Boulder is consistently ranked among the country’s Foodiest and Healthiest cities, so you can imagine that I’m cooking here for a pretty picky crowd. Fortunately, I fit right in, and I’m not willing to serve anything to the QL Team that I wouldn’t serve at home. As such, I’m going to be posting recipes that wow our Team, and I’ll follow up with the explanations behind why I use what I do.
This week, I made Grain-Free (and hence, Oatmeal-Free) Oatmeal Raisin Cookies. Which is just to say that I made grain-free cookies that tasted like oatmeal raisin cookies. This is how it went…
Oh, wait, there’s one more challenge that I’m working with: we have no stove or oven. We do, however, have a toaster oven, and I use the heck out of it! Okay, now on to the tasty part.
Grain-Free "Oatmeal" Raisin Cookies
recipe from Jane at The Healthy Beehive
Ingredients * 2 tbsp ground flax * 4 tbsp warm water * 2 cups almond flour * 2 tbsp coconut oil, liquified * 1/4 cup honey * 1/2 tsp baking soda * 1/4 tsp each: nutmeg, cloves, ginger -OR- 1/2 tsp cinnamon * 1/3 cup raisins
Method 1. Preheat toaster oven to 350 F. 2. In a small bowl, mix together the ground flax and water, allow to thicken while proceeding. 3. In another bowl, combine almond flour, coconut oil, and honey. Stir. 4. Add in the baking soda, spices, and raisins. Mix well. 5. Grease an 8” x 8” pan, and press the dough along the bottom to form bars. 6. Bake for 27 minutes (ours were slightly undercooked and deliciously moist on the bottom). 7. Remove from oven, score the bars, and allow to cool before serving 8. Enjoy!
Rationale, Notes, Etc.
Flax Seeds Ground flax seeds mixed with water takes on the consistency of an egg, and since we don’t go through a lot of eggs here, it’s just easier to have flax on hand than eggs. To grind the flax seeds, simply measure the desired amount (before and after grinding is barely different) into a coffee grinder, and be sure to shake while grinding.
Water Gently warm it in a teapot or a pot (or in our case, in the electric kettle) to ~110 F, since it’s not recommended to consume warm tap water because of lead leaching issues.
Almond Flour Nuts and seeds, when soaked and dehydrated, are much much much better for you than grains. Nuts have enzyme inhibitors, which are intended to protect the nut or seed until it is ready to start growing. When it rains, the inhibitors and other toxic substances are broken down so that germination can begin. By soaking nuts and seeds, you mimic this process, making the nuts or seeds much more easily digestible and able to release the good stuff within. Then, I dehydrate the nuts in order to make them crunchy and delicious again. You can read more about how and why to soak and dehydrate nuts and seeds here.
Grains Other people have spent a lot of time writing about this, so check out a few of them here, here and here. Some people would say that this is all just grain-bashing propaganda, but you’d read about an issue if it meant better significantly chances of avoiding cancers, heart disease, and diabetes, right? So don’t just take my word for it. Do yourself a favor, and read about grains. Think through it logically and critically, and questions and press on until you receive good answers. P.S. I'm on the fence re soaked, sprouted, and fermented grains. Thoughts?
Dehydrator Ali has been kind enough to lend her Nesco Dehydrator, which is small and thus works for us here. In my experience, if you use a dehydrator frequently (at home we use ours several times per week), then it’s worth splurging on an Excalibur Dehydrator.
Sugar Sugar is toxic. Don’t use it. Cane, beet, corn, period. Read more here and watch this video. Still need convincing? Pick your size.. * 146 reasons * 100 reasons * 76 reasons * 25 reasons * 21 reasons * 10 reasons * 5 reasons
Agave Also terrible – it’s pure fructose, which is poison to your body. Read more here.
Honey So, yes, honey is a sugar, I know I know, but use it in moderation and it’s good effects might outweigh the bad? Raw honey is anti-bacterial, anti-viral, and anti-fungal. Read more here. In most recipes, I try to use half (or less) of the sweetner called for. The QL crowd doesn’t seem to mind sugar though, so I decided to start with the full honey recipe and I’ll work them down, slowly, each time I repeat this recipe.
Questions? Thoughts? Leave ‘em in the comments below. I am always looking for better information.