So, I started this whole "clean eating" thing back in February 2011, after being really intrigued about a plan called the Whole30 . I decided to give it a go, but quickly realized that I needed to make it more adaptable to the way that our family eats and lives. I like my glass of wine at night. I don't think a piece of gum is going to sabotage me. I think that a DQ Blizzard is a good thing every once in a while. If my friend makes the most awesome jalapeno poppers you've ever had, you know I'm going to have one. But I also know that I feel pretty darn good when I'm eating quality proteins, fats, veggies, fruits and nuts, while leaving out dairy, grains, legumes (including soy and peanuts) and the big one, sugar, at least most of the time.
Here are some of the ways to do just that....

Monday, August 27, 2012

Dark Chocolate Coconut Cakies

The is not my usual post, but I needed to bring a treat to a function and wanted to try out some "paleo-ish" baking.  I got the recipe from www.mulitplydelicious.com.  Not my own at all, but it was good, so I wanted to share with you all!




1/4 cup coconut flour
1/4 cup blanched almond flour
1/3 cup unsweetened shredded coconut, plus additional for topping
1/2 tablespoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon sea salt
6 organic dates, pits removed
1/2 cup smooth organic almond butter
1 small ripe banana
1/3 cup canned organic pumpkin
2 medium eggs
1 teaspoon vanilla extract
3 to 4 ounces dark chocolate (anything over 70% cacao – and soy free), chopped – reserve some for topping cookies--I used the "Enjoy Life" brand

Instructions:
Preheat oven to 350 degrees.  Line baking sheet with parchment paper and set aside.
In a small bowl whisk together coconut flour, almond flour, shredded coconut, cinnamon, baking soda, and salt.  Set aside.
In a small microwave-safe bowl add pitted dates and 1 tablespoon water.  Microwave on high for 30 seconds.  Remove dish from microwave and mash dates into a paste using a fork or spoon.
Add the date paste to the bowl of a food processor along with almond butter, banana, pumpkin, eggs, and vanilla extract.  Process until well combined.  Then add dry ingredients to food processor and process until everything is incorporated.  Remove blade and stir in chopped dark chocolate.  The batter will be sticky.
Using a ice cream scoop or large tablespoon, scoop dough into balls and place on prepared cookie sheet.  About 2″ apart.  With wet fingers press gently on tops of cookies.  Sprinkle additional dark chocolate and shredded coconut flakes onto the tops of cookies.
Bake cookies for 18 to 20 minutes or until cookies are golden.  Allow the cookies to cool on a wire rack. 
The cookies are great after they are cooled and even better the next day.  If you don’t eat them all right away I would suggest storing them in a air tight container in the refrigerator. 
Enjoy!!


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