Vegan and gluten free cookies

This is a nice treat made of almond pulp and yellow pea flour. 

350 ml almond pulp

150 ml pea flour

1 tsp baking powder

mix these ingredients toghether in a bowl

carefully melt

100 gr coconut oil

add a large tbsp of honey to the melted coconut oil. And pour the mixture in the bowl and blend thouroughly to a soft dough. Add some chopped dried apricots. 

Take a tbsp of dough and roll balls, put them on parchment paper and press them down. Bake the cookies in a owen preheated to 175 degrees C for 15 minutes. If the cookies feels moist. Lower the temperature and let them dry for another 15-20  minutes.

Irresistable spread

 Those mornings you feel for something heavier or those times when you need a snack, a seed cracker with almond butter is a tasty choice. When I heard about almond butter I googled lots of recipes and found out how easy it is to make. And as many people are allergic to nuts and peanuts (like one in our family) this is a good replacement for peanutbutter.

Almond butter
Roast the almonds 300ml in a hot frying pan. I think its better to roast them quickly than on low temperature and slow. If you wan't to go completely raw, skip this step.
Pour the almonds in your food processor and start the engine.........
......Use a good portion of patience here........
At first it looks like grated almonds but as you continue the almonds will turn to a more heavy dough. Continue to mix until you get a creamy spread, add a little salt and there you have a spread full of energy.

The allergic son has looked at his bigbrothers nutella spread with envy. With this spread you can make something similar, almost exactly in taste. Add honey, cacao, and vanilla powder. Be careful about the cacao the taste of the spread is already quite strong. If it gets to thick, add some sunflower oil to the spread. 

Both the almond spread and the fake nutella is full of calories so it's not a daily treat ;)

Warm cocoa

Sometimes I have strong cravings for chocolate. This hot cocoa is a tasty replacement for the one with milk and lots of sugar.

Pour one cup of almond milk in a saucer and add 2 tsp of raw cocoa, ½ tsp of honey, a pinch of salt and eventually a tiny amount of raw coconut oil and whisk while warming carefully. The temperature should only be as high as it is pleasant to drink, not hot. The pinch of salt gives the cocoa a richer taste and the coconut oil gives it some body. 

Perfect after a cold day outdoors.

Snack time

In the beginning of the week, the weather was very warm and sunny. The snow was melting from the roofs and ground. It was so warm that it was possible to sit on the porchstair to enjoy the last sunbeams for the day.

As a snack I drank my favourite tea, white tea with spirulina and almond milk. A small bowl of roasted organic coconut flakes and pumpkin seeds to eat.

Almond milk is very easy to do by yourself. Take two hand fulls of almonds and put in a bowl of water. Let it stand for at least 5 hours to sprout. You can see that the almonds have swelling after that time. Mix the almonds with some water until it's a smooth mixture and add some more up to 700ml. Strain the almonds in a cheese cloth and fill clean bottles. The almond milk lasts a few days and it is visible when it's to old because you can clearly see how it is separated. Then it's time to pour it away. 

The mushed almonds can be stored in the freezer and be used for homemade crunch, breads, piecrusts etc.

The almond milk has a very mild and nice taste. I frankly prefer almond milk in my tea before milk from now on.