Wednesday, December 14, 2011

Cranberry Almond Honey Cookies

These cookies are a big deal for me because they are my first Specific Carbohydrate Diet (SCD) cookie.  And they are good…and they didn’t fall apart!  I will be starting the SCD here shortly and until then I will be creating recipes for myself to eat during this adventure.  My plan is to try the diet for 1 month.  The SCD has shown to help folks like me who suffer from Crohn’s Disease (and other forms of IBD, Celiac & Autism).  I was diagnosed with Crohn’s in 2004 and medication free up until a couple months ago.  It’s hard for me to believe I just learned about the SCD like 2 months ago!!  Geez, where have I been?  Shirley over at gfe has been such a wonderful, loving support.  Thank you Shirley!  I’m sure I will be calling upon her for support and a pick-me-up here and there after I start this new food routine.  I’m currently reading this book and I will be sharing what I’ve learned, and my new recipes here very soon.

Shirley recently sent me some excellent blog resources dedicated to the SCD:
1.  Mrs. Ed’s Research and Recipes 
2.  Straight Into Bed Cake Free and Dried 
3.  Z’s Cup of Tea
And a few I’ve found by luck:
 1.  Roost
2.  The Dietary Adventures of Jilluck
3.  Against All Grain

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Cranberry Almond Honey Cookies
 
Author:
Ingredients
  • 1 cup dried cranberries, soaked in filtered water for about 2 hours (find unsweetened, or sweetened with only fruit juice, and always free of sulfur dioxide).
  • 2 cups raw organic almonds (preferably soaked and dehydrated for optimal digestion)
  • ½ cup coconut flour
  • 2 teaspoons baking soda
  • ¼ cup honey
  • ¼ cup coconut oil, melted
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 375 degrees
  2. In food processor (fitted with S-blade) grind almonds until they release a bit of oil.  Add coconut flour and blend into a light, fluffy flour.  Add salt and baking soda.  Blend.
  3. Strain cranberries and add to food processor and pulse, pulse, pulse, until the flour is incorporated with berries and forms a ball of dough.
  4. In separate bowl mix together melted oil, honey, and vanilla.
  5. With hands mix dry ingredients with wet ingredients.  To create cookie I recommend making a ball first, then with wet palms, press into little cookies.
  6. Bake 12-13 minutes.  Take care to not overcook

Shared on Slightly Indulgent Tuesdays, Traditional Tuesdays & Week 5 of Home for the Holidays: Gluten Free Style

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Posted by Amber at

Labels: cookies, dessert, egg free, Paleo, SCD, vegan.

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