(puppies make it ok, right?)
I've tried to start writing this post probably about a dozen times...mostly in my head. It feels like the break-up letter circa 1495 and I'm using up all my parchment, my ink has doth spill'd...and I've started using olde english to compensate for the fact that I haven't written anything in eons.
The real motivation is the fact that I'm becoming aware that I may be repressing some unresolved stress in my life. Hell if I know what stress that might be at the moment, but I heard from my resourceful coworker that that constant leg jiggling, that a lot of people do (mostly me) is a sign of repressed stress. Argo, the slow revival of this little blog in hopes that this repression is radically relieved (on the other hand my alliteration skills have been vastly improving). A creative outlet is probably going to do more good than harm anyway, it's a far more productive procrastination pastime than updating my Pinterest, or trolling Nasty Gal...
So, without further ado, a new recipe! As always I love hearing any variations that you lovely creatures come up with. These lip-smacking morsels were originally supposed to be linzer heart cookies, but I followed the advice of one of the commenters on the orginal blog and made them into thumbprint cookies! Still vegan, still dairy and gluten free. Raspberry jam is awesome but I'm sure you could make them just as delicious with a different kind.
2 ½ cups blanched almond flour (I used equal parts brown rice, tapioca flours and potato starch)½ teaspoon celtic sea salt (I found the regular variety to work just fine)½ cup grapeseed oil (also a possible substitution...maybe almond?)
¼ cup agave nectar (or honey! Let me know if you try this with success!)
1 tablespoon vanilla extract1 cup raspberry jam
(I also added a tsp of cinnamon)
- In a large bowl, combine flour(s) and salt
- In a smaller bowl, combine grapeseed oil, agave and vanilla
- Stir wet ingredients into dry
- Chill dough in freezer for 30 minutes (I fridge'd that bad-boy...freezer dough is hard and I don't have the patience to wait for freezer dough. You just might have to chill it for a few minutes in between rolling out sections of dough. This timing works out nicely as your batches of cookies bake)
- Between 2 pieces of parchment paper, roll out dough 1/4 to 1/8 inch thick
I followed these steps from the original recipe (Elana's Pantry) But it calls for two different sized heart-shaped cookie cutters. This is where I broke free and chose to make them into little round cookies.
6. Once you've cut and laid your cut-outs on a pan (I kept mine lined with parchment paper) GENTLY press your thumb into the middle of each one to create a slight indentation.
7. Place a small dollop of jam in said indentations.
8. Bake hearts at 350° on a parchment lined baking sheet for 5-7 minutes until brown around the edges (I found they needed 7 min but my oven runs on the hot side)
9. Cool and Serve
I should have taken a photo as evidence of my success but alas they did not last long, too many cookie nomm nommers in my house...I'll try to make them again soon with other modifications.
Hope you enjoy this very belated baking blurb. I'll try alleviate my alliterary austerity...