The weather was supposed to be very nasty over the weekend – and it was on Saturday. Some very hard rain, soaking us all day. Sunday I woke up to fog but it then slowly burnt off. It never got hot, but the sun came out and it was quite pretty much of the afternoon and evening. After baking cookies and making dinner we went outside and worked in the yard.
The Blueberry bushes are loaded this year. If it keeps going well, we could have an amazing crop this summer.
Alistaire enjoying the late evening sun….
My Red Huckleberry plants have fruit!
Walker went to the garden hoping for a red berry from the strawberry plants….
This is an oddity – pink flowers. I need to see what type I bought and get more of them next year, they are very pretty compared to the white-flowered strawberry plants.
I need to deadhead the sage, but I love when it flowers! We get so many bees!
Oh and the cookies? I played with a vegan/gluten-free recipe and made it whole grain but also swapped in coconut oil for an even more coconut flavor. Crisp and buttery tasting!
Almond Coconut Gluten Free Cookies
- 1 cup granulated sugar (used organic)
- ½ cup virgin organic coconut oil, solid
- 1/3 cup unsweetened almond milk (or favorite non-dairy milk)
- 2 tsp pure vanilla extract
- ¾ cup Organic Brown Rice Flour
- 1/3 cup Organic Coconut Flour
- 2 Tbsp Potato Starch
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup sliced raw almonds
Preheat oven to 350° and line two large baking sheets with parchment paper.
Add the sugar and coconut oil to a stand mixer bowl, beat for two minutes. Add in the milk and vanilla, beat for another minute.
In a small bowl whisk the rice flour through baking soda, add to the wet on low, beat till mixed. Add in the almonds, beat till just mixed in.
Use a 1 Tablespoon Disher to make balls, placing 12 on a sheet. Bake for 12 to 14 minutes, until golden on top and looking set. Let cool on the trays for 5 minutes, then transfer to a cooling rack, they will firm up as they cool.
Makes about 28 cookies.