Category Archives: Healthy

JACKPOT visits Me and Art

Hello readers!

Hope you all are having a great week so far and thank goodness it’s Thursday meaning it’s nearly the end of the week! Looking forward to relaxing on the weekend with some good weather, good food and catching up with friends, celebrating a 1 month for a cute baby girl and of course some basketball in between!

Last weekend I wanted to grab a few things from Thomas Dux in Surry Hills as I do from time to time when I have a chance to stock up on baking ingredients and food for the week ahead. As Mr Muscles and I had not eaten breakfast at this point in time, I thought this would be a good opportunity to check out another café on my list. I love going to vegan cafes to try out the various foods on offer whether it be savoury or sweet food.

My top vegan places in Sydney at the moment are:

  • Sadhana Kitchen – great for breakfast and lunch and of course if you feel like indulging, they do some really great raw cakes
  • Nourishing Quarter – great little dinner place serving fusion Vietnamese food with a modern take on it – love their tofu and quinoa dumplings, their quinoa rice paper rolls and their noodle salad served with crispy tofu and they also do raw cakes here if you are feeling like something a bit more sweet after dinner

I have yet to try Earth to Table in Bondi Junction which I have read many great reviews and am keen to hopefully try this vegan place out on the weekend…blog will follow shortly after of course =)

I’m always worried about taking Mr Muscles to vegan places as I am always worried he will never be full or won’t like what is on offer on the menus. Mr Muscles however happily guided me along the way as we searched for the café. We ended up walking from Thomas Dux a few blocks down in Surry Hills and finally found the café after a nice walk through Surry Hills.

Me and Art is quite a small café with some seating provided outside the café, some tables and chairs found inside the café and out back in their courtyard. As it was a nice day, we decided to sit outside their courtyard and take in the nice weather. It was chilly but the sun was shining and it turned out to be a really nice day.

The café is known for their Japanese artwork which hangs inside the café. I didn’t get to take a picture of this unfortunately but will next time I visit. Apparently these pictures are not just for show and that they are available for purchase for anyone interested with new artwork coming in every few weeks. It’s a very quirky café with even tables that have been sourced by the owner from various places.

The one thing that stood out about this café were the friendly staff who were quick to assist wherever needed. Mr Muscles had no idea what he wanted to drink as he was feeling like some juice and one of the staff decided to make something on the whim from the flavours that Mr Muscles had told them he wanted. It was this attention to detail and their great service that really makes this café different to other cafes we have been to.

Courtyard

Courtyard 2

Courtyard 3

 

Courtyard 4

Menu

Breakfast Menu

Menu

Lunch Menu

Green Tea

Lemon Water

Juice

Mr Muscles Juice – I think this had beetroot, carrot, ginger, apple and other flavours (it was meant to be some sort of detox juice – it was very delicious!)

Avocado Toast

Mr Muscles’ meal: avocado on toast: avocado with special herbs & spices heaped on crunchy sourdough $9.00

Mr Muscles wasn’t feeling too good so decided to get something small to eat. We were both surprised at how generous they were with the avocado which was lovely, ripe and smooth. The sourdough had a nice taste to it with the toast still quite crunchy despite the amount of avocado layered on top of the toast. Mr Muscles really enjoyed the dish however didn’t really care for the ground turmeric which had been sprinkled over the top of the avocado. He felt it overpowered the taste of the avocado and so decided to remove this and eat the rest of it sans turmeric. All in all a very healthy and filling breakfast in which Mr Muscles left feeling rather full.

Buckwheat Pancakes

My meal: cocoa and cinnamon buckwheat pancakes topped with banana, berries, nuts & seeds served with maple syrup and shredded coconut $12.00

I ordered the pancakes as I really can’t say no to pancakes and the fact that these were healthy pancakes…this was already a win win situation to begin with. The pancakes were not as soft as I had imagined but rather a bit more dense as the buckwheat flavour was quite predominant. I couldn’t really taste the cocoa or cinnamon but I found the pancakes really lovely and not too heavy to eat that I managed to finish the whole dish. The banana and the nuts and seeds were a nice side to the dish as you got a bit of crunch, a bit of sweetness from the maple syrup and banana and a bit of tartness from the berries. I felt healthier just by eating this dish. I’ve tried recreating buckwheat pancakes at home but have never been successful. Now that I have tried these pancakes I am on a mission to try and create some wonderful buckwheat pancakes that don’t taste like rubber!

