The baby is asleep (not on top of me, amazingly!) and Azita is with Payman in the other room. I have an article due on Monday and some free time. Naturally, it seemed like a good time to tell you all about my gluten and nut free cookie experiments!
I’ve blogged making almond butter and chopped up almond cookies with dates and honey and walnuts and chocolate chips (oh the possibilities!) and other things.
I was seriously bummed about giving those up for three weeks. One of the moms I know whose kids had allergies suggested that when you can’t have nuts, you look to seeds.
So I made the exact same almond butter date cookie balls with sunflower seeds. Funny thing is, I don’t really enjoy sunflower seeds that much! But they came out great! Just food processed sunflower seeds (raw and organic for us), added a few dates and some honey, and rolled them up in chocolate chips. See A Tale of Two Cookies.
They were stickier than the nuts, but still very much a simple treat to calm down a sweet tooth tired of eating veggies, rice and chicken every meal!
I also got some raw, organic pumpkin seeds at the Apple Crate and am going to experiment with them.
I boiled some sugar down (aack! Real sugar, not honey! You KNOW its been a hard week for me!) and poured it over the sunflower and pumpkin seeds, making kind of like a brittle and baking it. Not bad, recipe needs some tinkering.
I’ve realized that part of my issue with wanting baked sweet things is half the eating, but also half the creating. When Ada is fussy and won’t nap, my first urge is to put her in the sling and go bake something. It relaxes me and often puts her to sleep.
If I was smart, I’d just vaccuum. Then she goes to sleep and a chore is done. But what’s the fun in that?