Yesterday I mentioned that sometimes the things I make flop. For instance, I had cut out these beautiful little gingerwomen. So cute. The dough tasted amazing (and I am not a ginger cookie kind-of-girl). I was so excited to put them in the oven. Fast forward to my disappointment when I took them out of the oven. They were just a sheet of ginger cookie. One cookie. Gone were the perfect little ginger people. I will say that my initial reaction was not gracious. This was my second batch of cookies in a row to do this. I needed a moment to recollect myself.
And in reality, this sheet of cookie was exactly what I needed. My initial goal leading up to this was to make the gingerbread cookies, then crumble them up and make granola. I like to make granola for the markets and I had been thinking that a gingerbread would be seasonal. So maybe I was not meant to have the cliche ginger people? I got what I needed. It still tasted delicious. The granola is awesome. And I did not feel bad crumbling up the large cookie, like I would have felt crumbly up beautiful little cutouts.
I had envisioned this granola with yogurt as well, like a nice little breakfast, perfect with some butter coffee. Plus I had an apple in the fridge, bake that baby and put it all together. This turned out to be a lovely little dessert for my husband the way I made it. Warm, yummy food that makes you want to settle in with slippers and your man and your dog on a cold, snowy day.
So I guess the moral of today’s story is how to deal when things don’t go as planned. That maybe God has a better plan than the one you had intended. Roll with it. Don’t let it get you done, revision and make something better.
- 3/4 cups liquid honey
- 1/4 cup dark molasses
- 3/4 cups coconut sugar
- 1 tbsp coconut oil
- 2 1/2 cups almond flour
- ¾ cup tapioca flour
- 1 tbsp ginger
- 1/2 tsp cinnamon
- 1 tsp baking soda
How to Make It: Boil the honey, molasses, coconut sugar and coconut oil until the sugars have dissolved. Allow this to cool.
Meanwhile, shift together almond flour, tapioca flour, baking soda, ginger, and cinnamon.
Gradually add the sugar mix into the flours. Wrap the dough and refrigerate overnight.
Preheat oven to 320. Place dough circle on a parchment lined cookie sheet. Bake cookies for 10 to 12 minutes. Cool. Crumble and prepare to make granola.
- 1 cup walnuts, chopped
- 1/2 cup sunflower seeds
- 1/3 cup pepitas
- 1 cup chopped pecans
- 1/2 cup sliced almonds
- 1/2 cup Enjoy Life Chocolate Chips
- 1 tbsp honey
- 1 tbsp molasses
- 2 tbsp coconut oil
- 1 tbsp ginger
- 1 tsp cinnamon
- 1 cup crumbled gingerbread cookies
How to Make It: Place the walnuts, sunflower seeds, pepitas, pecans, and almonds in a baking sheet. Drizzle honey and molasses over the top. Sprinkle ginger and cinnamon over it all. Toss together. Put little dabs of coconut oil across the top. Bake at 350 for 15 minutes or until the nuts are golden in color.
Allow to cool.
Stir in the chocolate chips and crumbled gingerbread cookies.
Serve with a baked apple or with granola! Or just munch