For the past three months I have been experiencing some very strange and serious reactions, to well, we are not sure yet. It seems that the Ontario health system and the Naturopath also agree that I have developed some incredible food sensitivities including a very inbalanced candidia problem. The food sensitivities are not limited to:
potatoes and tomatoes
Now chocolate is on the list, but raw/roasted cacao beans aren’t. Thank goodness because I have 2 kg of beans in my cupboard left from our Chocolate exhibit two years ago. I am also relieved because I can have as much garlic and onions as I please.
In an attempt to create something to eat without cheating too much on my new diet I came up with the following:
Coconut-Cacao Cookies Coconut flour and coconut oil give these chewy chocolate chip cookies a delicious subtle coconut background flavour.
2 Tbsp ground chia seeds
6 Tbsp cold water
¼ cup coconut oil – melted
¼ cup organic (unrefined) cane sugar
½ cup coconut milk
1 teaspoon vanilla
¼ teaspoon salt
⅓ cup coconut flour
⅓ cup cacao nibs
Pre-heat oven to 375 degrees and line baking sheet with parchment paper.
In a small bowl, measure 2 Tbsp ground chia seeds and 6 Tbsp cold water. Stir and set aside for 5 minutes until a gel forms. This is your chia egg.
In your super amazing kitchen aid mixer, add melted coconut oil, sugar, coconut milk, vanilla, and salt.
Using a rubber spatula, stir in coconut flour and chocolate chips.
Scoop cookies using two teaspoons evenly between two baking sheets and bake for 10-12 minutes or until browned.
Let cookies cool completely before removing from pan.
Makes a dozen drop cookies that taste FANTASTIC! They don’t really hold their shape, and are a wee bit too sweet but man then are GOOD! If you try this recipe, be sure to add your review and any tips on making them more cookie-like.