Friday, May 27, 2011
The heat has been building slowly all month, yesterday it reached 100°. Almost a little to warm to bake. Time to migrate to the pacific northwest.
At first glance these cookies reminded me of the Thumb Print cookie. Both cookies are delicous, but these are almost granola like, vegan and easy to make. Although I did have a problem at first locating the barley flour which in the end found at Whole Foods Market. First time using this particular flour and found the texture to be very soft, with a mild nutty taste that contains some gluten. Batter is a little tricky to form as mixture can become a little crumbly and fall apart, just pat dough back to shape. After being baked they will stay together just fine. To keep recipe vegan use jam made with pectin not gelatin.
Lalo's Famous Cookies (from her new cookbook, My Father's Daughter by Gwyneth Paltrow)
4 cups barley flour
3 cups whole raw almonds crushed in a food processor (about 10-2 second pulses)
1 teaspoon salt
1 teaspoon cinnamon
1 cup canola
1 cup real maple syrup
Your favorite jam (recommended apricot, raspberry or blueberry)
Preheat oven to 350° F
Combine all the ingredients together except for the jam and mix in large bowl with a wooden spoon. Form into rounded tablespoon-sized balls and space them evenly on baking sheets lined with parchment. Use your index finger or the end of a wooden spoon to make an indentation and fill each cookie with a small amount of jam. Bake until evenly browned, about 20 minutes. Let cool before eating.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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