Today is the one-year anniversary of Almond Butter Binge!
Yep, exactly one year ago today I bought a domain name, posted an awful picture of curried carrot soup (which, actually, tasted incredible). I was looking to be the resource I felt was missing in the blogosphere — a person who doesn’t have $500 to spend on a Vitamix, but who wants to stay healthy and feed her body real food.
Today, Almond Butter Binge is redesigned and has 133 recipes for nearly every diet. That won’t change. It will always be focused on food that feels good to me, whether that’s a super-healthy kale salad today or the best brownies in the whole world tomorrow. I try to keep the recipes gluten-free because I have a lot of friends who are, but really, this blog is about eliminating guilt when it comes to food.
This year, I’m hoping to serve my readers better by:
- Posting more consistently. It’s a major goal of mine to post three times a week, every week. You should be able to count on new, delicious recipes every Monday, Wednesday and Friday.
- Developing more original recipes. I’d like to bring you more creative, inventive and delicious recipes you can’t find anywhere else on the web.
- Providing an easier-to-use interface for readers. I already took a major step toward that last week with a redesign and a self-populating recipe index that is maybe the best thing to happen to me ever.
- Taking more beautiful photos. I take all of my photos on my “dining room” table; what you don’t see are the piles of crap blocking my light. I’m working on a better set up for the future, as well as increasing my knowledge of food styling and photography.
If you have ideas for what you’d love to see in a food blog or what would make this blog more useful to you, I’d love to hear them. Thanks, and here’s to another great year!
- For the macaroons:
- 1 1/2 cups plus 3/4 cup flaked unsweetened coconut
- 3 Tbsp coconut oil, melted
- 1 cup almond meal
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- For filling:
- 3/4 cup chocolate chips (Guittard extra dark are what I use)
- 1/3 cup pomegranate arils (if desired)
- Preheat oven to 275 degrees. Line baking sheets with parchment paper or foil, flipped to the dull side.
- In a food processor, blender or mini-chopper, combine melted coconut oil and 3/4 cup flaked coconut. Process until it forms a paste. Set aside.
- In a separate bowl, combine remaining coconut with almond meal and stir. Pour in maple syrup, vanilla, and coconut oil mixture and stir thoroughly, until well-mixed.
- Take batter and roll into balls of about 2 Tbsp each. Place on prepared baking sheets. Use thumb to make an indentation in the center of each.
- Bake for about 25 minutes, checking to ensure you don’t burn them. Finished cookies should look dry, not greasy, in the center. Remove from oven and let cool on wire rack until room temperature.
- Meanwhile, melt chocolate until very smooth. Drop melted chocolate in the center of each cookie — about 2 tsp per cookie, but feel free to do more or less. Top with arils.
- Store at room temperature for up to three days.