Wednesday, October 13, 2010

Squirrel Treats: Autumn Acorn Cookies

Happy Fall!

The seasons are a-changing. Until today, I hadn't posted in about a month. This is because, I started my real job! Hello, working world. Maybe now I'll actually be able to pay for all my organic baking supplies....

Anyway, I whipped up some squirrely acorn treats to commemorate the fall-ness:

Yummo. Perfect two-bite snacks! Also, check out that sweet maple-leaf mini-dish, which I scored at a yardsale last weekend. Get this-- it's from Occupied Japan, and I got it for FIFTY CENTS!!! (/two for $1) Success.


1/4 c each of:
-millet flour
-garbanzo bean flour
-brown rice flour
-tapioca flour (scant)
-flax seed meal
1 tsp baking powder
2 tsp cinnamon
1/4 tsp guar gum    ---> combine all dry ingredients
1/2 tsp vanilla
10+ drops stevia
extra light olive oil

chococlate chips / hazelnuts
almond / nut butter
almond meal
almond slivers

Add oil gradually, cutting into dry ingredients gradually. Add vanilla and stevia to oil, so that they mix in evenly. Add oil until batter is pie-crust consistency (flour is just barely not-powdery anymore).

Shape dough around a chocolate chip and/or hazelnut, molding it into an acorn shape. Next, place a dab of almond butter on top of the "acorn" to form the lid. Roll this top area into almond meal, pushing the almond butter glob around the top of the acorn. Finally, stick an almond meal sliver into the "lid" to form a stem.

 Tadaa, you just made an acorn. Feel free to use other fillings (nuts, carob chips, coconut, etc).

Bake at 350 for ~10 minutes.

Consistency was powdery, taste not all that sweet, but still yummy. Add more sweetener if desired.

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