Something I read lately by Elizabeth Lesser really struck me “the person who rose from the ashes of my most difficult times is far more interesting, joyful, brave and honorable …” Can I say this about myself? I know that this woman I see in the mirror now is far more balanced than before. Open, vulnerable and yet firm in who she is and what she needs. I have come to the conclusion that it is freeing to know who you are. I spend less time worrying about stuff that doesn’t matter to me, and about people who I shouldn’t let have my time, and more on the things that do matter to me.
These cookies area true-to-me recipe. something just the way I like it…so much so that I have made 3 batches this week. They are barely sweet, which is the way I like it. A perfect blend of flours t make a chewy cookie that travels well. This recipe makes a huge batch, great for sharing.
- 1 cup canned pumpkin
- ½ c melted coconut oil
- ½ c full fat coconut milk
- ¼ c coconut sugar
- ½ c each: tapioca starch, tigernut flour and coconut flour
- 1tbsp cinnamon
- ⅛ tsp sea salt
- 2 tbsp gelatin
- ½ tsp baking soda
- ½ c carob chips
- preheat oven to 350 deg
- in large mixing bowl, place all ingredients
- whip for a couple of minutes
- Dough should be firm
- Scoup by large tbsp onto either greased cookie sheet or as I do into silicone muffin cups
- bake for 20 minutes
- let cool on the counter for half an hour
- These are best kept in the fridge. Do freeze well too though.
*this post is shared on AIP Recipe Roundtable and Real Food Allergy Free