Most of the time I bake, I have a clear idea what the outcome is going to (or at least should) be.
That wasn’t the case at all yesterday. I knew I wanted some sort of “cookie” and I knew I wanted it to be suitable for breakfast. That was about it.
So I started throwing random things into a bowl, at one point looked down and thought about just keeping it as granola since that’s basically what it was looking like but then changed my mind and adding some wet ingredients to shape them like biscuits before baking.
The result is a biscuit shaped cookie meets granola bar meets marzipan. Yes, marzipan. Slightly undercooked almond flour apparently mimics the sweet dessert that I shoved in my face almost daily when I spent a semester in Spain.
Not a bad trip down memory lane. A few tinto de veranos and I would’ve practically been back in Málaga scheming ways to sneak food from the kitchen of my stingy host family.
They’re unintentionally vegan, there’s no added sugar and they’re pretty high in fiber.
You can eat them as is, crumble over some yogurt, slather with almond butter or break them up with milk as a cereal.
As always seems to be the case with delicious baked goods, I made these 36 hours before leaving for 4 days on a work trip.
I’m thinking a few will be accompanying me to Phoenix for the week. There’s only so many Starbucks’ oatmeal breakfasts one can eat.