Taavi

I am usually not a big fan of gluten-free desserts, as they are often dry, crumbly, and lack in rich flavors, however that isn’t the case for these cookies. Not only are they soft and chewy on the inside, but provide a slight crunchiness on the outer layers. The blend of oat and almond flour provide a slightly nutty flavor with a soft and chewy texture. I recommend using creamy peanut butter to achieve a chewy texture, preferably an all-natural one not loaded with added sugars.

It may seem hard to incorporate healthy, sustainable foods into your busy schedule. Quite frankly, it is a struggle for me right now

I simply can’t get enough of the sweet, fluffy layers of cinnamon crusted dough. If you know me, then you know I sometimes like to take a twist on traditional recipes. A fluffy vanilla cupcake embedded with a cinnamon struesal and smothered in a simple powdered sugar icing. I broke the cinnamon roll rules, but if it results in a mouth drooling creation than who cares, right?

However, there is one dish that keeps coming back to mind, because it feeds my obsession with potatoes. Crispy, golden brown potatoes smothered with a slightly sweet, paprika tomato-based sauce. This recipe is extremely simple and easy to make, it just requires some patience and an eager appetite. Feel free to make your favorite aioli to pair with this, or use the recipe I have provided down below.