Getting out in nature has been the best decision we've made throughout this terrible pandemic.
So I'm sharing a few of the photos I took on our hike at Halpata Tastanaki Preserve this week.
It was hard to get a good photo of the lime green airplane, it blended in with the sky!
We saw several Great White Egrets.
And a couple of Red-Shouldered Hawks.
It was a beautiful day to be out in nature.
And for my favorite thing today, I'd like to share the Vanilla Wafer recipe I use. It is amazing!
Most of you know I can't eat sugar. It's a healthy choice but for me a necessary one too. I am allergic to sugar and can't eat it. So we eat a lot more homemade breads and desserts.
Keto Vanilla Wafer Cookies
In a large bowl, whisk together the Almond Flour, Baking Powder, Sweetener, and Salt. Pour in the Vanilla Extract and stir. There will be some clumps but they will diffuse as we mix!
Chop the butter into 4-5 chunks and add to the flour. Using your hands, begin to work the butter into the flour mixture until a dough forms. Work quickly to keep the heat from your hands from melting the butter! Wrap in plastic wrap and refrigerate for 30 min.
Heat oven to 350°f and line a large baking sheet with parchment or a silicone baking mat.
To bake: scoop about 1.5 tsp of dough and form into a ball. Place between the palms of your hands and press into a saucer shape. To get THE LOOK of a nilla wafer the edges should be flatter than the center; they won't spread.
Place on the baking sheet and bake for 9 minutes, watching until the edges are brown. They make bake up to 12 minutes depending on how long you chill your dough.
Transfer the baked cookies to a cooling rack; they will be delicate when hot. Let the cookies cool completely for maximum crispness!!! After about 1 hour they will firm up and continue to get crispy.
NUTRITION INFORMATION: Serving Size - 2 cookies
Amount Per Serving
Calories - 123
Total Fat - 11g
Carbohydrates - 3g
Fiber - 2g
Protein - 3g
1 cup Super Fine Almond Flour
1/4 cup Powdered Swerve or favorite no-calorie sweetener
1 tsp Baking Powder
1 pinch Sea Salt
1 tbsp Vanilla Extract
3 tbsp Unsalted Butter, softened but not warm, see notes
In a large bowl, whisk together the Almond Flour, Baking Powder, Sweetener, and Salt. Pour in the Vanilla Extract and stir. There will be some clumps but they will diffuse as we mix!
Chop the butter into 4-5 chunks and add to the flour. Using your hands, begin to work the butter into the flour mixture until a dough forms. Work quickly to keep the heat from your hands from melting the butter! Wrap in plastic wrap and refrigerate for 30 min.
Heat oven to 350°f and line a large baking sheet with parchment or a silicone baking mat.
To bake: scoop about 1.5 tsp of dough and form into a ball. Place between the palms of your hands and press into a saucer shape. To get THE LOOK of a nilla wafer the edges should be flatter than the center; they won't spread.
Place on the baking sheet and bake for 9 minutes, watching until the edges are brown. They make bake up to 12 minutes depending on how long you chill your dough.
Transfer the baked cookies to a cooling rack; they will be delicate when hot. Let the cookies cool completely for maximum crispness!!! After about 1 hour they will firm up and continue to get crispy.
NUTRITION INFORMATION: Serving Size - 2 cookies
Amount Per Serving
Calories - 123
Total Fat - 11g
Carbohydrates - 3g
Fiber - 2g
Protein - 3g
The online recipe is HERE.
I can use my Danish whisk to combine all the ingredients! And I watch these cookies very closely while they are baking. They are perfectly done in my oven in 10 minutes! I leave them on the cookie sheet (or pizza pan) for a few minutes to harden before I put them on a rack to cool.
