The base for these cookies comes from Oh Ladycakes and I cannot tell you how many times I’ve made some variation of them. They have been a breakfast staple not only in our home but from road trips to the hospital stay when our son was born. And now they have a special place in my heart.
So, when I saw that Ashlae made a version with banana and banana chips, a lightbulb went off in my head, which leads us to this version below. I would loosely use the term cookie for this adaptation because they are moist and dense, almost cake-like. Made with oats (& oat flour), almonds (& almond butter), these will keep you full and energized all morning long!
We almost always have a large bag of apple chips in our pantry because they are unusually sweet, though contain no added sugar, taste delicious and a great treat for our little morkie. So instead of bananas, we use apple chips and applesauce. And cinnamon. And raisins. And even though it seems like it’s perpetually summer here in NorCal, these cookies feel like a big bite of fall in your mouth.
I’m giving you two recipes today- a fabulous gluten-free, grain-free almond flour bread and an unexpected strawberry jam!
The almond flour bread is a wonderful option whether or not you follow a gluten-free diet so I’m sure I’ll be making it quite often from here on out. This bread is simple, customizable and completely satisfying. A couple slices are a perfect snack and should keep hunger at bay all the way until lunch. Next, I’m thinking a savory option…some sun-dried tomatoes and herbs, maybe? Be aware, this bread is quite dense and doesn’t taste like your traditional wheat bread. But that’s ok…it’s fun to experiment right?
Recently, I have been making quite a few recipes from Tara O’Brady’s Seven Spoons cookbook and her pickled strawberry jam immediately caught my attention. The flavor is superb and with the addition of spices like coriander, bay leaves and black peppercorns, it’s not quite like any jam I’ve tasted before. With strawberry season in full swing, I couldn’t wait to use the ones I had just picked up from the farmers’ market for this recipe.
Lightly toast the almond bread then layer the goat cheese and strawberry preserves and…that’s it! And don’t forget the coffee!