I’ve gone gluten free for a trial period. I never thought I would do so, as I am a champion sourdough baker, but all the signs are pointing to a gluten intolerance, which is a bummer. ( Actually, I think many people are gluten intolerant, or on the way to becoming so ) I feel very good, clear headed and light and mobile in my muscles and joints- but you’ve heard it all before and I won’t bore you with the details now.
Anyway, it’s not as hard as I thought, though the next step- grain free might prove a bit harder, so I am gearing up to that by getting some good recipes on the family menu.
Bikkies (cookies) are well loved around here- I like to grab a couple before teaching a class to keep me going, so after looking at various cookbooks and websites I came up with this very virtuous, healthy recipe that ticks all the boxes.
The kids even like them, but then again, there was often ginger and spices in their breast-milk so they are used to it. You might like to tone the spices down a bit to suit your palate.
Here they are:
Sweet Chai of Mine
Paleo, Vegan, AIP friendly, Sweetener free, Gluten free, Grain free, Nut free, Dairy free… and still good to eat!
1 ripe, medium sized banana ( mine are usually frozen- no need to defrost- & always organic )
3 fat juicy organic medjool dates – pitted
3 tablespoons coconut flour, measured flat not heaped
1 1/2 tablespoon coconut oil- hard or soft or melted ( on the second trial I ran out and used homemade ghee instead- even better taste- though no longer vegan )
3 heaped tablespoons shredded natural coconut
1 heaped tablespoon of lucuma powder ( optional, makes for a lovely sweet caramel undertone and comes with awesome superfood powers )
1 to 2 teaspoons fresh ginger, grated – or to taste
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom ( optional – not always AIP friendly )
1/4 teaspoon cloves
1/8 teaspoon ground ginger
1/8 teaspoon apple cider vinegar or kombucha vinegar or lemon juice
1/8 teaspoon baking soda ( you could probably skip it if intolerant )
Pinch of pink salt
Throw the lot in a high powered blender ( I use a thermomix ) and mix until a smoothish paste – some texture remaining is nice. A tiny bit of water may be needed to make it into a cookie style batter, depending on your brand of coconut flour.
Coconut flour takes a few minutes to absorb the moisture, so if you think it is too thin, wait a few mins before adding a tiny bit more coconut flour.
Spoon onto a silicone baking mat or baking paper, shaping with your fingers a little. I make about 15 smaller cookies- I find them very filling and satisfying. Great with a cup of tea.
I threw some cacao powder and cacao nibs to 1/3 of mine, to make chocolate chai bites ( though no longer AIP friendly perhaps) The darker ones in the above photo are the chocolate version.
Bake at 180 C 325F for 10-20 minutes, depending on your oven. A little browned around the edges is nice.
Wait a little before transferring onto a cooling rack.
Store in a cool place in summer.
Let me know what you think, I like comments and feedback!