Cookies for breakfast? You bet! I’m not talking about a certain boxed cereal with fluffy little bits that leave you hungry an hour later, I’m talking about chewy, crunchy go anywhere granola cookies with all the stuff you want and none of the stuff you don’t. These easy granola cookies can be gluten free if you use certified gluten free oats (oats do not naturally contain gluten, but can be cross contaminated). They are also casein free (when the oats are soaked with vinegar) and soy free. [Read more…]
I’m working my way through the different books and videos offered in the Extreme Health Library bundle, and tonight’s post is about 9 Fermentation and Gluten Free Resources. For those who are looking for advice and recipes that will make it easier to incorporate these healing foods in their diets, these are wonderful resources.
From full menu planning (both for gluten free and allergy free menus) to troubleshooting tips and many recipes, these books and videos offer food that is not only good for you but beautiful and filled with flavor. There are some treats, too, like Starlene’s coconut flour donuts (shown above). If you’re trying to ditch a soda habit, you can replace it with kefir or kombucha (fermented beverages) that will give you the fizz without loads of sugar or artificial ingredients. I bought a package of miso recently because I *know* it’s good for me, but I’ve been scared to use it (yes, me, who ate ground up crickets). Now with Kimi’s book, I finally have a better idea of how to make a proper miso soup. I’m looking forward to working my way through the rest of these, too. [Read more…]
These chocolate chip cookie dough truffles are made with almonds, coconut oil, honey, chocolate chips, vanilla and a dash of salt, and can be coated with chocolate or served plain. (The first batch disappeared before I got a chance to dip them.) Once you try these tasty little cookie bites, you’ll be hooked. Even my somewhat finicky husband loves them. They’re a great way to get more coconut oil into your diet. (The Tropical Traditions website has a great recipe page with dozens of recipes using coconut products.)
Chocolate Chip Cookie Dough Truffles [Read more…]
Recently, I was discussing with some friends how many gluten free pastas simply weren’t very good. That same day, I found Conte’s Gluten Free Pasta on Twitter (contespasta), and went to have a look at their website (http://www.contespasta.com/). Their heart shaped cheese ravioli were about the cutest pasta I’ve even seen, and the rest of their raviolis look equally gorgeous (check out the Conte’s ravioli page to see what I’m talking about). On a whim, I contacted Conte’s to see if they’d be willing to host a review and giveaway, and they said yes! It’s taken us a bit of time to work our way through the very generous sample box they sent, but I’m finally ready to roll with our review of Conte’s gluten free pasta. [Read more…]
|Coconut Macaroons Sweetened with Maple Syrup|
Healthier Holiday Treats
Ever end up with leftover egg whites and need a good recipe for them? Looking for a sweet treat that’s gluten free and refined sugar free? Here’s one that my family enjoys and I hope you will, too. It’s sweetened with maple syrup and thickened with arrowroot, and produces a light, crunchy cookie. These take quite a while to bake, so keep that in mind before you start mixing.
Coconut Macaroons Sweetened with Maple Syrup Recipe
Adapted from the book Nourishing Traditions by Sally Fallon.
4 egg whites
pinch sea salt
2 tablespoons arrowroot powder
1/2 cup maple syrup (grade B is great if you have it)
1 tablespoon vanilla extract
2 cups commerical dried unsweetened coconut meat, finely cut
Beat egg whites with salt in a clean bowl until they form stiff peaks. Don’t overmix or they will break and get runny.
Beat in the arrowroot and slowly beat in syrup and vanilla. Mixture will be smooth and glossy.
Gently fold in coconut. Remember, fold, don’t mix – you want to keep the egg whites nice and fluffy.
Drop by spoonfuls on parchment paper. I trimmed my parchment paper to fit my standard cookie sheets, so I put some extra pieces on the edge. This recipe will fill two pans.
Bake at 300 degrees for about 1/2 hour or until lightly browned. Reduce oven to 200 degrees and bake another hour or so until macaroons are completely dry and crisp. If you happen to have started baking too late at night and turn off the oven prematurely, hoping that the warm oven will be enough to finish the baking, and your cookies are tacky in the morning, you can pop them in the dehydrator to get them nice and crispy.
Let cool completely before removing from parchment paper. Store in an airtight container. (I like to use wide mouth mason jars.)
Do you have recipes for holiday treats that use less sugar or no refined sugar? What about treats that are gluten free? I’m looking for my recipes to add to my family’s baking traditions, so I’d love to hear your ideas.