This week is unfortunately a double-feature. I say unfortunate because it is due to unfortunate circumstances.
Sadly, our dear Panda left us for the big dog park in the sky last week, so the blog was rather neglected. It was quite unexpected and we are all still in quite a bit of shock, coming to terms with never seeing her happy face and wagging tail again. RIP dear friend!
But on to happier things.
Last week, in amongst all our craziness, Little Miss and I had the chance to whip up a batch of AIP Donut Holes compliments of Andrea over at Forest & Fauna. They were quick and easy to put together, and Little Miss loved helping dump the ingredients in the food processor (her aim is getting better!). And they freeze really well, which is a big plus when they need to last until Christmas.
They were fantastic! The texture was great and the flavours are quite festive. I didn’t have any palm or maple sugar on hand in which to roll them, but even without that, I found them a touch sweet for my taste. I might try reducing or eliminating the maple syrup next time. Scott LOVED them so much that I’ve had to hide them in the freezer so that he stops eating them. He says they remind him of cookie dough flavoured things, which he has had to abstain from since embarking on his own gluten-free career. Perhaps Santa will leave some in his stocking!
Now, on to Week 5!
After spending three years avoiding AIP baking, and most certainly avoiding my own recipes for baked goods, I finally took the leap.
I feel like I’ve been talking about my mom a lot lately, but she’s lovely so it’s all good. She had this amazing oatmeal raisin cookie recipe that she made all the time when we were kids. She entered them in the local fairs and took home more than her share of prize money as a result. Truth be told, as a kid, I got rather bored of them. But now that I’m an adult and have been extremely limited in my treats, especially since starting AIP, I started to really miss them.
I scoured the internet looking for a comparable AIP “oatmeal” raisin cookie. There are several delicious-looking recipes out there, but none that appeared to have the texture for which I was looking. Result? AIP-ifying my mama’s own recipe, which, I am proud to say, turned out pretty darn good, even if not quite as fluffy as the original. The key to getting that nice oatmeal texture is the sliced tigernuts. Available at our local Superstore, they make a great snack and a respectable oatmeal substitute.
And so my Noatmeal Cookies were born. It took two tries to get this one right. Any more than that, and I would have given up. The ingredients are just too dear for more than two flops! But I’m so glad this one came through for me, and I hope you enjoy it just as much as we do.
- 1/2 cup coconut butter (may also use coconut oil, but the texture will be slightly different)
- 1/2 cup palm or maple sugar
- 1/2 teaspoon vanilla
- 3/4 cup cassava flour
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 gelatin egg
- 1/2 teaspoon baking soda
- 2 tablespoons + 2 teaspoons boiling water
- 1/2 cup soaked raisins
- 1/2 cup soaked sliced tigernuts (I use the Organic Gemini brand and you will want to pulse them in a coffee grinder before soaking to make them more fine to get that oatmeal-like texture)
- Combine coconut butter and sugar. Stir well.
- Combine flour and salt (and cream of tartar). Add to sugar mixture.
- Add gelatin egg to batter.
- Dissolve baking soda in water and blend into mixture.
- Stir in tigernuts and raisins.
- Use a tablespoon to form balls and flatten into cookies. Bake for 15 minutes at 350F.