Iâ€™ve had a nice break from my usual routine these past couple of days; emails have gone unanswered, calls remained unreturned and my RSS reader is bursting at the seams.
I went shopping, spent time in bookstores and did the Grouse Grind on Saturday.
I went for a walk on the beach, played on the train tracks and had great rooibos tea.
Summer is finally here in these parts and Iâ€™m afraid there’s not enough days to get through my 101 things to do before September ends.
Does anyone else own a Kindle and yet still go to the bookstore?
I canâ€™t seem to help it; I spend hours browsing bookstores, and usually note new and interesting titles to get later on my Kindle.
This is how these cookies came about; I was at the bookstore thumbing through the pages of â€˜My Fatherâ€™s Daughterâ€™ and saw the recipe for ‘Laloâ€™s Famous Cookies‘.
Iâ€™ve had a similar recipe sitting around for a while now, Iâ€™ve been meaning to make these cookies â€“ mostly to use up my almond meal before it goes rancid.
I love these cookies, while I wouldnâ€™t go as far as call them healthy, youâ€™d eat them feeling a little less guilty than sayâ€¦ if youâ€™d had cookies chock full of sugar, butter, white flour and eggs.
I substituted oats for barley, and used ready-made almond meal instead of grinding my own.
I also halved the recipe…
If you absolutely want to try ‘Laloâ€™s’ version; the recipe’s been posted all over, hereâ€™s a link… also includes a mini review of the cookbook.
THUMBPRINT COOKIES (Inspired by Lalo’s Famous Cookies from My Father’s Daughter)
- 2 cups oat flour
- 2 cups almond meal
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup canola oil
- 1/2 cup maple syrup
- favourite jam/preserves
- Preheat the oven to 350Â°F.
- Combine all of the ingredients, except the jam, in a large bowl with a wooden spoon.
- Form into rounded tablespoon-sized balls and space them evenly on baking sheets lined with parchment.
- Use your index finger or the end of a wooden spoon to make an indentation and fill each cookie with a small amount of jam.
- Bake until cookies are evenly browned, about 20 minutes.