5 Minutes marzipan (GF, vegan)
A baker with no sense of smell is half a baker.
It's amazing how much of what we taste in our mouth is actually connected to our ability to smell.
Most of the stuff I ate in the past week tasted dull. Even if I put lots of garlic inside, for example, I only tasted a bit of it.
It was a big lesson for me. Food is almost everything for me. I think about it the whole day (and I am not exaggerating here), I plan all the time what I am going to bake and cook and eat and even when I sit for my lunch I think all ready about dinner... A hopeless case.
So for me not enjoying the food I cooked and ate was really hard. And it taught me to appreciate such a simple thing as smelling.
After a week of not being able to smell anything, not even cigarette smoke, I started to get worried. What if I am going to be like this for ever? What if I am not going to be able to smell ever again a cake baking in the oven, melted chocolate, fried onions (my favorite smell in the world!)?
A world without smell.
It's back today, I can smell.
I am roasting potatoes in the oven with garlic and mustard, standing next to the oven and sniffing the scents.
All is good again.
3tbsp almond butter, or any other nut butter you like
a few drops almond essence
85ml agave syrup
cocoa powder, for coating
Form small balls from the mixture and roll in cocoa powder. Shake them to get rid of the excess powder.
You should be able to form the balls easily. If the mixture is too dry you can add some more nut butter and if it's too sticky you can add a bit more ground almonds.