This may be more like what you have had. It isn't twice baked like the previous recipe and has a little less sugar and a little less flour making it less dense. One of the secrets of this kind of cookie is to chop the almonds..not to a powder or teeny pieces, but enough to release some of the nut oils which makes for a dough that is easier to mix. I'm not a big fan of almond extract, so I have cut back some, this recipe called for more...and you may like that really almond-ey taste, so add another teaspoon or two. Linda C Almond Slices 3/4 cup sugar 2 cups all-purpose flour 1 cup brown sugar, packed 2 eggs -- beaten 2 teaspoons baking powder 1 teaspoons almond extract 3 cups almonds -- chopped 1/3 cup oil 2 teaspoons water 1 teaspoon cinnamon -- optional Mix all together, shape into flattened logs, brush top with beaten eggs (not those included in recipe). Bake 350 degrees for 19 - 25 min. (watch carefully). Cut while warm.

Tuna Causa Potato base: 3 large potatoes 1/3 cup olive oil ají amarillo powder salt and white pepper Boil, peel, and mash the potatoes. Add the olive oil a bit at a time, to taste and until it has a nice smooth consistency. Season with salt, pepper, and the ají amarillo to taste - you could also use chopped or pureed fresh peppers - this is a mild yellow pepper (spicier than a bell pepper, but mild). Form it into the base of your presentation on a platter and chill in the refrigerator for ½-1 hour just to firm it up a bit. This dish is generally served cold or room temperature, though IÂve seen hot causas on a few menus. Tuna layer: 3 cans of tuna (I like to use the water packed) 1 small red onion, chopped mayonnaise salt and white pepper This is pretty much just a simple tuna salad. Mash the tuna, add the onions, and enough mayonnaise just to make it moist and hold together. Season to taste. Assembly: Potato base Tuna salad 1 tomato, seeded and diced 1 avocado, peeled and sliced 1 rocoto or other medium hot pepper 2 hard boiled eggs, sliced chopped black olives chopped parsley juice of 1 lemon You should have a nice, firm mashed potato base to build on. Layer the tuna salad on top of it. Top with chopped tomato and parsley. Lay a layer of avocado slices on top of that, sprinkle or brush with the lemon juice so they maintain their color. Then the hard boiled egg slices (you can hard boil your eggs along with your potatoes above, just donÂt leave them in the water the entire time) and the pepper rings. Scatter the chopped olives over the top of it. Set it on the table, ooh and ahh a little, dig in.

It seems to be very difficult to get interesting protein-free recipes - can anyone help?

sprtphntc- I look for "deals" from several sources for Great Lakes Gelatin (I also use Bernard Jensen and NOW brands - but they are the type that gels). The convenience of Great Lakes Gelatin Collagen Hydrolysate (in the green box) is that it has a lot more applications since it DOESN'T gel like regular unflavored gelatin (although I use a LOT of the gelling type, too, to make homemade "Jell-O", gummy snacks, high protein gelatin power cubes, Low-Carb GAPS-Friendly Coconut "Jell-O", spiced whipped coconut pudding, even chocolate gelatin "fudge"). I've repaired a lot of damage from years of inflammation caused by wheat/gluten by using bovine gelatin and bone broth. Are you looking exclusively for plant protein, or would bovine gelatin work, because what I take is bovine protein. Go to Best-Deal.com for sources for the best prices. I also add homemade kefir (made with powdered cow's milk) or homemade coconut kefir (made with reconstituted powdered coconut milk) to our morning smoothie. The smoothie is about 6-ounces and is a part of a whole breakfast, not THE whole meal. Make sure you s-l-o-w-l-y drink, and actually masticate (chew) your liquid protein drinks. Digestion begins in the mouth. If you quickly guzzle your drink, the digestion skips an important step and your brain doesn't always get the message you have eaten something. Depending on the blend of ingredients, you could also be causing a blood sugar spike which can leave you feeling hungry. The concentration of sugars in some blends is almost dangerous, as well as damaging to the liver. "Sugar" calories (including natural sugars found in food) you drink go to work much faster than those found in whole foods. Adding the medium-chain triglycerides from sources such as coconut oil or MCT oil improve bioavailability of the protein. It's important to known, when you increase protein, with reduction of fat, it can also over-work the liver. You need a balance of protein with healthy fat. Personally, I would also avoid brown rice protein due to arsenic in rice. If I had to suggest a plant-based add-in, I would sprout lentils and dry them in a dehydrator, and then blend them in a coffee/spice mill and add the sprouted lentil flour. A cheap AND easy addition.