The lovely folks at Swanson sent me some products to review and I was more than happy to oblige.
There are few things I enjoy more than just playing in the kitchen. Does that make me lame? Probably. I can live with that.
Look at all these goodies! Where to begin?!
I decided to go with the ultimate challenge: Work in all of these ingredients into one recipe.
Crazy? No, it’s efficient. It took some trial an error, but I did come up with a pretty sweet recipe. Ch-check it out.
Coconut Almond CookiesGluten free, vegan and delicious
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/3 cup agave nectar
- 3 tbsp coconut oil
- 2 tbsp date sugar
- 1 tbsp sunbutter (but you could just use almond butter, I was just sticking with the challenge)
- 4 tbsp almond butter
- 1/4 cup unsweetened shredded coconut
- 1/2 tsp baking soda
- 1/4 tsp salt
I wanted these to be gluten free (for my name twin, Liz) and vegan, because, well, that’s just more fun!
I’m not a fan of mixing ingredients in a certain order. I honestly just threw everything into a bowl and then stirred it. Scientific, I know. But it’s easier that way. Then just pop them into the oven at 350 for about 11 minutes. Easy-peasy.
Then restrain yourself from tasting until they’re cool.
Warning: These are on the crumbly side. I think next time I might add in a flax seed egg. Just to see what would happen. But the taste is perfect!
Now if only I could sneak tofu into these. “Anti-veggie-guy” refuses to even try tofu. When I brought it up he said:
“Tofu is nasty and genetically engineered from alien poop.”
I’m going to have to be sneaky on this one.