Friday, December 17, 2010

I'm still not packed.

In just a few hours I will be on my way to Chattanooga, TN for a little rocks climbing with my pals. There is ONE HIGHLY NECESSARY component to all climbing trips:


In the morning, when I'm sore and hungry and don't know how I can carry on, all I want is a fucking poptart. Yes, those strange, flat pastries with the gooey fruit middle that stick to the most absurdly hard to reach corners of your mouth, and therefore must always be eaten with about three tall glasses of water. And vegans need not feel left out, here. You, like me, can make your poptarts at home. How? See here. I didn't follow the recipe to a T, and nor should you, because we should all try to be god damn individuals every once in a while, right? I filled mine with my homemade and home-canned apple butter, and instead of mixing jam into the icing I mixed in maple syrup.

Okay, okay, now for the original part of the post.

Chocolate Chip Ridden Almond Kakor (ie CCRAK) (Kakor=Cookies)

1/2 cup salted, roasted almonds
1/2 cup chocolate chips
1/2 cup coconut flour
2 cups white whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
3/4 cup brown sugar
1/2 cup white sugar
1 cup oil
1/2 cup soymilk
1 tsp baking powder
2 T water
1 tsp vanilla

Preheat oven to 375.
Grind up the almonds and chocolate chips together in a food processor. Don't have a food processor? What the hell is wrong with you? You're a vegan. Get one. Stop processing before the mixture starts turning nut buttery. You just want small chunks.
In a small bowl, combine the flours, baking soda, and salt. In a large bowl, combine sugars, oil, soymilk, baking powder, water, and vanilla. Gradually mix the dry ingredients into the wet ones. If the mixture seems to dry, add a bit more oil and/or soymilk. Finally, add in your chopped up almonds and chocolate. Mix well. Put generous tablespoon full on a prepared cookie sheet, and press down with a fork to flatten. Bake 10-12 minutes.

The end.

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