Guilt-less Desserts & Treats for your Family
I love people watching. Some people may call me nosey (I was once the gossip columnist for a Uni Mag!) but I like to think I’m studying them, their habits and maybe even judging them a little bit. I love autobiographies for the same reasons. You get a glimpse into some one’s life; the good, the bad and the oh so juicy. I also admit to watching TMZ when my kids were little.
I recently received a copy of ‘The Grain Free Family Table’, the new book from Carrie Vitt at Deliciously Organic. Not only is this a beautifully presented cook book, with over 100 healthy and delicious family friendly recipes, it’s a very personal and real look into Carries story of now she used food to heal herself. Carrie was diagnosed with Hashimoto’s thyrioditis, an autoimmune disease, and after not getting any answers from her Doctors she decided to use food to help heal her body. Whilst it didn’t happen overnight (nothing good ever does!) Carrie has reversed her disease and has gotten her life back on track.
‘The Grain Free Family’ is full of tasty recipes that the whole family can enjoy. One of my favourites are these Apricot Pecan Cookies. The juicy apricots are perfect with the nutty cookie crunch and the cookies keep their perfect shape with the addition of gelatine to the mixture. Carrie has recreated a family classic to suit people follow a gluten free and Paleo diet. You can order your own copy of ‘The Grain Free Family Table’ here.
Please note; this is a sponsored post as I received a copy of The Grain Free Family Table by Carrie Vitt to review however I make no commission from any sales and I really really do love this book!!
Apricot Pecan Cookies
- 2 Cups Almond Flour/Meal
- 2 tablespoons Coconut Flour
- 1 ⁄2 teaspoon Baking Soda
- 1 ⁄2 teaspoon unflavored grass-fed Gelatin
- 1 ⁄2 teaspoon Celtic sea salt
- 1 teaspoon ground Cinnamon
- 5 Tablespoons Coconut Oil melted
- 1 Tablespoon Water
- 1 ⁄4 cup raw Honey
- 2 tablespoons Almond Butter
- 1 tablespoon Vanilla Extract
- 1 ⁄4 cup chopped Pecans
- 1 ⁄4 cup chopped Apricots
- Preheat the oven to 175C/350°F and adjust the rack to the middle position. Line a baking sheet with unbleached parchment paper.
- Place the almond flour, coconut flour, baking soda, gelatin, salt, and cinnamon in a large mixing bowl and stir to combine. Place the coconut oil, water, honey, and almond butter in a small saucepan over medium-low heat and let the butter melt, stirring occasionally. Pour the wet mixture into the dry mixture, add the vanilla, and stir until combined. Stir in the pecans and apricots.
- Using a 2-inch cookie scoop, scoop the dough into balls and place them on the prepared baking sheet. Using your fingers, gently press each dough ball until you have a 3-inch round. Bake for 11 to 12 min¬utes, or until the cookies are just turning golden brown on the edges. Cool for 15 minutes before serving. Store the cookies in an airtight container for up to 3 days.