As I told you yesterday, I’m pretty pumped to visit the great city of Berlin.
What I’m not excited about, is packing.
I’m actually really bad at packing. I'm not a light packer to begin with; on top of that I bring things I don’t need, and I forget things I do need.
The one mistake I often make is bringing too many tees, shirts, and sweaters and not enough socks and boxers.
And I always forget about outerwear. As a result I have a humongous collection of fleece jackets and umbrellas I bought around the world.
For some reason, I’m persuaded that while I’m on holidays it won’t rain — not even when I went to India during the Monsoon. My mind is weird, I know.
I also need to carry some food with me whenever I fly — if there’s one thing I can’t stomach is plane food.
Things are usually hectic the days before leaving on a trip, and sometimes I flat out don’t feel like cooking.
But I do like having healthy and substantial food on flights.
It helps me relax and not think too much about the airplane crashing into a mountain, falling into the sea, being blown up or abducted by aliens.
So I try to squirrel various snacks into every pocket of my carry-on: such as these Mini Larabar bars, some Paleo Protein Bars, an apple, a banana, (you know healthy stuff you can bring on an airplane.) This year I’m planning on bringing with me a big batch of these Raspberry Almond Thumbprint Cookies.
Being an almond junkie, the fact that the main ingredient in these thumbprint cookies is almond flour is a big bonus.
The combo of raspberry jam and lemon glaze is legit and works like a charm with the almond.
The cookies are sweet but not too sweet, they have a bit of crunch. Plus they’re gluten-free, dairy-free, egg-free, and seriously, these cookies might save the world too. More likely they will make the flight more enjoyable.
Makes 18 cookies
2 cups almond flour (I used Bob’s Red Mill)
¼ teaspoon fine grain sea salt
¼ teaspoon baking soda
3 tablespoons virgin coconut oil
2 tablespoons honey (I used this raw organic honey)
¼ cup raspberry jam (make your own paleo raspberry jam with this recipe)
1 tablespoons coconut oil (or butter)
1 tablespoons honey
1 tablespoons milk of choice
Zest and juice from ½ lemon
¼ teaspoon pure vanilla extract
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a food processor combine almond flour, salt, and baking soda.
Pulse in coconut oil and honey until a dough forms.
Scoop one scant tablespoon of dough and with dampened hands roll into balls.
Place onto the lined baking sheet about one inch apart. Wet your thumb and create an indent (be careful as the dough is sticky!)
Place ½ teaspoon of raspberry jam in each thumbprint.
Bake in the hot oven for 8 minutes. Transfer to a rack and let cool.
While the cookies are baking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer. Remove immediately from heat and let sit to cool. Drizzle over cooled cookies. The glaze will set in about an hour.
Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days.
One cookie yields 109 calories, 9 grams of fat, 7 grams of carbs, and 3 grams of protein.