Guilt-less Desserts & Treats for your Family
I have learnt something this winter; there are many different types of sneezes. I have been paying particular attention to this fact over the last week as the flu and cold bug has swept through our house (we probably should have had a snot yellow X on our door to warn the townsfolk!).
There is the Mouse Sneeze; the tiny, little sneeze that sounds like a small Disney character. There’s usually more than 1, there’s commonly a small head nod accompanying the petite noise, no nasal discharge and a barely audible “choo”. The Mouse Sneeze is quite cute and generally greeted by smiles and tissues.
There is the Body Sneeze; the larger than life sneeze that sounds like the horn of a fright train. There’s often only 1, the upper body convulses forward with whip lash inducing force, mild snottage and a loud “CHOOO”.
There is the Foiled Sneeze; the intentionally internalised sneeze that results in an itchy nose, watery eyes and a feeling of great dissatisfaction. This sneeze is often attempted when a person is normally a Body Sneezer and they don’t want the public ridicule from a full body workout (or they suffer from LBL and can’t sneeze or jump on a trampoline in public). Unfortunately the Foiled Sneeze can result in further sneeze attempts as the first one was thwarted.
There is a the Booger Sneeze; the most grossest of all the sneezes. There is usually only 1 and all other aspects of the sneeze are over shadowed by the giant booger dangling form the nose. This sneeze is very common in children and will always happen when you don’t have a tissue handy).
As much as I would like to tell you that I have a really cute Mouse Sneeze, I do not. This flu I discovered I am a Mouth Sneezer; the sneeze that catches you with your mouth open. There’s usually only 1, it can happen whilst you are eating and results in your iPad desperately needing a screen clean. The Mouth Sneeze often occurs when your nose is too blocked for any air to get in or out and the only point of exit is, unfortunately also the point of entry for cake.
This winter I learnt that you can not predict the type of sneezer a person is by their size nor by their age. What you can predict though is how quickly you will run in the other direction so you don’t catch it!
Winter brings us soup, slow cooked casseroles and delicious puddings; all the hot foods that we don’t tolerate in the summer (and who wants their oven on for that long to cook their lamb shanks when it’s 40°C outside?!). It also brings feel good foods; the dishes that make us feel better when we are sick. Chicken soup!, roast chicken, and Chocolate Chip Cookies.
These Chocolate Chip Cookies are a healthier taste on a classic. Everyone has a go-to, mines better than yours Chocolate Chip Cookie recipe. This recipe just happens to be Gluten Free, Dairy Free, Refined Sugar Free, made from Paleo Friendly ingredients and it has home made Chocolate Chips. The Chocolate Chips are made from Coconut Oil so they will melt if left at room temperature too long. They also melt quicker in the oven so they won’t remain chunky once the cookies are baked. If you have a brand of Chocolate Chips you prefer to use 100 grams of them in the recipe instead if making your own.
Whilst they do not cure the common cold they will make you feel better; even if it’s just until the last cookie is gone!
- 1/3 cup Maple Syrup
- 1 Egg
- 2 teaspoons Vanilla Extract
- 1 cup Almond Meal
- 1 cup Arrowroot Flour
- 2 Tablespoons Coconut Flour
- 11/2 teaspoons Baking Powder
- Dash of Salt
- 3 Tablespoons Coconut Oil, softened
- 100 grams Chocolate Chips (see recipe below to make your own)
- 1/4 Cup Coconut Oil
- 1/4 Cup Cocoa
- 1 Tablespoon Maple Syrup
- Optional: dash Vanilla Extract
- Preheat the oven to 175C/350F.
- Line and grease 2 baking trays.
- Place the maple syrup, egg and vanilla extract into a blender and mix (this can also be done in a kitchen stand mixer or by hand).
- Add the dry ingredients and mix until combined.
- Add the coconut oil and mix until the dough comes together.
- Add the chocolate chips and gently stir through.
- Spoon 1 Tablespoon of cookie dough onto the greased tray and flatten slightly.
- Repeat with the remaining cookie dough (it will make 14-16 cookies), placing the cookies 2cm /1 inch apart to allow for spreading. Use both trays.
- Place the cookies in the fridge for 20 minutes before baking.
- Bake, 1 tray at a time, for 12-14 minutes.
- Allow to cool on the tray.
- The cookies will firm upon cooling.
- Melt the coconut oil in a saucepan over a very low heat.
- Stir in the Cocoa and maple syrup (vanilla if using).
- Allow to thicken slightly.
- Pour the Chocolate into a small lined baking tray and freeze for 1 hour.
- Remove the Chocolate from the freezer and break into large pieces.
- Place the pieces in a zip lock freezer bag.
- Using a rolling pin, hammer, your feet etc bang the bag until the pieces are broken into smaller pieces.
- Use immediately or refreeze for later use.
- Alternatively, use a sharp knife and a cutting board to cut the chocolate into small pieces (this is the more grown up way to make Choc-chips).
- Use immediately or refreeze for later use.