When I asked my son what kind of cookies we should make, he responded: "Yellow". My son really likes the colour yellow. Hot pick is also a big winner with him. I'm just glad he didn't ask for pink cookies, because I don't have anything that would have worked for pink.
I decided to make saffron and lemon cookies, using only coconut flour. I'm trying to extricate myself from my exclusive reliance on nut flours, because I do have some friends who are nut sensitive, intolerant, or allergic, and I'd like to have a couple of recipes in my arsenal that would work when they come to call.
These cookies were a big hit with my son, and with his 3 year old friend. I thought they needed more lemon juice personally, and a little more saffron.
ingredients:
1/4 cup extra virgin coconut oil
1/2 cup coconut nectar
1/4 cup + 2 tbsp water (heated to boiling)
1/4 cup + 2 tbsp lemon juice
2 organic eggs
1/4 to 1/2 tsp saffron
1/4 cup finely ground chia seeds
3/8 to 1/2 tsp sea salt
1/4 tsp baking soda
1 cup coconut flour
optionally, add 2 tsp of lemon zest before the coconut flour
directions:
preheat the oven to 345
1. pour hot water over the coconut oil in a boil
2. add the saffron threads, and allow to soak for 10 minutes
3. add the lemon juice and coconut nectar, and (optionally) puree with a stick blender to make the saffron bits smaller
4. add the eggs when sufficiently cool
5. mix in the chia meal and sea salt
6. stir in the baking soda (and then the lemon zest)
7. lastly, add the coconut flour
8. roll the dough into balls, and flatten them onto a lined baking sheet
9. bake at 345 degrees for 20 or 25 minutes
10. store in the fridge in an airtight container, once cool
11. makes on baking sheet full of cookies
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