Then there are those recipes that are so out of the realm of "usual" that traditional bakers look at them and think "this can't possibly turn out". When I see the "special diet" formulae for spectacular-looking treats claiming to be "just like (insert name of decadent food here)", especially if they eschew almost everything that makes the finished product recognizable, I have to hesitate and wonder if by making them I'm just setting myself up for disaster (and possibly an oven cleaning). If I'm reviewing a cookbook, though, I muscle through the recipes as written to give an honest opinion, and while not all of them are stunning successes (some don't even turn out), I have been pleasantly surprised.
This was the case when I made cookies from Cooking for the Specific Carbohydrate Diet: Over 100 Easy, Healthy, and Delicious Recipes that are Sugar-Free, Gluten-Free, and Grain-Free for the first time. Without grains, sugar or dairy, relying on almond butter as a base and coconut as the main textural agent, there doesn't look like there is really anything "cookie-ish" about them - nor do they appear to be able to form anything other than a goopy mess without some form of flour-like substance. However, lo and behold, they turned out to be the sleeper hit of the party - tender without falling apart, rich tasting with a "grainy" feel like your usual cookies. I made some alterations to the original based on my family's needs and tastes (as well as reducing the yield), but the outcome is the same - decadent, "normal-looking" cookies that make your home smell just like a bakery while cooking and taste even better!
Shared with Allergy Free Wednesdays hosted by Nancy @ Real Food Allergy Free, Tessa @ Tessa Domestic Diva, Michelle @ The Willing Cook, Laura @ Laura’s Gluten Free Pantry, Amber @ The Tasty Alternative, Janelle @ Gluten Freely Frugal and Adrienne @ Whole New Mom
Raisin NOatmeal Cookies
½ cup smooth roasted cashew butter
2 tbsp dark amber honey (I used avocado honey)
1 tsp Homemade Egg Replacer (or 1 egg yolk, if avoiding grains)
1 tbsp warm water
1 tsp pure vanilla extract
1 tbsp Goldschläger liqueur (optional)
1 tsp cinnamon
¼ tsp salt
¼ cup finely shredded unsweetened coconut
¼ tsp baking soda
⅓ cup dark raisins, soaked in hot water and drained well
- Preheat the oven to 350F and line a baking sheet with parchment or SilPat.
- In a bowl, mix together the cashew butter, honey, egg replacer, water, vanilla, liqueur, cinnamon and salt until well combined.
- Stir in the coconut, baking soda and raisins.
- Scoop 1-2 tbsp sized balls onto the sheet, spacing about 1” apart. With wet fingers, flatten the tops slightly.
- Bake 10-11 minutes.
- Cool on the sheet for 10 minutes, then carefully move to a cooling rack.
Total Fat: 5.9 g
Cholesterol: 0.0 mg
Sodium: 2.8 mg
Total Carbs: 10.0 g
Dietary Fiber: 0.5 g
Protein: 2.1 g