I’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 I’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 can’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 ‘My Father’s Daughter’ and saw the recipe for ‘Lalo’s Famous Cookies‘.
I’ve had a similar recipe sitting around for a while now, I’ve been meaning to make these cookies – mostly to use up my almond meal before it goes rancid.
I love these cookies, while I wouldn’t go as far as call them healthy, you’d eat them feeling a little less guilty than say… if you’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 ‘Lalo’s’ version; the recipe’s been posted all over, here’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.