Tag Archives: Paleo Primal

Cassava Flour Chocolate Chip Cookies

 

 

Cassava Flour Chocolate Chip Cookies

Happy Spring!  I keep meaning to post more often, then photography gets in the way, alas I am figuring it out so stay tuned.

Here yet again, is another version of the chocolate chip cookie.  My main flour of late has been cassava flour, it is very versatile and easy to use as a substitute in recipes.  I use this one here.  This recipe I found on the Otto’s cassava flour website here, which is also a good choice of flour too.

Of course I tweaked it just a bit and they turned out fabulous.  If any of you are from the Northeast you will have heard of Freihofer’s cookies, as a kid I ate my fair share of those cookies. Every June they would do a Freihofer’s road race 10 or 5K and tables of these cookies were there for the grabbing. Oddly enough these taste like those cookies, but with much more healthy favorable ingredients and of course they are gluten-free.

I also have been experimenting with a new sweetener it is made from erythritol and monk fruit, it has no glycemic index, no calories, and no impact on blood sugar. It is called Lakanto Sweetener and you can find it here.   Erythritol is a fermented  sugar alcohol and does not cause gas and bloating like other sugar alcohols.  This brand uses a non-gmo sugar alcohol.  Monk fruit or luo han guo is a rare fruit that grows high in the chinese mountains and has been studied for its many health benefits:

  • Anti-carcinogenic
  • Regulate blood sugar
  • Able to prevent and decrease oxidative stress related to diabetes
  • Prevent tooth decay
  • Anti-inflammatory
  • Inhibit tumor growth
  • Antioxidant
  • Antihistiminic

It is super sweet and you don’t really need to use much of this at all.  It looks like regular sugar and performs the same way as sugar in baked goods.  So go ahead and try something new and let me know what you think.

 


Cassava Flour Chocolate Chip Cookies

1/2 Cup Grass Fed Butter

3 TBL of Lakanto sweetener

1 TBL Maple Syrup 

1 TBL Vanilla

120 Grams of Cassava Flour (roughly a cup but I would weigh it)

1TBL Grass Fed Gelatin ( I use great lakes red label)

1/4 Cup Water

1/2 tsp. Baking soda

1/2 tsp Sea Salt

1/2 Cup Bittersweet Chocolate Chips

  1. In a kitchen aid or stand up mixer, mix Butter, sweetener, maple syrup and vanilla until smooth.
  2. Sprinkle the gelatin onto a 1/4 cup of water and dissolve it.
  3. Add the gelatin to the wet ingredients
  4. Mix in the flour, baking soda and salt and blend until it forms a dough.
  5. Stir in chocolate chips by hand.
  6. Use a cookie scoop or teaspoon and form dough balls on cookie sheet, slightly press the dough balls down.
  7. Bake in a *350 oven for 8-11 minutes until just brown on the edges or dough is set up.
  8. Let cool and Enjoy!  Makes about 16 cookies with 1 inch dough balls.

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Primal Pumpkin Cheesecake Tart or Tartlets or Cupcakes

Primal Pumpkin Cheesecake Tart
Primal Pumpkin Cheesecake Tart or Tartlets or Cupcakes

So I have a bit of a problem,  when I experiment with these baked goods recipes, even if they turn out bad, I feel it is my duty to eat them because it is not in my DNA or my environmental programming to waste food.

Thinking back to the root of this problem, I remember as a young kid I would be sitting in front of a plate of food not wanting to eat it,  my mom would say, “Eat your food people are starving in China”.  So okay, I thought,  if I eat this food it will help those starving people, but how?  If I eat it and get fat and plump, how will that help the starving people??  Or if I eat it get fat and plump maybe the starving people can eat me??

Anyway I now know,  it was meant as,  be thankful you have food because other people (especially in China) don’t.  I do love food and am grateful everyday for the bounty that sits on my table and passes my lips. So with thankfulness and gratitude for all the blessings in my life (especially good food), I give you a pumpkin cheesecake tart.   And yes I have said some version of “Eat your food people are starving” to my kids, usually with a little more explanation, but I wonder if they get it!!  I have faith they will sooner or later.

Pumpkin Cheesecake Tart or Tartlets or Cupcakes

You can make this as a 9 inch tart, as small tartlets or as cupcakes.  This recipe was adopted from Elana’s Pantry Gluten-Free Cupcakes Cookbook check it out HERE

Crust:

8-12 Medjool Dates pitted (depends on how sweet your tooth is !)

1/1/2 Cups Pecans

1&1/2 TBL Coconut Oil or butter

Place the ingredients in a food processor and blend until a fine crumb forms.  Press into a 9 inch tart pan or mini tart pans or cupcake liners in a muffin tin.  (For the 9 inch tart pre-bake the crust until it is slightly golden about 8 minutes at 350 degrees)

Filling:

1 Cup Goat Cheese

1 Cup Pumpkin (preferably from one you roasted, canned works fine too)

1 TBL Vanilla

1/4 Cup Maple Syrup

3 Eggs

2 tsp. Pumpkin Pie Spice ( I use a blend I make up from this RECIPE tasty recipe too)

Put all the ingredients into a food processor and blend until smooth.  Pour into the crust and bake at 350 degrees until the center is set.  Let cool and serve with whipped cream or coconut whipped cream. Enjoy!  These freeze very well too!!!

Primal Gingerbread Men

Primal Gingerbread Men

Mr and Mrs Joy by Fiona

It starts with a leg then the arm then the other leg then the other arm can’t leave the head and the torso looks all wrong by itself next thing you know you’ve eaten the whole family and added some leftover frosting with each new bite.  These things are addicting good thing we bake them once a year.

KLee’s Primal Gingerbread Men, Women and Children

(recipe adapted from Epicurious: New England Molasses Gingerbread Cookies)

1/4 cup butter

2 TBL Palm oil shortening

1/2 Cup Blackstrap Molasses

1/3 Cup Coconut Sugar

1 small egg

2 TBL Buttermilk

zest of 1 Lemon

2 Cups Almond Flour

1/4 Cup Tapioca Flour

2 TBL coconut Flour

1/2 Tsp Baking Soda

1/4 Tsp Salt

1 Tsp Ginger powder

2 Tsp Cinnamon

1/2 tsp Cloves

Mix the butter, shortening, egg, buttermilk, and sugar in stand up mixer.  Mix flours and rest of the ingredients in a small bowl and add to the wet ingredients.  Let the dough set up in the fridge for 30 minutes or more.  Roll out the dough between 2 pieces of parchment paper it will be sticky you can use a bit of coconut flour or tapioca flour to dust the parchment.  Cut out your shapes.  Bake @ 350 for 8 minutes or until the dough is set up and brown around the edges.  Let cool and Frost (recipe below).

Frosting (barely Primal but if you tolerate Dairy very delicious)

1 8oz package organic cream cheese room temp.

1/4 organic whipping cream or coconut cream

1 TBL vanilla

1-2 TBL maple syrup or to taste

Whip the cream into firm peaks add the softened cream cheese and whip until smooth add the vanilla and maple syrup.  Frost your cookies.