So we’re down to the wire of this month and everything has surprisingly run a lot smoother than anticipated. I was still exhausted beyond compare despite my sleep in yesterday morning, in my hazy state I called one of the most important people in my life for a chat about her upcoming trip and the fact that we are meeting in New York.
You just never know where travel will take you and this excitement of meeting up with one of my oldest and most important friends is one of the most exciting parts of this trip that was half heartedly arranged just to see her. Chatting like we see each other every other week we squealed at the thought that we got to say “see you in a couple of weeks.”
Then I got up and packed away all my belongings into storage boxes. Thats right, all my baking tins and mixing bowls are going to be in black boxes huddled away until I find somewhere else to lay my head. I’ve only been in London a year but somehow I’ve managed to completely fill five large boxes that tower above my head. So much for keeping a light load, but strangely so many boxes are filled with kitchen contents, of which I have much more than I was aware of.
Yes, returning to London will be about starting anew with a history that isn’t so new anymore. That is the state of a wanderer and it’s ok because it’s better to be a galavanting wanderer than a whining stayer. Truly, if we have the courage and ability to change a bad situation its better to do so, no matter how tiring it may seem. It’s more tiring to linger with all the energy you waste fighting to not change something when that energy can be put to more positive things.
Enough for life lessons as there is three jam packed weeks of galavanting around America again. Going to the west and east coasts and staying in a home with a yard are about the highlights beyond catching up with special people in different corners. So while the next couple of recipes will come to from different locales this recipe is from dreary cold London. And it’s the perfect example that gluten free doesn’t have to be complicated. In fact, there are only four ingredients below.
Coconut Fluff Cookies
3 eggs, separated
1/2 cup superfine/caster sugar
1 1/2 cups desiccated coconut
1/2 teaspoon baking soda
Preheat the oven to 180°C/350F and greaseproof a baking tray.
In a bowl beat the egg yolks until light and fluffy, approximately 1 minute. In a slow steady stream add in the sugar until fully combined, then beat on medium for a further minute.
Add in the coconut and baking soda and mix until just combined.
Beat the egg whites until stiff and slowly fold in the coconut mixture until completely mixed.
Roll into oval balls with two tablespoons and place onto the baking tray.
Place in the oven and bake for approximately 10 minutes or until golden.
Remove and allow to cool fully.
Resist eating more than one.