I have a small addiction to cookbooks.
While the collection I have of physical books sitting in my cupboard is nothing to brag about, this is more due to lack of funds and lack of space rather than some herculean willpower I possess. I think if I could have an entire bookcase full of cookbooks, I would. I simply love food and if you saw my ecookbook collection as well as my library card history, you’d know this was a fact.
When my friend, Kelly, offered to send me a copy of her cookbook, Everyday Grain-Free Baking, I had no problem saying, “YES!!” Not only is she one of the kindest bloggers I know, but several of her recipes have also become favorites in our house, so I knew I’d love this book.
We’re not completely grain-free, though I consider us “grain-few.” 🙂 When we were both told we have a gluten sensitivity six years ago, we started by using the gluten-free flours and paying extra for the breads, cereals, snacks, etc. that advertise their glutenless virtue. But our wallets didn’t like the added cost and we didn’t find the food itself to be all that appetizing. So we started to cut back on grains completely and have reaped the benefits ever since, which have included a completely normal, functioning thyroid and a whole lot less digestive complaints. We do occasionally have rice pasta or pick up a loaf of gluten-free bread for sandwiches, but we don’t make a habit of having grains at every meal and neither of our kids have ever had any grains.
With that said, you can imagine why I was excited about this cookbook. B’s curriculum offers a lot of recipes to make with your kids, but the majority of them have wheat flour and/or refined sugars. Kelly’s cookbook not only offers grain-free recipes (including a breakdown of nut-free recipes and SCD-friendly recipes), but also uses honey as a sweetener, which is a wonderful, nutrient-dense alternative to refined, white sugar. It’s so nice to be able to pull it off the shelf, hand it over to B, and tell him he can choose just about any recipe in the book for us to make together. This includes all kinds of different cookies, pies, cakes, biscuits, ice creams, etc. I love it!
Today I’m sharing one of our favorite recipes from Everyday Grain-Free Baking. B absolutely LOVES these cookies and I definitely have to stop myself from eating an entire pan in one sitting as well. They’re easy to make and if you already have a grain-free kitchen, these are most likely ingredients you have on hand right now. And even if you aren’t grain-free, these are a great way to give it a try!
- 1 1/4 cup blanched almond flour
- 1 teaspoon coconut flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, softened (or palm shortening)
- 2 tablespoons coconut oil
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 3/4 teaspoons ground cinnamon
- 1/2 cup unsweetened shredded coconut
- 1/3 cup organic raisins
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a small bowl, combine the almond flour, coconut flour, baking soda and salt.
- Using a stand mixer or electric hand mixer, mix together the butter (or palm shortening), coconut oil, honey, vanilla and cinnamon until smooth and creamy.
- Add the dry ingredients to the wet and mix well to combine. Then add the shredded coconut; continuing to mix until well blended.
- Using a rubber spatula, fold in the raisins. Then drop the dough by rounded spoonfuls at least two inches apart onto the parchment-lined baking sheet. Use your fingers to slightly flatten the cookies into rounds.
- Bake for 8-10 minutes, until golden brown along edges. Allow the cookies to completely cool on the cookie sheet, as they will be very soft and crumbly when hot.
- Once cooled, they transform into the ultimate deliciously chewy treat!