Yesterday, my kids got back from their school’s annual camping trip. They excitedly shared stories of giant crawdads in the river, roasting marshmallows by the fire, sleeping late, and skit night (the last-night tradition). Now, those stories did not come until later during the car ride home. At pick up, the first words out of their mouths were rave reviews of the stacks of pancakes with lakes of maple syrup, hot steamy cinnamon rolls, and gooey mac and cheese. No mention of the farm-fresh veggie platters.
As a welcome-home treat, I was planning to bake something sweet when we got home… but what? I wasn’t going to match the sticky goodness of cinnamon rolls, so I did the next best thing. I grabbed Gwyneth Paltrow’s “It’s All Good” cookbook, flipped to page 248 titled Sweet Tooth, and found a recipe for Almond Butter Cookies with Maldon Salt (go ahead, laugh). The recipe calls for one cup of maple syrup (so I got that covered) and one cup of almond butter (questionable look from my daughter since she only likes real peanut butter), and some gluten-free flour to hold it all together. The pièce de résistance was the sprinkle of Maldon salt atop the cookie dough just before baking. These came out quite good, just enough crunch and sweet/salty for my taste – though the Maldon salt was crushed a little too much between my fingers – big flakes next time! And, I was happy to find another high-protein snack that my kids like.
If you don’t have “It’s All Good“, I highly recommend adding the cookbook to your collection. The recipes use a simple list of fresh ingredients, and you’ll enjoy the result.