Category Archives: Recipes

Chewy Grain-Free Cookies

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These cookies are gluten-free, dairy-free…and egg-free! And they are chewy and delicious!

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

Makes about 12 cookies

Chewy Grain-Free Cookies (egg-free)2 (click photo to enlarge)

INGREDIENTS:
1/4 cup coconut oil
1/3 cup raw honey
1/2 TBSP pure vanilla extract
1 – 1 1/4 cups almond meal* (See note below!)
1/4 tsp sea salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg

*Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of every ingredient used in our recipes.

DIRECTIONS:

1. Preheat oven to 350F, and line 2 large cookie sheets with parchment paper.

2.Melt oil and honey together in a small sauce pan.

3. Meanwhile, combine all dry ingredients in a medium bowl.

4. Remove oil and honey from the heat and stir in vanilla extract.

5. Stir wet ingredients into dry ingredients. Dough will be more the consistency of brownie or cake batter than cookie dough, but that’s just fine. 🙂

6. Drop dough by rounded tablespoon onto parchment paper. I literally use a TBSP measuring spoon for this step. Especially if making the thin variety, don’t place more than 6 cookies per sheet because they spread out a LOT!

7. Bake one sheet at a time on middle rack for about 8 minutes, until edges just begin to brown. Watch carefully in the final couple minutes, as ovens vary and these turn quickly from “done” to “burnt”!

8. Slide cookies (w/ parchment) onto a cooling rack. Enjoy warm or allow to cool completely for about 20 minutes, and enjoy!

*Almond meal note:
For thicker cookies (shown in the photo above on the left), use 1 1/4 cups. For thinner cookies (shown in the photo above on the right), use just 1 cup almond meal. Both varieties are equally chewy and delicious, but Chad and I prefer the thinner ones!! Also, I’ve only tried these with Trader Joe’s brand almond meal, not almond flour, so I’m not sure how these would work otherwise. I did also try with my own homemade almond meal, but I needed to use 1 1/4 cup of that to get the thinner version (instead of the just 1 cup needed with the store-bought variety), and I didn’t try to make the thicker variety with my own almond meal. I assume the difference is that the store-bought variety is drier??

CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!

(If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

 

 

FREE opportunity to view full-length documentary (until 3/31/13) – “HUNGRY FOR CHANGE”

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hungry for changeIf you’ve been wanting to view the documentary “HUNGRY FOR CHANGE,” you can do so online for FREE now through March 31, 2013!!!
Below is a preview, but register here to view the film in its entirety – http:/…/www.hungryforchange.tv/
Here’s the film description from their website…
“HUNGRY FOR CHANGE exposes shocking secrets the diet, weight loss and food industry don’t want you to know about. In this free online screening event you’ll discover:
•The real truth behind “DIET”, “SUGAR-FREE” and “FAT-FREE” products
•How to overcome food addictions and cravings
•How to navigate your supermarket – what to buy and what to avoid
•Why fad diets don’t work
•What food additives to avoid and how to read labels
•The most effective detox and cleansing strategies, and
•How to eat for clear eyes, glowing skin and healthy hair
Featuring interviews with best selling health authors and leading medical experts plus real life transformational stories from those who know what it’s like to be sick and overweight. If they can do it so can you!”
Below is a preview, but register here to view the film in its entirety – http:/…/www.hungryforchange.tv/
Enjoy!

Pecan-Date Snack Bars

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Makes eight bars

INGREDIENTS:

1 1/3 cups of pitted and roughly chopped Medjool dates

2 cups plain pecans (not roasted nor salted)

DIRECTIONS:
Preheat oven to 350  degrees.

Place dates in a medium bowl and cover them completely with  water. Allow to soak for 20 minutes.

Meanwhile, process the pecans in a food processor until they  resemble the texture of breadcrumbs.

When the dates are done soaking,  drain the water. Add dates to the food processor and process with the nuts until  well-combined and dough comes together into a ball.

Line a 7″ x 11″  baking pan with parchment paper – this makes clean-up easier. (Two bread pans  would make a great substitute if you don’t have a 7″ x 11″ pan.)
Press  dough evenly into the pan, pressing firmly with your hands to compact the  mixture as much as possible. (It’s helpful to wet your hands with water to  prevent batter from sticking to your fingers.)

Bake for about 10 minutes,  until the top looks a bit dry. Transfer to a cooling rack and cool completely  (about one hour).

Transfer bars (with parchment paper) to a cutting  board, and cut into eight bars. Enjoy!

These bars are also delicious when  enjoyed frozen for increased sweetness and firmness.

CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!