I don’t really do much for Christmas. This is a fact. I tend to do my shopping on Christmas eve, because there’s no one in the stores any more, and my options are so limited that I don’t have to spend time deciding what to get. But this year, I have decided to do some Christmas baking! It’s shocking, I know, but I’m going to stick to cookies, and I’m going to start now so that I don’t get overwhelmed in 2 weeks.

Here’s the plan: I am going to select 4 Martha Stewart recipes and veganize them. Stay tuned for more on this adventure!

For now, here’s a cookie recipe supplied by my lovely friend Karen:

Hi Sarah,
Here’s the recipe for the cookies that we made on Thursday:
4 cups barley flour (bulk barn)
3 cups raw whole almonds crushed in a food processor
1 tsp salt
1 tsp cinnamon
1 cup canola oil
1 cup real maple syrup
Jam (we used homemade raspberry jam and black cherry jam). Blueberry or apricot would be good too.
Oven at 350F, combine all ingredients (except jam), and form into tablespoonful balls. Using your index finger, make an indent in each cookie, and fill with a small spoonful of jam. Bake for 20 min.
These were the perfect snack for the train on Sunday morning, also a great protein-rich after-gym snack. I will bring these when I go skiing or snowshoeing. Thanks for the baking soiree 🙂
Thanks Karen, I must admit, these were also great straight out of the oven with a bottle of red wine!

Have a great day!



About Sarah Tombler

I live in Ottawa, Canada with my husband and our twins. I work for the Public Service, and I have been a vegetarian for 18 years. Over the years, I have started to understand that what we eat effects us, through mood, weight and positive thoughts. I am working towards cutting most animal products from my diet, in an attempt to live a life of compassion, and to do what I can to help this small planet of ours. I also love letting people know that the secret to happiness may be as simple as what we put in our bodies. View all posts by Sarah Tombler

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