Mr Muscles and I left the café feeling full and satisfied. This café is definitely an up and coming café as I’m sure that more and more people will come to visit as they also serve lunch and if not for the dining experience then to view the lovely art hanging on the walls of the café. I know I’ll be back to try their nachos with tofu cashew sour cream and vegan cheese and of course their vegan pies which I have heard are really good!

Stay tuned for a recipe post…I know it’s been awhile but I’ll be posting one soon…

Here are my recent baking pictures:

Vegan Banana Bread

A new recipe experiment: vegan banana bread made using applesauce – surprisingly turned out better than I expected and the applesauce gave the bread a lovely moist texture

Vegan Chocolate Banana Donuts

Vegan Baked Chocolate Banana Donuts made with spelt flour and coconut sugar

Raw Brownie Balls

Raw Brownie Balls made with raw cacao powder, walnuts and dates

Chocolate and Vanilla Layered Banana Muffins

Vegan Chocolate and Vanilla Layered Banana Muffins made with wholemeal spelt flour and coconut sugar

Mini Vegan Chocolate Cakes

Recipe experimenting with Mini Vegan Chocolate Cakes made with applesauce, spelt flour and coconut sugar – surprisingly tasted light and moist without too much of an applesauce taste

Me and Art

62 Mary Street

Surry Hills NSW 2010

Website: http://meandart-sydney.webs.com/

Until next time!

x

Jackie

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Filed under Banana, Breakfast, Brunch, Cafe, Dessert, Fruit, Health Food, Healthy, Lunch, Muffins, Pancakes, Recipes, Seeds and Grains, Toast, Vegan, Vegetarian, Western

My recent baking experiments…

I’ll be back soon with a blog post but for now I thought I’d share with you all my recent food pics….

Paleo Chocolate Crinkle Cookies

Paleo Chocolate Crinkle Cookies made with raw blanched almond meal, raw cacao powder and pure maple syrup

Protein Muffins

Chocolate Protein Muffins made for Mr Muscles – one topped with chia seeds and the other topped with walnuts made with protein powder, spelt flour, raw organic honey, mashed bananas and applesauce

Marbled Chocolate and Pandan Steamed Sponge Cakes

Steamed Pandan and Chocolate Marbled Sponge Cakes made with white spelt flour, raw cacao powder, pandan paste and coconut sugar

Healthy Almond Meal Cookies

Been trying to perfect my healthy almond meal cookies recipe lately until I get the right consistency: made with raw blanched almond meal, whole wheat spelt flour, coconut oil and pure maple syrup

Chocolate and Vanilla Spelt Donuts

Baked some vegan chocolate and vanilla spelt donuts for some friends made with whole wheat spelt flour, raw cacao powder, pure vanilla extract, coconut sugar and coconut oil

Paleo Cookies

A big batch of Paleo Cookies: Chocolate Paleo Cookies and Coconut Paleo Cookies using raw blanched almond meal, pure maple syrup

Coconut and Chia Seed Paleo Cookie

Paleo Coconut and Chia Seed Cookies made with raw blanched almond meal, pure maple syrup, chia seeds and dessicated coconut

Vegan Matcha and Chocolate Muffins

Vegan matcha (green tea) and chocolate marbled muffins made with whole wheat spelt flour, matcha powder, raw cacao powder, coconut sugar, almond milk and coconut oil

Vegan Banana and Date Muffins

My vegan banana and date whole wheat spelt muffins made with whole wheat spelt flour, dates, mashed bananas, coconut oil, almond milk and walnuts

Almond Butter Cookies

Paleo and Vegan Almond Butter Cookies made with organic almond butter spread, coconut sugar and a bit of almond meal

Vegan blueberry and banana muffins

Vegan blueberry and banana whole wheat spelt muffins made with whole wheat spelt flour, mashed bananas, almond milk, date syrup and blueberries

Paleo Coconut Macaroons

Paleo Coconut Macaroons made with dessicated coconut, egg whites, and agave nectar

Vegan baked banana donuts

Vegan baked banana cinnamon whole wheat spelt donuts made with whole wheat spelt flour, cinnamon, mashed bananas, coconut oil, coconut sugar and almond milk

Paleo banana muffins

Paleo banana muffins made with raw blanched almond meal, eggs, mashed bananas, some pure maple syrup and coconut oil

