In a few weeks two friends will be staying with us for a week. Obviously I will be doing some baking for them. The only problem is that one of my friends has quite a few products that she is sensitive to and therefore doesnâ€™t eat. Examples are: wheat, oat, yeast, almonds, cashew nuts, peanuts, pine nuts, poppy seeds, sunflower seeds, dairy from cows (with the exception of butter) and chocolate….oh and she prefers not to eat sugar…I think youâ€™ll agree that itâ€™s quite a challenge to bake yummy stuff with such restrictions!
Before she comes I want to do some test-baking so I can present something tasty when she is here. The first experiment went ok. My inspiration was an almond cookie recipe I have made many times before. I choose this recipe because it doesnâ€™t contain wheat. It does however contain sugar, cream and almonds. In place of the sugar I put honey, the cream I skipped and substituted walnuts for the almonds. Obviously the honey made the batter more liquid so I skipped the Amaretto as well.
The taste was pretty good, not very sweet and slightly bitter because of the walnut skins. Next time Iâ€™ll use pecans to prevent the bitterness, Iâ€™m not a big fan of bitter.
Makes about 15
100 g (3 Â½ oz) walnuts, ground
20 g (Â¾ oz) corn flour
60 g (2 oz) honey
25 g (1 oz) butter, molten
15 mini paper cups (2 Â½ cm (1 inch) bottom)
Preheat the oven to 175ÂºC (350ÂºF). Mix the walnuts and the corn flour. Mix the honey, egg and butter. Mix everything together. Put the mini paper cups on a baking sheet and fill them using a spoon.
Bake for about 15-20 minutes.
1 cookie â€“ 80 kcal
100 g â€“ 470 kcal
carbohydrate 29 g â€“ protein 8 g â€“ fat 37 g (saturated fat 7 g) â€“ fibre 3 g