Cooking the Book: Cook with Kindness

I love cookbooks and I always want to buy more and more and more. I look through them and if there is one recipe that looks tempting then I want the whole book! Corey suggested that if I wanted to add to my cookbook collection, I should maybe start "cooking the book" and forcing myself to cook three recipes from a cookbook each week for a month to work my way through at least 12 recipes before leaping to my next book. Makes sense.

I decided to start with one of my books that is already on my shelf to see if i can actually do it.

Cook with Kindness is a book published in Canada that my sister-in-law gave to me. It's the best friend of the sister of one of her best friends who wrote it. Not only is it vegan but it's also gluten free. It's a beautiful book.



I have made the recipe on the cover, the peanut butter cups, and they are as delicious and decadent as they look.

I have also made the flax crackers twice and they are scrumptious. They store forever and can be flavoured with spices. I made my second batch with onion flakies. For us, we like to sprinkle salt on top before they bake and we added more onion flakes than we thought they needed and it worked out perfectly. It was also suggested to use salted, roasted sunflower seeds or pumpkin seeds to add more saltiness. All my seeds were raw in my recipes.

One recipe covers almost an entire cookie sheet. Make sure you line the cookie sheet with parchment paper.

3/4 cup flax seeds
3/4 cup water
1/4 cup sesame seeds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
2 tbsp hemp seeds
1/2 tsp sea salt (I added more and add another spice of your choice as desired)

Mix the flax seeds and water in a bowl and leave for an hour until all the water is absorbed. It makes a gluey mess. Kinda gross looking. Add everything else.

Spread onto the parchment paper and bake at 250 for an hour. Turn off the oven and leave it in the oven until it's cool. Break into pieces and store in an airtight container.



Tonight we are having Roasted Squash, Garlic and Red Lentil Soup. It,s a blustery rainy evening so it's a good choice. I'm using the hubbard squash from our garden that is leftover from thanksgiving dinner. It's tasty! Garlicky but the garlic is roasted so not overly so. So far the recipes are yummy!




Posted using BlogPress from my iPad