Almost everyone I know is part of a book club. But I am a member of the “Cookbook Book Club.” This was a new concept to me last fall when a friend invited women to join a book club featuring our favorite cookbooks. What a great idea. We meet whenever we can coordinate our schedules.
A month before we have our meeting (which, coincidentally, rhymes with EATING), someone in the group is asked to choose a cookbook they are interested in/have used before/want to try recipes from/new on the market and can’t wait to find out if the recipes are all they are promised to be….
Then, a google doc is sent out so members can sign up for a recipe from that cookbook. Many of the recipes can be found on line. Many of the cookbooks can be found at Schlow and Pattee Libraries or from people in the club who own the cookbook. Members sign up for a recipe or two, make the recipe and bring it to the meeting. We discuss the recipes and the cookbook, and then we EAT!
Cookbooks we have used in the past several months for the club were The Smitten Kitchen, Salad for Dinner and Essentials of Classic Italian Cooking. Last week, we met again and used the cookbook The Sprouted Kitchen as our inspiration for an yummy meal.
My contribution were the Almond Meal Cookies.
I chose that recipe because, surprisingly, I had all the unusual ingredients called for — almond meal from a store (Sprouts) in Utah that I found on sale and just had to buy to try out and cacao nibs from the Theo Chocolate Factory in Seattle that were so intriguing I also had to buy them. These purchases were from two different trips; I love to shop for food on vacation!
The night was delicious and we decided that the cookbook was a good one for people who are really interested in cooking with all kinds of whole foods, especially whole grains.
I decided that I want to try more recipes using almond meal, as it gave the cookies I made a chewy texture and surprising taste (these cookies are also gluten free). The one addition I made to the cookies from the original recipe was using half the called for cacao nibs (1/8 cup) and 1/8 cup chopped chocolate chips. I mistakenly omitted the coconut!! Don’t make that same mistake.
We have not chosen our next cookbook yet. So many choices……! Suggestions anyone??
Almond Meal Cookies
(adapted slightly from The Sprouted Kitchen Cookbook)
Makes 18-20 small cookies
1 and 1/4 cup almond meal
1/8 cup cacao nibs
1/8 cup chocolate chips, chopped
1/2 cup unsweetened shredded coconut
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup raw sugar
3 Tablespoons coconut oil, melted
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees.
In a large mixing bowl, stir together the almond meal, cacao nibs, coconut, baking powder, salt and sugar.
In another bowl, beat the egg well until it is a uniform color and doubles in volume. Whisk in the coconut oil and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Refrigerate the dough for at least 30 minutes and up to overnight.
Roll the chilled dough into 1 inch balls. Place on a baking sheet with 1 and 1/2 inches space between them, and give them a gentle press with the palm of your hand to flatten them slightly. Bake until edges just begin to brown, about 7 – 10 minutes. Remove from the oven and allow to cool before serving.