Chocolate and Vanilla banana muffins

Vegan chocolate and vanilla banana muffins made with whole wheat spelt flour, mashed bananas, raw cacao powder, pure vanilla extract, pure maple syrup, coconut oil and almond milk

I think I can conclude that I am seriously a little too addicted to baking and trying to develop new recipes and experiment with new ingredients for various diets whether it be gluten free, vegan or paleo…there’s definitely something for everyone!

x

Jackie

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Filed under Biscuits and Cookies, Cookies, Dessert, Donuts, Fat Free, Health Food, Healthy, Instagram, Matcha, Muffins, Nuts, Oil Free, Paleo, Pandan, Recipes, Snacks, Sugar Free, Vegan, Vegetarian, Western

JACKPOT bakes vegan baked banana donuts

Hello readers!

I know I have been a bit slow with the posting of entries but work, basketball and baking have really taken up all my time…where does all the hours go in a day? I never seem to keep up and I am lacking a lot of sleep as a result but hopefully in time I can go back to regularly posting. I appreciate your patience dear readers!

I wanted to post some pictures from a baking experiment from a few weeks ago. I have made many baked donuts over the years from a chocolate variety using applesauce and raw cacao powder to a vegan Krispy Kreme style donut. I wanted to bake a batch of baked banana donuts as I had experimented with a batch a year ago and wanted to see whether I could make another variation this time around.

There is no recipe yet as I am still perfecting the donuts and I was surprised that my donuts turned out more like banana bread donuts being a bit more dense in texture than what I was aiming for. They tasted great though still and Mr Muscles practically devoured the whole batch of them so I’m sure that they weren’t at all too bad. I used whole wheat spelt flour and used quite a bit of cinnamon so that the cinnamon and banana flavour could be tasted in the donut. Cinnamon and banana work so well and the smell is so heavenly when you devour the donut bit of bit when its nice and hot.

I’m definitely going to keep experimenting until I find the perfect balance. I tried to keep the oil to a very small amount and I used coconut oil for this batch but next time I might try using applesauce and remove the oil completely. The texture was also probably a bit too dense as I used quite a few bananas as I was being greedy and really wanted my donuts to have that banana flavour.

I ended up baking a small donut batch and a regular size donut batch. I love eating the small donuts as I feel less guilty eating a lot more of them than the regular size ones…but hey that’s just me ;P

Speaking of bananas, I have been trying to perfect a vegan banana bread recipe without the end product being too moist. Each time I make a vegan banana bread, the end result is a very moist banana bread lacking texture from the flour that is reminiscent of those wonderful buttery and sugary banana breads you get at cafes. I wanted to mirror this but in a more healthy way replacing the oil and sugar but unfortunately when you keep subbing various ingredients into the batter, the end result is never quite what you expect at times. I will definitely keep experimenting and hopefully come up with better results.

Here are the photos from my vegan baked banana donuts experiment:

Flour

Dry Ingredients

Mashed Bananas

Wet Ingredients A

Wet Ingredients

Wet Ingredients 2

Mix Wet and Dry

Donut Batter

Donut Molds

Baked Banana Donuts

Baked Banana Donuts 2

Baked Banana Donuts 4

I shall be planning to bake a lot more hopefully over the weekend…very interested in trying to make a chocolate avocado cake as it sounds odd but apparently you can’t taste the avocado in the cake…

So until next time everyone

x

Jackie

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Filed under Banana, Breakfast, Cake, Dessert, Donuts, Health Food, Healthy, Recipes, Snacks, Vegan, Western

JACKPOTEATS instagrams…

Hello all!

If you are all interested in seeing more of my food and baking experiments you can come view my pictures @jackpoteats on Instagram or you can come visit my facebook page and like my page to see more delicious food at www.facebook.com/jackpoteats. ;P

My instragramming of late…

Vegan Baked Banana Donuts

Vegan Baked Banana Donuts

Pandan Marbled Sponge Cake

Steamed Pandan & Vanilla Marble Cake – second attempt

Healthy Almond Cookies

Healthy Almond Meal Cookies

Steamed Banana Sponge Cake

Steamed Banana Sponge Cake

Oat Bran Muffin

My Oatbran & Banana Muffin eaten for breakfast

Cous Cous Salad

Cous Cous Salad made with Spanish Onions, Cherry Tomatoes, Danish Fetta, Coriander, Mixed Herbs & Capsicum for my weekday lunch

Thomas Dux

Some ingredients I picked up from Thomas Dux from the Weekend – Loving Earth Coconut Sugar, Loving Earth Dark Agave Nectar and some Medjool Dates

Black Star Pastry

Some Black Star Pastry Treats I picked up for Miss Puff from the other weekend ;P

Kit Kat Green Tea

Obssessed with Green Tea Kit Kat – so small but soo delicious!

