|My magical run! You can almost feel the runner's high, right?|
Other than the constant that is my weekend long run, life is constantly shifting and like a good animal, I’m trying to adapt. Since our sugar detox, there have been items in our pantry that needed to go bye-bye. In fact, we have been eating less gluten for over a year now, and I’ve held onto my canisters of all purpose flour, wheat flour, viral gluten and more just in case I had to bake bread, though I’ve rarely even tasted bread over the last 18 months. In accordance with the yogic yama, apaigraha, non-hoarding or non-collecting, I am constantly trying to let go of that which no longer serves me (trusting that if I let it go and it is something I truly need it will come back to me). Why is this so hard to do with food? Today I repurposed those containers and filled them with rice flour, coconut flour, coconut sugar and almond meal.
|Upside down view of those canisters, I'm fancy like that!|
Eliminating items that no longer fit my lifestyle or me and finding ways to gift these things that I once loved but no longer need to those who might enjoy them was quite satisfying.
Yet, needing comfort food in the face of change, I made cookies! Gluten-free lower sugar cookies, to be sure, but none the less delicious. I make about 2-4 cups of almond butter weekly with my food processor, to bake with, to enjoy on an apple or banana, or simply to suck off a spoon with some raw milk in the evening if I’m hungry before bed. I know butter sounds indulgent but my almond butter is made simply of almonds, a small amount of healthy coconut oil and a sprinkle of sea salt; very nutritious. So by association I’m going to call these healthy cookies or at least healthier cookies!
Ginger molasses cookies
1 cup almond butter
3 tbsp molasses
1 tsp maple syrup
2 tsp grated fresh ginger
(Blend these ingredients in a bowl with a hand mixer)
¼ cup coconut sugar
¼ cup coconut flour
1 tsp baking soda
¾ tsp cinnamon
1 tsp ground ginger
¼ tsp allspice
½ tsp salt
1 sprinkle freshly ground pepper
(Combine these ingredients, whisking together, then stir into the wet mixture until Incorporated).
At 350 on baking sheets lined with parchment paper drop 1 tsp of dough, spaced 2 inches apart (it will spread considerably). Bake for 5 minutes, rotate the cookie sheet, then bake for 5 more minutes. Allow to cool slightly before removing with a spatula.