For round 2, we stuck to more Primal items. They could use raisins, almonds, sunflower seeds, and 100% chocolate. We also baked some plain (my favorite!)
After dinner they were each able to eat 1/2 of their cookie. I let them have the other 1/2 after lunch this afternoon. This is when Ezra told me "Please give me my head back, Mommy!" Cracked me up. I had to tell him it in his stomach (or not. HA!)
Here's the recipe we used from Primal Palate:
Ingredients:
- 3 cups blanched almond flour
- 1/2 cup molasses (if you have an aversion to molasses, another option would be to use yacon syrup, although the molasses is a key ingredient to getting the classic "gingerbread cookie" flavor and color.)
- 1/4 cup pure maple syrup
- 3 tablespoons palm shortening (Coconut Oil works fine as a substitute! That's what we did!)
- 1 tablespoon coconut milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- gingerbread men/holiday cookie cutters
Process:
- Preheat oven to 350.
- In a sauce pan, heat molasses to a boil.
- Add maple syrup, palm shortening, and coconut milk to sauce pan.
- Stir ingredients until combined, then remove from heat.
- In a small bowl, combine all dry ingredients.
- Pour dry ingredients into wet, and mix with a wooden spoon until batter is fully blended.
- Roll out dough between two sheets of parchment paper, until about 1/4 inch thick.
- Cut batter with cookie cutters of choice.
- Bake for 10 minutes on a parchment paper lined cookie sheet.
- Let cool, decorate as desired, and enjoy.
1 comment:
This was such a fun night! So glad we could be a part of this ;) Tis the Christmas season- p.s. the plain ones were my favorite too!
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