Roots Recipes
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EINKORN CHOCOLATE CHUNK COOKIES
Einkorn Chocolate Chunk Cookies
2 1/2 c. Young Living Einkorn Pancake Mix 1 tsp Baking Soda 1/2 tsp Sea Salt 2 Tbsp Chia Seeds 1/2 c Organic Extra Virgin Coconut Oil 1/2 c Butter 3/4 c Evaporated Cane Juice (raw cane sugar) 3/4 c Coconut Palm Sugar 1 Large Egg 1 tsp Real Vanilla Extract 1 c Chopped Pecans 1 c Dark Chocolate Chunks (I like Whole Foods brand) |
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Directions:
~ Preheat oven to 350°.
~ In a medium sized bowl, mix all dry ingredients (except for pecans & chocolate chunks) & set aside.
~ In Kitchen Aid, cream butter, and coconut oil, then add vanilla & sugars and beat until sugar is fully dissolved... this takes a few minutes.
~ Add egg and beat until combined.
~ Turn Kitchen Aid to "Stir" setting and add dry ingredients to wet ingredients, beat until combined. Scrape bowl with spatula to be sure you dont miss any dry spots.
~ While Kitchen Aid is on "Stir", add chocolate chunks & pecans. Blend just until combined.
~ Drop by tablespoonfuls onto a cookie sheet & bake for 10-12 minutes. Edges should be slightly browned and middles solid. Let sit on cookie sheet about 1-2 minutes before placing on a cooling rack.
*Each cookie contains about 14 carbohydrates.
*Variations:
~ To increase protein content, try adding some hemp seeds along with the pecans.
~ I prefer to use coconut palm sugar in place of cane sugar... it has a lower glycemic index and I just prefer the source over cane sugar. I will be using ALL coconut palm sugar on my next batch. However, if you dont mind cane sugars, go ahead and substitute brown sugar for the coconut palm.
~ If you dont eat eggs, substitute a chia egg instead... or flax egg.
~ Use ALL coconut oil if you prefer... maybe subtract a tablespoon to improve consistency.
~ Use carob chips in place of chocolate... I LOVE carob, but a few of my family members do not. You could even substitute cacao nibs instead of using any chocolate at all, that would lower the carb count!
I hope you all enjoy making these yummy cookies... let me know how yours turn out!
~ Preheat oven to 350°.
~ In a medium sized bowl, mix all dry ingredients (except for pecans & chocolate chunks) & set aside.
~ In Kitchen Aid, cream butter, and coconut oil, then add vanilla & sugars and beat until sugar is fully dissolved... this takes a few minutes.
~ Add egg and beat until combined.
~ Turn Kitchen Aid to "Stir" setting and add dry ingredients to wet ingredients, beat until combined. Scrape bowl with spatula to be sure you dont miss any dry spots.
~ While Kitchen Aid is on "Stir", add chocolate chunks & pecans. Blend just until combined.
~ Drop by tablespoonfuls onto a cookie sheet & bake for 10-12 minutes. Edges should be slightly browned and middles solid. Let sit on cookie sheet about 1-2 minutes before placing on a cooling rack.
*Each cookie contains about 14 carbohydrates.
*Variations:
~ To increase protein content, try adding some hemp seeds along with the pecans.
~ I prefer to use coconut palm sugar in place of cane sugar... it has a lower glycemic index and I just prefer the source over cane sugar. I will be using ALL coconut palm sugar on my next batch. However, if you dont mind cane sugars, go ahead and substitute brown sugar for the coconut palm.
~ If you dont eat eggs, substitute a chia egg instead... or flax egg.
~ Use ALL coconut oil if you prefer... maybe subtract a tablespoon to improve consistency.
~ Use carob chips in place of chocolate... I LOVE carob, but a few of my family members do not. You could even substitute cacao nibs instead of using any chocolate at all, that would lower the carb count!
I hope you all enjoy making these yummy cookies... let me know how yours turn out!
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Almond Chicken Strips (Honest Ketchup below)
Olive Oil Cooking Spray (I have one those handy "make your own cooking spray bottles". Have you seen those? Pretty sweet.) 2 lbs Organic Chicken Breasts 2 c Almond Flour 1 tsp Dry Mustard 1/2 tsp Himalayan Salt 1/4 tsp Pepper 1 tsp Paprika (you can leave this out if you want. I actually made 1/2 with paprika & 1/2 without.) 1 tsp Garlic Powder 3 tsp Olive Oil 2 Eggs |
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Here's what you do:
2 Cans Organic Tomato Paste (6 oz. size)
1/2 c Coconut Palm Sugar
1 c White Vinegar
1/2 c Water
1 1/2 tsp Himalayan Salt
1 Tbsp Fresh Chives (can substitute with garlic, if you wish... 1/2 tsp powdered or 1 small clove.)
Place all ingredients in Vitamix and blend until smooth! Or, process in a food processor. This will be enough to serve with the Almond Chicken Strips recipe above and you will have about a pint leftover for later!
- Preheat oven to 475°F.
- Cut chicken lengthwise into strips about 1 inch wide.
- Coat a baking sheet with olive oil.
- Whisk all of the dry ingredients in a dish. You will be using this dish to place your chicken in to coat it, so make sure it isn't too shallow or small.
- Sprinkle the 3 tsp Olive oil into the dry ingredients. Mix well.
- Whisk eggs in a second dish. Once again, make sure it's not to small or shallow. You will be dipping the chicken in this soon.
- Coat chicken strips one by one in the egg, then transfer to the almond mixture; turn to coat evenly.
- Place the chicken strips on the prepared pan and coat the top lightly with cooking spray.
- Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
- Serve with homemade ketchup recipe below!
2 Cans Organic Tomato Paste (6 oz. size)
1/2 c Coconut Palm Sugar
1 c White Vinegar
1/2 c Water
1 1/2 tsp Himalayan Salt
1 Tbsp Fresh Chives (can substitute with garlic, if you wish... 1/2 tsp powdered or 1 small clove.)
Place all ingredients in Vitamix and blend until smooth! Or, process in a food processor. This will be enough to serve with the Almond Chicken Strips recipe above and you will have about a pint leftover for later!