This morning, I studied and then went downtown because I had an appointment at my optometrist. Since I was already there, I also shopped for boots, but I’ll tell you about that tomorrow morning because food is much more important in the moment.
Coming back home, I studied and then cleaned my apartment. There are only the flours and the bathroom left but I’m doing that tomorrow because my back hurts! And I got hungry.
I made Caitlin’s Quinoa Crunch Casserole (minus black beans).
As you may see, there is no pasta sauce topping.
Well, I had pasta sauce dip instead!
I loooovvveee dipping.
This casserole was delicious! Caitlin mentions that the sauce is key because the casserole is dry, which is the case. But it is what I loved about it!
I then decided to make cookies.
I’ve been craving cookies all week!
A girl’s got to respond to her cravings.
- 1 cup spelt flour (*see note)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup unrefined cane sugar
- 1/8 tsp fine sea salt
- 1/3 cup maple syrup
- 1/2 tbsp maple extract
- 1/3 cup safflower oil
- 1/3 cup chopped walnuts
Directions: Preheat oven to 350°F. In a bowl, mix dry ingredients (flour, baking powder, baking soda, sugar and salt). In a second bowl, whisk together maple syrup and maple extract. Add oil and whisk until homogeneous. Add dry ingredients and mix until fully incorporated. Mix in walnuts.
Line 1-2 baking sheet(s) with parchment paper. Make 1 tbsp balls of dough and place on baking sheet (leave as much space as possible between them). Bake for 15 minutes, or until golden brown.
Makes 8-10 cookies
* Note: I’m no flour expert. But don’t replace spelt flour with whole wheat flour in this recipe. The first time I made these I used whole wheat and it makes small crunchy cookies with a wheat taste.
Need to relax a little now!
See you tomorrow.