I very rarely buy cookbooks, but when I do they usually come from thrift shops, second hand book fairs or strangers’ yard sales.
Browsing the cookery section of a well-stocked second hand book store is fascinating, you can almost see the culinary trends come and go.
From low-fat (urgh), to fruit-only (my kidneys hurt just thinking about it) and even way, way back to the days where almost everything involved Crisco and people thought it was socially acceptable to serve salmon moulds for dinner parties.
A while ago, I picked up Rachael Ray’s 30 Minute Get Real Meals simply because it said ‘low-carb’ on the front and was the bargain price of $2.
And that’s where these delicious cookies came from. The eagle-eyed among you will have noticed that these contain almonds and last week I vowed to temporarily abstain from eating nuts.
Rest assured these cookies were made in the glorious days before my self-imposed nut ban. I haven’t fallen off the wagon quite yet and, in case you’re interested, my teeth are feeling very much better. Phew.
Cocoa-Nutty Haystacks (makes 9)
*slightly adapted from Rachael Ray’s 30 Minute Get Real Meals
- 1 large egg
- 1 egg white
- 1 tbsp coconut palm sugar (or any good quality sugar)
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
- 1 cup sliced almonds, slightly crushed
- 1/2 cup shredded coconut
- Whisk together the egg, egg white, sugar and vanilla until sugar dissolves.
- Sieve in cocoa powder and whisk until batter is smooth.
- Stir in the almonds and coconut. Using a spoon, drop 12 small mounds onto a baking sheet.
- Bake at 350 for 10-12 minutes until they brown. Let cool before transferring to a rack and cooling completely.
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