21.4.2016 | 01:35
Yes, I’m getting back into the kitchen groove now.
For me, composing recipes is definitely a process. Something can start out in one incarnation and move into something else.
For instance, I’ve got a few recipes put together that are variations of a sponge bread recipe I found in Practical Paleo by Diane Sanfilippo. It’s not the only recipe I’ll change up – I’ve got my eye on the blueberry crumble, too, using apples, peaches or even cherries. When those fruits come into season.
My next challenge is to put together a vegetarian or vegan version of a cookie. The first attempt wasn’t bad, but I found out the hard way that the cookies needed to be stored in the refrigerator. That was a couple of weeks before moving house, so I haven’t gotten to revisit that project. Yet.
I may try it this coming weekend, but this evening I went with one of the sponge bread variations, substituting ground flax for the eggs – because it’s possible I’ve got some sensitivity to eggs.
I do hope to pick up a dozen eggs at the local farmers market at some point, to see if I have any reaction to those.
As a side note, it’s been an interesting experience to make a long-distance move in the spring. Getting outside and walking has led to some sneezing and such, as Diane and I adjust to our new surroundings. Pine pollen is in the air and spring is in full force.
Hopefully the first version of those cookies will be in one of the next few posts….
Makes 6-9 servings
½ cup coconut flour
½ cup almond meal
2 Tbsp ground flax
2 Tbsp coconut oil, melted
Zest and juice of one medium-sized lemon
½ tsp baking soda
1 tsp vanilla extract
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp baking soda
Pinch of salt
low-glycemic sweetener (stevia, erythritol, etc.) if desired (opt.)
1 ¼ cups of water (or to desired consistency)
Preheat oven to 350⁰ F
Add all dry ingredients to a medium-sized mixing bowl. Add coconut oil and 1 cup of water. Stir until everything is mixed well, continuing to add water in small increments to desired consistency.
Grease an 8×8 inch pan, fold in batter and bake for approximately 30-35 minutes, or until a toothpick comes out clean.