Celebrate the Adjunct phase with Vegan Lavendar Cookies 

Today is the last day on the job.
 
That sounds SO incredibly dramatic, doesn’t it?? Hah.
 
In the life of every Professor there comes a point that in order to land a full-time, tenured-track, prestigous job…there are several stages of the ADJUNCT.
 
What’s the ADJUNCT stage, you ask? It’s the less glorified, over-worked, under-paid, part-time gig that one must faithfully go through in order to protect the labored [academic] investment…and in essence, wait in line to be considered ‘ready’ to teach at a higher level.
 
Have you ever been through an ADJUNCT phase? The awkward, in-between, not-here-not-there, hopefully ‘getting there’ stage? It doesn’t have to be academics…allow me to explain:
 
Life is full of ‘ADJUNCT’ stages…
 
-The time between graduating college and actually finding a job (a good, on your way to a dream job)
-The time between finding a job to getting to your dream job
-The time between diapers to potty trained children…?
-The time between practicing the principles of God’s word until they actually come to life
-The time between starting to work out on a regular basis and actually losing the weight
-The time between taking a test and actually making the grade
 
The denominator is TIME.
 
Today, I have completed ONE of the many adjunct phases. For any instructor, teacher, intellect- this is a rite of passage. And thus, I’m celebrating…with Vegan Lavendar Cookies (see recipe below). A fellow colleague of mine (and fantastic English professor) decided to make these, and of course, leave them on my desk. [This is the same desk that I have to clean out soon…if only I had a little more help doing so. Sigh.]
 
Celebrate your adjunct phase today with Vegan Lavendar Cookies in cute Hummingbird shapes! They taste even better as you move on to the ‘next’ adjunct phase of life. And, enjoy the TIME.
 

VEGAN LAVENDAR COOKIES
 
  • 2 cups fine almond meal
  • ½ cup chopped unsalted pistachios (you could use cashews too – be sure to get unsalted)
  • ½ teaspoon baking soda 
  • 1 tablespoon dried lavender buds 
  • 1 teaspoon ground cardamom 
  • just a pinch of kosher salt 
  • ¼ cup honey (get Organic made by American bees if you can)
  • ½ cup coconut oil, melted and cooled to room temperature
  •     [OPTIONAL: you could steep about 1 tablespoon of Earl Grey tea leaves in the coconut oil as its warming- be sure to strain the oil otherwise you’ll have tea leaves in your cookies]
  • 1 teaspoon vanilla extract (you could put a twist on this and add ALMOND extract for a rich delicious nutty flavor)
  • *Optional: Honey icing & extra lavender, to top Icing : powdered sugar, vanilla extract (again, use almond if you’re feeling like a nut) 😉 and a splash of coconut milk (no more than a teaspoon)
  • Instructions
    1. Line two baking sheets with parchment paper
    2. In a medium mixing bowl, combine all dry ingredients.
    3. In a separate mixing bowl, combine the honey, coconut oil, and vanilla (or almond) extract.
    4. Add the wet ingredients to the bowl of dry ingredients and combine until a dough forms
    5. Put dough in fridge for 1 hour, or freezer for 25 minutes to let it set together (coconut oil sets quickly in cooler temps)
    6. Roll out dough (just like when you make sugar cookies) and cut neat shapes (if you can find a neat little hummingbird shape cookie cutter than do so 🙂
    7. Preheat the oven to 350F, space cookies about 1 inch apart on baking sheets.
    8. Bake for 12-15 minutes (you’ll see the cookies turn golden brown on the edges)
    9. Remove from the oven and let cool to room temperature before removing them from the pan.
    10. Optional (but when is icing a cookie ever ‘optional’??): Ice & sprinkle with more lavender; you could even sprinkle on a little sea salt if you want a more savory cookie!!!
    11. Eat and Repeat!!!
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