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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!

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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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Merry Christmas, Happy New Year, and what was my local grocery store thinking when they made this cake?  It stopped me cold on my way to the sprouted bread rack, groping blindly for my phone, eyes riveted on this … sub Santa?  It immediately made the top of my WTF Christmas Horrors list.

He looks frightened, like he knows what's coming.

He looks frightened, like he knows what’s coming.

Next up, I made mayonnaise.  I made mayonnaise because I got sick of eating canola-based mayo (or ANY vegetable oil-based mayo because it’s baaaaad for you) and I got sick of waiting for Wilderness Family Naturals to get some of their olive oil mayo back in stock.  I’ve been waiting since summer.  I thought, this is stupid, I make my own cheese, obviously I can make mayo.  So I did.  And it turned out pretty awesome, if I say so myself.  It’s a little thinner than store-bought mayo, but next time I’d just use an extra egg yolk without the white to thicken it up.  I used a mason jar and a stick blender.  I made a double batch, which was a mistake.  I wasn’t sure if my hands were going to die by the thumbs falling off from pressing the blend button, or because they caught on fire from the stick blender motor getting so hot.  Anyways, don’t try to double up this recipe.

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(Many props to Melissa over at The Clothes Make the Girl for the great recipe and tutorial vid!)

I’m going to skip the grain-free experiment for a moment.  And what a moment it is.  I captured this rolling tribute to ghetto fab out in the rolling hills of Rubicon, Wisconsin, a full hour’s drive from ANYWHERE remotely populated or interesting.  The license plate was something close to “MizStarry”.  Like, it’s a “MizStarry” why anyone would pay thousands of dollars extra for this paint job.

And the best part is, you KNOW they paid extra for this color.

So won’t the real Slim Shady please stand up.

Now, for the grain-free bit.  I went grain-free on January 3rd.  It’s more of experiment than anything.  I have some constant allergies that I take an OTC claritin-type pill for daily, and it’d be awfully nice to not have to take it.  My weight loss has plateaud over the last few months so maybe this will help kick-start it.  I’m also reading Wheat Belly, which is very interesting and makes you never want to eat grains ever again.  Even “properly and traditionally prepared grains”.  Anyways, I’ll write more about it when I’m not sick as a dog from a bad case of self-induced low carb flu.  Ugh.  Just shoot me.  I’d better feel like I have Red Bull wings on my freaking feet after this passes.

Finally, I want to thank you, my dear sweet readers, for reading my alternately boring, silly, and profane bloggity blog in 2012.  I hope I can entertain and inform you at *least* as much this year.  I love your comments and encouragement.  To those of you who blog, I am awed by your consistency and effort.  This is quite a community we have here, and I’m just tickled Audi-pink to be included.  Here’s to a wonderful 2013!

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I started out trying to make this in the Vitamix but it didn’t work.  At all.  Do you know how to do sunseed butter in the Vitamix?  I found several recipes but nothing worked.  The butter just stuck under the blade and no amount of tamping helped.  I finally hauled out my cheapie Black & Decker food processor and let it run for about 15 minutes.

So it was a pain in the behind, but it’s delicious.  I haven’t tried a commercial sunflower seed butter but it seems to me that this would hold up to scrutiny and then some.  I made it because I wanted to see how it went.  I have a friend who can’t eat peanuts so I thought this seed butter would be a good idea for her.  The flavors in this butter really add up.  They’re layered; it starts out with that slightly bitter nut butter taste, but then comes the sweetness, cascaded after by the warm, roasted nutty flavor and hints of cinnamon.  I don’t think you could buy anything that tastes this good.  Try it out and let me know how you like it.

Sunflower Seed Butter

Inspired greatly by Choosing Raw‘s yummy recipe.  Makes about 10 ounces.

INGREDIENTS

  • 2 c. sunflower seeds
  • 5 Medjool dates, pits removed
  • 2 T. coconut oil
  • 3/4 t. sea salt
  • 1 T. vanilla extract

DIRECTIONS

  1. Preheat oven to 350 degrees Fahrenheit.  On a jelly roll pan lined with parchment paper, spread the seeds out evenly. Sprinkle with sea salt, and bake for 8 minutes or so.  Move seeds around with a spatula, and keep baking for another 4-5 minutes.
  2. Allow seeds to cool until room temperature.  Place everything in a food processor fitted with the S blade, and turn the processor on.  Walk away for about ten minutes.  The sound may drive you mad, so feel free to put in earbuds and watch some YouTube on your tablet.
  3. After ten minutes, check on your seed butter.  It will most likely be in the “awkward phase” of nut butter making: this is when it looks like a thick paste, rather than a smooth nut butter, and it seems as though it’ll never reach a good consistency. Just keep waiting. At a certain point, enough natural oil will be released, and the mixture will start to get loose again.  This could take another ten minutes, or even a little more.
  4. When it looks like the consistency you’d like to spread on hot toast, stop the food processor and pop a piece of bread in the toaster.  Wait impatiently, while gazing longingly at the nut butter.  When the toast pops up, spread the butter on and take a bite.  Instantly, you will forget how irritating the roaring, blinding noise of the food processor was.  You will be too happy enjoying the exploding, cascading flavors rolling down the back of your tongue.

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