These no-or-low grain cookies feed my cacao nib addiction, which I will be writing about later. Seriously, it’s chocolate without any of the bad stuff. And if you like dark chocolate, well, it doesn’t get any darker than this. Many health benefits as well. The cookies have nut protein and coconut goodness as well, plus low sugar.
Almond, Coconut & Cacao Nib Cookies
adapted from The Sprouted Kitchen by Sara Forte
Almond, Coconut & Cacao Nib Cookies
adapted from The Sprouted Kitchen by Sara Forte
1 ¼ cups almond meal (I usually substitute quick oats for some of it)
¼ cup cacao nibs
½ cup unsweetened shredded coconut
½ teaspoon baking powder
¼ teaspoon sea salt
up to 1/3 cup sugar, to taste
1 egg
3 tablespoons coconut oil
½ teaspoon vanilla extract
Combine almond meal, cacao nibs, coconut, baking powder, salt and sugar in a medium bowl and set aside.
Whisk egg thoroughly until doubled in volume. Whisk in coconut oil and vanilla extract, and stir into dry mixture until just combined. Place in the fridge for 30 minutes or up to overnight.
Pre-heat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. Roll dough into balls about an inch in diameter and place on lined baking sheet about 2 inches apart. Gently press cookies to flatten them a little. Bake 7-13 minutes or until edges are just beginning to brown. Keep an eye on them.
Makes 20
Soaked Grain High Protein Pancakes
from Feeding the Whole Family by Cynthia Lair
“This unique pancake has no flour but uses highly digestible soaked whole grains. Adapted by Bastyr student Ronit Gourarie from Rebecca Wood’s superb cookbook The Splendid Grain (William Morrow and Company, Inc, 1997). Ronit routinely served these beauties to her son Ben every Friday. “
(Ben’s Friday) Soaked/Sprouted Pancakes
adapted a bit from Feeding the Whole Family by Cynthia Lair
2/3 cup steel cut oats
1/3 cup raw buckwheat groats (We’ve had success using whole oats added later instead.)
1/2 cup plain whole milk Greek (for extra protein) yogurt
1 1/4 cup water, milk, or milk substitute (coconut almond gives a good flavor)
1 egg
¼ teaspoon sea salt
2 tablespoons unrefined cane sugar
1 teaspoon baking powder
½ teaspoon grated nutmeg*
Combine oats, buckwheat, yogurt and milk in blender jar. Use less if you’re using water. Cover and let soak overnight or 6-8 hours in the refrigerator. (If you leave it longer, they will just be sprouted grain pancakes, but it will change the texture. )
In the morning, add remaining ingredients to grains and blend until smooth. Cook like pancakes because they are pancakes.
*Fresh grated really is the best and different than the powder from the store. I don’t generally care for nutmeg but fresh is awesome and it really makes these what they are. You can try ginger or cinnamon as well.
Makes 6-8 pancakes
