As I opened my blog to start this post, I realised with a touch of bewilderment and guilt that I have not posted anything since mid November. Only yesterday I told my husband I had not posted anything in about a month, and lo and behold, that’s way more than a month.
Where has the time gone? The mild optimism we felt in November completely crushed by the December renewed restrictions, the unforeseen further travel bans which split my own family across two countries for Christmas. 2021 saw an icy beginning which dawned upon all of us as a cold shower, as things got worse rather than positively better.
But life goes on, just as the lockdown goes on. Carnival has come and gone, so has Chinese New Year’s and Valentine day. Easter eggs are already gracing our supermarket shelves, and have been for a while.
Despite trying to lose the extra kilos the first and second lockdown piled on my tired limbs (by working out very often, I should add), I am still baking, still cooking decent full on meals at weekends and ordering the occasional fancy food box (more on this soon).
We all need treats
In an effort to reduce the calories intake, I have also started baking without fat / sugar / gluten (any good stuff basically) as I have done in the past.
Taking inspiration on the ‘gram, there are a couple of influencers (a word I hate, but alas) that I actually follow with interest for many a reason. One of those is the gorgeous, young, super fit and very talented cellist Costanza, aka Fit Cello. I have not met her in person of course, but she seems genuinely lovely, has a truly enviable figure (result of a LOT of time and effort!) , she’s a fellow Italian and she posts a lot of interesting ‘fit’ recipes as well as workout videos and more.
I have made a few of her recipes and found the one below really delicious. A super easy, quick treat, I made these with my 4yo little helper who also loved them, not minding the lack of actual sugar! As for me, while I usually hate the after taste that sweeteners leave behind, in this recipe the sharp, zingy lemon really offsets it.
I asked Costanza if she’d be happy for me to blog her recipe and she said absolutely, so here it is, sharing it below with a minor tweak (less stevia, some extra protein powder with vanilla flavouring).
Let us know if you make it!
Almond & lemon cookies recipe
- 90gr ground almond
- 40gr stevia / truvia
- 20gr vanilla protein whey powder (I use, like Fit Cello, Women’s Best)
- the zest and juice of half lemon
- A tbsp of coconut flakes
- A pinch of salt
- 1 egg white, lightly whisked
- Yields about 8 cookies
In a bowl mix the dry ingredients well; add the lemon zest. In a separate bowl lightly whisk the egg white with the lemon juice, then add to the dry ingredients and mix well. Add a touch of extra lemon juice if it’s too dry.
Make small balls with your hands, about the size of a golf ball and place them spaced out on a baking tray with a silicon mat or baking parchment. With the palm of your hands, gently press on the balls so they become slightly ‘flatter’. Bake in a preheated oven at 170c for about 15m depending on your oven. They need to be slighty golden around the edges.
Sprinkle with icing sugar if you like and enjoy!
They keep well in an air tight container for a few days.