It’s been a long, hectic month since my last post. I was all set to become the next star in the virtual call center world when reality hit me: I couldn’t take the schedule. I just couldn’t do the long days, six days a week. I’m a wuss. I admit it.
So I resigned from the call center this week, and I’m back to working just half days at the print shop. And our budget is already suffering. But we’ll get through this somehow, and we’ll look back on this chapter in our lives and laugh. Just not yet.
Besides my beloved (and my cat), during this past month I missed two things: cooking and writing. Now with my light schedule, I can do both again. Here’s a combination of the two, offered up with my apologies for my absence:
These are inspired by something I found on the web, but are nothing like the original recipe. If you love the taste of honey, these are for you.
2/3 cup oil
1/2 cup honey
1/4 cup sugar
1 egg, beaten
1 teaspoon baking soda
1/4 teaspoon salt
2 cups gluten free flour blend (use your favorite one)
1 teaspoon xanthan gum
Preheat the oven to 350 degrees. Lightly oil a 9″ X 13″ baking dish.
Blend the dry ingredients together. Add the wet ingredients, and mix well. Don’t be shy, really mix this one up. Press the dough evenly into the baking dish. Bake for 15-18 minutes. Keep an eye on it, the honey will burn quickly if you are not careful! Remove the pan from the oven when the top is a beautiful, golden brown. Cool, cut into bars, devour. Freezes well, if there are any left.
So far, I’m happy with the honey goodness of this recipe. But I am planning to add things to it, eventually. I think it would be good with raisins, nuts, seeds, coconut, chocolate chips, or just about anything else that might normally adorn a cookie. I would love to hear about your experiments!