When the cookies crumble

Hello there!

I’m sure you’ve heard the expression, when life gives you lemons make lemonade!  Well, this former baking enthusiast has been off-duty since the Celiac diagnosis.

I tried yesterday to bake some Paleo-friendly coconut balls…IMG_20130812_115252_827

and they were…well, lacking many things.  So, I took a page out of Babycakes’ author Erin McKenna’s book BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery by adding coconut oil, agave nectar, and salt, crushing them into a pie dish with a rubber spatula.

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I actually popped it into the freezer for a sweet treat in the next few weeks.

I mentioned that I would be making something out of bison the other day and this former vegan actually did it! I used the Hamburger Patty Maker Press Mold Machine that my mother gave us and had extra to freeze.

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It actually wasn’t too gamey and was delicious!

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It was raining this afternoon and so my toddler did a little exploratory play (ice water vs. lukewarm water) in the kitchen …

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while I prepped for a re-do on yesterday’s baking effort.

I decided to make grain-free, soy-free, lactose-free, gluten-free cocobanana cookies!

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I combined:

  • 1/2 C. Coconut flour
  • 1C. Almond meal
  • 1/2 C. Butter
  • 1/4 C. Coconut crystals (sugar replacement)
  • 1 banana
  • 1/2 C. chocolate chips
  • 1/2 C. coconut milk
  • 1 t. vanilla
  • 1/4 t. salt
  • 2 t. baking powder

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and spooned dough balls on a greased baking sheet and baked at 350 degrees Fahrenheit for 10-12 minutes.

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Yum! They were a hit!

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