Hope these pretty flowers distract you from the sub-par iphone pic!
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This past weekend, I was making a batch of the apricot almond coconut bars I shared not too long ago. I swapped some things out:
- Instead of regular dried apricots, I used dried figs and dried turkish apricots.
- Instead of a double boiler to soften them, I poured boiling water over them in a glass bowl and let them soften for about 10 minutes. Mainly b/c my husband had just made tea, and using the hot water seemed like a grand idea. Worked much better!!
- Instead of almonds, I used almonds and pecans.
- I added the juice of 2 lemons and 1 orange.
- Coconut flakes were the same.
The added juice made it too mushy, like a paste. Before I realized it wasn't shape-able into a bar form, I had already soaked the food processor in soapy water ~ so I had to find another use for this massive gob of delicious figgy paste! Fig newtons to the rescue!
I used this gluten-free newton recipe for the cookie dough* ~ via the hip girls guide to homemaking, but I swapped all the flours out for different ones (below) b/c of what I had on-hand. I followed everything else as far as the wet & dry ingredients go. Also, her pictures of how to roll out and prepare the cookies using parchment paper are really good! I did it the same way - worked like a charm!!
Flour swaps.
1 C almond flour
1 C brown rice flour
1/2 C sorghum flour
*I didn't use any other jam or filler other than my own fig/apricot paste.
This gluten-free cookie dough is a good, basic recipe for unleavened baking.
