Taken from the Toronto Star. Used for my own reference: http://www.thestar.com/life/food_wine/2016/01/13/flourless-almond-butter-cookies-that-are-a-cinch-to-make.html
Flourless Almond Butter Cookies
Sucanat is a popular brand of whole, unrefined cane sugar.
1 cup (250 mL) crunchy almond butter
1 cup (250 mL) Sucanat or coconut sugar
1 tsp (5 mL) pure vanilla extract1 large egg, lightly beaten
1/2 tsp (2 mL) fine sea salt
Coarse sea salt, for sprinkling
In medium bowl, mix almond butter, sugar, vanilla, egg and fine sea salt.
Spoon 1 tbsp (15 mL) of mixture about 1 inch (2.5 cm) apart on ungreased or parchment-lined baking sheets. Flatten mounds with tines of wet fork, making cross-hatch pattern on cookies. Sprinkle coarse salt on top.
Bake in batches in preheated 350F (180C) oven until golden around edges, about 8 to 10 minutes.
Cool on baking sheets 10 minutes. Transfer to wire racks to cool completely. Store in airtight container up to 5 days or freeze up to 1 month.
green chillies (a few)
sundried tomatoes or regular tomato paste
fresh parsley or coriander
- Flat bread
- 1 avacodo
- Cook the steak and slice in to strips
Mash the avacado and spread on the the flat bread. Add salsa.
Wrap and serve
Assorted vegetables, chopped
- Spoon a small amount of sauce in the middle of the torilla. Spread the sauce with the spoon from about 2 cm from the outside of the tortilla.
- Spread cheese over the sauce, top with pepperoni and vegetables, and top with more mozzarella and then the parmesan.
- Top with another tortilla.
- Melt a small amount of butter in a skillet, place tortillas into the pan.
- Allow the cheese to melt and the tortilla to brown on that side, flip over once and brown on the other side.
- Slice into quarters and serve.
- You can use salas as a dip