Cookies are one thing that I have tried to make a grain-free version of several times, and each time, they have a been a flat failure. Usually, cookies are the thing to bake first if you’ve never baked before. But, for some reason, I’ve always been bad at them.
This time, however, was different. The cookies turned out SO yummy!!! Crispy on the outside, buttery and soft on the inside; and perfumed with the delicate, sweet flavor of pecans!
Another bonus of this recipe is that, unlike most grain-free baked goods, these cookies are egg-free. Cheers!
- 2 1/2 cups soaked, sprouted, and dehydrated pecans
- 1/3 cup coconut manna (This stuff is really expensive, but it’s worth it. However, you can make it homemade, which is much cheaper. Here’s a recipe link.)
- 1/4 cup coconut oil
- 1/8 cup honey
- 1 heaping tsp. grass-fed beef gelatin (I use Great Lakes)
- 1 tsp. cinnamon
- 1/8 tsp. salt
- Combine all the ingredients in your food processor and pulse until they form a cookie-dough-like texture.
- Grease a cookie sheet, and spoon the dough onto the cookie sheet in 1/8 cup quantities. (I used an 1/8 cup measure and a spatula for this, but you could also use an auto-scoop.)
- Pre-heat the oven to 375 F. Bake the cookies for about 12-15 minutes, until they are golden brown on the top and sides, and dark brown around the edges.
- Cool thoroughly before enjoying. This recipe makes about 17 cookies.
This fruit soup is the perfect thing to refresh you on a hot day. Make it in the morning, and serve it when you start to sweat. It could be a snack or an appetizer!
It is also a wonderful dish to bring to a picnic; in fact, that is what I am doing with my batch! Whether you make it for a dinner party, for a casual lunch, for a picnic, or even just for family, this soup will be a universal favorite!
P.S. You can even serve it for dessert!
- 1/4 of a cantaloupe, in 1/2 inch cubes
- 1 13.66oz can of organic lite coconut milk (For lite coconut milk, I use this brand. Note: If you don’t mind the extra coconut flavor, and want the added health benefit of full fat coconut milk, use this!)
- 1 1/2 cups frozen or fresh organic blueberries
- juice of one meyer lemon
- 2 tbsp. minced fresh tarragon
- 1 tbsp. honey
- 1/2 tsp. real vanilla extract
- stevia to taste
- Puree the coconut milk with half of the melon, 1/4 cup of the berries, the honey, lemon juice, and spices.
- Pour the puree into a bowl and stir in the rest of the melon chunks and berries.
- Chill and serve! Use fresh tarragon leaves as a garnish, if desired.
Kale Chips are a delicious Paleo/GAPS/AIP snack. They can be eaten in large quantities without any guilt, which is good, because they are completely addictive. They are also great for school lunches.
This recipe is the third in a series of five salicylate-free recipes I am posting. To see more about salicylates, read my article here.
- 1 bunch organic red kale (you can also buy bags of already cut kale at Trader Joe’s if you have one where you live)
- 5 tbsp. olive oil
- approximately 1/2 tsp. sea salt
- Wash the kale leaves, and remove the ribs.
- Dry the kale pieces (if you have a salad spinner you can use that, or if not, roll the kale pieces up in a dish towel for about 10 minutes).
- Preheat the oven to 400 F.
- Break the larger pieces into the size pieces you desire.
- Drizzle the olive oil, and sprinkle the salt, over the kale pieces, and toss them to coat.
- Bake for 10 minutes, cool, and nibble to your heart’s content!
Hard-boiled eggs are great for snacks, picnics, and lunches, and are a fun finger food.
- 6 eggs
- filtered water to cover
- Put the eggs in a saucepan.
- Fill the saucepan with water; eggs should be just covered.
- Place the saucepan on the burner on high heat.
- When the water comes to a rolling boil, time it to boil for three minutes.
- When the timer goes off, put a lid on the saucepan and turn the heat off.
- Let it sit covered for 6 minutes, before plunging the eggs in cold water. When they have cooled, peel and enjoy!