With all of this social distancing, we thought we might stretch across the country for some long distance cookie contributions. This month on The Rumbly Tummy, we asked one of our favorite bakers and friends, Heidi Tucker, to help us out with a new favorite recipe. She delivered with these tasty treats, and we can't wait to try them!
Heidi and her family are tucked in Dillsburg, PA, most famous for where our dog Butter once got lost and where we shot our music video for The Hardest Part. This isn't the first time one of the Tucker's have made an appearance in R&T land-- Heidi's daughter, Jane, is the lead role in this video. You can find that right here.
The Tucker's have been long time supporters of us. In fact, back when we were just baby 20-somethings meeting for the first time at a music school on a New England island for three rigorous months, it was Isaac Tucker who was our very first manager. Now that's some history. The Tucker's have since let us park in their yard, sing in their house, donated in a time of need, connected us with their talented community, and even given us free cookies. We couldn't ask for better friends. Thoughts of them might be just enough to keep our hearts warm while we are quarantining from friendly faces.
Maybe this feels like the hardest part. Or maybe it feels like we are about to be in the next hardest part. But the best we can do, now, for those who aren't out there actively saving lives is to stay home. And why not make it a bit better by baking this batch of cookies?
So a big thanks to Heidi for this month's Rumbly Tummy. When the smoke clears, you'll be able to find her around Farmer's Markets in PA. But also be sure to check out what she and Isaac are doing at their community-building, revitalization project, Tucker&Co.
Breakfast Cookies
(Paleo/SCD/Gluten-free w. a dairy-free option) Make 3 dozen cookies Ingredients: 2 + 1/2 cups blanched almond flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup unsalted butter, melted (or coconut oil or ghee) 1/4 cup honey or maple syrup 1 large egg (could try substituting one flax egg) 1 tablespoon date syrup OR 1 tsp. Vanilla extract 2 cups chopped nuts, dried fruit, seeds Such As: 1 cup dried diced apples and 1 cup chopped pecans OR 1 cup raisins and 1 cup chopped walnuts OR 1 cup dried blueberries and 1 cup chopped pecans
Instructions 1. Preheat your oven to 350°F. 2. Combine all the dry ingredients in a bowl except your chopped dried fruit and nuts. Use a spatula or spoon to mix dry ingredients.
3. Add the wet ingredients and mix well. 4. Add your 2 cups of chopped dried fruit and nuts of choice. 5. Roll dough into two different logs in parchment paper.
6. Freeze dough for 4 hours or more. 7. Then slice the cookies from the log about 1/4 inch thick. If your log of dough starts to flatten on one side. Roll it a little, then start slicing again.
8. Place the cookies on a cookie sheet lined with parchment paper. 9. Bake for 12 to 15 minutes, or until they start to brown around the edges. Turn off the oven, crack the door open, and leave cookies in the oven for another 7 minutes to be crispier. Watch to make sure their bottoms don’t burn. Ovens vary. 10. Remove from the oven, let cookies cool completely on the cookie tray.