I leave for Jamaica tomorrow. So that means there’s tons to do today. Thank goodness I love lists (and that Meghan reminded me that posts based on lists are a-okay).

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What, you don’t have to remind yourself to pack your jewels and actually shampoo your hair for once? I want to live in your organized, streamlined mind. I mean, I can’t even remember if I’m writing in all caps, print or cursive long enough to write one list.

And while there’s much to be done, I still managed to find time for the most important step in preparing for a trip…making cookies.

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Apple-Almond Palegan Cookies

(That’s short for “Paleo AND Vegan.” So they are, by definition, also gluten-free, grain-free and dairy-free.)

  • 1c almond flour
  • 1/4c coconut flour
  • 1/4c flax seeds, ground to flour
  • 1/4c sunflower seeds or other nut or seed, ground to flour
  • 1t baking powder
  • sprinkle of salt
  • 1.5t cinnamon
  • 1/4t salt
  • 1c applesauce
  • 1/4c liquid sweetener of choice (I used agave)
  • 1/3c melted coconut oil

Heat oven to 325. Stir your dry ingredients together, add in the wet, then drop scant 1/4c of dough onto a baking sheet lined with parchment paper. Press flat and shape. Bake 25 minutes. Makes ~10 cookies.

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As usual, I gave these the ol’ coworker test, and they got rave reviews and disappeared in minutes. Dense, moist, chewy and delicious. Even despite having ridiculous health stats (per cookie): 5g protein, 9g carb, lots of healthy fats and nutrition and good for you stuff, only 160 calories.

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