Soren still eats some gluten products (sprouted bread) and cow's milk from Snowville Creamery or RAW from a local herd share - but Rick and I have almost phased that part of our diet out. When we do indulge - boy! do we feel it! Like our date night this past weekend - my ears are still stuffed from the gluten in our beer and breaded mushrooms. However, the food and beer were quite tasty. We primarily keep only Hard Cider and Wine in the house now and only indulge from time to time. We have even cut back significantly on ice cream - which if anyone knows me, is next to impossible! I love my Jeni's!!
That being said - I was happy to comply when Rick asked me for Paleo cookies. I found this recipe and I have to say, this Paleo thing is really growing on me!
Paleo Chocolate Chip Cookies:
3 ¼ cup almond meal
1 teaspoon salt
1 teaspoon baking soda
2 eggs, room temperature
1 teaspoon gluten-free vanilla extract (or regular if you don’t give a damn)
½ cup honey, local preferably (maple syrup or agave nectar works too)
½ cup coconut oil, melted (I am going to try NOT melting it next time - my cookies end up a bit too cakey)
1 ½ cups cacao nibs (pure chocolate chips and vegan chocolate chips work too)
1. Preheat your oven to 375 degrees.
2. Combine 3 and 1/4 cups of almond flour with a teaspoon of salt and a teaspoon of baking soda.
3. In a large bowl, combine 2 eggs, a teaspoon of vanilla extract, 1/2 cup of coconut oil and 1/2 cup of either honey, pure maple syrup, or agave nectar (I like honey).The Paleo Diet. This is a new one in our household. I feel like we have tried almost every health (fad) food diet out there - RAW, Vegan, Pescatarian and now Paleo. I like this one though. We still have yet to introduce red meat and pork into our diets but I am super happy to have poultry back on the pallet.
4. Combine wet and dry ingredients then add 1 and 1/2 cups chocolate chips. The darker the chips the more paleo friendly they are, but the dairy free ones taste pretty good. Haha! *(The dough will look pretty wet, I placed my dough in the fridge to firm up a bit before rolling them into balls, but you can just pop them into the oven as is)
5. Spoon them onto your parchment and pop them in the oven. This recipe makes about 24 cookies, and i usually do 2 rounds of 12. Bake ‘em for about 8-10 minutes (the tops will start to get golden brown). If they go longer than that the bottoms burn because of the sugar in the honey. No good at all.
6. When I pull them out I let them cool long enough to get them off the parchment and put them in something sealed to go into the fridge. I like them better out of the fridge because there’s no flour and they tend to be a little sticky at room temp.