And the snow has continued. Alex has been drinking some of this:
It’s apparently hugely effective.
Nothing sounds better after an afternoon in the snow than a cup of hot chocolate. Even my Americanos taste so much better when the trees are covered in white.
We spent the weekend at Odell Lake near Willamette Pass in Oregon. Driving up, there was only a bit of snow left from Christmas Eve, but nothing left on the roads until we got within 10 miles of the lake. It had just snowed 6 inches overnight when we got there, and it continued to snow another foot during our weekend. Driving back to Bend, flurries turned into a full on snow storm, and by the time we got back to Bend, 6 inches of new snow blanketed the ground. Our drive home very slow, but very beautiful! We don’t have that problem in Kuala Lumpur 🙂 Somehow being slowed by snow is much less infuriating than being slowed by an Asian traffic jam.
These gluten free graham crackers are a favorite snack of mine. They are perfect with a cup of tea, and only slightly sweet, so I love to have them in the morning with my coffee. The dough is very sticky (at least if your coconut oil is fully melted), but firms up to a stiff dough when frozen.
These would work great simply cut into squares, but they taste better cut into hearts. I promise.
They are great just dunked into a hot drink, but I also love to make little sandwich cookies with almond butter and strawberries (or jam). I’ve also melted a square of dark chocolate onto them. Wouldn’t these make the cutest s’mores? If you have a fireplace, time to break out the marshmallows! If I have time, I am going to try to make a naturally sweetened marshmallow recipe while I am home. I know from past experience homemade marshmallows aren’t the best for toasting– but I might try it anyway!
Gluten Free Graham Crackers
- 1 1/4 cup blanched almond flour
- 1 cup oat flour (a little less than 1 cup rolled oats processed in a blender or food processor)
- 1/4 cup buckwheat flour (buckwheat groats processed in blender)
- 1 tablespoon arrowroot powder
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- In a mixing bowl, mix together dry ingredients.
- In a separate bowl, add all wet ingredients, and mix well.
- Add the wet mixture into the dry ingredients, and stir until there are no more dry spots.
- The dough will be sticky. Put it on a sheet of parchment, and fold the parchment over it. Use a rolling pin to spread the dough into a thin (1/4 inch), even layer.
- Place it in the freezer flat for an hour or overnight.
- When taking it out of the freezer, use the rolling pin again to ensure the layer is as even as possible (otherwise, the thinner parts will burn).
- Preheat oven to 325 degrees f.
- Use a cookie cutter to cut into shapes, or just cut into squares. Place on a lined cookie sheet.
- Bake for 15-17 minutes. Open the oven door to release some heat, then close the door, leaving the cookies in to crisp for another 10 minutes.
- The cookies stay fresh best stored in the refrigerator or freezer.