The Emerald Girl

casual. classic. curious.

Sunday, February 9, 2014

Chocolate Chip Cookies: An Adaptation

We believe in eating REAL FOOD. My only problem with this is that I want to pin real, traditional food. You know food the way our ancestors and all of the people of the world ate before the last 50 years of major industrialization. Before billion dollar food industries dictated the information the general public received about nutrition. I digress. I like to pin and I only like to pin pretty pictures. Pinterest is first about visual pleasure and then about actual function. So, I need pretty pictures of real food done right. Most of the "crunchy" or real food bloggers out there just don't take pretty pictures of their nourishing concoctions. They may be super experienced and learned in nutrition but the pictures fall, well let's just say, rather flat. Spreading the word about real food is important. Let's spread the word by taking pictures that people want to look at. A pretty picture will encourage the viewer to click through to the original post. I definitely have to hone my food styling skills. (Currently at level 1). I know, I know. But I'm going to attempt to make pretty photos of real, nutrient dense food. My sweet tooth encouraged me to start with dessert.

This chocolate chip cookie recipe has been adapted from the recipe in Nourishing Traditions by Sally Fallon, president of the Weston A. Price Foundation. These are gluten free and refined sugar free (except for the chocolate chips, of course). You could easily make this dairy free by substituting coconut oil for butter. I'll write another post later about why I am gluten free.

1/2 cup coconut oil or 1/2 cup butter (softened)
1 cup rapadura
2 eggs
1 teaspoon sea salt
1 teaspoon baking soda mixed with 2 tablespoons hot filtered water
2 tablespoons vanilla extract
2 cups almond flour
1/4 cup coconut flour
1 bag of chocolate chips (more or less to your taste)

Cream coconut oil, butter and rapadura
Beat in eggs, sea salt, baking soda, vanilla extract and flours
Fold in chocolate chips

Bake at 325 for 14 or so minutes
They will likely be really soft and moldable when you take them out but don't worry they will cool and harden.

There you have it. I am in no way shape or form going to be some sort of food blogger but on occasion I may post something and I hope these pictures have proven themselves to be somewhat worthy of Pinterest.

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