I have dreams about a little cottage built just for two. A place where a common dream, our extraordinary shared dream, can take root and with the nourishment of time, hard work, and patience, reach into the sky with strong branches. He will keep us safe and entertained. I will stand at the stove and transform the harvest into the bounty of the table. He will roll up his sleeves and plunge his hands into the hot soapy water cleaning up after me. We will lie in our feather bed while the starlight streams in and talk, laugh, and dream late into the night. I will leave early on weekend mornings and return to his side sweaty and smiling. We will invite the crowd and company of friends and family. Fill the rooms with chatter and laughter and big ideas in the celebration of the small, exquisite, fragile things. The door and our hearts will always be open to those who call. Our little corner of the world dedicated to creating a future together. Our space to grow, learn, work, become, rest, share, shelter, and love.
There will be clinking plates and crystal glasses as our friends crowd into the house and pile around a table groaning with good things to eat. We will share what we have been given, and take pleasure in the food and our family of friends and loved ones. Laughter, and noise, and sharing, and ‘oh did you taste this yet?’ will fill the little space with the sweet music of familiarity.
We will feast together: I will grill salmon; cover the kitchen in mess while making pasta by hand; we will stand side-by-side sneaking the last bites of stir-fry from the wok after licking our own plates clean; in the midnight munchies hours fuelled by too many glasses of wine we will clandestinely feed each other scoops of cold creamy ice cream.
And sitting on our bench will be my favourite symbol of a home filled with love: a never-empty cookie jar. These gluten free Sweet Potato, Pecan, and White Chocolate Cookies are the perfect post-work, post-gym, pre-dinner snack; or perhaps a sneaky before-he-wakes-up-for-Sunday-lunch-reading-my-book breakfast with a cup of fresh-brewed coffee; or for sharing with a loved one in the midnight hours after getting home from a dinner party.
Sweet Potato, Pecan, and White Chocolate Cookies
- 140 grams buckwheat flour
- 60 grams brown rice flour
- 60 grams almond meal
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 2 large eggs
- 1/2 cup caster sugar
- 2 tablespoons golden syrup
- 1/3 cup rice bran oil
- 2 teaspoons vanilla extract
- 215 grams (scant 1 cup) sweet potato purée
- 100 grams toasted pecans
- 2/3 cup white chocolate chips
- Preheat your oven to 180C (356F) and line two large cookie sheets with baking paper.
- In a medium-sized bowl whisk together buckwheat flour, brown rice flour, almond meal, baking soda, salt, cinnamon, ginger, and cardamom.
- In large bowl beat together the eggs, caster sugar, and golden syrup with electric beaters until smooth and light.
- Measure in rice bran oil, vanilla, and sweet potato. Beat until well combined.
- Stir flour mix, pecans, and white chocolate chips into the egg and sugar mixture. Beat thoroughly.
- Measure mounds of cookie batter onto the lined cookie sheets (I used an ice cream scoop). Leave 5-6cm between cookies for spreading.
- Bake for 12-15 minutes or until the tops of the cookies bounce back when lightly pressed.
- Allow to cool completely and serve to your friends and loved ones, or store them in your cookie jar for up to 4 days.
Tell me, dear reader, what does your dream of home look like? What are the little rituals that mean home to you?