Today is hubby’s birthday!
Usually that’d mean I would make a cake. Something lush and loaded with awesome.
We’ve been doing a plant-based diet since New Years, which hubby has modified to exclude grain and dairy, though he does have eggs.
So what do you do for a birthday yummy without flour, butter, or refined sugar?
I saved a copy of this recipe waiting on just such an occasion. It’s a sweet in a more whole form. Adapted slightly from Grain Free Sugar Cookies over at Chocolate Covered Katie. Wanna know what I did? I left the almonds a bit chunky instead of grinding them all to flour fine (I don’t own a sifter), doubled the recipe, melted the coconut oil, left out the milk and added cinnamon. Because most sweet things are awesome-er with cinnamon. Next time I’d probably slightly reduce the coconut oil, because they were just a touch oily, but overall? Totally wonderful.
2 cups ground blanched almonds, measured after grinding in a coffee grinder
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp ground cinnamon (preferably Saigon)
1/4 cup real maple syrup
3 tbsp coconut oil, melted
2 tsp vanilla extract
1. Combine first four ingredients. Set aside.
2. Combine last three ingredients. Add to the dry ingredients and stir well. Then stir more. And keep stirring until it looks like dough. Don’t worry – it’ll get there! Optional: Eat the dough now. It’s SO VERY YUM. Warning: If you sample the dough, you’ll probably have to start over, because you won’t have any left to make cookies.
3. Roll to about the thickness of cooked sugar cookies between sheets of waxed paper on a small cookie sheet. Pop the whole thing in the freezer and forget about it for at least a half hour.
4. Preheat oven to 325. Remove cookie sheet from the freezer and cut out cookies. Place slightly apart on an ungreased cookie sheet.
5. Bake about 13 – 15 minutes. Let cool on cookie sheet at least ten minutes before removing. They start out chewy and yummy, and then get crispy and yummy. They’ll crisp more as they cool.
6. Om nom nom nom.