Spelt Flour and Hazelnut Meal Chocolate Chip Cookies

If I were to pick a favourite ‘flour’ to use in baking, I’d say “almond meal” in a heartbeat. A low carbohydrate alternative to wheat flour has always been a priority for me as of late. Almond meal has been my go-to flour for gluten free, low carb baked goods. Before today, it was the only nut flour available to me to use in my recipes.

Today, I had the wonderful privilege to bake with hazelnut meal. And boy, I wasn’t disappointed. Upon opening the packaging, the scent of hazelnutty goodness hit me. It was like opening a jar of Nutella, only without the sickeningly sweet smell of chocolate and sugar. Already, I knew some amazing creations were going to come out of this!

I experimented a little with this awesome ingredient and came up with a really beautiful treat. The soft yet grainy texture and the unmistakable nutty taste that the ground hazelnuts bring to these cookies leave you wanting more and more and more!

Without further ado, I present to you spelt flour and hazelnut meal chocolate chip cookies! Make it. Make it now. You won’t regret it!


3/4 cup organic hazelnut meal
3/4 cup organic spelt flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter, softened
1 cup brown sugar, packed
1 egg, lightly whisked
1 teaspoon vanilla extract
1 cup chocolate chip cookies


  1. Preheat oven to 180°C and line your baking trays with greased baking paper.
  2. In a large bowl, combine the spelt flour, hazelnut meal, baking powder, baking soda and salt. Set aside.
  3. In a smaller bowl, mix the butter and sugar until just blended.
  4. Stir in the egg and the vanilla, mixing until there is no streaking left.
  5. Pour the wet mixture into the bowl with the dry ingredients and mix slowly until the flour is barely combined.
  6. Stir in the chocolate chips.
  7. Spoon half tablespoons of dough onto baking sheet, spacing them 2 inches apart. The dough will spread!
  8. Bake for 15 minutes, or until the cookies have browned noticeably at the edges.
  9. Remove from oven and stand for 10 minutes to cool.

Gooey, Chewy, Sticky Almond Cookies (Gluten Free)


4 tablespoons butter
1 cup brown sugar, packed
4 tablespoons all purpose gluten-free flour
1 cup almond meal
1 egg, lightly beaten
1 teaspoon almond extract
1 teaspoon vanilla extract


  1. Preheat oven to 190°C and line your baking trays with greased baking paper.
  2. In a large bowl, cream butter and sugar until light and fluffy.
  3. Stir in the flour until just mixed, then add almond meal, egg and extracts and mix until well incorporated.
  4. Drop teaspoonfuls of dough 3 inches apart on baking tray.
  5. Bake for 12 minutes, or until the cookies turn a nice golden brown. You may underbake them a little (10 minutes or so) for a softer, chewier cookie. But if they stick too much to the baking paper when you try to remove them, bake them a little longer!
  6. Remove cookies from the tray and immediately transfer them to a wire rack to cool.


These cookies have a firm, almost-crisp outer shell and a sticky, chewy inside. Remember to let them cool before eating! That is, if you can resist the temptation of these goodies. Although they are pretty good warm!

Sesame and Thyme Almond Meal Crackers

These little gems are very simple to make and entirely gluten free! You may use either dry or fresh thyme, depending on what you have on hand. You may also substitute the sesame seeds with poppy seeds if you wish. Get creative! These taste absolutely divine, especially when paired with a sweet dip or some cheese. Best of all, they make an excellent low carb alternative to wheat crackers and still manage to pack a powerful crunch.


