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Posts Tagged ‘desserts’

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!

IMG_20130907_231652

Double Chocolate Chocolate Chip Cookies (Gluten-Free)

Makes 24 cookies.

INGREDIENTS

  • 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)

DIRECTIONS

  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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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

INGREDIENTS

  • 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

DIRECTIONS

  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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