When I cook I like to use local, fresh, seasonal ingredients. One of the things I love about traveling is trying different types of local & seasonal foods in different places. In Idaho, huckleberries are the state fruit & are in season this time of year, so when I saw them at the Lewiston Farmers Market I had to get some (even though they were $12 per pound). I used them in a fruit salad I made with all sorts of fruit I got from the Farmers Market. Then, I made huckleberry pancakes for breakfast with my family one morning. My final huckleberry creation for this trip to Idaho was huckleberry cookies. I initially thought I’d make huckleberry muffins, but considering I didn’t have a muffin tin, my muffin intentions soon improvised to become cookies!
These are the ratios & ingredients I used (may be off by a tsp here or there):
- 3/4 c almond butter (I used Maranatha Roasted Almond Butter that I got from Vig’s Health Food Store in Lewiston, ID)
- 3/4 c date paste (I soak dates in water & then blend them to form a honey like substance that is less sweet than honey, agave, & others)
- 1 egg
- 1/2 c coconut flour
- 1 tsp vanilla
- 2 tsp cinnamon
- 1 c (or more!) huckleberries
First I preheated the oven to 350 degrees. Then I blended the almond butter & date paste. Then I added in the coconut flour, vanilla, cinnamon, & huckleberries. I mixed those ingredients all together, tasted the batter & then added the egg. In retrospect, adding the egg with the almond butter & date paste makes the most sense. But I wanted to eat the batter, so I kept the egg until last.
Once the batter is ready, plop those cookies on a sheet & let them bake for 25 minutes.
Let me know if you try them! I’d love to hear what you think!
Venture on,
mel, the venture gal
P.S. You can replace huckleberries with blueberries or another berry or fruit, depending on what’s in season in your town!
