Almond cookies. This is a
Veganomicon recipe. I need to adjust it a little since I substituted the all purpose flour with some of my other flours (oat, rice, spelt). I'm still learning, and am determined to come up with a perfect cookie flour blend.
Two books arrived in the store this week,
Flying Aprons Gluten-Free Vegan Baking Book &
Vegan Cookies Invade Your Cookie Jar. I've already mentioned the latter of these two, and I was certain that I would buy that book when it arrived, but then...the Flying Apron's book arrived. It looks like such a great book with so many delicious looking recipes.
The next time we go to Seattle, we're definitely going to the
Flying Apron Bakery.
Another delicious item from our kitchen this week was a pumpkin risotto. I absolutely love risotto. I love making it, as well as eating it. This recipe is one of my favorites because the pumpkin makes the risotto so creamy. Now that we have
daiya in our lives, we can also add a richer cheesey flavour, bringing it all together.
1 comment:
The cookies look fantastic!
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