1 1/2 cups almond meal
1/2 teaspoon salt
1 tablespoon thyme, chopped
1 tablespoon sesame seeds (white or black, it’s up to you!)
3 tablespoons water


  1. Preheat oven to 180°C.
  2. Combine almond flour, salt, thyme and sesame seeds.
  3. Add in a tablespoon of water at a time and mix slowly until the dough clumps together but isn’t too moist.
  4. Form the dough into a huge ball, flatten it slightly, and place on a piece of baking paper.
  5. Roll the dough flat into desired cracker height with a rolling pin. The thinner, the crisper the cracker will bake.
  6. Carefully pick up the sheet of baking paper and place it on a large enough baking tray.
  7. Score the dough with a sharp knife or a pizza cutter to make desired cracker shapes.
  8. Place in the oven and bake for 25-30 minutes or until golden brown.

Chewy Chocolate Chip Rye Cookies

Got some rye flour that you want to use up? Guess what? I’ve got an amazing recipe for you. But wait. Chocolate chip cookies using rye flour, you say? Hasn’t rye got that really strong taste and grainy texture? How in the world would such an alien ingredient work in chocolate chip cookies? Well, trust me, it does. Very, very well. These are perhaps the best cookies I’ve ever baked. They’re certainly my favourite out of all the baked goodies I’ve made the past couple of weeks. I mean, if you thought my cinnamon star biscuits were good, these blow those right out of the water! Well, for me anyway. I adore chocolate chip cookies! ♥


3/4 cup organic rye flour
3/4 cup gluten free flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
8 tablespoons butter, softened
5 tablespoons dark brown sugar, packed
2 tablespoons granulated sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
Desired amount of chocolate chips


  1. Preheat oven to 180°C and line baking tray with baking paper.
  2. Combine the flours, baking powder, baking soda and salt in a medium sized bowl. Set aside.
  3. In a separate bowl, beat sugars and butter until just blended.
  4. Add the egg, mixing until just combined. Stir in vanilla.
  5. Gradually add the dry ingredients and mix slowly until flour is just combined.
  6. Fold in the chocolate chips.
  7. Roll tablespoons of dough into balls and place on baking sheet 2 inches apart.
  8. Bake cookies for about 15 minutes until the cookies have browned.
  9. Remove tray from the oven and let the cookies stand for a few minutes before transferring them to a rack to cool.

There you have it! A delightful batch of chocolate chip rye cookies. The rye gives them a beautiful chewy texture and makes the cookies taste nuttier and buttery-er than your usual choc chip cookies! :)

Sexy Dark Chocolate Choc Chip Peanut Butter Cookies

Hello everyone! Have I got an ultra-sinful recipe for all you awesome chocoholics out there! I can’t say I’m the type to eat too much chocolate (I’m currently trying to be a good healthy girl), but I can speak on behalf of my lovely boyfriend who insists that these are a must-try type of cookie. He’s forced me to put this on my list of Things To Make Again Because They’re So Tasty.

These babies will come out of the oven tasting like thick, dense, fudgey brownies infused with a sexy complementary peanut butter hit. Yummy!


Note: Feel free to use regular unbleached all purpose flour instead of the gluten-free version!


1 1/2 cups all purpose gluten-free flour
1/2 cup cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup dark brown sugar
1/2 cup granulated raw sugar
1/2 cup natural peanut butter
2 eggs
1 teaspoon vanilla extract
1 cup chocolate chips (more or less if desired)


  1. Preheat oven to 180°C and line baking tray with baking paper.
  2. In a large bowl, mix flour, cocoa powder, baking powder, salt. Set aside.
  3. In another bowl, cream butter, peanut butter and sugars until light and fluffy.
  4. Lightly whisk eggs and vanilla in a cup until combined.
  5. Add this mixture to the butter mixture and mix well.
  6. Add this mixture to the flour mixture and slowly mix until combined.
  7. Fold in the chocolate chips.
  8. Roll cookie dough into tablespoon-sized balls and flatten slightly with the palm of you hand.
  9. Place cookies on tray and bake for approximately 12 minutes.
  10. Remove from oven and place cookies on a wire rack to cool.

