I attended a couple of committee meetings last week, during which I shared my vegan almond cookies. A fellow attendee who can’t eat dairy was especially fond of them, and was excited when she discovered I’d posted the recipe. Meanwhile, I’d sent out an email to my Renaissance classes reminding them about this week’s final play-focused tutorial and asking if anyone had any requests for goodies—one of them suggested I repeat some chocolate peanut butter pieces I’d made last month. My dairy-free friend messaged me a few days later, informing me she’d successfully made the almond cookies, and that she was delighted in having found yummy treats she could stomach. With all that in mind, I decided to experiment a little on the previous chocolate peanut butter (pseudo-)squares, and make these Flour Hour goodies dairy-free. They also happen to be vegan and gluten-free, so I promptly texted a celiac friend about the noms, and she was happy to pick some up from my house after work.
All of which is to say: there were many circumstances and powers of awesomeness at work in the creation and production of this week’s Flour Hour (which happens to be a misnomer, but hey).
These were very, very simple to make, required no baking, took about 40 minutes of meandering, and left me with only two bowls, a spatula, and a few spoons to wash. And they’re so glorious I had to give them away for fear of eating them all.