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Guys, I saw this pullover, and I swear I thought Jessica N might be my soul sister. Because, hello:
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Sometimes I don’t want to eat, I just want to drink coffee and make pretty things. In a quiet house.
Quiet feeds me these days. I’m trying to soak it up.
I don’t want to spend any of my quiet, kid-free, art time mucking up the kitchen with food things when I don’t have to – I already do that 4 times a day on a regular day. I’m NOT doing it another time to feed my face when all I really want is coffee… and to make pretty things.
That’s where muesli comes in.
It’s pretty much been a staple in my life since last October, and like I’ve said before, I’m trying to move myself towards healthier eating. (Don’t tell anyone I ate three Snickerdoodles for lunch yesterday. Hey. Don’t judge me because we have a little German in our ancestry which makes it viable for us to bring Snickerdoodles to International Food Fest Day at school. It was either that or Chocolate Chip cookies, because THOSE were invented here, in the good ol’ U. S. of A. But Little Guy wanted Snickerdoodles, so that’s what he got. I just ate a good chunk of what was left behind.)
Muesli, true muesli, I love. It’s kind of a treat for me. But I started to wonder what it would be like in super-portable cookie form. In a form that say, a kid might grab on the way out the door instead of a sugar-soaked granola bar. . . .
So I tried it. I packed it with almond flour, oats, nuts, raisins and wheat germ and used only honey the sweetener. And it worked!
These aren’t super sweet – not your typical cookie. They’re nutty, and grainy, and earthy. But I LIKE earthy. And my 13-year-old said to me after school, “Those cookies are REALLY good.” That’s a win in my book.
And they’re healthy. “Like really healthy, or just ‘not bad for you’ healthy?” was his question.
I’d stick my neck out there and say they’re healthy. Almost everything that goes into them has more than one nutritional benefit, but the almond healthy-factor is especially high in these cookies. You can check the info for yourself here, if you like.
Let’s just say, they’ll fill you up and keep you full. You won’t get a sugar spike, they taste yummy, and you feel like you’re indulging in a treat.
Now – I’m off to go make some coffee and draw something pretty.
Oh! And by the way – can you believe I’ve been at this for FOUR years?? I cannot.
But this is what I was cooking each April since 2012:
One year ago: manchego chorizo egg tart (Oh, yes! Yum. This is making me pine for Sunday Brunch and Mimosas. . . .)
Two years ago: six-minute chocolate cake (with caramelized frosting???? You’d better check it out!)
Three years ago: mango salsa (Oh, Mango Salsa! How I’d forgotten about you! I must go make you NOW.)
These are breakfast "cookies" that are actually healthy - for real! They're filled with whole grains and nuts, and sweetened only with a moderate amount of honey. They're most delicious directly out of the oven, still warm and soft, but they'll keep for 2-3 days at room temperature. If you'd like to have them around longer, you can freeze them and pull them out as needed.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup almond butter
- 1/2 up honey
- 1 egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup almond flour
- 1 cup rolled oats (mine were extra thick)
- 1/3 cup golden raisins
- 1/4 cup chopped, raw pecans
- 1/4 cup almond slices
- 1/4 cup wheat germ
Directions
Preheat oven to 375 degrees F. Line a baking sheet with silpat or parchment paper.
In the bowl of a mixer, add butter, almond butter, and honey. "Cream" together (it will be runny). Add egg and vanilla, and mix again until incorporated. Sprinkle in baking soda and salt, and add in almond flour. Mix until incorporated. Add in all the remaining ingredients and mix again till incorporated.
On a lined baking sheet, drop cookies by heaping tablespoonful. Press lightly on the tops to flatten, and tuck in any loose parts around the edges to make a solid circle shape. (You can also drop by ice-cream scoop, but this almost doubles the size of the cookie, so your baking time will need to increase.)
Bake for 8-10 minutes (more if making ice-cream scoop sized ones), until tops are lightly golden and bottom edges are lightly browned.
Remove from oven. Allow to cool on baking sheet for 2 minutes, Then remove the cookies to a baking rack and allow to cool completely.
Source
Sara| Home is Where The Cookies Are