A Healthier Cookie Dough
Well, that was the longest, unscheduled break ever!
Since my last post back in April life has been crazy. I’ve been adapting to life as an RN (and having many moments of thinking “why on earth am I doing this crazy job?”), celebrated Tom’s birthday and my 30th birthday (not sure why we get so stressed about the big 3.0.), and have recently returned from a family holiday in France. One other major thing has prevented me from returning to blogging sooner, but I’ll save that for another post.
So, what’s been happening with you guys?
This morning I decided it was time to dust off my neglected but loved food processor and revisit an old recipe from one of my long-time fave blogs. I love Averie’s recipes; they often suit my style of cooking.
This recipe is perfect because it’s easy, minimal effort and time, and can be utterly FODMAP-free. Just make sure you use maple syrup instead of the agave and you’re sorted.
You’ll just need a food processor or similar to turn this:
This recipe should yield 17 balls, but I must have munched on too much of the dough whilst rolling as I was left with 10 balls I challenge you not do to the same…
Sorry about the rubbish photos, clearly I’m out of practice (again!).
So, update me. What’s new with you?