Digestive Cookies - GAPS friendly

When you want something sweet but you can't eat anything.... make them vegan with coconut oil, in under 15 minutes. 

I am pro-variations and substitutions. If you don't have all the ingredients or can't eat one of them... switch it up for something else. Don't be afraid to make mistakes in the kitchen...but with so few ingredients it's hard to go wrong. INGREDIENTS 3 Tablespoons Coconut Flour 2 Tablespoons Cold Ghee or Coconut Oil 1 Tablespoon Raw Honey 1 tsp ground Ginger 1/2 tsp of ground Cardamon Pinch of Sea or Pink Salt DIRECTIONS -Preheat oven to 365 degrees and line a baking sheet with parchment paper - be sure to use parchment paper otherwise these babies will stick. -Gently mix, pulsing all ingredients together in a food processor or blend with a pastry fork - I use a fork; you have to work it a little more, but no biggie. -The dough will be soft and slightly sticky. -Divide into 9 small balls and flatten slightly with your finger or a fork, on the baking sheet. -Bake until the edges are light golden, approximately 9 minutes. -Note, These can over - bake quickly, so keep an eye on them. Let the cookies cool completely you removed them from the parchment paper, otherwise they will crumble. This recipe has been adapted from a recipe I saw on naturimedica.com

I am pro-variations and substitutions. If you don't have all the ingredients or can't eat one of them... switch it up for something else. Don't be afraid to make mistakes in the kitchen...but with so few ingredients it's hard to go wrong.

INGREDIENTS

3 Tablespoons Coconut Flour

2 Tablespoons Cold Ghee or Coconut Oil

1 Tablespoon Raw Honey

1 tsp ground Ginger

1/2 tsp of ground Cardamon

Pinch of Sea or Pink Salt

DIRECTIONS

-Preheat oven to 365 degrees and line a baking sheet with parchment paper - be sure to use parchment paper otherwise these babies will stick.

-Gently mix, pulsing all ingredients together in a food processor or blend with a pastry fork - I use a fork; you have to work it a little more, but no biggie.

-The dough will be soft and slightly sticky.

-Divide into 9 small balls and flatten slightly with your finger or a fork, on the baking sheet.

-Bake until the edges are light golden, approximately 9 minutes.

-Note, These can over - bake quickly, so keep an eye on them.

Let the cookies cool completely you removed them from the parchment paper, otherwise they will crumble.

This recipe has been adapted from a recipe I saw on naturimedica.com

Raw Cocoa Cookies

I call these Home-made Cliff Bars – they are raw, sugar and flour free – their official title is Co-Coa Cookies. 

raw-vegan-cookies

By sneaking spirulina and raw cocoa into your baking, dessert isn’t a health concern. The quality of the food you eat all depends on the quality of the ingredients. Cocoa is bitter and detoxifies the liver and heart. Spirulina is a seagreen, increasing glutathione and cooling the liver. Fruit and fiber eliminate detoxification entities. This recipe is also packed with protein, and would be considered a healthy snack, though not low in calories. Also it’s a no-bake recipe, so perfect to make during a heat wave.

INGREDIENTS:

❏ 1 cuporganic raw almonds/Brazil nuts

❏ 2 heaping tablespoons raw cocoa powder

❏ 1 cup organic dates, soaked (keep 3­4 Tbs. of the water you soaked the dates in)

❏ 2 tablespoonsof shredded coconut into the mixture (have 2­-3 tablespoons for rolling)

❏ ¼ cup dried apricots

❏ 1 tablespoonorganic spirulina

❏ ¼cup pistachio nuts

❏ 1 teaspoon Himalayan sea salt (or other sea salt varieties)

❏ ¼cup organic raw almond/pumpkin seed butter

❏ 1 teaspoon real vanilla extract

❏ 2 tablespoon psyllium seed powder

DIRECTIONS:

● Combine all the nuts and seeds in a food processor or high speed blender to pulse until broken down (you can choose to leave some chunks or pulse until fine).

● Pour the processed almonds, pistachios, and flax seed into a large mixing bowl.

● In a high speed blender or food processor, combine softened dates and apricots.

● Add the nut/seed mixture with the dates/apricots into the blender.

● Combine until the mixture resembles a sticky, thick “batter”.

● Place the combined mixture into a large mixing bowl and fold the remaining ingredients manually (that’s right, get those hands messy…really messy!)

● Place the “batter” into the freezer for about 10 minutes or until cooled.

● Take a Tbs. or a small ice­cream scooper to measure the batter.

● Gently roll the Tbs. of “batter” into your hands until a small ball forms.

● Leave them as balls or use a fork to press them down.

● Once you have formed all the “batter” into small balls, you may roll them into the 2­3 Tbs. of shredded coconut (this is optional)

● Store in the refrigerator for 2-­3 days OR you may keep them in the freezer and grab and go for a quick snack.

Serves: 24 cookies

Coconut Brown Rice Pudding

A bowl of this sweet treat is loaded with antioxidants, inflammation-reducing and heart-healthy ingredients including cardamom and cinnamon. Add your favorite clean toppings like fresh fruit, sprouted buckwheat, and shredded coconut and treat your body like royalty!

Serves: 4

Prep time: 5 minutes

Cooking time: 1 1/2 hours

Ingredients:

  • 1 can full fat coconut milk (can use almond, hemp or rice milk)
  • 1 1/4 cups water
  • ¼ cup + 2 tablespoons brown (or purple, black, or forbidden rice)
  • 1 cinnamon stick
  • ½ teaspoon vanilla powder or extract
  • ½ teaspoon ground cardamon
  • pinch of sea salt

To Garnish:

  • freshly sliced kiwi
  • raw sesame seeds
  • toasted coconut flakes

Directions:

Put the milk, water, rice, spices, salt,  in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to a gentle simmer. Cook covered, stirring occasionally, until rice is tender but chewy and absorbs most of the liquid, about 1 1/2 hours.

