medium bowl, combine flour, almond meal and baking soda. Set aside.
- In a large bowl, cream butter and sugar for about 2 minutes.
- Pour the flour mixture into the large bowl and mix.
- Gradually stir in apple cider vinegar, followed by vanilla, food colouring, and finally the Nutella. Dough should be soft, not stiff.
- Roll heaped teaspoons of dough into balls and place on baking tray. The dough should be buttery enough so that it doesn’t stick to your hands.
- Bake for 20 minutes. The cookies will eventually spread out and crack on the top.
- Remove tray from oven and transfer cookies to a wire rack to cool. Cookies will be soft and chewy while hot, but will firm up and become extremely crisp once completely cool.