It is almost two years ago that I started this blog and shared the first recipe with you. I started the blog because I needed somewhere to talk about food where I would not annoy the heck out of Michael. According to him, there are many things to talk about that are a lot more interesting than what to cook for dinner, and lunch the next day, and what cookies to make inbetween.
I can totally understand that not everyone shares my enthusiasm for thinking about cooking and talking about it, too.
What I did not anticipate back then was the joy I would get from playing with the design of this site. If you don't just read this in Google Reader, as I do with many blogs, you may have noticed that I have changed quite a few things over those two years, and you have my latest redesign before you right now. (That would be the time to come on over from Google Reader to check it out). If you visited the blog in the last few days, and on certain days during those two years that I worked on the design, you might have noticed a too large header sticking out into the blog posts, buttons in strange places or just generally parts of the blog missing.
Let's just say I haven't figured out how to do those things smoothly. I have long stopped worrying when that happens and learnt to use Photoshop quickly to fix things that went wrong.
I hope you like the new design, and I guess now that I made everything to my liking, it will actually stay this way for a long time. (no more misplaced headers in the future, yay!)
To celebrate, I made cookies for you and me. Nutty non-bake cookies that are really quickly mixed together in a food processor, rolled into balls, flattened, frozen and then enjoyed with a warm cup of tea. And I tell myself that since they are vegan and glutenfree, and only require a little maple syrup instead of sugar, they are healthy-ish.
Hazelnut Maple Cookies
Adapted from this Vanilla Walnut "Shortbread" recipe I found on Shutterbean. I did not want to name them shortbread, because my version does not really resemble shortbread. It's a great cookie anyway.
45g shredded coconut (unsweetened)
1/8 cup maple syrup
a pinch of salt
In a food processor, blend all the ingredients for about a minute until you can form the dough into balls.
Form the dough into small balls (about 1 inch in diameter) and put them on a baking tray lined with parchment paper. Flatten each ball gently with the palm of your hand. Place the tray in the freezer for at least 30 minutes before serving. Onced cooled, place in a container with a tight fitting lid and put back in the freezer.
Makes about 16 cookies.