Chanoma Cafe

Finally visited Chanoma Cafe for some Japanese Sweets – Anmitsu with green tea soft serve, red bean paste & jelly – think I have a new place to eat dessert and just when I thought I was going to cut down ;P

More photos to come…

x

Jackie

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Filed under Biscuits and Cookies, Cake, Dessert, Health Food, Healthy, Instagram, Muffins, Snacks

JACKPOT bakes gluten free and vegan banana and raspberry quinoa muffins

Hello dear readers!

Happy Friday! I’m glad the weekend has finally come around again and cannot wait to have another enjoyable one! I hope you all have a wonderful weekend too! ;P

I thought I’d share with you all one of my recent baking experiments. I recently purchased some quinoa flour (pronounced KEEN-WAH) and wanted to bake some gluten-free muffins after tasting one at the Eveleigh Markets on the weekend. It inspired me to make my own version of a gluten-free muffin which happened to also be vegan as well.

I had some ripe bananas sitting on my bench top and some raspberries in the fridge so decided to make banana and raspberry muffins using the quinoa flour. Quinoa flavour has quite a distinct taste and I think it is more an acquired taste. This first batch of muffins turned out alright in terms of texture and flavours however I definitely think that I needed to add a bit more sweetness to the mixture to counteract the tartness from the raspberries and the strong flavour of the quinoa flavour. I adapted my recipe from Bob’s Red Mill who specialise in various flours (http://www.bobsredmill.com/recipes.php?recipe=7020) but didn’t use any eggs as I was trying to make my muffins vegan as well as gluten-free. I think that I will experiment more with my recipe and tweak it until I get the flavours just right however for a healthy gluten-free and vegan muffin, this wasn’t so bad ;P

JACKPOT’s gluten-free and vegan banana and raspberry quinoa muffins

Ingredients:

  • 2 cups of quinoa flour
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1-2 tsps of ground cinnamon
  • a pinch of salt
  • 1 cup of soy milk (I used almond milk)
  • 1 tbsp of apple cider vinegar
  • 1/3 cup of pure maple syrup (you can use 1/2 a cup if you like a sweeter muffin)
  • 3-4 bananas mashed with a fork
  • 1 cup of raspberries (fresh or frozen)

Method:

  1. Preheat your oven to 180 degrees Celsius.
  2. Line a muffin tray with cupcake liners and set aside.
  3. Mix all your dry ingredients together (flour, baking powder, baking soda, cinnamon and salt) with a wooden spoon and set aside.
  4. Pour a cup of soy milk into a measuring cup or a small bowl and mix together with the apple cider vinegar to create your vegan buttermilk. Leave it for a few minutes until it curdles.
  5. Add your vegan buttermilk mixture and the rest of the wet ingredients into a small bowl (maple syrup and mashed bananas) and stir to combine.
  6. Pour your wet ingredients into your dry ingredients bowl and stir with a wooden spoon until just combined. Be careful not to over mix your batter.
  7. Add in the raspberries into your muffin batter and fold them in gently.
  8. Using an ice cream scoop or a large spoon, spoon the batter into the cupcake liners about 3/4’s full.
  9. Bake in the oven for 20-25 minutes. I baked mine for about 25 minutes as my batch seemed to need longer cooking time.
  10. Take your muffins out of the oven and out of the muffin tray and line them on a wire rack to cool.
  11. Enjoy!

Quinoa Flour

Dry Ingredients

Vegan Buttermilk

Mashed Bananas

Wet Ingredients 2

Wet Ingredients 3

Muffin Batter

Muffin Mixture

Muffins

Quinoa Muffins

Quinoa Muffins

Quinoa Muffins

I’ll definitely be experimenting more with quinoa flour and try to get the right consistencies and flavours but for a first attempt I was quite happy with the results. The fact that this muffin is gluten-free, vegan, has no eggs or oil in the mixture and is dairy free is a big bonus =)

So until next time!

x

Jackie

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Filed under Dessert, Gluten Free, Health Food, Healthy, Muffins, Oil Free, Snacks, Vegan, Vegetarian, Western

JACKPOT bakes gluten free paleo carrot cake muffins

Hello dear readers!

