I’ve adapted this incredible recipe only slightly from the original, in Phyllis Glazer’s Hebrew-language cookbook, No Gluten, No Sugar (L’lo Gluten L’lo Sucar). In this case I actually have added sugar, but only to make the ingredients list a bit easier to compile. They’re crispy on the outside, and crunchy but a bit softer on the inside. As with most desserts I make, these are not super-sweet.
Hazelnuts in the pan, ready to roast!
Roast your hazelnuts peels crack and most come off
Remove leftover peels using paper towels
I used coarse-grained dark brown sugar
Butter and sugar in the mixer
Dry ingredients in the bowl
Dry ingredients combined
The batter, before adding the nuts
The batter with the nuts
All ready for its cookie-forming duties!
Use two teaspoons to form the cookies
Space the cookies 1″ apart
Nuts are in!
Gluten-Free Chocolate-Hazelnut Cookies!
Never cooked lentils before? Neither had I before inventing this recipe. It’s pretty much foolproof. Hooray for curry!
Measure out your lentils
I’m using this fancy organic stuff… not for any reason, really
Boil the lentils with your other ingredients…
…and wait until all of the liquid is absorbed.
Pretty good plain!
Coconut Curried Lentils: even better with something creamy!