Almond meal cookies with coconut and cacao nibs

almond meal cookies with coconut and cocao nibs

almond meal cookies with coconut and cocao nibs

almond meal cookies with coconut and cocao nibs

I’ll be sharing before and after shots of our recent bathroom revamp very soon.

The bathroom is up and running with only a final few details to complete before ready for its closeup. I’m still getting used to the new toilet. It does just about everything except speak to you. I’m not kidding.

In the meantime, let me share with you a very good cookie recipe. I’ve made this several times and it’s never failed. Readers looking for a gluten-free cookie will be particularly interested in this recipe.

almond meal cookies with coconut and cocao nibs

If you don’t have cacao nibs, feel free to use chocolate chips instead. Although the cacao nibs offer a little more intensity and are less sweet.

Either way, this recipe is easy and straightforward, and results in a satisfying cookie that’s sweet and chewy with lots of flavour. Your house will smell wonderful while they bake, too.

I double the recipe and keep half the dough stored in an airtight container in the fridge, to bake on another day.

They store well too.


almond meal cookies with coconut and cocao nibs


Almond Meal Cookies with Coconut and Cacao Nibs (from the Sprouted Kitchen cookbook by Sara Forte)

Makes: 18-20 small cookies

1 1/4 cups almond meal

1/4 cups cacao nibs

1/2 cup unsweetened shredded coconut

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/3 cup sugar (I used coconut sugar)

1 egg

3 tablespoons coconut oil, melted

1/2 teaspoon pure vanilla extract

Preheat the oven to 350 F.

In a large mixing bowl, stir together the almond meal, cacao nibs, coconut, baking powder, salt and sugar.

In another bowl, beat the egg very well until it’s a uniform color and doubles in volume. Whisk in the coconut oil and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just combined.

Refrigerate bowl for at least 30 minutes and up to overnight. Roll the chilled dough into 1 inch balls using your hands. Place on baking sheet with 1 1/2-inches space between them, and slightly flatten with a gentle press with the palm of your hand or with a fork. Dipping the fork into a glass of cold water after each press helps to prevent sticking.

Bake until edges just begin to brown, about 7-10 minutes. Remove from the oven and allow to cool before serving.

almond meal cookies with coconut and cocao nibs



Make your own preserved lemons


preserved lemons

I love the taste of preserved lemons, a bold lemony essence that is more mellow and less tart.

I also find it comforting to make them and have a jar or two sitting on our kitchen counter.

It’s like watching sea monkeys grow, but different.

I wake in the morning and take note of their progress as they change. I see how they soften and slowly nestle down inside the glass jar. I track them as they change from bright yellow into vivid golden orbs that light up the room.

preserved lemons

Although they only take 20 minutes to prepare, preserved lemons can take a month, certainly not less than two weeks, before ready to eat. But then they practically last forever.

As preserving projects go, this one is very easy. Some scrubbing, trimming, slicing, and packing with salt, and a little squeezing for juice.

Visual learners will appreciate this brief and excellent how-to video.

preserved lemons

preserved lemons

preserved lemons

preserved lemons

preserved lemons

preserved lemons

Preserved lemons

Make one jar or twenty, depending on quantity and size of jars and lemons.

You will need:

Glass jars

Salt (sea salt or kosher)

Lemons (some to preserve and some for juice)

Spices are optional: add fennel or caraway seeds, cinnamon sticks, bruised cardamom pods, bay or kaffir lime leaves, crushed dried chilies or whole black peppercorns.

I use well washed jars. If you want to sterilize your jars, wash them well in hot soapy water, rinse and place into a preheated oven at 250 F for 20 minutes. Sterilize lids in boiling water for 5 minutes.

Thoroughly scrub lemons.

Trim the nubs of both ends of each lemon.

I like to quarter the lemons from the top to within 1/2 inch of the bottom. Cut all the way through, into four quarters, especially if using small jars.

Stuff salt inside the opening and reshape.

Place enough salt to cover the bottom of the jar.

Pack in the lemons and push them down, adding more salt and the optional spices between layers.

Press the lemons down to release their juices and to make room for more lemons.

Fill the jar with freshly squeezed lemon juice. Make sure the lemons are well submerged. Push them down further into the jar and add some more juice if necessary.

Seal the jar and let sit on counter. Once opened them store in the refrigerator.

Check on the lemons for the next few days. Upend them from time to time and give them a shake to redistribute the loose salt.

When they’re ready, pluck one from the jar and rinse it under cool running water to remove excess salt. If you skip this step hold back on adding any salt to the recipe.

Use the whole lemon (seeds removed) or discard the pith and pulp, and add the rind only.


preserved lemonsHow to use your preserved lemons:

Mash with butter and fresh herbs and smear on top of grilled fish or roasted vegetables.

Chop and add to yogurt with bit of honey.

Pair with olives in a tapenade.

In a risotto.

Finely dice and mix with green beans, peas or carrots.

Add thin strips to braising liquid during the last few minutes of cooking.

Whizz them into your salad dressing.

Make ice cream.

Chop and add to guacamole and hummus.

Use the lemony brine in a cocktail.

They make a wonderful gift for the enthusiastic cook or foodie friend.


This and that

Here are five things that caught my attention this past week:

1.these gardening gloves

suzanne mccarthy | la vie quotidiennebecause I plan on taking better care of my hands this summer. take that age spots!

2.these branches

suzanne mccarthy | la vie quotidiennebecause they brighten this dark room and my spirits considerably.

3. this boy and cat

suzanne mccarthy | la vie quotidiennebecause he was unbelievably brave despite having the muscles in both of his eyes cut and moved. and this cat because he is an elixir for speedy healing.

4.these eggshells

suzanne mccarthy | la vie quotidiennebecause they make perfect seed starting vessels.

5.these marigold seeds

suzanne mccarthy | la vie quotidiennebecause I collected and saved them last fall, and now it’s time to bring them to life.


Noticed elsewhere:

even the guys on stage don’t know where Prince’s guitar went

can an animal understand magic? yes!

miscommunication with emojis

this new comedy series

going to see this wednesday

edible flower recipes