So much for ‘I’ve decided to give up drinking’. That worked really nicely in theory. In between bouts of wine tasting in McLaren Vale, I’ve been baking a lot lately. I’ve found a new compulsion, and I’m not entirely sure whether it’s a good or bad one but it’s damn tasty either way. Teresa Cutter released a recipe recently for paleo hot cross buns. I gave these a try and of course I *had* to vary the recipe and even though I did so only to a minor degree, I reckon these should be called Paleo Spiced Rock Cakes, or in the very least Paleo Cranberry Cookies. Hot Cross buns they ain’t. I’m not wheat intolerant, so I’m well aware of what a non paleo hot cross bun is like texturally and these are not what I’d call an even remotely close substitute. That said, they’re an awesome snack or instant breakfast and I really love the simplicity of the recipe. I can whip up a batch of these in 30 mins and the house smells awesome as a result.
Paleo Spiced Cranberry Cookies
3 cups of almond meal (I just blend activated almonds in the food processor until fine).
½ tsp bicarb soda (baking soda) sieved
1 tsp heaped Apple Cake Spice
113g (ish) dried cranberries
¼ cup macadamia oil
1 tsp vanilla extract
2 good tbl spns honey or agave syrup or maple syrup
Preheat oven to 160C.
Mix the dry ingredients.
Whisk together the wet ingredients. Add to the dry ingredients. Mix well.
Line a large baking tray (or two) with parchment/baking paper.
Scoop large teaspoon sized mounds of mixture onto the prepared baking tray, leaving approx 3cm between mounds. You should end up with about 15 mounds/cookies. I ended up needing two trays.
Place in the oven for 20-30 mins at 160C (it’s about 24 mins in my oven). Remove when golden and allow to cool (they’re really crumbly if you try to eat them when hot… there is nothing wrong with the taste of a crumbly cookie though).