Mexican Cacao Brownies from The Plantpower Way

Mexican Cacao Brownies
gluten-free, dairy-free, vegan, naturally sweetened, actual nutrition
from my current cookbook obsession: The Plantpower Way by Julie Piatt and Rich Roll
cute pan courtesy Christmas gift from Anthropoligie 🙂

mexican cacao brownies

Pure decadence. Worth the extra ingredients you might have to buy if you’re not used to baking gluten-free/vegan. Buy them. You’ll want to make these again. I promise. Oh, and all of the funky ingredients happen to be one aisle… just ask for the Bob’s Red Mill section 🙂


3 T ground flaxseeds (I bought this at Sprouts)
6 T filtered water
coconut oil, for greasing the pan
3/4 cup garbanzo flour (I bought Bob’s Red Mill brand, right next to the flaxseeds at Sprouts)
1/4 cup tapioca flour (while you’re in the Bob’s Red Mill aisle…)
1/2 cup cacao powder (can often find in bulk section, or buy brand like Nativas  or use cocoa powder if you don’t want to buy cacao. difference is cocoa powder is processed… nutrients are stripped, but some say it doesn’t matter  if you’re baking because you’re heating the nutrients away anyway)
1/4 t baking soda
1/4 t xantham gum (Bob’s Red Mill section)
1/2 t Celtic sea salt (I used Kirkland sea salt)
1 t cinnamon
1 cup almond meal (yea! Bob’s makes this too)
1 (3.5 oz) high-quality dark chocolate chili bar (I bought Sprout’s brand)
1-1/4 cup organic cane sugar (I used Safeway brand organic coconut sugar)
1 cup + 2 T vegan butter (Earth Balance)
1/2 cup unsweetened almond milk
1 t vanilla
9 oz bag vegan chocolate chips ( I buy these at Sprout’s)


1. In a small bowl, whisk together the ground flaxseeds and filtered water until the mixture forms an egg-like consistency.
2. Preheat oven to 350.
3. Line the bottom of a 9″ square pan with parchment paper and lightly oil sides with coconut oil. (I oiled the whole pan, no paper)
4. In a large bowl, sift together the flours, cacao, baking soda, xantham gum, salt, cinnamon. Add the almond meal and stir with a wooden spoon.
5. Create a double boiler by bringing water to a boil in a small saucepan. Rest a small metal bowl over the top of the pan, add the chocolate bar, and let sit until it’s melted. Stir occasionally.
6.In a mixer, add the sugar, vegan butter, flaxseed “egg,” almond milk, and vanilla. Mix until smooth. (I don’t have a counter-top mixer, I used a hand mixer.)
7. Add the melted chocolate and mix again.
8. Making a well in the center of the dry ingredients, pour the wet ingredients into the dry, and mix well with a rubber spatula. The mixture should be thick and gooey. If it is too dry, add a very small amount of almond milk, 1 T at a time. However, it should be perfect!
9. Fold in 3/4 of the bag of chocolate chips, saving the rest for sprinkling on the top.
10. Pour into the pan and spread out evenly with a rubber spatula.
11. Bake for 25 minutes or until a fork stuck in the center comes out clean.

Let sit until cool before cutting. This is key. Once they cooled, I put them in the refrigerator. They are awesome.

Chef Julie’s note:

You can choose to omit the cinnamon and swap the chocolate chili bar for a mint dark chocolate bar instead for a fresh twist.

Chef Denese’s note: 
I topped them with a dollop of Coconut Milk Whipped Cream. You can buy the So Delicious Brand at Whole Foods, or whip up your own batch in 2 minutes:

Place a box of So Delicious Original (not Lite ) Culinary Coconut Milk in the fridge overnight. While you’re at it, place beaters and a small metal bowl in the freezer. If you forget, no big deal.  When you’re ready to make the whipped cream, squeeze the box of coconut milk (like a tube of toothpaste) into the cold metal bowl, add a very small dash of vanilla (or, I prefer vanilla bean powder), and a small squirt of raw honey…….. beat until whipped cream consistency.  Dollop on a brownie and you’re in heaven.

