Well, hello from Hermit Haven. 

I realized that since I have so much Amasake (and that, that, now, too, has become a problem for my mostly challenged brain), I decided to do some experimenting. 

Well, for many years now, I have had Korean Pine Nut Trees in Vermont, because you know, I just love the pine nut and it's unaffordable, cause yea, they are mostly imported, now. It's such a shame, because they do grow here, but we don't seem to have the technology to process them anymore, so we have to pay the going price of 30+  bucks a pound.  The ones I have in Vt are in half whiskey barrels, buried in the ground and I have no idea how I am going to get them out of there, but it is what it is, hey?

In any case I digress: What were we speaking of? Oh, right, the Korean Stone Pine. There are at least 4 other cultivars I know of, but this is the only one I actually got to grow in Vermont. They take about 10 years to have fruit, so since the ones in Vermont are almost that, it's time to get them moved. I still need to find a hand nut processor, which is not cheap, but is necessary as the fruit (nut) has a hard brittle shell, that is anything but pleasant to bite into. Who knew? 

So, without further ado: Meet the Stone Pine!

https://en.wikipedia.org/wiki/Stone_pine

What an extraordinary little tree, hey?

Here is a recipe for vegan, sugar free, pine nut cookies. 

1 egg.

1 cup pine nuts. 

2 cups chestnut flour

1/2 cup amasake

1/2 cup almond milk

lemon or lime extract

Baking soda (1/2 teas) & Baking Powder (1 tbsp). 

Whir it all up.

Bake at 325 for 45 minutes. 

You can sprinkle lemon flakes, coconut flakes, toasted nuts, everything? on top b4 baking.