January 18, 2013 in Uncategorized
*waves frantically* Hello!
I wonder if you remember me, I sure remember you guys and I missed you. I am struggling to get into a routine with this full time job that has no internet access and a very very busy little boy. Trying to lose weight, 30kg before my 30th birthday so been on a wild ride of low carb, high fat, primal v.s. paleo and sleek geeking.
This doesn’t mean my cooking has been boring. In fact, it has been more creative that ever before, only that it happens at a late hour and I never really get good light for a photo. My one camera’s battery is dead and I have no clue where the charger is and the other fell and makes funny pictures.
This lovely shot up there was taking with my dad’s camera, the kisses baked in my mom’s oven. They were made for the kick-ass, now officially annual, Cookie n Cheer cookie swap. It is inspired by my new way of eating. What kind of cookie I could make that would be delicious and easy for someone to replicate.
As sugar isn’t really an option I had to come up with a substitute. Normally I would use but this time I wanted to try something else, so I made my own date syrup. This is something that is used a lot in the middle east but the shop bought stuff is full of sugar as well so I made my own. So easy too.
The kisses are a lot like macaroons so light and fluffy and the longer you keep them the softer they get.
slice of lemon
3 egg whites
1/4 teaspoon cream of tartar
130g almond flour
3 tbs date syrup or honey
Preheat oven to 150 degrees
Wipe a clean, dry bowl and whisk with the lemon.
Whip the egg whites till they start to bubble and add the Cream of Tartar.
Whip till stiff peak.
Add the almond flour in slowly, folding it in.
Add the syrup or honey and fold till mixed through.
Use a spoon to place blobs onto a prepared cookie tray and put in the oven for 15-20 minutes.
1 cup pitted dates
1 tbs lemon juice
Soak the dates over night. Taken them out keeping the water, process them till sooth and add back to the water with the lemon juice. Heat over a medium to low flame until syrupy. Cool