coconut milk
I’ve tried all brands of coconut milk for this… Trust me, the So Delicious one is the best, or the can of Native Forest Organic Coconut Milk (green can on left) is good too.  (Trader Joe’s brand has a plastic-y taste to me.) I keep a couple boxes/cans in the fridge at all times in case we get a craving for whipped cream. For the canned version, open the can and scoop out the solid top half into the bowl, leaving the liquid in the can. (put it in a glass jar and save for a smoothie.) Follow the same process, add the vanilla and honey, beat until creamy consistency.



a plant-powered pizza party: cauliflower pizza crust, kale salad, avo choco mousse, coconut milk whipped cream

Pizza is my world.

photo 1

The only thing that prompted giving cauliflower pizza crust a go was Robert and I were doing a Whole30 (30 days w/o grains, dairy, sugar, alcohol, etc, etc) and I happened to be hosting a movie night/pizza party right in the middle. Google delivered all kinds of options.

I chose this one because there was only 1/3 cup goat cheese (not Whole 30 perfect, but come on… it’s a pizza with only 1/3 cup goat cheese… + goat cheese can be easier to digest for the dairy intolerant.)

Many out there had lots of mozzarella, even bacon (yikes) in it. Totally unnecessary.

I topped it with Heidi Swanson’s 5 minute tomato sauce (but you could use any w/o sugar), sauteed spinach, mushrooms, artichoke hearts, jalapeno, olives and a Brazil Nut “parmesan” (pulse 1/2 cup brazil nuts in a food processor. add garlic powder, nutritional yeast and salt to taste. perfect for caesar salads or wherever you prefer your parmesan.)

I liked everything about Detoxinista’s crust, but I might try the method, not the ingredients, in this recipe to see if it comes out a bit crispier.

Party planning tip:

Give yourself some time to put this together. maybe make the crust in the morning, or at least “rice” the cauliflower the night before or earlier in the day.  If you use a mini chopper/food processor like me, it will be messy and you’ll have to do the cauliflower in small bits. No big deal, just takes a bit longer than a grown-up food processor.

photo 2


photo 3


It took 3 heads of cauliflower for a crust that would fit this 9 x 13 pan, which was plenty of pizza for eight.

photo 4


I also served this kale salad,
store-bought sweet potato chips + guacamole from Costco,
Giada’s avocado chocolate mousse (minus the chocolate chips… nice, but not necessary)
topped with Danielle Walker’s coconut milk whipped cream and berries. (note: I agree with her brand reco’s but I would add So Delicious culinary coconut milk to the faves and not even try Trader Joe’s coconut cream. It tastes “off” to me.

One thing I’ve noticed, as tasty as it is, I’m not tempted to over-eat this pizza. Like two small pieces is plenty… very unlike me. Did I mention, pizza is my world?

When you eat pure nutrition, your body knows what to do with it and will tell you when it has had enough, so you don’t eat as much food.

When you have empty-calorie, low-nutrient foods, your body keeps you hungry, hoping you’ll send something of substance its way… resulting in over-eating.

My point? You don’t need a ton of pizza for a plant-powered party. One big pan was plenty for eight.






wedding kale salad

We wanted a simple, festive menu for our at-home wedding reception, without a lot of fuss going on in the kitchen. So we jumped on the food truck wagon and hired Vero Amore and their renovated fire-truck equipped with an italian pizza oven to whip up pizzas in our driveway. They were great to work with, even making gluten-free, dairy free and lots of  veggie variety.

To balance the pizza and cupcake situation, (when I say simple, I mean simple. that’s all we had… pizza. cupcakes. salad.) I  wanted a super-chopped, super-nutritious, full of flavor salad. I knew just who to go to…my friend and The Organic Kitchen cooking school founder, Rachel Yaseen.

photo 3-1

And did she ever deliver.

I am still getting emails and texts asking for the recipe for the kale salad she created for our special day. For some reason, men are particularly fond of it. I made it for a family Easter gathering and several men commented on how they normally don’t like kale (or salad) and they loved this recipe!

This is a party crowd pleaser and a perfect make-ahead-keep-in-the-fridge-for-a-few-days salad.

I highly recommend checking out Rachel’s other recipes here. She is a salad and sauce master.

Oh, and a special shout out to Cup Quequitos for the over-the-top amazing  cupcakes. Vegan, naturally sweetened, pretty, even some gluten-free, made special for me and my daddy, who has celiac disease.


