Today’s recipe for cookies:

1 cup Earth Balance

3 cups self-rising flour + 1 tsp. baking soda (plus additional flour to make the dough stuff enough to drop by spoonfuls)

1 cup almond meal

1/2 cup powdered sugar

1/2 cup brown sugar

1/2 cup molasses

1/2 cup honey

1 tsp. vanilla

2 T. dried sweet basil

4 T. lemon juice

3 T. finely chopped lemon zest

1 T. flax meal + 3 T. water, let set 5 minutes before using

Preheat the oven to 350

Spoon small drops of dough, about the size of a large grape

Bake for about 13 minutes, or according to your oven’s mood.

They will spread a bit and don’t let them get too brown or they get very unruly and too crisp.

I bought a jar of almond butter, you know, to try something new. It’s really good, however, I don’t find myself using it much for all that toast I thought I would be smearing it on everyday. So, how do you use a $4.00 jar of something before it expires? The internet has the answers.

I love hummus. Tahini is way way to expensive, so I never use it in the hummus I make occasionally. Search for ‘almond butter in hummus’ and you will find this find recipe:

Ingredients:

• 1 can of chickpeas, 16 oz, drained and rinsed
• 1/3 cup almond butter. plus one tablespoon
• 2 Tbls. Agave nectar (added by me)
  
• 1/4 cup water (added by me)
• 3 tablespoons lemon juice
• 1/2 teaspoon salt (optional)
• 2 tablespoons olive oil

I did adjust it a bit for my taste. I added about 1/4 cup of water as I mixed it with my normal hand mixer. I also tossed in about 2 Tbls. of agave nectar, hmmm gotta have that little bit of sweet. It’s awesome on tortilla chips, and later I”ll put some on my pizza..YES on my pizza!

Life is short, eat something new.

This is a recipe in the making, live and in person. I will outline the ingredients and how I baked it….and then more later with how it worked with the rest of my dessert idea.

Oven 400

1 cup pastry flour

1/2 cup almond butter

1/4 cup Perrier lemon flavored water

1/2 tsp. baking soda

2 Tbls. raw washed sugar

Mis the almond butter, sugar, and Perrier together until smooth.

Sift or stir the flour and baking soda

Add the flour to the almond mixture, stir with a fork just until it’s pulled together.

Lightly grease a glass pie dish and spread the dough in the pan.  I baked mine with the pie dish sitting in a small cookie sheet because my gas oven really really makes the bottom of everything cook way to fast. You could use a 9×13 cake pan too, just make sure you spread it out evenly.

Bake for 15 minutes in the top of the oven.

When it comes out of the oven drizzle Agave Nectar over the top, covering as much as possible, but just a light drizzle. I found that the crust wasn’t very sweet, which is fine, but it needed something extra. You could add more sugar to the mix, but I haven’t tried it so do so at your own risk

I went to a different grocery store this week. Did you know that OTHER stores have OTHER things to buy? It’s awesome.

I found Carnival and Delicate Squash, Brown Beech Mushrooms, Clover Sprouts, and more.

Carnival and Delicate Fall Squash

The squash were both absolutely amazing after roasting them with a tiny bit of olive oil for about an hour and half on 300. I cut them in half, left the seeds in and then scooped out the good stuff. We ate it just plain and it was incredibly sweet and delicous.

Monterey Brown Beech Mushroom

The mushrooms, well, I tossed them in with some shallots, peppers, salt and pepper, and they were good. I’m learning that I’m not a huge mushroom fan, but they are tasty with all that other stuff.:)

The clover sprouts taste just like you would imagine, like if you fell over in your yard in the middle of summer and got a mouth full of clover…and I love it. I had it mixed with some shredding carrots and salt and pepper.

Wonderful supper!

The medley.