After two days at work watching disturbing images from Gaza, I was looking forward to delighting in morning with Luka, painting and playing with a lot of water. I am still so fascinated with the play that spontaneously arises and how every object is potentially a temporary toy. Luka doesn't play with anything for very long, not even with water that seems to be his most favourite activity at the moment. After ten minutes we both had wet feet and his attention drifted onto something else.
Now that he is having a nap, I can make and share the recipe for rainy day cookies. I had some almond meal left from making almond milk this morning and it's such a pity for it to go to waste. Within 20 minutes I had soft and delicious cookie buttons to enjoy.
Replace rice flour with oat flour or wholewheat.
Ingredients:
1 cup of almond meal (if you make almond milk use it on the same day or alternatively dry it in the oven at 150 degrees; it might take half an hour, just keep stirring it; keep it in a tight-closed jar for a week)
1 cup of rice flour
1 tsp. ground flaxseed
1/4 cup of almond milk or water
1/4 cup of maple syrup or rice syrup
1/4 cup of coconut oil
1 tsp. Bicarbonate of soda
vanilla to taste or zest of a lemon
Heat the oven to 160 degrees.
Mix flaxseed with almond milk or water and set aside. In a bowl mix flours and bicarbonate of soda, add vanilla, coconut oil, maple syrup and milk with flax seed. Mix well and spoon on greaseproof baking sheet using teaspoon. Bake for 15 minutes, until slightly golden.
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