Rachel’s Wedding Kale Salad


as many raw, unsalted almonds + raw, unsalted sunflower seeds as you’d like.

take one egg white and beat until fluffy, add just a bit of coconut sugar or maple syrup. coat the almonds and the sunflower seeds in a bowl. bake at 375 or 400 until they’re kinda crispy.

as much kale as you’d like, ribs removed, chopped super fine.

in a bowl, massage the kale with about a quarter of an avocado. (you can use as much avocado as you want, but for the whole batch of wedding salad she only used 3/4 of one huge avocado.) do this with your hands, really massaging the avocado into the kale until it softens.

finely chop celery, radish, carrot and jicama. i use my all-time favorite chopper .

she added goji berries for the wedding salad but also recommended pomegranate seeds which I used for the Easter version. Both are great.

add some black sesame seeds and black Hawaiian salt (I get this at AJ’s) – to taste. she uses a very tiny amount. she swears by this salt and the black sesame seeds, so try to find/use them… but if you can’t, sea salt works too.

add unsweetened shredded coconut if you’d like. (not in the wedding version, but she recommended it.)

dressing is 1/2 citrus to 1/2 maple syrup grade b, organic if possible. for citrus, she mixed fresh squeezed orange juice and lemon juice. whisk together.

toss all of the above with the dressing…

here’s her web site for more recipes if you’d like 🙂

and here’s to you, as you enjoy this salad. may you feel loved, light, happy and free!

toast and laughing


gifts beyond the gift card (part 1) + go-to cookbooks

Looking for a gift that runs deeper than a gift card? Maybe even one that encourages, inspires and helps your loved ones feel good far beyond the holidays?

For anyone who has shown an interest in healthier eating, not just the cooks in the family, these cookbooks read more like manifestos. They are stories of the author’s personal path to finding their groove with food.

I also appreciate that they are written for people who aren’t necessarily passionate about cooking. What they are passionate about is making food that gives them energy and gets rid of the things that make them feel bad – digestion troubles, crazy cravings, issues with cholesterol, blood sugar, thyroid, food allergies, etc…

All of them are packed with ways to incorporate more real food into your meals… something everyone can use, no matter what your health condition or food philosophy.


Tara, me and an armload of her cookbooks :)

Tara, me and an armload of her cookbooks 🙂

Tara Stiles, Make  Your Own Rules Diet. Like all things Tara, her recipes are super simple. This one is ideal for “non-cooks” and anyone flirting with getting into yoga or meditation… lots of how to’s included.  I’d also pass along a link to her You Tube channel where she shows how really simple this food thing can be in the Recipes section. (Mainly vegan, gluten-free, natural sweeteners.)

Gwyneth Paltrow, It’s All Good. Gwyneth’s more of a cook… but if you can follow a recipe, it will be All Good with this one. After feeling  burned out and lethargic, she turned to an elimination diet to get her back on track. Insight from Dr. Alexander Junger (of Clean) and Dr. Habib Sadeghi, combined with her passion for real food offer real-life menus for real-life families. This is the most food-stained cookbook in my collection. (Mostly gluten-free, natural sweeteners, has meat, but lots of plant-based options too.) 

Giada, Feel Good Food. This one, along with Crazy Sexy Kitchen by Kris Carr are close seconds for my most used cookbooks. I love Giada’s for her beauty secrets and Kris’s for providing the MOST powerful “plant-based-diet-as-preventative-medicine” message.  Be sure to pass along the link to her Crazy Sexy Cancer movie trailer to whomever you give it to. I credit that movie, along with her blog and book, Crazy Sexy Diet for inspiring me to really explore the food thing. Both offer easy recipes. (Kris’s is plant-based. Giada has some meat + lots of plant-based options.)

Superfood Smoothies by Julie Morris. Just when I thought I’d mastered smoothies, my friend Ashley rocked my world with this book. If you know anyone perplexed by superfoods like cacao, maca, lucuma, and goji berries, this is the perfect gift. Or, if you know anyone perplexed by what to do with their Vitamix, this is the perfect gift. Add Superfood Kitchen and Superfood Juices and make it a Super Special gift !

Simple Recipes for Joy: More than 200 delicious vegan recipes, by Sharon Gannon. This one was given to me by my yoga teacher, written by her yoga teacher, with a foreward written by my healing, nutrition teacher, Kris Carr. How can this be wrong? While I’m not vegan (yet), my heart has serious vegan tendencies. Receiving and reading this book is encouraging me to follow my heart. Regardless of where you are on the subject, the recipes are easy and nutrition-packed.

