After starting the no-sugar, no grain, low carb diet a few months ago, apart from a few different foods that I occasionally miss, the biggest gaping void I face is when I have my afternoon coffee. Bullet Proof coffee I mean. I miss that occasional cracker, or a chocolate chip cookie or those Indian Marie biscuits or the heavy but absolutely yummy Hyderabad Karachi cookies that one can dip into the hot steaming cup of coffee.
Once dipped the race begins to quickly throw those soft squishy pieces into your mouth as fast as possible without letting them fall on your lap or shirt or worse fall into the mug of coffee again. Coz at least one can retrieve from the shirt and slurp it up (hey, quit judging, those are DELICIOUS!) but falling into that mug of coffee and dissolving in it is just incredibly sad.
So, I’ve been whining and feeling a wee bit frustrated about the lack of the perfect cookie, so this afternoon, in a vengeance I started off without so much as a thought or plan. So what’s new, you ask, and you would be right! I wanted to replicate my mom’s (and a common south indian savory crisp) ‘thattai’ It’s a crisp flat deep fried savory/pancake sorts, made of rice flour and spices.
I pulled out the Almond flour pack that I had.
I love peanuts, so pulled those out and I got to work. It was funny how it all came together, well, more like serendipity! 🙂
..and yes, I did dunk it into my bulletproof coffee and felt very close to heaven.
How long you said, start to finish, active time? 30 minutes. Yep. Here’s what I did!
- 1 cup Almond Flour
- 2 ounces of peanuts (optional)
- 1 tbsp softened butter
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp cumin seeds
- 1/2 tsp ajwain
- 1/4 tsp baking soda
- This is what you will need.
- Dry roast the peanuts and powder them coarse. (you could technically skip this step if you are allergic. I like the crunch of peanuts in the cookie, so I used)
- Add all ingredients together in a bowl.
- Use the softened butter and mix the flour so it all comes together a bit.
- Add 2-3 tbsp (50 ml) of water to the mix, and bring it together in a nice soft dough.
- Cover and refrigerate for at least 30 minutes.
- Remove, take small key lime sized balls, and flatten them on parchment paper.
- Preheat oven to 350 deg
- Bake the flattened balls for 12-15 minutes.
- Remove and let cool
- Dunk in coffee or tea or enjoy as is!
I have been doing a dance since this afternoon. A skip in my step and a glint in my eye and a song on my lips. Things come together when you truly believe and want it with all your heart. I know that may sound a wee bit philosophical for something as simple as Kitchen Chemistry, but there’s always a hidden hand at play and by God, I am beginning to accept that the hand’s around me after all!