Hellooooo world!! Sorry to keep you waiting on a new post!! Let me share a little something of what I have been up to:
- You will notice there is not Quote of the Day anymore. I am discontinuing it because you can only fill yourself with so many motivational quotes before they become dull. Either that or I’ll have to resort to putting up ones like “life ought to be a struggle of desire toward adventures whose nobility will fertilize the soul.” Very deep, but my soul can be fertilized with some of this peanut butter cheesecake:
Point being, I have run out of non-sappy quotes to share with you guys. Sad times but moving on.
- I finally got to visit an abandoned building. It was nothing special, and there were shards of glass and dangerous items piled up on the staircase so you could not even climb to the second floor. Nevertheless, bucket list checked off (I had always wanted to sneak in and now it is being demolished):
3. Not too many interesting stories to share into my summer thus far, but hopefully my first camping trip is in the near future!
Now let’s move on to these cookies which have been taken from The Minimalist Baker because I was too automated to come with this ingenious concept, a cookie using no flour and chickpea brine (aka “aquafaba”)! It has been all the rage recently with vegan baking, and has even been used in replacement of egg whites in meringues!
Word of the Day
Insular (adj.): Ignorant or uninterested in cultures, ideas, or people outside of one’s own experience; narrow minded (Because the insular man had lived on a deserted island for several years, he was not very good at making conversation.)
–1 and 1/4 cups almond meal/almond flour (it is just ground almonds until they have become a “flour” – you can buy it, or make it yourself)
-1/4 cup dark chocolate chips
-1/4 cup shredded coconut
-1/4 cup pumpkin seeds (or any dried fruit bits in place of the seeds and coconut. It is a versatile recipe)
-1/2 teaspoon baking powder
-1/4 teaspoon sea salt
-1/3 cup date sugar (any type of sugar should work)
-1/4 cup aquafaba (the liquid from a can of chickpeas)
-3 tablespoons melted coconut oil (Use regular. if you use virgin coconut oil, it will taste like weird coconuts. Applesauce could work, or another type of oil)
-1/2 teaspoon vanilla extract
Mix together the dry ingredients and set aside. In another bowl, beat the aquafaba until it is fluffy and has white peaks, and add the coconut oil and vanilla to it. Then pour this into the dry ingredients and mix. Put the dough in the fridge for at least 30 minutes. Meanwhile, heat the oven to 375 degrees F, and line a tray with parchment paper. After 30 minutes, take the dough out of the fridge and split the dough evenly to make 8 cookies. Bake for 12-15 minutes, until the edges are browned. Then take out of the oven and let cool, or they will crack if you try to eat them right away! Serve when they are completely cooled down. Keep in an airtight container, or in the fridge.
Taken from: https://minimalistbaker.com/best-almond-meal-chocolate-chip-cookies-vegan-gf/
Makes: 8 cookies
Nutrition Info (per cookie):
Fat: 17.9 g
Carbs: 8.2 g
Sodium: 98.4 mg
Cholesterol: 0 mg
Fiber: 2.8 g
Sugar: 3.7 g
Protein: 5.6 g