Happiness
=
Getting up early.
First rain.
Yellow leaves falling.
A big girl who will still sit in your lap, sometimes.
A big boy that still needs my hugs, all the time.
The first green salad from the garden.
Golden afternoon light.
Little, white jasmine flowers falling on the ground, waiting to be picked up,
and
being lost in their sweet scent.
The quietness in that deep silence.
Friends.
Winning scrabble.
Peacock feathers.
The smell of little babies.
A new camera and its endless possibilities.
I would like to try making these cookies with the left-over almond pulp from making almond milk. I have been looking for a sweet which is gluten-free and dairy-free. These I stumbled across on this website – www.teresacutter.com. It is important to grind the almonds very finely which will absorb the liquid much better. Also, the second time I made these, I added 1 cup cranberries, instead of ½ cup; half chopped very finely and the rest, roughly chopped. I also pressed half an almond on the top of each biscuit, which added another dimension to them. I did tweak the recipe a bit from the original.
health crunch muesli cookies
Approximately 30 cookies
ingredients
⅓ cup organic coconut oil, melted
⅓ – ½ cup maple syrup (depending on your preferred sweetness)
1 tsp vanilla extract
2 cups almonds
1 cup walnuts/pecans
⅓ cup ground linseed/flaxseed
½ cup sesame and sunflower seeds (a combination of both to make ½ cup)
½ – 1 cup dried cranberries, roughly chopped (depending on how much you like cranberries)
¼ cup dried shredded coconut
preparation
1. Preheat the oven to 150C/330F. Line two baking sheets with baking paper.
2. In a small mixing bowl, pour the melted coconut oil over the maple syrup, and whisk in the vanilla extract – set aside.
3. In a food processor, place in the almonds and grind until fine, then empty into a large mixing bowl.
4. Place the walnuts into the food processor and whiz for a few seconds, just until they are roughly broken up, add to bowl.
5. Add linseed, sesame seeds, sunflower seeds, coconut and cranberries – combine well.
6. Pour in the wet mixture – mix thoroughly until well combined.
7. Divide into 30 balls (If the mixture is crumbling just add a little hot water until it becomes easier to handle.) Place onto the prepared baking tray, then flatten slightly. At this stage, press a whole almond into each if you prefer.
8. Bake for 30 – 40 minutes until golden and well cooked through. Watch carefully!
Rest on the tray until cool, then store in an air-tight container.
Goodness shared from Stacey
