Nutmeal Cookies without the processed white sugars

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OK I worship chocolate. I am very particular about what chocolate I like and I only like the good stuff. I have worked out a fabulous homemade chocolate recipe eliminated processed sugar. I worked hard on this and boy let me tell you there were a lot of disappointing trials. Now I had to tackle the beloved chocolate chip cookie recipe. I am really trying to only eat natural sugars. Honey and maple syrup have minerals and antimicrobial properties. Honey especially is soothing to the throat and nervous system. Coconut sugar has a low glycemic index which supports a healthy blood sugar regulation. I also use ingredients that are high in fiber and protein. In summation- have your treat without the guilt.

White sugar free Nutmeal Chocolate Chip Cookies

3- 3 1/2 cups almond or hazelnut meal ( I get mine at Trader Joe)
2 sticks (or 1 c or 8 oz) Earth Balance (I avoid the soy and use olive oil or canola margarine) You can sub 2 oz out for melted coconut oil if you want
1 cup Coconut Sugar
1 tsp Vanilla Extract
1 Tbl Ener-G Egg Replacer plus 4 Tbl warm water, stirred and mixed thoroughly or 2 eggs
1 tsp Real salt
1/2 recipe Make your Own CHOCOLATE, chopped

1 c of oatmeal (I like Bob’s Red Mill), dried fruits, nuts, coconut, seeds, etc.,.(optional)

1 tsp cinnamon, optional
Cream sugar and butter. Add vanilla and egg replacer (or eggs). Mix thoroughly.  Next, add the combined dry ingredients.
Stir in the chocolate chips, oatmeal, dried fruits, nuts, coconut, seeds, etc.,. So the next step is something I learned in my pastry chef days. I pre-scoop the cookies and freeze them for at least 2 hours. This way the center stays gooey and the outside crisp after baking. I always disliked a dry crumbly cookie.  You can then bake them to order. That way you don’t overeat. The cookies are always fresh and warm (the house smells like fresh cookies more often).   They can stay in the freezer for months. I use this technique with all cookies.

Drop onto parchment lined cookie sheet. Bake at 375 degrees for 8-15 minutes or until golden and set.


Make your own CHOCOLATE

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Make your own CHOCOLATE…what!!! I love chocolate but I know that white processed sugar is the devil. So delightfully delicious and addictive (we refer to it as “the other white powder”). I can let it go except with chocolate and chocolate chips. You can buy the bars but WOAH expensive. So I have been working on making my own. This is a great recipe that everyone testing it loves (and there have been some real flops). It is also so versatile and easy. Enjoy your antioxidants!

Chocolate:

1/4 c EACH coconut oil, as a solid, not pre-melted and cocoa butter, as a solid, not pre-melted (I promise it’s worth it to invest in the cocoa butter)

1/2 c cocoa powder (raw like Holy Kakow is best or the highest quality brand, I have used the Trader Joes though and YUM)

3 Tbl of maple syrup or any other natural sweetener. Play with this amount and adjust the sweetness to your liking. This amount was I would say equivalent to a 70% cocoa content bar.

2 tsp vanilla extract

1/4 tsp salt

 

Directions:

1) Melt the oils.

2) Add the remaining ingredients and spread on a parchment lined cookie sheet.

3) Let it set in the fridge. Store in an airtight container in fridge. Lasts for weeks.

 

 

 

 


Introducing my blog…”I CAN’T EAT WHAT!!!

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Woah woah woah! Ok ok…Wait a minute! Take it down! Calm down. You’re just going to get yourself sick and twisted up in a knot again.

Is this how you felt? I know I did!  After years of not knowing why you didn’t feel good. Depressed? Tired? Bloated? Anemic? Joint pain? The list goes on and on. They diagnosed you with Celiac disease. Fibromyalgia. I.B.S.. Lactose intolerance. Again, on and on! Well help is here. Dr. Candida and her Pdx blog designed to help you learn how to eat and enjoy the food you’re eating!  I will offer reviews about various cafes, restaurants and products around the country. I will also offer some of my own helpful hints and recipes. Using my culinary arts and naturopathic degrees, I am compiling great support for us all. Read more if you’d like to hear my own personal story.

I was diagnosed in 2002 by a medical doctor with gluten sensitivity. He said, “Good luck with this because gluten is in everything.” At this time, options were limited in this country. I had been working as a chef for many years at this time and had just discontinued working as a pastry chef in a bakery I co-owned. It was as if my body knew it was safe to finally reveal a cause of its dis-ease. I couldn’t believe what had just happened. How was I going to eat? Bake? Cook? My Italian heritage is very gluten full and it’s delicious. I immediately started to mourn, lost weight and vitality. A passion in my life was gone and I didn’t know how to grow with this new information.

Often with gluten sensitivity, other foods such as dairy, sugar and eggs can also be causing inflammation. As I eliminated these foods, I realized how toxic they were to my very sensitive digestive system. When I would eliminate a food for a month then have a “party day” with each food separately to see if you react to that one food, I would immediately react. (this is a very common method of “testing” with naturopaths) ARE YOU KIDDING ME!!!!! More limitations. More restrictions. More information completely altering my world as I knew it. I had already been battling eating disorders since I was a teenager. This news added another layer that would further increase and deepen the disorder.

With the support of my wonderful naturopath, I was encouraged to see this as an exciting, new challenge. A new way of eating, baking and cooking that could nourish and heal the body. Now that I am a nauropath myself I have a volumes of recipes and nutritional information to offer.  Stay tuned!