Easy peanut butter cookies

Will makes peanut butter cookies - just 3 ingredients

Recipes from labels

Vinny and I had the greatest time at the cottage this summer. One of the things we did was experiment with recipes on the labels of foods we brought with us.

“Let’s try peanut butter cookies,” said Will, studying the label on the jar of one of his favorite foods. “There’s only three ingredients. And we have them all!” More

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Banana crepes

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 Banana crepes banish the blues with just two ingredients…

No lie. This is the easiest pancake recipe on the planet. Make this gorgeous breakfast crepe from only two ingredients.  Forget the milk and the flour. All you need are eggs and bananas. Sprinkle some cinnamon to garnish. Then wave good-bye to Little Boy Blue. More

Almonds two ways: Another pineapple dessert plus gluten-free cookies

Chewy almond butter cookies

 Verse 2

My little granddaughter
Came to visit me,
And all for a taste
Of my almond cook-kie.

Another pineapple and almond dessert…

Last week’s post featured Verse 1 of Vinny’s ode to almonds and the grilled pineapple dish with almonds I pictured there.

This time, I made another version, using the microwave instead of the barbecue. I drizzled some liqueur over the pineapple (which I sliced really really thin and spread across the dinner plate in a single layer). Then I nuked the plate for 1 minute in the micro. Finally, I topped the pineapple with Greek yogurt sweetened with stevia, then with lots of chopped  almonds, candied ginger, and cinnamon. It tasted like Paris. OO-la-la!

Gluten-free almond-butter cookies

Here’s an easy recipe you can make with the kids. You can even serve these cookies along with my pineapple dish for a special treat. It uses almond-butter. My friend Esther sent along the idea. She says, “These are tasty, just sweet enough, very nutty, and a touch chewy, as long as they are taken out of the oven when just done (no darkness on the bottom).”

I liked that there are only a few ingredients, no special tools needed except a hand-mixer, and no temperamental mixing instructions. These cookies taste like a treat straight out of a candy box :). Yet, they’re packed with good nutrition. Yay Esther!

On the left, no quinoa flour. The cookie is oilier and more crumbly than the one on the right, made with my recipe. Both taste the same.

Some tips

  • When I opened the jar of almond-butter, all the oil had pooled at the top. I had to pour the oil into the mixing bowl, scrape out the nut solids, and mix vigorously with a big spoon to incorporate the oil again. Thinking things over, this may have been because I used almond/hazelnut butter, because that was what I had in the cupboard. Hazelnuts are considerably more oily than almonds.
  • I halved the sugar in Esther’s recipe, using a scant half cup. I wanted each cookie to have an acceptable level of sugar (the guide is 5 grams a serving). My cookies clocked in at 7 grams each. They taste plenty sweet.
  • I added a third of a cup of quinoa flakes to the mix. The cookies didn’t hold together well without it. The quinoa absorbed the oil that seemed to leak all over everything without it. If you don’t have quinoa flakes, use oat flour… or even whole wheat flour if you aren’t allergic to gluten. Five ingredients make for an easy recipe kids can whip up themselves.
  • I buy quinoa flakes at the health food store. The beauty of quinoa is that it has no flavor of its own, unlike whole wheat. The cookies with quinoa flakes taste identical to the cookies without it – they just handle better. Plus they have a bit more protein and fiber.

almond-butter cookies

Vinny’s no-flour, no-butter almond cookies
Makes 16 cookies

  • 1 cup natural almond butter
  • 1/2 cup sugar
  • 1/3 cup quinoa flakes (available at health food stores)
  • 1 large egg, lightly beaten
  • 1 tablespoon vanilla extract
  • almond slivers to garnish (optional)
  1. Preheat the oven to 350 F and line a large baking sheet with parchment paper.
  2. Using a hand mixer, mix all the ingredients together on low speed.
  3. Scoop 1 1/2 tablespoons of dough 1 1/2-inches apart onto the baking sheet. I used my hands to make nicely shaped round balls.
  4. Flatten the dough balls (gently) with a fork, making a cross pattern on the cookies.
  5. Bake the cookies for 10-12 minutes. Watch them the last few minutes and take them out once they start leaking too much oil and before the bottoms darken. Mine were done at 9 minutes. Let the cookies rest on the counter in the pan for 2 or 3 minutes so that they have time to set before transferring them to a cooling rack.

Nutrition per cookie made from Vinny’s recipe

  • 150 calories
  • 10 grams fat (of which 9 grams is monounsaturated)
  • 13 grams carbohydrates (of which 7 grams is sugar)
  • 3.5 grams protein

Nutty gluten-free cake with or without spun sugar

Candied hazelnuts

Candied hazelnuts

The gluten-free birthday cake challenge

Totally in awe is the only way to describe my state at 1:00 am on the eve of my sister’s birthday, as I stared at my work.

I had been in desperate need of a cake. Not just any cake… but a gluten-free confection, so the birthday girl could have some, too.

Chef Janet Rörschåch’s blog suggested a beautiful angel-light cake made from eggs and ground nuts, decorated with vanilla-infused fruit and boozy whipped cream.

The pièce de resistance was glittering threads of sugar, spun from hazel nut centers. Perfect! More

Kick up your heels for kasha and mushroom soup

Ukrainian Christmas stars kasha, AKA Buckwheat Groats… ♪♪♭♪

Vinny’s soup recipe today features an ancient food called kasha, AKA buckwheat groats. If you aren’t of Ukrainian or Russian descent, kasha might be new to you. This slow-carb staple, though, is not a grain. It’s a flower bud. How lovely is that! More

Garbanzos, Gangnam style!

It's not as fishy as it seems.

There’s nothing fishy about garbanzos!

Fad food

Hey…Hey… Foxy Lady.  You gotta try this healthy recipe! Garbanzo beans, AKA chick peas, are the talk of Pinterest right now… hot hot… hot hot hot. Folks are roasting them whole by the bushel and popping them down as a handy snack. More

Mares eat oats and Does eat oats

Banana oat cones are healthier than ice-cream. They are also ridiculously tasty!

Why do Mares and Does eat oats?” asks Will. “Oats look like dry little bits of paper. Ugh. Does Bambi’s mom know something we don’t?” More

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