My husband is on a diet. FUNNN. Not really. Poor guy loves food.
He’s been at it for about 12 weeks already. It’s for wellness, not weight, but any way you look at it, food is just a major bummer to give up, ya know?
I’ve been trying to help him out, apron-ing on the daily:)
Indeed my kitchen has become a more challenging environment, because I want him to still enjoy food.
As time goes on, I’ve become more comfortable tinkering with the legal food items he can enjoy.
All this to say, a saving grace to him are these little almond flour scookies, (a cookie-scone sort of thing) it’s a recipe I accredit to my friend Brianna, who makes them often. I use Trader Joes Almond Meal, since it is a bit cheaper than Bob Red Mill Almond Flour, but both work wonderfully!
2 cups almond flour
3/4 tsp baking soda
2 TBSP water
3 TBSP honey (heaping, not perfect)
*optional mini chocolate chips, 1/3 cup
*optional 3 dates, chopped small chunks
Mix dry. Mix wet. Combine. (see notes for date incorporation)
*Chocolate comes last, to the batter bowl.
*Dates: Since they are sticky and clump together, separate the chopped pieces best as you can, and drop them into dry mixture as you stir them in. THEN add the wet ingredients.)
It’s literally that easy.
Bake 15-18 minutes. In my oven they are best at 17 minutes! All ovens vary (at least these older ones) so try to check on them at 15 minutes, initially.
(I recommend baking them on an iron skillet, or stoneware, for best outcomes!)
You may notice, my Scookies vary in shape; I made several batches last week. Some, I rolled into balls, and some were just spoonfuls, imperfectly arranged in the skillet. You can make little heart shapes, for all I care.
In fact, please do and send me a photo!
All these scookies were made without the *optional chocolate, since Andy cannot eat that heavenly food. To be honest, even I love them in this simple form – perfect for breakfast with a cup of coffee.
But listen, the chocolate addition is divine, don’t let our diet deter you from that level of happiness.
May this week bring you all some level of happiness, be it cooking in your kitchens, dining with cherished friends and family, or galavanting out in this Spring season (official, as of yesterday!)
from my Tiny Kitchen,