So yesterday Deirdre and Rae hosted their first food demo at the launch of Core Clapton, a charity Osteopathic Clinic in a restored Edwardian building located in North London. They really enjoyed working together and answering questions about digestive health, and the importance of going gluten-free, dairy-free, and sugar-free, while simultaneously whipping up a batch of buttery, pecan cookies, that are low GI, gluten free, grain free, dairy free, yeast free, and refined sugar free.
Dry ingredients
- 2 cups of Real Food Source’s extra fine organic almond flour
- 1/2 tsp Himalayan pink salt
- 1/2 tsp Doves Farms Organic baking soda
- Chopped pecans
Wet ingredients
- 1/2 cup Coconut Merchant’s extra virgin cold pressed coconut oil (melted)
- 1/2 cup Maple Farm’s organic maple syrup
- 1 tbsp Steenberg’s vanilla extract
Step by Step “How to”
- Pre-heat your oven to 175° C or 350° F
- Line a baking sheet with parchment paper
- Combine dry ingredients into a large mixing bowl, except for the chopped pecans
- Combine wet ingredient into a smaller bowl and mix thoroughly
- Then combine both sets of ingredients and mix thoroughly
- Scoop a tablespoon of the dough onto the lined baking sheet, spacing the dough balls about an inch and a half apart
- Once you’ve filled the baking tray, use the flat of your hand to flatten the balls
- Then sprinkle and press the chopped pecans onto the flattened dough
- Pop into the middle rack of the oven for 10 – 15 minutes
- Bake until cookies turn light gold – you won’t need to check on them, as once they’re done, your kitchen will smell like a heavenly combination of vanilla, coconut and maple syrup
- Remove from oven and cool, if you can really wait 🙂
