I always make dishes ahead of the holidays (or parties/birthday's) if they are new recipes to make sure they are "worthy" of the big day and to ensure the recipe comes together FOR ME the way that it did for everyone else.
These definitely made the cut, and they are awesome.
Experimenting prior to the holidays had me cut back on the maple syrup some, but lots of people make it per the recipe and love it too. I can't wait to make them again real soon. I definitely recommend using blackstrap molasses as it calls for it. If you don't use it for anything else, it's great in just oatmeal too. I don't like using refined sugar in my cooking so I always have blackstrap and maple syrup on hand. Also, almond flour is easily made from simply grinding up regular almonds in a coffee grinder (what I do for almond flour and I pick out the few pieces that don't get properly ground up) or a food processor. Much cheaper to grind up some almonds than to buy almond flour/meal. But if you do buy almond flour Bob's Red Mill makes a great one (and the company is one of the most progressive companies in the country so we should support them when/if we can).
Take care!
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