Happy Wednesday! Wednesday means it’s time for a new recipe post. Sorry for the delay in posting but it’s been another busy week and after all the birthday celebrations, I have come down with the cold and flu so have been trying to overcome the sickness despite lacking quite a bit of sleep.

I baked some gluten-free paleo carrot cake muffins for Mr Muscles last week for his birthday. Mr Muscles loves carrot cake so I knew I wanted to bake carrot cake and I thought why not make them into muffins as then he could share them with all his friends and workmates on his birthday. I searched on the net for a few recipes as I’m only starting to bake paleo as I can see a new trend towards this and more and more people seem to be interested in eating paleo. I found this recipe at Multiply Delicious (http://www.multiplydelicious.com/thefood/2011/08/gluten-free-carrot-muffins/) and adapted the recipe from this. I wanted to bake the muffins using my natural blanched almond meal so I just subbed this in for the almond flour in the recipe instead. Mr Muscles put these on a plate for his co-workers to try and he told me that once he went back to the kitchen, they were all gone. Always a good sign when a plate full of muffins disappears in no time at all. I can safely assume that his coworkers enjoyed the muffins. Mr Muscles even checked the rubbish bin to see whether anyone had chucked out the muffins but upon inspection, he noted that there were no appearances of muffins in the bin. I’m definitely going to keep trying different paleo recipes to mix things up a bit and Mr Muscles seemed to really like the muffins so I was more than happy that they were enjoyed by the birthday boy himself =).

Gluten Free Paleo Carrot Cake Muffins (adapted from Multiply Delicious)

Ingredients:

  • 1.5 cups of natural blanched almond meal
  • 1/2 tsp of baking soda
  • 1-2 tsps of cinnamon (I like the taste of cinnamon in carrot cake so I added a lot more) + additional cinnamon for the topping
  • pinch of sea salt
  • 3 free range eggs
  • 2 tbsps of organic coconut oil
  • 1 ripe banana mashed with a fork
  • 1/3 cup of pure maple syrup (I used more maple syrup as my banana wasn’t that ripe and I was scared that the muffins wouldn’t be sweet enough)
  • 3 medium-sized carrots grated
  • 1/2 cup of walnuts broken into pieces

Method:

  1. Preheat your oven to 180 degrees Celsius.
  2. Line your muffin tray with muffin cups and set aside.
  3. In a large bowl, combine all your dry ingredients together: almond meal, baking soda, cinnamon and salt together and set aside.
  4. In another bowl, mix your wet ingredients: eggs, oil, mashed banana and maple syrup and whisk until combined.
  5. Add in your grated carrots and walnuts into the wet ingredients mixture until just combined.
  6. Stir the wet ingredients into the dry ingredients.
  7. Using an ice-cream scoop or a large spoon, fill up your muffin cups 3/4 full and then add a bit of cinnamon to the top of each muffin.
  8. Bake your muffins for around 25 minutes.
  9. Take your muffins out of the pan and let them cool on a wire rack.
  10. Enjoy!

Grated Carrots

Dry Ingredients

Mashed Banana

Wet Ingredients

Wet Ingredients Combined

Carrot Mixture

Carrots and Nut Mixture

Carrot Cake Muffin Mixture

Muffin Mixture

Carrot Cake Muffins

Carrot Cake Muffins2

Carrot Cake Muffins 3

I think the banana really helped with keeping the muffins moist. The muffin itself is packed full of goodness with the bananas, carrots and the almond meal. I think this muffin is perfect for a hearty filling breakfast or a small snack on the go. I’m definitely going to try and tweak this recipe a bit more. I was a bit concerned at one stage because I thought I had put in too much carrot as the mixture was very orange but luckily it didn’t affect the end product. My only qualm about this recipe was how long it took to grate the carrots. I didn’t realise how long it takes to grate one carrot let alone three carrots and by the end of it, I think I had covered most my benchtop in orange grated carrot as some of it kept falling over the bowl and after all that grating,  I really felt I got a good workout done in the process. I love using almond meal as well especially when I’m making banana bread or banana muffins. If you weren’t doing the whole paleo diet thing, I’m pretty sure you could sub the almond meal with spelt flour or wholemeal flour, obviously bearing in mind the texture would be a bit different but I’m sure still tasty nonetheless ;p

So dear readers, what’s your favourite type of cake? Are you a carrot cake lover like Mr Muscles? Happy to hear some comments from all of you! =)

Until next time!

x

Jackie

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Filed under Cake, Dessert, Gluten Free, Healthy, Muffins, Nuts, Paleo, Recipes, Snacks, Western

JACKPOT bakes healthy almond cookies for Chinese New Year/Valentine’s Day

Hello dear readers!

