Tag Archives: Vanilla

Almond Oat Cookies

Only three more days until Fritz gets to take his test and then it is SUMMER!  Which is weird, because I’m already craving fall like nobody’s business.  I want apple pie.  I want cinnamon spice.  I want pumpkin…anything.  And knowing that the weather in Canada is going to be in the high 70s and 80s is just heaven.  Bring on the sweaters for those chilly nights, baby.

I also got around to baking cookies today!  I wanted a treat to go with tea, and I knew that Fritz could use a break from studying.  I also wanted to try using the almond flour that I got from Swanson Health Products, so when I found a recipe for almond oat cookies, I got right on board. 

Almond Oat Cookies (adapted from here) Printable Recipe Card

  • 1 egg, room temperature
  • 1/3 C sugar
  • 1/4 C butter, melted
  • 1 t vanilla extract
  • 1 C rolled oats
  • 1/4 C almond flour
  • 1 t baking powder
  • handful whole almonds

Preheat the oven to 375 degrees.  Whip the egg and sugar together until light, then add the melted butter and vanilla.  Mix in the oats, almond flour, and baking powder and stir until combined.

Drop spoonfuls onto a baking sheet lined with parchment paper, giving them enough room to spread out (I didn’t really give them enough space).  I put one whole almond in the middle of each cookie, but you could also chop ’em and sprinkle them over the tops.

Bake them on the middle rack for about ten minutes until the bottom and edges are golden brown.  Allow them to cool on the baking sheet for about five or ten minutes before transferring them to a cooling rack. 

The absolute best part of these cookies are the crunchy, buttery, golden edges.

So gosh darn delicious.  Not to mention quick and easy–the recipe makes about a dozen big, thin, crunchy on the edges, soft in the middle cookies.  Perfect with tea or coffee.

The almond flavor from the almond meal is subtle but really, really good.

I also got to experience something fun today that I like to call “Big Cat in a Small Box”.  That cat really loves small and enclosed spaces.

He also loves standing inside the handle of bags.  Leave any bag lying around, and he’ll sneak over, snuggle his way into the handle, and just stand there until someone notices him.

Meow.

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Filed under Desserts

Vanilla Maple Almond Butter

For some reason I have two mini food processors taking up space in our tiny kitchen.  I think that I got one at a garage sale, and then someone must have given me the second (and I can’t say no to kitchen gadgets…ever).  Either way, the moral here is that two mini food processors do not equal one big one.

I tried to make almond butter a few months ago, and while it came out great, my mini food processor ended up smoking and I only came up with about half a cup of spreadable nutty goodness.  Yummy, but it went fast–and I didn’t want to kill off my food processor by forcing it to do way more work than it ever should.

So I jumped at the chance to try it again now that I have my mom’s grown-up size available.  I went through a few of my favorite blogs and settled on Ashley’s vanilla bean maple almond butter.

 

Vanilla Maple Almond Butter (with flaxseed)

  • 2 C raw almonds
  • 1/3 C whole flax seeds
  • 2 T and 1 T maple syrup (keep ’em separate)
  • 3 t vanilla extract
  • 1/4 t salt
  • 1/2 T oil (canola, safflower, coconut), optional–depends on how you want the consistency

Preheat the oven to 300 degrees.  Mix the almonds and flax with 2 T maple syrup, and toss to coat.  Cover a baking sheet with parchment paper and spread the almonds in a thin layer.  Toast in the oven for about 20-25 minutes, stirring once in the middle.

 

Once the nuts have cooled for a few minutes, toss ’em in the belly of your food processor and give them a whirl.

And be patient–if you see them sticking to the sides and bottom (and just generally being very annoying), then you are doing it right.  You’ll have to scrape the sides and bottom down quite a few times before you get to the right consistency.

Keep on whirlin’.  At the crumbly/oily phase you might be tempted to think that it’s “good enough”, but I promise that if you go just a few minutes more, your patience will be rewarded.  And rewarded richly.

Once it reaches a creamy stage, add the other T of maple syrup, the salt, and the vanilla.  You’ll have to process for another few minutes to return back to the creamy stage.  If the consistency is a bit too thick for you, you can add the oil to thin it out a bit.

The maple and vanilla are very subtle in this almond butter, but definitely noticeable.

And delicious.

I want to award this almond butter a Dundie.

Speaking of which, anyone else out there disappointed in the last episode of The Office?  I thought that the first one with Will Ferrell was pretty funny but the awards show…not so much.

Bummer.

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Filed under Sauces