Actually, it is my second hairdryer. I purchased a mini one from Target when I was about 19 years old. I could never work out what all the fuss was about. I used it twice. I certainly didn’t end up looking like I had just left a salon.
I was recently staying with my Mum and Dad and their house is freezing! Purely to warm up I was using a hairdryer I had given to my Mum one Mother’s Day.
I loved it.
I had been home for two days when I decided to order one for myself.
It arrived Monday.
I am now on day 4 of ‘doing my hair’.
My husband suspects it will not last, that by the end of the month it will be congesting our bathroom cupboard.
I am not so sure.
I think I am growing up 🙂
Salted Almond Crackers
- 1 cup almond meal
- 3 tablespoons coconut flour
- 1 heaped tablespoon almond butter
- 1 tablespoon honey
- 1 egg
- salt to grind over the top
- Preheat oven to 175°C or 350°F
- Line a tray with baking paper.
- Place the almond meal and coconut flour into a bowl and mix to combine.
- Use your fingers to work in the almond butter.
- Add the honey and egg and stir to combine. Again, use your hands to work the mixture into a dough and shape the mixture into a smooth ball.
- Place the dough between two sheets of baking paper and roll with a rolling pin until the mixture is approximately 3 – 5mm thick.
- Place the dough onto your prepared tray and score into squares.
- Grind the dough lightly with salt.
- Bake for ten minutes, turning the tray half way through cooking.
- Remove the crackers from the oven and allow to cool slightly. Break the crackers along the scored lines and turn them around on the tray so that the outer pieces are now on the inside and return to the oven for a further 10 minutes. Check the crackers half way through cooking and also turn your tray. Carefully remove any crackers that look like they may burn.
- Remove the crackers from the oven and allow to cool on the tray for 5 minutes before gently moving to a cooling rack.