Saturday, November 3, 2012

Cooking with Sandy

What a week. I hope everyone on the East Coast is safe and didn't suffer too much damage. The damage done to NY and NJ is terrible. My thoughts are with them all. Here in Boston we were lucky to too not have too much damage, just lots of rain and wind. We were lucky to not even lose power at our apartment. I had two days off of school, so that resulted in hunkering down and cooking, working out in the living room, reading, and catching up on some TV. Very relaxing.

Cooking during the storm included a roast chicken(I'll post my go to roast chicken recipe later this week) and some amazing pumpkin chocolate chip cookies(gluten and dairy free). YUM! I'm very lactose intolerant, so any tasty dairy free deserts are good in my book. I got the recipe online at this website but adapted a little. The original recipe is on the link, but my adapted recipe is below:

Pumpkin Chocolate Chip Coookies:
2 cups almond flour
2 Tbsp coconut(unsweetened and shredded)
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp nutmeg
1/3 cup maple syrup
1/2 cup pumpkin puree
1 egg
1 tsp vanilla
dash of salt
Dark chocolate chips(1/2 cup or more)

1. Preheat oven to 350 degrees F
2. Mix dry ingredients together in a bowl.
3. Mix wet ingredients together in a bowl.
4. Slowly mix in dry ingredients into wet, into well mixed and incorporated.
5. Scoop heaping Tbsp size balls on a lined baking sheet. Press down with palm to flatten cookies a bit.
6.Cook for 20 mins at 350.


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