Archive for the ‘Desserts’ Category

I first made these cookies in the 45 minutes I had before our dinner guests arrived, when I realized I didn’t have anything for dessert.  I took this biscuit recipe (originally from PaleoinPDX) and madly made some adjustments, without measuring the cacao.

My guests, and my family, loved them immediately, unanimously, and without reservation.

I made them again (approximately, since I still hadn’t measured the cacao) for another occasion, and was begged for the recipe.  By request, I made again them for two friends’ birthdays, and then my pastor tried them and fell in love blessed them.  This was getting ridiculous.  It was obviously time to make this an official Farmers Taft recipe!


Double Chocolate Chocolate Chip Cookies (Gluten-Free)

Makes 24 cookies.


  • 2 1/2 c. blanched almond flour
  • 2 T. coconut flour
  • 1/2 c. raw cacao powderIMG_20130907_231716
  • 1/2 t. baking soda
  • 3/4 t. sea salt
  • 2 eggs
  • 2 T. butter, melted
  • 2 T. coconut oil, melted
  • 1/3 c. honey
  • 1 c. chocolate chips
  • Sugar for tops (optional)


  1. Preheat oven to 350 degrees F.  Line baking sheet with parchment paper.
  2. In a large bowl, combine almond flour, coconut flour, cacao powder, baking soda, and sea salt.
  3. In a smaller bowl, combine eggs, butter, coconut oil, and honey.
  4. Stir wet mixture into dry mixture.
  5. Stir in chocolate chips.
  6. Drop spoonfuls of dough onto baking sheet.  Flatten with the bottom of a glass dipped in sugar.
  7. Bake for 14 minutes at 350 degrees F.  Let cool completely, and enjoy!

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This is not your grandma’s pumpkin pie.

Your grandma’s pumpkin pie, if made traditionally from the back of the pumpkin pie filling can and served with whipped topping, would have contained somewhere in the area of an insulin-spiking 45 grams of carbs per slice (1/8 pie being a serving).  That is almost half of the most you should eat in an entire day.  Ouch.

This recipe, which I’ve decided is 12 servings (a smaller slice of pie satisfies more quickly with healthy fats and without the insulin-triggered sugar cravings), comes out to around 17 grams of carbs per serving.  That’s more like it!

As I’ve mentioned on my Facebook page and on last week’s School Lunch Boxes post, I’m currently reading the book Trick and Treat by Barry Groves.  Right now I’m about halfway through and reading about how carbs trigger insulin and how people become insulin-resistant over time by eating too many carbs.  Insulin resistance is basically cells telling the insulin to go to hell and store fat elsewhere, like on your butt.  Groves goes into depth on how insulin interacts with cells in regards to storing energy within cells that can be used quickly, or energy stored as fat.  Additionally, he says that the kind of fat and how much fat you eat along with the carbs also plays a part.  It seems that if you eat good fat (saturated and monounsaturated) along with carbs, a sufficient amount of leptin is also released into your system, which helps the cells and insulin work together to prevent insulin-resistance.

In other words, carbs eaten in moderation (less than 100 grams per day) and eaten along with saturated and monounsaturated fats will go a long ways towards enabling your body’s built-in magic to optimally regulate its fat storage – without having to pay attention to calories.

In OTHER other words, this pumpkin pie with whipped cream could be the first step into getting you back into your skinny jeans.

Questions, comments, scathing rebuttals?  The doctor is in.

Pumpkin Pie with Whipped Cream

Serves 12



  • 1/2 c. almonds
  • 1 c. pecans
  • 1/4 c. coconut flour
  • 4 T. melted organic grass fed butter
  • 1/2 t. cinnamon
  • 1/2 t. sea salt


  • 1 – 14oz can of plain, unsweetened pumpkin puree
  • 2 t. ground cinnamon
  • 1/4 t. nutmeg
  • 1/4 t. ginger
  • 2 eggs
  • 1/4 c. sweetener of your choice (honey, maple syrup, and raw cane sugar would be my choices)
  • 1 c. coconut cream

