For dinner today, I made a delicious stuffed squash, closely based on a recipe from The Sprouted Kitchen’s first cookbook. I’m so excited - Sara just announced that she is working on her second cookbook. I can’t wait to get it into my hands! Her first book is one of the most treasured on my shelves. Although, not 100% gluten-free, her recipes are easily adapted and every one I have tried has been to die for!!! Sara’s recipes are my idea of comfort food – beautiful mixes of flavour and nothing too fussy either – perfect for weekday cooking!
I also decided to play around with some of the alternative flours I ordered from nuts.com. Not the greatest pic, I admit, as I took this from my smartphone, but I wasn’t the only excited one when the shipment arrived. Check out my littlest monkey trying to rip open the packaging upon arrival! Cute, but super destructive - he actually managed to get his claws into my bag of pistachio flour...
I decided to start simple with the hazelnut flour (since I've used it before and figure its probably pretty close to almond flour).
The verdict? Little pudgy, two-bite chocolate chip cookies! These little beauties are pretty decadent so it will be hard to eat more than a couple - never a bad thing when it comes to cookies! I apologize again for the poor quality pics - the camera is out on loan to my parents so I am stuck with my smartphone for now!
Hazelnut Flour Bites
Makes ~20 two-bite cookies
1 1/2 cup Hazelnut Flour
1/2 cup Coconut Flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 cup +2 Tbsp coconut oil, melted
1/4 cup raw honey
1/4 cup milk or milk alternative (would normally use almond milk, but sadly its no longer an alternative for me)
2 tbsp cashew butter
1 tsp vanilla
1/4 cup candied ginger
2 tbsp chocolate chips (because that's all I had in the cupboard)
- Preheat oven to 350 degrees
- Mix together dry ingredients
- Add in wet ingredients and mix well. Mixture should stick together, but still be somewhat crumbly
- Mix in add-ins
- Roll into balls (about a tbsp in each)
- Press lightly on the top of each ball to flatten
- Bake for 10 minutes
- Cool for 10 minutes