I'm leaving on a jet plane, and while I do know when I'll be back again, it won't be to the same house or kitchen. Thus, one of the primary goals of the past week or so has been to use what remained of my pantry. As you all know, I do love to bake, and so you can imagine what my shelves held - enter:
Rachel's Kitchen Cabinet Cookies.
1/3 cup vegetable or nut oil
1/3 cup olive oil
1/3 cup almond or soy milk
3/4 cup golden granulated sugar
3/4 cup whole meal flour
2 cups mixed oats/meusli
1 tsp sea salt
1/2 tsp baking soda
1 tbs cinnamon
1/2 cup raw sunflower seeds
50g really dark chocolate, chopped
Any other bits and bobs you have on hand (eg pretzel pieces; flaked coconut; dried cherries; banana chips; flax seeds; etc.)
1. Whisk together oils, sugar, and milk until turns viscous.
2. Fold in flour, salt, baking soda, and cinnamon only just. Then add oats and mix-ins. Should be sticky be hold together.
3. Dollop dough in blobs on lined cookie sheets. Bake for about 15 minutes at 175C (~375F). Remove when still soft and allow to cool completely, unless you're going for that warm and crumbly effect.
So with that out of the way, you may be wondering why I'm abandoning the Mecca of shared houses that is my current residence. It so happens I am en route to Ghana to chat with cocoa farmers and glean some insight into how climate change might impact how they manage their farms. Blog posts may be a bit scarce for the next three months, but I'll try to post updates and photos.
Until then, enjoy the summer and the bounty of veg and fruit of the season!
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