Someone not considered conventionally good-looking (or any kind of good-looking in some cases), but possesses an appealing personality, style, or talent, and is thus considered sexually attractive by many.
First coined by the movie, ‘Kissing Jessica Stein.’
Here’s the thing, I haven’t really done that much baking since I started this whole autoimmune protocol kick. When you’re off all grains, nuts, seeds AND eggs (among other things) – it does limit your options considerably when it comes to making sweet treats.
There is no education like adversity. (Benjamin Disraeli)
You have Healing Family Eats to thank for these wee babies. Earlier in the month she featured a gorgeous looking recipe for her Apricot N’Oatmeal Cookies. Frankly, I’ve been thinking about them on and off since I first saw the post.
I’ve become known as the ‘queen of balls’ in my neck of the woods, of late. Everybody asks for them.
And, just in case your wee mind is not on the same page as mine, I’m referring to those spherical objects commonly referred to as ‘Bliss Balls’. They’re a handy snack full of nuts and a bit of dried fruit, sometimes some flavouring like chocolate or coconut. Ever since I successfully reintroduced activated (soaked) nuts, I always have a few in the fridge. And, they’re both easy to make and seriously more-ish – when you get the ratios right. I think my most successful are my Jaffa Balls.
But sometimes a girl needs a change. And, I kept thinking about those cookies from over at Healing Family Eats…
The thing is, when I went to my pantry to check for all the ingredients, I was missing the dried apricots. Sometimes delayed gratification just won’t cut it. And, necessity apparently being the mother of all invention, and all – this is what I came up with.
My wee sexy-ugly cookies certainly don’t look as pretty as the originals. But, they taste fab’! And, they can be whipped up in no time.
And – they were my very first attempt at egg-free baking. Moderately excited about that!
Try them and tell me what you think?
- 1 cup desiccated coconut
- 2 Tablespoons coconut oil
- ½ cup organic prunes
- zest of an orange
- 1 Tablespoon gelatine
- 1 Tablespoon fresh orange juice
- 2 Tablespoon very hot water
- Heat your oven to 180° C (350° F). Line a baking tray with baking paper.
- Pop your desiccated coconut, coconut oil, prunes and orange zest into your food processor. Blitz until thoroughly combined.
- Pop the gelatine into a small bowl. Add your orange juice. Mix well until combined. Working quickly, add your hot water and whisk until the gelatine has completed melted.
- Turn on your processor and pour the orange juice and gelatine mixture through the feeding tube. It will only take a couple of seconds to mix it through.
- Using a tablespoon as a measure, take spoonfuls of the mixture and pop onto the baking sheet. Flatten carefully with a fork.
- Bake for 10-12 minutes until golden brown. Leave to cool completely (they will firm up as they cool).
E N J O Y !
If you don’t eat all your cookies at once, they will keep for a couple of days in the fridge.
This recipe features in the Phoenix Helix Recipe Roundtable