Eating foods that vibrate in harmony with themselves, our bodies and nature will help us to heal and to thrive.

Thursday, May 26, 2011

Grain Free Chocolate Chip Cookies

I made these delicious grain free cookies yesterday using coconut flour and almond flour. I based the recipe off of the one at I made these with eggs, but you can find her egg free version here:
So for mine, I used Kelly's recipe with small alterations:

Mix together
12 drops Vanilla Creme liquid stevia
1 tsp vanilla extract
1/4 tsp sea salt
1/4 to 1/3 cup coconut sugar
1/4 cup coconut oil melted
3 organic, free roaming eggs

Then, add
1 cup blanched almond flour
1/2 cup coconut flour
1 tsp baking soda
1 tsp baking powder ( I use Kelly's corn free recipe of 1/2 tsp baking soda, 1/4 tsp arrowroot, and 1/4 tsp cream of tartar)
1/3 cup dairy-free chocolate chips (I use Enjoy Life)

Mix all together and then drop onto parchment covered baking sheet. Flatten out spoonfuls a little bit.

Bake at 350 degrees for 10 - 15 minutes. Take out as they are browning.

I gave one to the pool repair guy who was here at the time I was making them and he loved them! These are sure to please anyone! Enjoy!
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Friday, May 20, 2011

Whoopie Pies

I have been wanting to make these special treats for a long time. I based them off of the recipe on She has recipes for chocolate and spiced whoopie pies. I made mine cinammon and vanilla to suit my son's taste and needs. You can make this SCD legal by using honey instead of agave. Here is my recipe I used for these modified from the comfy belly recipe:

Cinammon Whoopie Pies

* 2 cups of blanched almond flour
* 1/4 teaspoon of sea salt
* 1/2 teaspoon of baking soda
* 2 teaspoons of cinnamon
* 1/2 cup of agave (or other sweetener)
* 10 drops of liquid stevia
* 2 eggs
* 1 1/2 tablespoons of vanilla

Preparing the whoopie pies

1. Preheat the oven to 350 degrees F.
2. Mix all the dry ingredients together, and then add all the wet ingredients and mix well.
3. On baking sheets covered with parchment paper place heaping tablespoons (about 2 measured tablespoons) about 2 inches apart in circles, across the sheet. Flatten them out a bit.
4. Bake for 15 minutes, or until a toothpick comes out clean.
5. Cool completely – at least 15 minutes – before sliding them off the mat with a spatula.
6. Take one pie and spread frosting on it. Place another pie on top of the frosting. Serve.

Creamy Vanilla filling

* 4 tablespoons of shortening - I used Spectrum Organic Vegetable Shortening
* 2-3 tablespoons of agave (adjust sweetness to your liking)
* 1/2 - 1 teaspoon of vanilla

1. Blend all the ingredients together with a whisk.
2. Spread, serve, and store sealed at room temperature.
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