Dismount

Yes, I am coming off my high horse and pulling the reins on my rant about our nation's food habits.  But our family's journey continues.  I am so grateful for all of your comments and emails, and I genuinely appreciate all of the advice and suggestions.  Thank you!

While this blog will never become a "foodie" blog, let me just say that we are excited about the changes we are seeing (and feeling).  But we are not leaving God out of this journey.  It is our prayer that He will pour out His wisdom on us as we make these big decisions that will affect our family.  We want to be good stewards of the things He has given us.

I received a few requests for the almond cookie recipe and also wanted to share the unbelievably simple recipe for peanut brownies that we made this afternoon.

Almond Cinnamon Cookie
{Source:  The Comfy Belly - www.comfybelly.com}

CINNAMON COOKIE

Ingredients (makes about 22 cookies)

• 1/3 cup of honey
• 4 tablespoons of unsalted butter
• 1 teaspoon of cinnamon
• 1/8 teaspoon of sea salt
• 1/4 teaspoon of baking soda
• 2 cups of blanched almond flour

Method

1. Preheat the oven to 275 degrees F.
2. Melt the butter.
3. Combine the butter with all the other ingredients in a mixing bowl and blend the ingredients until well combined.
4. With a spoon or your fingers, create small, balls of dough, about an inch in diameter, and place them on a buttered baking sheet (or a baking mat on a baking sheet).
5. Press each cookie to flatten it using either the palm of your hand or the back of a fork or knife. I criss-cross the top of the cookie with the back of a fork to get the hatch pattern. Optionally, you can sprinkle some cinnamon on the top of each cookie.
6. Bake for 15 minutes.
7. Turn the cookies over and lower the temperature of the oven to 175 degrees F.
8. Bake the cookies for another 10 minutes. (For a crunchier cookie, leave them in the oven at 175 degrees F for another 15 minutes or so).
9. Cool and enjoy!

Peanut Butter Brownies

These were a fun treat; super simple to make; and were unbelievably filling.

-1 cup peanut butter (natural kind consisting of only peanuts and a pinch of salt; I used crunchy)
-1/2 cup honey
-1 egg
-1/2 teaspoon baking soda

Mix all ingredients together well and pour into square pan.  Bake at 350 for 20-25 minutes.

The kids made these after getting home from school.  They ate one (and I ate two) and no one asked for anything else before dinner.

Our large shipment of almond and coconut flours arrived today from Canada.  I'm looking forward to trying out a few different recipes this weekend and will let you know which ones make the cut.

And, to close, I'll leave you with a few glimpses of our little bunhead.