If these came out ok I think they would be great. Has anyone tried them do you think with such little ingredients it would work.
It also says...This recipe is so versatile, you can tweak it to make almost anything! Orange cookies, snickerdoodle, strawberry, peanut butter, simple vanilla.
What is snickerdoodle?? Anyone know?
I will give these a try sometime and post how they go and if anyone does the same remember to post it so we can all learn from each other 💚 🌱
Ali 🙂🌱
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Agoodenough
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Ooh, they sound easy. I have just looked at the description of snickerdoodle online, here it is:
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A snickerdoodle is a type of cookie made with butter or oil, sugar, and flour, and rolled in cinnamon sugar. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough.
Thank you and now I know. I thought snickerdoodle sounded gooey with caramel and nuts so I was wrong about that. I think they look good for 3 ingredients but a waste of time if it all goes wrong. I might give them a try at the weekend and report back. If it’s too good to be true it usually is 😂
• Prepare the lentils, if dried and set aside. This takes the longest!
• Next, roughly chop the onion and garlic and warm gently in a very large saucepan with the coconut oil
• While these are browning and flavouring up, chop the peel and chop the sweet potato and carrots roughly, and once chopped, add to the pan and get it all mixed together and coated in oil. Stir for about 2 minutes to start to warm the root veg and get the flavours of the garlic and onion onto and into them
• Now add the vegetable stock, and simmer for 10 minutes, until the vegetables are just warmed through but not overcooked – we want to maintain as much of the nutrients as possible.
• Add the lentils in now for the last five minutes to get these warmed through too
• Next, transfer to a blender or food processor (do in batches if your blender isn’t big enough to do all of this at once) and add in the avocado, capsicum/bell pepper (roughly chopped and deseeded), spinach and dill. Keep just a few sprigs of dill back if you want to garnish.
• Blend until smooth and serve with those sprigs of dill, sprinkle with the chopped cashews and drizzle with a little olive oil at the end.
I don't bother with the cashews or drizzle with oil at the end. Sometimes if I haven't got fresh dill I will use dried.
Just a tip - this is a very thick soup so I always add double the amount of liquid, sometimes more.
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Happy Wednesday! Let’s have a little pick me up with homemade Vegan Matcha dark chocolate chips cookies and vanilla gelato! 🍪🍨😋❤️🌺