Good evening!
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.
Ingredients:
- 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.
Anonymous says
Those maple cookies look so good! Never heard of maple extract though… Gonna make them soon with pecans. Thanks!
eatgreek.net says
these cookies look delicious! 😀