All of my adult life I've been obsessed with food. It's no secret. I'm constantly planning meals for the next day whilst eating my breakfast. I read cookbooks curled up in bed, and I find nothing better than roaming around food shops, reading labels...yep, I'm that sad!
That being said, the one thing I no longer obsess about is snacking. Having spent the last few months getting rid of sugar cravings....I feel free! What a brilliant feeling it is!
This time last year I would do the panic run to the shop at lunchtime, just to make sure I had something in my desk draw to snack on "if" I got hungry. Problem was, whether I was hungry or not, I knew the treat was in my draw so it inevitably got eaten.
You may then wonder why I've gone ahead and baked cookies?
.....because I'm obsessed with baking....and I eat them with my real food.
Just like a little cherry sitting proudly on top of a delicious meal.
Lemon Chia Seed Cookies
(recipe from My Darling Lemon Thyme Website)
165g almond meal | 30g brown rice flour | 1 heaped tbsp rice malt syrup (or 115g raw sugar) | finely grated zest of 1 lemon | 2 tablespoons chia seeds | 2 organic eggs, separated
Makes 20-25 Cookie
- Preheat oven to 140 and line a large baking tray with baking paper.
- Place almond meal, brown rice flour, lemon zest and chia seeds into a medium bowl and mix to fully combine.
- Whisk together the egg yolks and rice malt syrup then mix vigorously into the dry ingredients (I find using my hands to be the easiest method)
- In a separate clean bowl, whisk the egg whites until stiff peaks form, then fold into the almond mixture.
- Using your hands,, place rounded spoonfuls of mixture onto the baking tray about 2cm apart and bake for approximately 25 minutes or until golden around the edges.
- Cool on the tray for 5 minutes before transferring to a cooling rack.
- Store airtight for 2-3 days.
These little cookies are surprisingly light in texture, due to the whisked egg whites. They're also very low on the sweetness scale (if using the rice malt syrup), but have a lovely fresh flavour which comes from the lemon, making it the perfect match to an "after lunch" cup of tea. However, be warned - you'll find those pesky little chia seeds popping in your mouth hours after.