Happy Friday!! We’re still in the midst of finishing up a science project, but as far as I’m concerned the weekend has arrived!! Looking forward to a quiet evening at home because we start off at full speed tomorrow morning…two softball games and end of the season team parties in between it all!
This week has had me and my kitchen in a frenzy trying to come up with a fun treat to serve at our first in-home couples Bible Study. I don’t consider myself a very good hostess…I get all anxious and stressed before our guests arrive, making sure everything is in its place, there is enough seating and of course, that there is good food to share! So, I did a trial run in hopes to cut down on my anxiety and I pray that these little guys will do the trick!
Yields 60 small cookies (make the entire recipe and divide the dough into 1-cup amounts to freeze)
2 cups almond meal
1 cup + 2 Tbsp protein powder
1/2 cup + 1 Tbsp raw coconut crystals
1/2 cup finely shredded coconut
3 Tbsp coconut flour
3 Tbsp brown rice flour
2 1/2 Tbsp ground cinnamon
1 3/4 tsp baking powder
2 1/4 tsp xanthum gum
1 cup coconut oil
3 large egg whites
1 1/4 tsp pure vanilla extract
3/4 tsp almond extract
Preheat oven to 300 degrees. Cover a baking sheet with parchment paper and set aside.
Place all dry ingredients in a large bowl and mix together well.
In a medium bowl, whisk together the coconut oil, egg whites, and extracts. Pour wet ingredients into dry and mix well together.
Form dough into 2-inch patties, about 1/4 inch thick, with your hands. Place on prepared baking sheets and bake until starting to brown, about 15-20 minutes (watch carefully as they are already brown in color…you don’t want them to burn!)
Let cool before storing in an airtight container for up to 4 days or freeze for up to a month.
For a Lemon variation add to the dough:
1 Tbsp freshly squeezed lemon juice
2 teaspoons finely grated lemon zest
1 cup frozen organic strawberries
1/4 cup water
2 Tbsp chia seeds
1 Tbsp raw honey
Heat strawberries and water in a small saucepan over medium heat until heated through and strawberries begin to break down, about 7-10 minutes.
Stir in chia seeds and honey. Pour mixture into a small bowl. Cover and place in the fridge for at least an hour to let the chia seeds “gel.” I prefer to leave mine over night. Serve on your favorite breakfast pancakes, bagels or English muffins!
This jam pairs well with Lemon Almond Tea Cookies!
devoured nibbled about 3 of these with a nice hot cup of tea! It takes just two bites to get swept away into a sweet berry chia bliss! I’m hoping our guests will enjoy these as much as we do! They remind me of “biscotti” in a petite sort of way!
I’ll leave you with some pics of our field trip this week, just because my family makes me smile!
We enjoyed an afternoon play of Peter Pan at the Casa Del Prado Theater in Balboa Park.