The stock of non-perishables in my Grandparents basement pantry could have fed a small family for two years in the event of a nuclear disaster. Luckily, the reserves were only ever used to help round out a meal for the frequent unannounced guest.
Preparedness is the foundation for any good working kitchen. You must always have something on hand, even when there is “nothing to eat.” My always on hand items are mostly canned and boxed, but some are ingredients I simply can’t do without. So grab a pen and paper and start a list, these pantry staples are the perfect accompaniment to all the recipes on this blog, and they can make a meal out of themselves.
First on the always on hand list is Pignola, or Pine Nuts. If you’ve been reading you know that this ingredient has more tags than anything else. Toasted up these guys are the perfect additions to salads, pasta dishes, and a necessity for pesto. Here, I take my most beloved tree nut to the desert table for a delectable little cookie that just happens to be incredibly healthful.
Choco Coco Pine Nut Macaroons
2 cup of raw Pine Nuts
4 tablespoons agave syrup or Maple syrup
1 teaspoon vanilla extract
1 ½ cups of shredded unsweetened coconut
2 ½ tablespoons good quality unsweetened cocoa powder
Preheat the oven to 200 degrees F
In a food processor or blender pulse the pine nuts into a paste. Scrape the pine nuts down the side of the processor add the remaining ingredients. Pulse all until extremely well blended!!!!
Using a measuring tablespoon scoop out the choco coco pine nut “batter” onto a baking sheet (nonstick or parchment lined) using your hands you can shape them into patties or balls whichever you prefer, just try and make sure that they are all roughly the same size. Bake off in the oven for 50 minutes at 200 degrees F.
Cool on a rack for a good twenty minutes. Enjoy …without feeling guilty!