With Christmas coming up, I thought it would be fun to do some festive shape cookies. This recipe is flavourful and delicious, and can be spiced up if you desire. The addition of extra cinnamon, perhaps some all-spice, ginger, or cloves might suit some. I stuck with vanilla and a little ceylon cinnamon for extra sweetness.
ingredients:
1/4 cup coconut oil -- melted
1/2 cup coconut nectar
2 tbsp vanilla extract
1 tbsp lemon juice
(next time add 10 drops orange essential oil)
2 tbsp ground vanilla bean (next time add 1 tbsp ginger + 1 tbsp carob powder)
2 tsp ceylon cinnamon (next time add 3 tsp ceylon)
1/2 tsp sea salt
1/2 tsp baking soda
1/4 cup chia seeds finely ground
1/2 tsp baking soda
2 cups almond flour
1/4 cup coconut flour
coconut sugar or xylitol or erythritol to sprinkle on top (optional)
directions:
1. combine the ingredients in the order listed
2. chill the dough
3. roll the dough between 2 pieces of parchment. Cut into desired shapes.
4. bake at 345 in a preheated oven for 12 minutes then dehydrate for 2-3 hours at 170
5. cool
6. store in an airtight container
Now the thing about some of the ingredients versus more traditional grain flours is you can use a lot more flavour to get a nice taste. I use more vanilla and more salt even with almond flour and coconut flour. Especially coconut flour. Very useful flour, but can have a stultifying effect on flavours. So, extra vanilla, says I.
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