Posts Tagged ‘dessert’

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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Darn it, I ran out of full daylight by the time this was done.  It was so good that I’m sharing it anyways.  There are the cutest and tastiest little wild black raspberries on top because we have a giant out-of-control berry bush way in the back of our yard.  You could use blueberries instead.  It would make more sense.  Since I had them, I used them.

If you subbed almond meal for the whole wheat flour, you’d have a gluten-free dessert.  If you omitted the whipped cream, it’d be dairy-free.  I did neither, and I have no regrets.  A great big thank you to Annemarie over at Real Food, Real Deals for this recipe!

Blueberry Apple Crumble

Makes a 9″ x 13″ pan



  • 7 c. apples, peeled and sliced
  • 3 c. blueberries, fresh or frozen
  • 1 T. cinnamon
  • 1/4 t. nutmeg
  • 1 T. arrowroot powder
  • 1/2 c. grade B maple syrup


  • 1 c. thick-rolled oats
  • 1 c. corn grits
  • 1 c. whole wheat flour
  • 1/4 c. unsweetened shredded coconut
  • 1/2 c. grade B maple syrup
  • 2 t. cinnamon
  • 1/2 t. salt
  • 1/3 c. coconut oil, melted

Whipped Cream

  • 2 c. pastured organic whipping cream (heavy cream)
  • 1 t. maple syrup
  • 1 t. vanilla



  1. Preheat the oven to 375 degrees.
  2. Prepare the fruit and put it in a large mixing bowl.  Add the remaining filling ingredients and stir to coat.
  3. Place the filling in a 9 x 13 inch pan and bake for 30 minutes.
  4. Meanwhile, prepare the crisp topping by mixing together all the topping ingredients in the large bowl that you used to mix the filling ingredients.
  5. After the filling has been in the oven for 30 minutes, remove the pan from the oven.  Cover the fruit evenly with the crisp topping and return the pan to the oven.
  6. Bake for another 20 minutes or until the topping begins to brown.
  7. Cool on a wire rack.  Or don’t, if you can’t wait.  It’s really, really freaking good hot.  Bet you can’t guess which path I sprinted down.

Whipped Cream

  1. Chill an electrix mixer bowl and whisk beater in the freezer for 10 minutes.  Take it out of the freezer and put it back on the mixer stand.
  2. Pour the whipping cream, maple syrup, and vanilla into the bowl.  Beat on medium/high until it’s the consistency you desire.  It could be something soft and docile that you spoon over and it puddles down the sides in that oozy way.  Or it could be somewhat stiff, where you could make those fancy Dairy Queen soft-serve style finishes on top.  Or it could be stiff, and using two spoons, you could coax it into the shape of a swan that’s vaguely agitated about the quality of the duckweed growing on the lake this year.  Totally your call on this.  I trust you implicitly.

Update:  Pictures in the daylight.  Which do you like best, twilight or daylight?

Also shared on This Chick Cooks Whole Food Wednesdays and Food Renegade’s Fight Back Friday.

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