Breakfast Criminals. This is more of a movement than a book. Ksenia has taken superhuman breakfasts to the streets of NY, encouraging people to start the day with a bowl of love. You can download the e-book and order a heart-shaped bowl for a sweet gift. Two people on my list will be getting these 🙂

heart bowls

I could go on and on with cookbooks. Stay tuned for other gift ideas in Part 2 🙂

If you need help finding your yoga, meditation or food groove,  join our40 Day program at Session Yoga, beginning January 6th, or “Let Go of 2014″ workshop with Jes Gale on December 19th. Sign up here!




Crazy Sexy hearts-of-palm-style crab cakes

Don’t tell anyone these crab cakes aren’t made with crab. They won’t be able to tell. Just get them in people’s mouth. They will love them.
crab cakes

The recipe is from the Crazy Sexy Kitchen cookbook. I love these as an appetizer or served with a big salad for lunch or a light dinner. They are kind of an ordeal to make, but well worth it and leftovers can be frozen for easy lunches. They’re not difficult, it’s just not something you can whip together the hour before guests arrive. Trust me. It’s not pretty. They really need to be refrigerated before frying, otherwise they’re too soft, messy… again, not pretty.

Make it easy on yourself and allow enough time (ideally overnight) for letting them firm up in the fridge. Fry them up about an hour before serving. Keep them warm in the oven. It will be easier and much less of a mess.

I’ve made the Remoulade and like it, but prefer a simple hot sauce like Cholula, Red Devil or Spicy Red Pepper Miso Mayo.


“Crab” Cakes:

1 sheet of nori, or 2 t toasted nori flakes (it’s no big deal if you don’t use these… you can find them at Sprouts or Whole Foods.)
2 14-oz cans hearts of palm (in water)
1/2 cup canola oil
1/4 cup finely diced red onion
1/4 cup finely diced red bell pepper
3 T Vegenaise (or any vegan mayo)
2 t Old Bay seasoning
1 T nutritional yeast (in the bulk section of Sprouts/Whole Foods)
2 t arrowroot or cornstarch
sea salt and pepper to taste
1 cup panko breadcrumbs (or gluten-free if you’d like)

Toast nori sheet by holding it w/ tongs and fanning over a low gas flame or electric burner. Grind the nori sheet in a coffee/spice grinder or crumble as finely as you can with your hands or with a mortar and pestle.

Drain the hearts of palm and press in a towel to dry them. In a food processor, pulse gently until it looks like the consistency of crabmeat.

Saute the onion and bell pepper in 1 t oil until soft.

In a large bowl, combine the hearts of palm, onion, bell pepper, Vegenaise, 1 t Old Bay seasoning, nori flakes, nutritional yeast, arrowroot or corn starch, salt, pepper. Refrigerate 30  minutes.

Scoop with an ice cream scoop or large tablespoon to portion into small crab cakes (the smaller the easier to work with). Combine breadcrumbs with Old Bay seasoning. Coat the small cakes with breadcrumbs. Form and let sit in the refrigerator for 1 hour or until firm (overnight works well too).

Cook crab cakes in a saute pan on medium heat in a fair amount of canola oil, until kinda crunchy on both sides. Keep cakes warm in the oven until you finish all of them.

Serve warm with Remoulade sauce (below), or a favorite hot sauce. I like spicy pepper Miso Mayo.

Remoulaide sauce:
Place all of the following in a blender or food processor and blend on high for 1 minute. Set aside or store, covered in the fridge for up to 1 week.
1 cup vegan mayo
1 T ketchup
1 T dijon
1 t hot sauce
1 t Worcestershire
1 T lemon juice (fresh)
1/4 t sea salt
2 t minced capers
2 t minced shallot
1 t minced fresh parsley
2 t minced red bell pepper

Crazy Sexy Kitchen Cookbook is here!

“It”s here, it”s here!”  That was me, so excited, when UPS dropped this off on my doorstep. My pre-ordered copy of Kris Carr”s Crazy Kitchen was here! Now, I haven”t immersed myself in this as I would like to, but from what I can see, it will be the main cookbook I”ll be recommending to anyone on a New Year wellness path.

Like everything Kris does, it”s not just about the food or a trend.  She has Stage 4 cancer. This way of life has literally saved her life.

