Flourless Almond Butter Cookies

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.

Makes about 20.

Pizza Quesadillas

Flour tortillas

Mozzarella cheese

Pizza sauce

Pepperoni slices

Assorted vegetables, chopped

Butter

Parmesan cheese

 

Preparation

  1. 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.
  2. Spread cheese over the sauce, top with pepperoni and vegetables, and top with more mozzarella and then the parmesan.
  3. Top with another tortilla.
  4. Melt a small amount of butter in a skillet, place tortillas into the pan.
  5. Allow the cheese to melt and the tortilla to brown on that side, flip over once and brown on the other side.
  6. Slice into quarters and serve.
  7. You can use salas as a dip