Mondays can go in one of two directions, depending on how well planned we are for starting the week. To keep some consistency laid out for the beginning of each week, I’ve added the Monday Make as part of our routine to kick start the week of snacks off better. I find when there are snacks made and available in the house for those in-between meal hours, then everyone stays content (for the most part). So, new to the blog will be our weekly Monday Make to share snack recipes with you for your home school break time. And I always welcome suggestions so forward your own recipes and we’ll add them to our baking sessions and post them, making sure we give credit where it’s due.
1 1/2 C crispy almonds (soaked and ground)
1/2 C butter
1 C arrowroot
1/2 C juice (or sweetener of choice)
1/2 tsp sea salt
grated rind of 1 lemon
1 tsp vanilla extract
1 tsp almond extract
Grind almonds; add remaining ingredients; process until blended.
Shape into balls; flatten out; add almond in centre of each cookie
300 F for 20 mins.
(*can do Cashew-Orange Cookies with the same recipe, but put orange rind in place of lemon, omit the almond extract, and add a cashew to the centre of each cookie)
Once again, thank-you Kim, for this gluten-free recipe.