Happy Friday! Seems like it’s been quite a long week so far and I cannot wait for the weekend to relax, rest and of course indulge in lots of great food. It’s Chinese New Year this weekend so I’m sure all of you will be having family gatherings and lots of CNY dinners. I’m looking forward to my annual family dinner on Chinese New Year’s Eve which involves my family and me going to a Chinese restaurant and indulging in lots of food while we are entertained by the lion dancing. As a kid, I used to be so scared of the big lion that I thought would eat me when I gave the lion a red pocket and now I see all these little kids around me thinking the same thing…how much time flies…now all I hear is the constant ringing in my ears from the cymbals and drums…old age I think ;P

I was really itching to bake this week but have been so busy with work that by the time I get home I do not have the energy. I finally got some time last night and figured I wanted to make something that was inspired by Chinese New Year but also Valentine’s Day which is next week. I knew I wanted to bake some healthy cookies using almond meal so I experimented by using almond meal and wholemeal spelt flour as the flours for my cookies. This ended up making the cookie quite soft in the centre but contrasting to the crumbly hard texture on the outside of my cookie. I only sweetened the cookie with pure maple syrup instead of normal sugar which worked well as I don’t usually like my cookies to be quite sweet. And of course to make it a bit more valentine’s day themed I cut some blanched almonds in half and created heart like shapes on top of the cookie. I was so worried that the cookies would turn out dry as they had looked that way once I took them out of the oven but was very happy once I bit into them to see that this wasn’t the case.

Jackpot’s Healthy Almond Cookies

Ingredients:

  • 1.5 Cups of Raw Blanched Natural Almond Meal (you can use normal almond meal if you don’t have this)
  • 1 Cup of Wholemeal Spelt Flour
  • 1 Tsp of Baking Powder
  • Pinch of Salt
  • Pinch of Cinnamon
  • 1/3 Cup of Pure Maple Syrup (I used a bit less than this but you can adjust the sweetness to your preference)
  • 1/3 Cup of Coconut Oil
  • 1 Organic Free Range Egg
  • Whole Blanched Almonds (for the tops of the cookies)

Method:

  1. Preheat your oven to 180 degrees Celsius.
  2. Line a baking tray with parchment paper and set aside.
  3. Mix the dry ingredients with the wet ingredients and mix well until incorporated. (I used my KitchenAid to mix these ingredients together but you could mix these by hand)
  4. Once the dough forms, take a tablespoon of the batter and roll it into a ball. Once formed into a ball, you can flatten it with your hands to create a flat circular disc.
  5. Line your cookies onto the baking tray about 1cm apart.
  6. Cut your whole blanched almonds into halves and create hearts with the 2 pieces. Press these 2 pieces into each cookie to ensure it sticks into the cookie.
  7. Bake your cookies for around 18-20 minutes. The cookies should brown a bit on the top. Ensure you do not burn the bottom of the cookies by checking the oven regularly.
  8. Take the tray out of the oven and put the cookies on a wire rack to cool.
  9. Once cooled, place the cookies into an airtight container for storage.
  10. Enjoy!

I was really happy with the way these cookies came out. I had made this previously for dad but using granulated sugar in place of the maple syrup for him as I knew he would prefer them to be sweeter but to my surprise he said he found them to be too sweet. This time I knew I wanted to try using a different sweetener and I found that the maple syrup gave it a more neutral taste and that the sweetness was there but not overpowering of the cookie. I am definitely going to make these again when I get the chance. Mr Muscles sneakily ate 4 of my cookies without me knowing once I had stored them in the container. Cookie monster at loose again ;P

Cookie Mixture

Cookie Mixture 2

Cookie Dough

Cookies before putting in the oven

Almond Cookies

Almond Cookies 2

Almond Cookies 3

 

 

 

Until Next Time

x

Jackie

 

 

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Filed under Biscuits and Cookies, Cookies, Dessert, Healthy, Nuts, Recipes, Snacks, Western