There is a saying that if life gives you lemons, make lemonade. And yes, I think most of the times looking at the positive side of things always cheers you up and the darkness subsides. But then there are times when the lemons can also pull you down – for example, when someone uses social media to malign you? It has become too common to use the digital space to spread negativity instead of making it a platform of spreading joy or even creating positive impact. Sometimes you wonder about the power and influence it holds. And then you can make the conscious choice to either type rants or compliments, to type about a misgiving or a joyous moment, to type about a misconception or a new thing you learnt. Or share a plate of ingredients that warms your soul.
And in that spirit of the new things one learns, I used several of the ingredients from the plate above. What I discovered recently was that almond butter is not going to overpower the taste of walnuts in cookies.
And one of the best bite-sized cookies or biscuits I have ever tasted came about- Whole-wheat Bran Figs, Walnuts and Nutmeg cookies, with jaggery.
While I have tried this combination before I made these for the first time with nutmeg and almond butter . I loved the texture and the crunch. Absolutely delicious bites that you can eat anytime of the day.
Almond butter tasted divine especially when it mingled with the flavours of organic jaggery powder.
1 cup wholewheat flour
1/2 cup bran
3/4 organic jaggery powder
2 tbsp almond butter
figs – chopped and soaked in 1 tbsp almond milk
walnuts – chopped
1 tsp nutmeg, freshly grated
‘3-4 tbsp of almond milk / regular milk if you want
Mix the first 3 ingredients well. You could even run them through a mixer for 10 seconds. Add the nutmeg and whisk well. Rub the almond butter into the dry mix. Add the walnuts and figs and mix. Bring the dough together with the milk. Shape it into flattish rolls and keep in fridge.
Take it out. With a knife, cut small chunks out and then place them on a baking tray. Bake in a preheated oven for 15-20 minutes, at 175 degrees C. Allow them to cool off entirely for them to crisp up. Store in air tight container.