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Tag Archives: primal

Almond Butter Cookies with Collagen and Browned Butter Chocolate Chunks

I have a very interesting relationship with cookies. Granted, they can be super delicious, satisfying, and a perfect treat around this time of year with the holidays. On the other hand, they can be very sugary and over-powering. I tried to play with the ingredients that I had in my pantry, and referred back to my first cookie recipe for “chocolate chip health cookies,” which essentially was the base of this one, except I added collagen powder and almond butter.

The holiday season always makes me want to bake, and I just recently found my grandmother’s recipe box which is FILLED with seasonal cookies. She was an incredible baker. These cookies remind me of standing in her kitchen with my mom and aunt (who’s probably reading this… hi grantie!), rolling up cream cheese rugelach, and making scotch cookies while listening to stories and running through the list of who’s receiving cookie packages this year. I’ll have to dabble in her recipe box sooner than later.

What I love about the way these cookies turned out is that they have a very short crumble and texture to them, which is resemblant of a biscotti, so clearly they are the PERFECT accompaniment for a hot cup of coffee on a lazy sunday morning. Adding a small chunk of Alter Eco browned butter chocolate (you can find this product on Thrive Market – linked here) adds a bitter sweet (haha, I made a funny..) bite that balances out the crispness of the crust on the cookie. I also used some of my favorite dairy products from Organic Valley, which is unsalted pastured butter and eggs, two staples in my house.

Here’s the rundown of what you’ll need, and a quick breakdown of the steps:

  • 1 stick Organic Valley unsalted butter
  • 2 large Organic Valley eggs
  • 1/2 cup organic Cane Sugar
  • 1/4 cup light brown sugar
  • 2 tbsp Barney Butter almond butter, softened at room temperature
  • 2 cups Thrive Market Non-GMO Cassava Flour
  • 2 tbsp collagen powder – I use Vital Proteins
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 bar Alter Eco Browned Butter chocolate, broken into small chunks.

Preheat the oven to 375*. In a large bowl, whisk together the dry ingredients (flour, salt, baking soda, collagen powder). In a separate bowl, combine the butter with both brown sugar and cane sugar until creamy (may take a few minutes – around 4-5m). Add in eggs and almond butter. Whisk until combined.

Pour the wet batter into the dry ingredients and mix (whether with a spatula, whisk, or electric hand mixer) until fully combined and it forms a sticky batter. Roll into small cookie balls and place onto a pre-greased sheet pan. Batter should yield approximately 20 cookies. Place a small chunk in the center of the cookie and press down lightly. Bake for 20 minutes and let sit to cool, don’t worry if the cookies are a little soft, they will firm up as they cool.

These are a perfect addition to breakfast, a dessert for lunch, or simply by its own. NOMaste 🙂

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Primal Cassava Flour Pancakes (updated 2/2/2020)

Happy Sunday loves! Sitting with a hot cup of coffee, windows cracked to welcome the cool breeze, pumpkin everything, and fall-scented candles burning… it is truly my favorite season.  Sundays are always days of rest in my home and today is no exception.  My tastebuds were craving something hearty, but also on the healthier side.. alas, the pancakes.  I love when pancakes are in the in-between of super fluffy and thin, and this recipe churns these flapjacks out in just the perfect consistency.  Okay, a secret?  I’m not a huge fan of syrup.  I won’t say no to it but I also don’t go overboard, and I prefer raw maple syrup which tends to be pricey anyway, so I just devour these like caveman (kind of fitting for this recipe anyway..) and eat them plain most of the time.  Either way, they’re amazing.

Let’s address the elephant in the room.. what the heck is primal?  Primal is a branch of Paleo-style eating, while Paleo doesn’t encourage dairy, Primal allows it!  I find a happy medium between the two and incorporate pasteurized, organic, and grass-fed dairy into my diet when I can as there are benefits to it.   These pancakes are primal solely because this involves heavy cream.  I prefer to use cassava flour instead of almond or regular flour as this is one of the only flours that the taste doesn’t make me cringe (I’ve tried almond and it doesn’t give me the same texture that I look for in baked goods).   This recipe is definitely a crowd pleaser and easy to whip in on the weekends.

Here’s what you’ll need for these deliciously fluffy and gluten-free pancakes:

  • 2 large pasture raised eggs ( I love my Organic Valley eggs with Omega-3)
  • 1/2 cup whole milk or heavy cream
  • 1/4 cup avocado oil
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup cassava flour
  • Pinch of salt

Start by cracking the eggs into a large mixing bowl, then pour in the oil, milk and whisk together.  Add in the flour, salt, and leavening agents (soda/powder) and whisk until combined.  The batter will be smooth and on the thicker side.  Let it side for 5-7 minutes to encourage a little air into the batter, this will fluff the batter more adding air and texture to the pancakes.  Heat a skillet on medium and melt butter/or use cooking spray.  Ladle in the batter into the skillet, I did one to two pancakes per round.  Let sit on each side for 2-3 minutes, you will see the sides of the pancake rise up and brown, that’s when it’s ready to flip.  Serve immediately with butter, syrup, or just fold them in half and have it in one bite 🙂 NOMaste!