Enjoy these wonderful treats with a glass of cold milk! Just don’t eat them all in one go! :)

Decadent Mini Twirl Chocolate Muffins

Welcome back to yet another cooking blog entry! I was planning on sharing some tidbits regarding what’s been going on in my life recently, but I’ve decided to do another recipe post. I’ll blog about Angie & James adventures soon! So, right now, I would like to share with you a wonderful little recipe for some decadent mini chocolate muffins, complete with flaky Twirl bits! For those of you who don’t know what Twirl is, it is a brand of chocolate bar manufactured by Cadbury. If you can’t find Twirl anywhere, feel free to use any other type of chocolate for this so long as you can easily chop or break it up into smaller pieces.

I baked these for my boy the other day. I was quite happy with the outcome. So happy, in fact, that I even wrote the recipe down by hand before I forgot it.


2/3 cup unbleached all purpose flour
1/3 cup brown rice flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
4 tablespoons butter, melted (cooled)
1/3 cup dark brown sugar, packed
1/3 cup milk
1 egg, lightly whisked
3 bars of Cadbury Twirl chocolate, broken up into small pieces


  1. Preheat oven to 180°C and line two 12-hole mini muffin pans with cupcake cases.
  2. In a large bowl, combine flours, baking powder, cocoa and sugar.
  3. Whisk butter, milk and egg in a small bowl.
  4. Pour butter mixture into flour mixture and stir until just combined.
  5. Gently fold in chocolate pieces.
  6. Fill muffin cases with batter and bake for 12-15 minutes or until a skewer inserted into centre of muffin comes out clean.
  7. Remove from oven and stand muffins in pan for a further 5 minutes.
  8. Best served warm!

And there you go! Chunky little bite-sized treats packed full of chocolate goodness :)

Pretty Cinnamon Star Biscuits

Welcome to yet another cooking blog entry! Today, I am excited to share with you my badass recipe for some extremely tasty cinnamon star biscuits! If you have time on your hands, feel free to try this out! I made these about 4 days ago, mainly because I wanted to incorporate gluten-free flour into my recipes for the first time. The brand of GF flour I had contained tapioca flour and rice flour instead of your normal wheat flour. Of course, this would account for a different texture than if one were to use pure wheat flour in the batter.

Anyway, preamble aside, I would like to say that they came out impressively well and I really want to make a new batch soon because all of the biscuits are now gone! That’s how good everyone thought they were!

Note: This recipe isn’t completely gluten-free. It contains wheat flour as well. Although if you were to replace all the wheat flour with gluten-free flour (or vice versa, if you have no gluten-free flour), the biscuits should still turn out good.


1/2 cup plain all purpose wheat flour
1 cup all purpose gluten-free flour
1/2 teaspoon baking powder
1 to 2 teaspoons ground cinnamon, or more to taste
Pinch of salt
4 tablespoons butter, softened
1/2 cup caster sugar
1 egg
1 teaspoon vanilla extract
Mini sugar hearts, or similar garnish (optional)


  1. Combine dry ingredients (flour, baking powder, cinnamon and salt) in a large bowl and set aside.
  2. Mix butter and caster sugar in separate bowl until light and fluffy.
  3. Lightly whisk egg and vanilla in a cup, then pour into butter mixture and beat until just combined.
  4. Gradually beat this mixture into the flour mixture until a smooth dough forms.
  5. Cling wrap dough and chill for at least 1 hour in the fridge.
  6. Preheat oven to 180°C and line baking tray with cookie sheet.
  7. Roll out dough to desired thinness and use a star cutter to cut out shapes. Decorate with sugar hearts if desired.
  8. Bake for about 10-12 minutes or until sides are golden brown.
  9. Remove from oven and place biscuits on cooling rack.
Voilà! Ridiculously tasty, cinnamon-y, crunchy little treats for you to share with everyone! :)

One Week Using Instagram

Here’s a little slideshow gallery of 13 images taken using Instagram this week. Enjoy! :)

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11 March – 18 March, 2012