Whipped Cream

  • 2 c. coconut cream
  • 1 T. raw honey
  • 1 t. vanilla extract


  1. First thing you want to do is to get the stuff cooling for the whipped cream.  Pour the coconut cream into the mixing bowl you’ll be using.  Place the bowl and your mixer’s whip attachment into the freezer.
  2. Preheat oven to 350. Place the nuts in a food processor and process until the nuts are as fine as you’d like them to be in the crust. Pour into a small mixing bowl, add the butter and salt and mix into a thick dough. Using your hands, spread evenly into a pie pan.  Don’t go as far up the sides as you would for a traditional pumpkin pie because this one doesn’t rise as far. Bake for 10 minutes.
  3. While the crust is in the oven, whisk all of the pie filling ingredients together.  Pour into the crust that has been baked for 10 minutes, return to the oven and bake for and additional 45 minutes.  Let cool at room temperature for at least an hour before serving.
  4. While the pie is baking, retrieve the mixing bowl, coconut cream, and beater out of the freezer.  Add the vanilla and honey to the bowl, attach the beater to the mixer, and beat on high until it reaches the consistency you like.  For me it took a little longer to whip up into peaks than dairy whipping cream.


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Creamy, dreamy chia pudding, how do I love thee?  Let me count the ways.

  • Dairy-free
  • Gluten-free
  • Don’t have to strain the nut milk
  • Cashews are high in oleic acid, a heart healthy fat (but remember, you can only access the micronutrients of cashews by soaking them!)
  • Raw honey… ohhh, I’m a beekeeper, I’m so biased on this one…
  • Chia seeds have a higher concentration of omega-3 than salmon, and are a great source of calcium, protein, fiber, and potassium

All this, AND it tastes freaking amazing.  Big Ag, kindly take your processed non-food and shove it in your corn hole.

Raw Chia Pudding

Makes 3 1/2 cups


  • 1 c. cashews, soaked and rinsed
  • 2 c. filtered water
  • 2 T. raw honey
  • 2 t. vanilla extract
  • 1/2 t. sea salt
  • 2 t. coconut oil
  • 7 T. chia seeds


  1. Soak the cashews for at least two hours, then rinse thoroughly.
  2. Put all ingredients EXCEPT the chia seeds into a high speed blender.  Blend on high for about a minute, or until the cashew milk is smooth.
  3. Pour the cashew milk into a bowl and stir in about half of the chia seeds, making sure they don’t clump together.  Stir in the rest.  Cover and put in the refrigerator.  Stir after about a half hour, then let sit overnight.
  4. In the morning, say Why, hello, Beautiful! to your sweet and healthy new breakfast.  Or snack.  Or dessert.  Or all three!

Also shared on Food Renegade’s Fight Back Friday.

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My sweet tooth is loud, insistent, demanding and unyielding in its pursuit of sugary satiation.  It insists on fresh chocolate chip cookies about once a month or so.  Nails digging into the bed of the wagon as I try not to fall off it and go THUMP to the ground, I have found a fairly decent recipe that, while it’s no health food, is less lethal than the recipe on the back of the chocolate chips that come in the yellow bag.  Could I?  Would I?  Create some sort of bastardized recipe, a heathen half-brother of the yellow-bellied slickster riding in on his corporate name?  It boils down to a raging case of spit-polished nepotism versus Purity, Truth, and Nourishment, in every sense.  Enjoy.

Whole Wheat Chocolate Chip Cookies

Makes 30 cookies


  • 1/4 c. melted coconut oil
  • 3/4 c. unsweetened applesauce
  • 1/4 c. agave nectar
  • 1/3 c. raw honey
  • 2 t. pure vanilla extract
  • 2 eggs
  • 1-1/2 c. whole wheat flour
  • 1 c. thick rolled oats
  • 1/4 t. ground nutmeg
  • 1 t. cinnamon
  • 1 t. baking soda
  • 1 t. Himalayan sea salt
  • 12 oz. package of Ghirardelli 60% Cacao Bittersweet Chocolate Chips
  • 1/2 c. chopped walnuts
  • 1/2 c. dried cranberries


  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine all the wet ingredients.  In a separate bowl, combine the dry ingredients.  Stir the dry ingredients into the wet.  Stir in the chips, walnuts, and cranberries.
  3. Place cookies on parchment paper-covered baking sheet and bake for 12 minutes.  Try not to eat more than three when they first come out of the oven because you’ll probably get a bellyache.  Not that I’d know.

Also shared on This Chick Cooks’ Whole Food Wednesday.

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