When Matt + I made it to Trondheim this summer, we were about 2 weeks into our northern adventure and hadn’t had a day without rain yet. We were tired and cold and I think it was the only time we splurged on a camp site in all of Scandinavia. I remember standing under the hot water in the shower thinking I was never going to leave. The next day we got into the biggest fight in the middle of the city under the pouring rain. For so many reasons I don’t remember but mostly because nothing was really going as planned, I wanted things to be just perfect and we weren’t really sure where in the world we were going or why we were even there. I guess it was needed, there were things we just needed to get out there and it all felt a little lighter afterwards.
We went and sat in a little cafe to get out of the rain, we had coffee and hot chocolate and spiced hazelnut cookies and I think Matt ate all of the cinnamon buns. Later we went out for beer and burgers and we probably spent more than a week’s worth of budget that day but it felt good not to care. Plans are great and definitely necessary, but sometimes putting pressure on having the perfect holiday or the perfect moment actually stops you from enjoying it. We were there, trying to sound out the norwegian menu, guessing about what we had just ordered, drinking over priced beer in our k-way pants and hiking boots. The good to our bad and very ugly.
Those little hazelnut cookies from that day seemed like a fitting treat to make to remind myself that you can’t do it all and it can’t always be right. And as someone who often likes things to be just so, it can be easy to get caught up in all of that this time of year. So don’t let it build up. Sometimes it’s best not to care and just simply enjoy the moments that present themselves with the people around you. Take time to enjoy the little things, like a good hot shower and a plate of cookies. Comfort + joy x
MAPLE, CARDAMOM + VANILLA HAZELNUT MACAROONS
I used ground chia seeds here to help hold the macaroons together. You can find pre-ground chia seeds at most health food stores or well stocked supermarkets. Grinding chia seeds in a spice mill or coffee grinder should work too. I haven’t tried using ground flax seeds yet but I would imagine an equal amount would do the trick too.
Happy days to you and yours!
Vegan + Gluten Free. Makes 10-12 large macaroons or 20-24 bite size ones.
2 cups blanched hazelnuts
3/4 cup shredded unsweetened coconut
1/2 teaspoon ground cardamom
1/4 teaspoon baking powder
1/8 teaspoon flaky sea salt
2 tablespoons ground chia seeds
1/4 cup coconut oil, melted
1/2 teaspoon natural vanilla extract
1/3 cup pure maple syrup
1 tablespoon warm water
Place hazelnuts and coconut in a food processor and blend until finely ground and uniform.
Add cardamom, baking powder, sea salt and ground chia seeds and pulse to combined. Add melted coconut oil, maple syrup, vanilla and water and mix until the dough comes together. Tip mixture into a bowl and let chill in the fridge for 30 minutes.
Preheat the oven to 350 F / 175 C and line a rimmed baking sheet with parchment
Using an ice cream scoop or spoon, scoop out portions of the dough and place on the baking sheet. Keep the scoop clean so the dough doesn’t stick. I used an ice cream scoop and got 12 macaroons. A tablespoon size spoon or scoop should yield at least double.
Bake cookies in the oven until golden brown and firm, 15 – 20 minutes. Let cool and enjoy!
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!