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22 September 2016 @ 11:42 am
Equinox 2016  
At 7:27am this morning Fall officially began.
So of course it's supposed to be 85 next week.
That's PNW weather for you! LOL

I started early I did my usual household chores and then attacked changing/cleaning all the linens and covers an all the beds and furniture. Then I tidied the pantry and did a bit of baking.

Here is today's featured recipe:

NUT BUTTER BREAKFAST COOKIES

These are a house favorite. The making of them is a bit fiddly but the flavor is well worth the effort. High in protein and low in sugar they are perfect for breakfast, with coffee or for snack. They freeze well and are very satisfying. Any combination of nuts and dried fruit will work, so experiment with what you have in your pantry.

SOFTWARE

1 cup nuts

1 cup old-fashioned rolled oats

½ cup shredded sweetened coconut

1 cup whole wheat flour

1 teaspoon baking soda

½ teaspoon salt

1 tablespoon ground cinnamon

½ teaspoon pumpkin pie spice or ground ginger

1 tablespoon cornstarch

1 cup applesauce

2 cups nut butter

½ cup brown sugar

1 egg

1 cup dried cherries

1 cup semi-sweet chocolate chips

HARDWARE

Cookie Sheets

Food Processor

Measuring Cups & Spoons

Whisk

Large bowl

Wooden spoon or Spatula

Metal Forks & Spoons

Cooling Racks

Cookie Tin

PUTTING IT TOGETHER

Preheat oven to 350 degrees F.

Toast the nuts until nicely browned on a cookie sheet (approximately 10 minutes)

While the nuts are cooking assemble the Software.

Let the nuts cool and then grind in a food processor until they are flour and pour into a large bowl.

Measure the rest of the dry ingredients into the food processor and pulse until well blended.

Add blend to bowl with nut flour and whisk to combine.

Now combine the wet ingredients in the food processor and mix into smooth batter.

Pour the nut butter batter over the dry ingredients in the bowl and fold to combine.

The dough will be very stiff.

Finally add the chocolate chips and dried fruit to the dough.

Now place the bowl in the refrigerator and chill thoroughly.

If desired the dough can chill overnight and then be baked.

Spoon dough onto sheets and roll in to 1 to 1 ½ inch balls and space about 2 inches apart.

Bake about 10 to 12 minutes until just set.

Remove cookies from oven and lightly flatten the cookies with a fork.

Place back into the oven and bake 5 to 8 minutes or until nicely browned.

Allow the cookies to cool for about 5 minutes on the sheets before transferring onto wire racks.

Store in a tin with a tight lid.

Enjoy!