I apologize for not posting in a little while. I leave for my vacation today, and I’ve spent the past few weeks working extra shifts to make up for my lost hours. I also finally made the leap forward to start selling my baked goods! I Invested in some pans and took the plunge, mostly among friends, offering pumpkin pies for Thanksgiving weekend. And my god, it’s labor intensive making 21 pies over two days while also working your regular job. So satisfying though, having people enjoy your food and know what love went into it. Keep an eye out for future treats!
I kind of have this weird love for dry food. Scones, dry cakes, biscotti. Anything I can dunk into tea or coffee. My mum had this recipe for chocolate chip cookies while I was growing up that fresh out of the oven were soft and chewy, but the next day they’d go rock hard and I loved it. I think it must have stemmed from that, because even while I eat these biscotti I think about those cookies. But don’t get me wrong these are pretty tasty.
It’s thanksgiving weekend here in Canada and for my family it’s honestly less about the giving thanks as it is about eating a really great meal. I am pretty thankful though, it’s finally getting cold and life is good. And last night was A plus. I love when every thing on the table can be sort of mixed with each other and somehow be even better. I almost wish I wasn’t leaving the city today for two weeks so I could enjoy all the leftovers! But really I am more than excited to get out of here, as I’ve probably prattled on about enough already. Which reminds me, I should start packing!
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2 cups almond flour
1/3 cup spelt or gluten free blend flour
1/4 cup maple syrup
1/2 cup pumpkin puree
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp baking soda
1/4 tsp salt.
1/2 cup chopped pistachios
1/4 cup melted chocolate for drizzling (optional)
-Preheat the oven to 350 degrees and line a baking tray with parchment paper.
-In a large bowl mix the almond flour, spelt, cinnamon, nutmeg, ginger, baking soda and salt.
-Make a well in the middle and add the egg, maple syrup, and pumpkin and use a spatula to combine it until a soft wet dough comes together. Fold in the pistachios.
-Take the dough and using wet hands form and long flattened log shape.
-Bake it for around 20-25 min until it is a nice golden brown, but not too well cooked! You want it to hold together but not be too well done.
-Let it sit until cool enough to handle and turn the oven down to 200 degrees.
-Cut the log into 1/2 thick slices, turn them on their sides and continue baking for 10 minutes. Take them out flip them and cook for another 10 minutes.
-Turn the oven off and prop it open with a fork and let them harden up a bit more while the oven cools down.
-Once cooled down drizzle the chocolate in your desired design.