For personal familial reasons relating to but not limited to systemic inflammatory response, the reading of 'Wheat Belly', some mysterious rashes, a nodding acquaintance with depression, and a cupboard that contains almond flour and coconut flour, we've been off gluten containing grains entirely lately. We've been subbing in such goodies as the aforementioned almond and coconut flour, with generous accompaniment of chias. I've made a version of this thin crisp cookie many times in the past, and have always found them pleasing. Whether or not they will hit the same note for my husband as his favourite spelt flour version, I don't know. However, I'm perfectly delighted with the results. For anyone unfamiliar with coconut nectar, it is a perfectly lovely, flavourful, body-friendly liquid sweetener that will not blow the back of your head off with sweetness, but it does such a beautiful job in cookies like these.
ingredients:
1/4 cup coconut oil -- melted
1/2 cup coconut nectar
2 tbsp vanilla extract
2 tbsp ground vanilla bean
1/2 tsp sea salt
1 tsp ceylon cinnamon
1/4 cup chia seeds finely ground
1/2 tsp baking soda
2 cups almond flour
1/4 cup coconut flour
sprinkle of eythritol for the top
directions:
1. combine the ingredients in the order listed
2. chill the dough
3. roll the dough in two parts and cut into perfect squares after trimming the edges
4. bake at 345 in a preheated oven for 12 minutes then dehydrate for 2-3 hours at 170
5. cool and break into pieces
6. store in an airtight container
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