May Days and a cookie recipe!

Scandinavian Fish Stew with Vermont fiddle heads. Recipe coming soon! ;-) 

Olive's Mother's Day cards for her three Grandmothers. <3

Strawberry Rhubarb Maple Crisp
Recipe here: http://butternutmountainfarm.com/about-maple/recipes/strawberry-rhubarb-maple-crisp

           

This year May has been more summer- like than spring-like and we've been taking full advantage cooking and baking with ramps, fiddleheads, edible flowers and asparagus. Picnics have been happening too, and so I offer you this GF cocolate chip cookie recipe that are maple sweetened and super easy to make. They are definitely a family favorite! 

The Perfect (GF) Chocolate Chip Cookies 

Gluten free cookies adapted from the Sprouted Kitchen Cookbook        

Serves: 12 medium sized cookies or 18 small

Ingredients:

• 1 cup almond meal  

• 1/4 cup flax meal 

• 1/3 cup dark chocolate chips or rasins 

• 1/2 cup shredded unsweetened coconut

• 1/2 tsp baking powder

• 1/4 teaspoon course sea salt

• 1/4- 1/3 cup maple sugar (adjust to sweetness likes)

• 2 egg

• 3 Tbsp coconut oil, melted

• 1/2 tsp vanilla extract

Instructions

1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.

2. In a separate bowl, beat egg until uniform in color and doubled in volume.

3. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined. It will be sticky- but better for licking fingers! :)

5. Preheat oven to 375 degrees.

6. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.

7. Bake until edges begin to brown, 7-10 minutes.

8. Remove from oven and let cool before serving.