Family Jewels

I’m still playing with cookie recipes.  I’ve tried a new recipe with almond butter, apricots, almonds and pumpkins seeds and they’re pretty darned yummy, but I think I can do better.  Next iteration will have no butter and half the almond butter.  Tentative recipe is:

  • 1/2 cup uncooked rolled or crimped oats
  • 1/4 cup flax seed (ground)
  • 1 1/4 cup water
  • dash of salt
  • 1/2 tsp baking soda
  • 1/2 cup almond butter
  • 1/4 cup maple butter
  • 12 diced apricot halves
  • 1/2 cup almonds
  • 1/4 cup pumpkins seeds

Cook the oats and flax seed 15 minutes on med in the salted water stirring occasionally, cream the baking soda into the almond and maple butters, stir in the apricots, nuts and seeds, spread on an aluminum foil covered baking sheet, bake at 325 for 35 minutes.

I made these changes because I prefer almond butter to peanut butter and almond butter is pretty oily which renders the butter unnecessary.  I’ll pour the oil off the top of the almond butter next time around instead of stirring it in.  That should improve things.

If you’re wondering about the title, it just seems to fit this cookie recipe . . . fruit and nuts.

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