You can “cheat” and use previously cooked brown rice, which can lessen cooking time. In this case, eliminate the water and just cook in the milk.

Brain Cup: The Power of Cocoa

Although we consider it a confection, did you know Cocoa is a superfood and actually used by some as medicine? I don’t mean white chocolate as there is ZERO cocoa in there. And I don’t mean after it’s been blended with milk solids and sugar (aka, Milk Chocolate).

real-cocoa

Take a look at the ingredients in your favorite chocolate bar, is Cocoa at the top of the list? If so, congratulations! This means, you are reaping the benefits of bitter chocolate with its antioxidant phytonutrients called flavonoids. Pure cocoa is rich in magnesium as well which may be responsible for its ability to reduce blood pressure by relaxing the arteries.

Ironically, candy company Mars, Inc., plans to seek a health claim for chocolate from the Food and Drug Administration (FDA) in the next few years based on research they sponsored regarding the potential role of cocoa flavonoids in lowering blood pressure. Mars, Inc. is also sponsoring research to see if cocoa flavonoids can help reduce dementia and Alzheimer’s.

There is so much scientific research for this superfood that WebMD cites the following benefits:

Possibly Effective For…

  • High blood pressure. Several studies show that eating 46-105 grams per day of dark or milk chocolate lowers the top number in a blood pressure reading (systolic blood pressure) by 4.7 mmHg and the lower number (diastolic blood pressure) by 2.8 mmHg in people with normal blood pressure or high blood pressure.

More Evidence Needed…

  • Heart disease. Some research suggests that healthy elderly men who eat a large amount of cocoa from dietary sources have a lower average blood pressure compared to those who eat less. The chocolate eaters also have a lower risk of death from heart disease and all causes.
  • Improving memory. Some research suggests that cocoa drinks enriched with high concentrations of flavonoids might help reduce the memory loss that occurs with aging.
  • High blood pressure in which only the first number (systolic pressure) is too high (isolated systolic hypertension). Preliminary evidence suggests that eating 100 grams per day of dark chocolate that is rich in cocoa flavonoids might slightly reduce systolic and diastolic blood pressure in elderly people with isolated systolic hypertension.
  • High cholesterol (cocoa butter)
  • Intestinal disease
  • Diarrhea
  • Asthma
  • Bronchitis
  • Lung congestion
  • Liver
  • Bladder and kidney ailments
  • Diabetes
  • Preventing wrinkles
  • Preventing stretch marks during pregnancy

Make sure you’re eating the right kind of dark chocolate; organic cocoa powder, raw nibs or beans, or chocolate bars with at least 70% pure cocoa, making cocoa is the first ingredient. If sugar, milk, cream or some chemical is the first ingredient… fuhgeddabodit!

Raw Chocolate Pudding

Cocoa moves the lymph fluid and avocado soothes the spleen. A perfect combination for Lymph Detox. Add Cinnamon and Cayenne to increase the impact.

chocolate-pudding

INGREDIENTS:

1 medium avocado (ripe and at peak of perfection)

2 1/2 tablespoons raw cocoa powder

1/4 cup water + 1/8 cup water

1 1/2 tablespoons honey or Maple Syrup

1/8 teaspoon sea salt

Chopped walnuts on top (optional)

¼ tsp Cayenne Pepper (optional)

½ tsp Cinnamon powder (optional)

DIRECTIONS

  • Throw these raw chocolate avocado pudding ingredients into a high-speed blender. Start blending on slow and then crank up the blending speed to high.
  • Blend ]until puddingy and gooooood!  If you have a good blender (AKA Vitamix or Blendtec) then you should be able to get this super smooth.
  • You may need to add a tiny bit of extra water to facilitate blending. But if doing so only add TINY bits at a time! Try not to add extra water or it’ll end up watering it down and changing the consistency.
  • Sprinkle with choice of topping- nuts, fruit, spices, etc.

Vegan Coconut Banana Ice Cream

INGREDIENTS:

  • 1 tbsp coconut oil 
  • 3 medium almost-ripe bananas, peeled and sliced 
  • 1 8 oz (250mL) can full-fat coconut milk 
  • Make it chocolate — Add 2 Tablespoons of organic raw cocoa powder
vegan-ice-cream

 

DIRECTIONS:

Preheat oven to 300 degrees F. 

Place banana slices in a rimmed baking dish and spread the coconut oil evenly over top (coconut oil is solid at room temperature but will melt in the heat). Bake for 15 to 20 minutes, until soft and syrupy, tossing halfway through. Transfer the cooked bananas to a blender, scraping your pan well to include drippings. Add coconut milk (and cocoa) and blend until combined. Transfer to a lined freeze resistant bowl or baking pan.

Chill mixture until thoroughly chilled, two hours or, preferably, more.

Using an ice cream maker  follow the manufacturer’s instructions to set the freezing canister in place and turn it in. Pour in the mixture. Churn until frozen; at approximately thirty minutes it should reach a thick, soft-serve consistency.

***Without an ice cream make chill the mixture for 6 hours and mix frozen mixture into the Vitamix or Blendtec.

This recipe makes roughly three cups of creamy, gluten-free and vegan ice cream. Serve in small single scoops– it is rich!

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