This is my personal blog, on which I talk about a variety of topics purely as they catch my fancy. Some topics are serious, others whimsical. I love comments and questions so don't be shy, just courteous, even if you don't agree with me. I have another blog, The Story Template, on which I post writing-related topics on Tuesdays and Fridays.

Let's see, a bit about me... I'm married with two children, and spend much time taking care of our family. In my life BC (before children) I was a scientist who did bench research. I am a Christian who came to faith under protest through studying the historic circumstances surrounding the death of Jesus. I've written one novel, A Lever Long Enough, that I'm honored to say has won two awards. I also have written a nonfiction book, The Story Template: Conquer Writer's Block Using the Universal Structure of Story. This book is a programmed learner-type book that helps you, the writer, develop a complete compelling story (novel or screenplay) from a vague idea.

YOU CAN CONTACT ME at amydeardon at yahoo dot com.

Monday, April 22, 2013

Low-Carb Tea Cookies

I'm not a low-carb Nazi, but like to avoid sugar and wheat-based products because I feel it's healthier. My carbs tend towards vegetables and oatmeal. It's easy for me to slip into bad habits though, so every now and then I go back to being stricter. Here's a great recipe I made up because I was longing for something cookie-like. These cookies are sweet but not too sweet, plain, that go well with tea.

Low-Carb Tea Cookies

1/2 cup butter, melted
3/4 cup sweetener*
1 egg, beaten
1 Tablespoon vanilla (vanilla makes everything better -- always use large quantities!)
1 tsp salt
1/3 cup protein powder
2 cups ground almonds/almond flour
nuts, if desired

* For the sweetener I used 1/2 cup xylitol and 1/4 cup Splenda. You can combine these, Stevia, or other sweeteners as you please -- whatever works for you :-)

Oven 350F. Mix butter, sweetener, egg, and vanilla until smooth. Add salt, protein powder, and almond flour and blend until smooth. Mix in nuts if desired. Line cookie sheets with parchment paper. Drop dough by small teaspoonfuls onto cookie sheets, and bake 8-10 minutes until golden.


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