You can read jameshallison casino more about her here… I just want you to know about this gem. Add it to your holiday casino online wish list. Give it to someone you care about. Immerse yourself in it. Play with it. Try it…

If you buy it on-line, you get 10 free cooking video classes with her and Chef Chad Sarno.

If you buy it at a bookstore, you get an invitation to 4 “virtual” dinners with Kris in her own kitchen, where she”s prepared the food for a variety of guests in the wellness field. You”ll get to ask questions via live chat, or watch the video at your leisure.

I bought the book online. You can bet I”ll be buying another book at the bookstore so I can check out the dinners.

I”ve already made her sage pesto sauce for the pumpkin ravioli that I made (yes, I went for it and roasted those pumpkins on my doorstep). I used this recipe for the ravioli (so easy) but substituted Kris”s “cashew” ricotta (so easy). No one could believe there was no dairy in this creamy, tasty dish.






productive pumpkins.

Without the sweetness of trick-or-treaters roaming the neighborhood these days, Halloween at my house has simply become a couple of pumpkins on my doorstep. But this year, for the first time, I’m considering doing something productive with those pumpkins.

Maybe it’s because my pumpkins came from my weekly CSA share. They’re kind of special. I hate to let their goodness go to waste.

Maybe I’m ready to embrace a new kind of Halloween, without cute kids in costumes  and sugar crashes.

Or, maybe I’ve lost my mind because I’m considering roasting those pumpkins and making my own pumpkin ravioli and pumpkin soup.

Now, the roasting and ravioli part will be totally new ventures. I have made the soup, but I used Trader Joe’s Organic Pumpkin in a can. When I told my friend who gave me the recipe about this, she said I needed to re-visit the recipe and do it right – roast the pumpkin! I loved the soup anyway, but she has me intrigued… how much better could it be??

So, for those of you with more culinary expertise than me… roast away and enjoy.

Or, grab a can at Trader Joe’s and whip up a batch of “THAT REALLY DELICIOUS PUMPKIN SOUP” in honor of a new way of being this Halloween. One without sugar crashes.

1 small pumpkin (cut in half, bake, cut side down until soft – or use 1 can of Trader Joe’s organic canned pumpkin)

1 leek, sliced finely

bit of fresh ginger (1/2-inch or so), grated or chopped

1/2 cup red lentils (aka yellow mung dhal… ask for either at Whole Foods, Sprouts, or any health/indian food store)

1 cup water

1 can coconut milk

parsley, lime and roasted pumpkin seeds for garnish

salt to taste

Fry the leek in a bit of oil, or water saute, then add ginger and cook gently for 5 minutes stirring constantly. Add the lentils and stir for a minute. Add water and simmer gently until lentils are soft, about 30 minutes. Add coconut milk. Scoop out the pumpkin flesh from its skin and add to the soup (or open the can…) Puree the soup in a blender or food processor. Salt to taste.

Garnish with parsley, lime wedges and roasted pumpkin seeds.


If you really want a fresh start to Halloween and holiday season, check out the 3-Day Fall Detox Guide or call in for 3 Simple Steps for Surviving Sugar Season – both courtesy of the Institute for Integrative Nutrition.

p.s. I’ll let you know if my ravioli dream becomes reality. I’d love to hear what you do with your pumpkins and if you have a great ravioli recipe you’d like to share, send it over.



party food for yogis

What’s a movie without snacks, right? However, what do you serve when the movie is about yoga, shown in a yoga studio, where there could be all kinds of interesting yogi food preferences … “vegan, but has some cheese occasionally… plant-based but open to fish … ”

Whether my guests are into yoga or not, I try to make a tasty, healthy version of something most everyone can get excited about… and toss in as many veggies as I can.

So, for “Yoga Woman” movie night at Session Yoga (coming soon to a theater or studio near you), I kept it simple and went with veggie wraps, chips and guacamole, vegan chocolate chip cookies and vegan peanut butter cups.


For one of the wraps, I spread Trader Joe’s red bell pepper hummus on Trader Joe’s whole wheat lavash bread (I like this because it only has 4 ingredients: whole wheat flour, water, yeast, salt.) If I were doing it gluten-free, I’d serve these in chard or romaine leaves…


I lightly grilled some tempeh (Whole Foods) and zucchini on the stove, then chopped them into small pieces and sprinkled them along the hummus. I added chopped tomatoes and bell peppers from  the week’s CSA share, green olives and radish (great for digestion). While the olives and hummus offer plenty of flavor, I sprinkled in some goat cheese for some party decadence.


