I have a friend who is a naysayer about gluten intolerance. He thinks there is no such thing. He thinks I’m a hypochondriac as well as crazy, since I like to use homeopathy for my well being. It is disheartening to hear my diet dissed. But I was heartened to read one of my favorite writers, Elissa Altman’s, post on the whole gluten-free or not issue. I hope you enjoy Gluten Free{dom}, too. Her call to eat real food is powerful and true. Please enjoy this nutritious food for thought.
And if you are in the mood for a Mexican Wedding cookie or two, try Elana Amsterdam’s divine recipe.
Mexican Wedding Cookies
Prep
Cook
Inactive
Total
Yield 16 servings
I first had a grain-free version at Boulder’s Fresh Thymes Eatery and was so taken with them that I had to figure out how to make them for myself. And for my friend, Kimmie, who introduced me to them. I often go to Elanas Pantry for reliably delicious recipes and ideas, as she has made it her mission to recreate classic dishes that are gluten and grain free. Thank you, Elana! I roll my cookies in cinnamon, rather than coconut sugar.
Ingredients
- 1 ½ cups blanched almond flour
- ⅛ teaspoon Celtic sea salt
- ⅛ teaspoon baking soda
- 2 tablespoons palm shortening (I use this ghee)
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ½ cup pecans, toasted and chopped (I soak overnight, then dehydrate in a 170 degree oven till crisp)
- ½ cup powdered coconut sugar (optional) or use ground cinnamon instead
Instructions
1. In a food processor combine almond flour, salt and baking soda
2. Pulse in shortening/ghee, honey and vanilla
3. Mix in pecans by hand
4. Using a 1 tablespoon ice cream scoop, scoop dough out in scant tablespoons
5. Use your hands to form cookies into balls, placed on cookie sheet lined with parchment paper, pressing very firmly to flatten
6. Bake at 350° for 7-10 minutes
7. Remove from oven and allow to cool for 20 minutes
8. Dip cookies into powdered coconut sugar or cinnamon and serve
Courses Dessert
Cuisine Mexican, GAPS friendly