I have a confession t’make. I wanted so badly to defy gravity this weekend and do everything except lay face down in a pillow in my fluffy hot bed all day but sometimes the universe has other plans. And on one of the most beauteous weekends 2017 has yet (not to mention the opening of TRISM!!), the universe just had to bestow upon me a postnasal drip fit for a queen. It hit me like a tonna bricks Saturday morning. Not even my most favoritest iced coffee and egg sammie could fix it! But listen here. I think this not debilitating but considerably annoying cold of sorts is a lesson in disguise. Sloooooooow down, ya crazy woman. So I listened to Present Over Perfect on Audible. I watched almost every episode of The Keepers. I ate the best salt and vinegar chips and brownies and Amy’s burritos and chips and salsa. I was forced by the universe to stay in with me myself and I and I actually weirdly enjoyed it. I think the forced slowness was exactly what I needed.
Obviously it’s also about to be that time of the month (thank you, universe) and in addition to my hormones flying in every which direction, I’ve also been having massive cravings. Like I need a spicy dill pickle and I need it right effing NOW. Is a shoe craving a thing? Because I’m salivating over these lace up sandals. And these barely there sandals. I meeeeeean. And then there’s the sweet and sour cravings. Not like Warheads sour candy (omg who remembers those!!) or sweet and sour chicken, but like sweet lemon cookies. LIKE LEMON CHIA CAKE COOKIES. With the creamiest dreamiest lemon glaze made with cashews, of all things. I’ve never met a glaze I didn’t like yet I’ve never actually posted a glazed cookie recipe on the blog. It’s safe to say that I see a lot of cookies and a lot of glaze in my near future.
Lemon poppyseed is very much a thing and seeing as chia seeds look almost identical, I used my fave Bob’s Red Mill chia seeds in these cookadoos. They’re soft, slightly sweet, pillowy dreamboats kissed with lemon and puffed up like a cloud drizzled with a bright lemon glaze. They’re free of eggs and dairy and refined sugar and refined flour because I ate all those things this weekend and there’s none left for the rest of the world. In case your brain is wondering, I used this coconut flour, this almond flour, this coconut sugar, and this yogurt in this recipe. When life gives you lemons…make these! Print
This post is sponsored by Bob’s Red Mill, one of my favorite brands that I’ve been partnering with for years. Thanks for supporting the brands that make it possible to run Hummusapien! For more yumtastical recipes and a coupon for $1.00 off any product, visit Bob’sRedMill.com.