The spread on the other wrap is a mixture of plain Miso Mayo (usually available at Whole Foods or a health food store),  sriracha sauce, garlic powder, dijon and lemon. We don’t mind heat in our house, so we do 1/2 Miso Mayo, 1/2 sriracha, but you might want to start with less heat.

I grabbed an avocado, chopped some kale and made this salad, without the lentils and olives, but you could leave it as is. I topped the salad with a sprinkling of radish, rolled it up and was ready to go.



I used to be known (ok, I still am known) in my family as the cookie monster. But these days, I make most of my own sweets and am always on the look-out for recipes that are dairy-free, made with low-glycemic sweeteners and whole grains.  These chocolate chip cookies and peanut butter cups are always crowd pleasers!







kinder, gentler, vegan peanut butter cups

I think these are beyond better than Reese’s. They’re super easy to make and require no baking. This recipe is from Alicia Silverstone’s The Kind Diet, one of my favorite books, especially for anyone “flirting” with a vegan diet.  Here’s a video of her making them for the Oprah show …


1/2 cup Earth Balance butter

3/4 cup crunchy peanut butter (preferably unsweetened, unsalted… I’ve used them all)

3/4 cup graham cracker crumbs (I use Kinnikinnick gluten-graham crackers or any whole wheat graham crackers, depending on who I’m making them for)

1/4 cup maple sugar or other granulated sweetener (I used to have a hard time finding maple sugar, but Trader Joe’s now has organic maple sugar in their baked goods section)

1 cup vegan chocolate or carob chips

1/4 cup soy, rice or nut milk

1/4 cup chopped pecans, almonds or peanuts (optional)

Line a muffin tin with paper liners. Alicia uses the 12-muffin sized tin in her recipe. I use the smaller, 24-sized tin just because I prefer them more candy than cookie-like. Set aside.

Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat. Drop an even spoonful of the mixture into each muffin/candy cup.


(Before I add the chocolate, I put the pan of peanut butter in the refrigerator for about 30 minutes because I find the chocolate sits on top of the peanut butter better this way, otherwise it seeps through… Alicia does it all at once.)

Combine chocolate and milk in another pan. Stir over medium heat until chocolate has melted. Spoon chocolate evenly over peanut butter mixture. Top with chopped nuts if you’d like. Place in the refrigerator to set for at least 2 hrs before serving.


serving suggestion: make peanut butter parfaits by placing a scoop of vanilla coconut milk ice cream in a glass, top with a peanut butter cup, add another scoop of ice cream, another peanut cup……. keep going, or take a deep breath and practice moderation :)


vegan, gluten-free chocolate chip cookies

With almond flour and agave, these cookies offer a more stable, protein-rich, lower glycemic base than white flour, white sugar aka “white death” versions.

This recipe is from  I highly recommend visiting her version, because she gives specifics on types of almond flour, which I didn’t read before making them about 10 times and found myself using the one she doesn’t recommend… I’ll explain below.

Dry ingredients:

2-1/2 cups blanched almond flour (I use Bob’s Red Mill almond flour, but see note below**)

1/2 t sea salt

1/2 t baking soda

1 cup dark chocolate chips (vegan, if you prefer)

Wet ingredients:

1/2 cup grapeseed oil

1 T vanilla

1/2 cup agave

Preheat oven to 350. Mix wet ingredients in one bowl, dry in another. Add wet to the dry. Stir. Refrigerate dough for 15 minutes. Drop about 1/4-1/2 of a regular serving/teaspoon onto a parchment lined cookie sheet and do not press.**

Bake until golden brown, about 7-10 minutes. Cool and serve.

**Elena says to form 1-inch balls and press on to the sheet, which made my cookies come out flat (like casino these below.) But, that’s because I used Bob’s Red Mill almond flour, which she clearly says does not work in her recipes (because it makes her cookies come out flat – like these below 🙂


I completely missed her insight on the almond flours, so I kept experimenting and found that if I made smaller, bite-sized versions (like below) and did not press the dough, the cookies came out just fine. I like smaller cookies anyway, so I’ve stuck with these. You might want to try the other almond flours she recommends. Let me know how it goes.

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