JOANA MIRANDA STUDIO

My low-energy funk last week didn’t last too long.  Between rehearsing and performing shows with the New Jersey Symphony and the New York City Ballet, there hasn’t been much time to loll around this week.  And in addition to my musical work, I’ve also been busy at the drafting table.  Occupying my time is a fun multi-piece, custom jewelry design project for a new client.  Ironically, it’s the work that’s energized me and also given me a sense of calm and focus.

Today after walking home from Lincoln Center, I took time to brew a pot of Rooibos tea and enjoy one of my homemade Almond Flour Chocolate Oat Chip cookies with Orange (recipe follows below).  

The light streaming into our apartment was so beautiful that I couldn’t resist taking some photos of my magnificent orchid.

And since I was enjoying being in the moment, I finished my afternoon tea hour by lighting one of my Lisn Japanese incense sticks. 

Joana’s Flourless Chocolate Oat Chip Cookies with Orange

Ingredients:

1 cup packed almond flour

scant 1 tsp baking soda

1/4 tsp baking powder

pinch salt

1/2 cup unsalted butter (I use Kerrygold Irish butter)

1/2 cup non-fat dry milk

1/2 cup coconut sugar

1 egg

1/2 tsp vanilla extract

3/4 cup rolled oats

1/4 cup candied orange peel

1 cup semi-sweet (or 70% or higher) chocolate chips

Preheat oven to 350 degrees.  Grease two baking sheets.  Combine the almond flour, baking soda, baking powder and salt in a small bowl and set aside.  With an electric mixer, cream together the butter, dried milk and sugar. Add the egg and vanilla extract and beat until fluffy.  Add the flour mixture and beat on low speed until thoroughly blended.  Stir in the rolled oats, candied orange peel and chocolate chips.  Drop heaped teapsoonfuls on to the prepared baking sheets, spacing about an inch apart.  Bake for 10-12 minutes, until just browned on top.  Let cool for at least 15 minutes before transferring to a wire rack to cool.