🍊🍊🍊

I’m at home alone and I’m so bored because all my TV shows are on hiatus and I’ve caught up to suits and sense8 and all the new shows I’ve started. I’ve also started and finished 10 physical books like I planned in my bucket list. 

I’m out of options and I don’t like the heat or sun too much, so I once again decided to bake. Obviously. 

   
 
When I was setting the cookie batter on a baking tray, I had a memory lapse and forgot cookies expand when they’re being baked. These were meant to be bite size but now they’re palm size. Oops 

I decided to make a recipe up as I went. These cookies are gluten and butter free. There’s a table spoon of cold pressed coconut oil to ensure the cookies bake, but other then that, there is no butter. 

These cookies are made from 2 cups oatmeal and 2 cups almond meal, 3/4 cup of leatherwood honey, half a cup of milk that has had a quarter of a vanilla pod soaking in it for half an hour, one egg, plus half a teaspoon of baking powder, a teaspoon of cinnamon and half a teaspoon of nutmeg. 

They were prepped in the same way cookies are made, but the batter was chilled in the fridge for 1.5 hours to set. 

The cookies baked at 180â€ĒC for about 15 minutes, and then were left out to cool on a rack. 

The first image has shredded, unsweetened coconut added to the batter, plus some organic, 90% cacao chocolate, while the second image is just the plain almond and oat cookie. 

They’re hard on the outside but have soft and crumbly insides, maintain their shape and taste fantastic for something that was made up on the spot. 

I think I’ll add a whole new section for food on the blog, considering cooking and experimenting in the kitchen is becoming an integral part of my life right now. 

xx Simran 

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