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 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 babies.
A new camera and its endless possibilities.
I’ve been looking for gluten-free and dairy-free treats, and I stumbled upon this recipe on this website: www.teresacutter.com.
I’m excited to experiment with using the leftover almond pulp from making almond milk.
tips
- It is important to grind the almonds very finely, as this will help them absorb the liquid much better.
- The second time I made these, I increased the cranberries to one cup; half were chopped very finely, and the rest were roughly chopped.
- Press half an almond on top of each biscuit, which adds another dimension.
- I tweaked the recipe a bit from the original.
HEALTH CRUNCH MUESLI COOKIES
makes 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
- Preheat the oven to 150C/330F—line two baking sheets with baking paper.
- In a small mixing bowl, pour the melted coconut oil over the maple syrup and whisk in the vanilla extract – set aside.
- In a food processor, place in the almonds and grind until fine, then empty into a large mixing bowl.
- Place the walnuts into the food processor and whiz for a few seconds. Just until they are roughly broken up, add them to the bowl.
- Add linseed, sesame, sunflower, coconut, and cranberries – combine well.
- Pour in the wet mixture – mix thoroughly until well combined.
- Divide into 30 balls (If the mixture is crumbling, add 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.
- Bake for 30 – 40 minutes until golden and well-cooked. Watch carefully!
Rest on the tray until cool, then store in an air-tight container.
Goodness shared from Stacey
