Clean Cookies

I sure hope everyone is having a fantastic new year so far!  

For every new year's eve party when I was growing up my mom had the family wear polka dots and as many round accessories as possible.  At the turn of the clock of each new year we had to gobble down twelve grapes for good luck.  

I don't have the grapes anymore.  I just don't agree with stuffing myself with food at such a late hour and I think this new year's was the first in which my family and I were sound asleep before midnight!  However, I do my best to find round patterns to wear if we go out to eat.  Oh, traditions!  You have to love them.

Here's another round object that I think is wonderful to have for new year's and really anytime of the year.  Healthy, delicious cookies.  I love cookies!  If I could eat them every single day I would!  

You're in luck because I have two clean cookie recipes just for you created by my friend.  These cookies are perfect for diabetics and those who don't like dessert too sweet.  Even those who have a sweet tooth will love both of these recipes.  Coconut sugar is low glycemic and can always be adjusted to taste.  But always remember sugar is sugar.      

My friend is nine years old and he has a passion for food.  Since my friend can't have almonds these cookies are made with hazelnut flour and peanut butter powder.  You could easily use organic peanut butter if you can't find peanut butter powder.  For those who can't have peanut butter, I recommend using almond flour and raw almond butter.  

These cookies are so easy to make that they are a wonderful way to get everybody in the family to help out!  But they are addicting so remember to count how many you eat or else you may end up eating the whole batch.  Have fun baking!

Clean Chocolate Chip Cookies

Ingredients

*Makes 14 cookies

1 cup hazelnut flour 

1/4 cup organic peanut butter powder

1/4 cup organic virgin coconut oil, melted

1/4 cup organic coconut sugar

2 large pasture raised eggs

1/2 cup organic chocolate chips

1/2 tsp baking soda

1/4 tsp Himalayan pink sea salt

1 tsp vanilla extract

Directions

1.  Preheat oven to 350F.  Line 2 cookie sheets with parchment paper.

2.  Place the Hazelnut Flour, coconut sugar, sea salt and baking soda in the food processor.  Pulse a few times to combine and transfer to a large mixing bowl.

3.  Lightly beat the eggs with the vanilla in a small bowl.

4.  Melt the coconut oil on the stovetop on low.  

5.  Add the eggs, melted coconut oil to the large mixing bowl. Mix to combine. 

6.  Add the chocolate chips in last.  

7.  Drop 1 tbsp sized cookies into the cookie sheets, allowing room for expansion.  Flatten with a fork.

8.  Bake for 10 - 15 minutes on middle rack.  

Hemp Seed Cookies

Ingredients

*Makes 14 cookies

1 cup hazelnut flour 

1/4 cup organic peanut butter powder

1/4 cup organic virgin coconut oil, melted

1/4 cup organic coconut sugar

2 large pasture raised eggs

1/4 cup raw shelled hemp seeds

1/2 tsp baking soda

1/4 tsp Himalayan pink sea salt

1 tsp vanilla extract

Directions

1.  Preheat oven to 350F.  Line 2 cookie sheets with parchment paper.

2.  Place the Hazelnut Flour, coconut sugar, sea salt and baking soda in the food processor.  Pulse a few times to combine and transfer to a large mixing bowl.

3.  Lightly beat the eggs with the vanilla in a small bowl.

4.  Melt the coconut oil on the stovetop on low.  

5.  Add the eggs, melted coconut oil to the large mixing bowl. Mix to combine. 

6.  Add the hemp seeds in last.  

7.  Drop 1 tbsp sized cookies into the cookie sheets, allowing room for expansion.  Flatten with a fork.

8.  Bake for 10 - 15 minutes on middle rack.  

“Healthy, delicious cookies.  I love cookies!  If I could eat them every single day I would! ”

---

Strawberry Cake

When I was a child I loved strawberries.  My mom would take my brother and me to a farm to go strawberry picking.  I would pick every one I saw, both red and green ones, and eat them right there in the field.  When I was older, I also loved strawberry ice cream.  It was the one flavor that never disappointed me.   

Today marks Dios Ti Agngina's first anniversary so happy birthday to my blog!  And of course my family and I  will celebrate with a strawberry cake that's gluten free and refined sugar free.

I've been experimenting with different gluten free flours.  One of my favorites is millet flour which can be found in most grocery stores and health food stores.  I really like millet because it is high in fiber, protein, iron, magnesium, and potassium.  It also has silica which is great for keeping bones flexible as we age.  Millet has properties that help support the kidneys as well as the stomach.  It's also wonderful for digestion and morning sickness.  

Besides being absolutely delicious, I really like this strawberry cake recipe because it can be changed depending on your taste.  Try substituting peaches when peaches are  in season.  If you don't want your cake too sweet I suggest using coconut sugar instead of maple syrup.  Also, if you prefer to go dairy free use coconut oil or a light extra virgin olive oil instead of ghee.  For more whipped coconut cream, use two cans of coconut milk (separate the cream from the liquid) and double the other ingredients.  I would add a layer of cream in between the cakes too!    

Happy birthday Dios Ti Agngina!  May you have many, many more!

---

Strawberry Cake

Ingredients

For the cake:

2 cups almond flour (or all purpose gluten free flour for a nut free cake)

1/2 cup millet flour

1/4 cup coconut flour

3 organic or pasture raised eggs

1/3 cup maple syrup (or coconut sugar for a less sweet cake)

1/4 cup melted ghee, coconut oil, a light extra virgin olive oil

1/4 cup canned coconut milk, half liquid and half cream (I like Native Forest, classic)

1 tsp vanilla extract

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp Himalayan pink sea salt

A little over a cup chopped organic strawberries

1 tbsp maple syrup

1/4 tsp cinnamon

For the whipped coconut cream:

Remaining coconut cream from the canned coconut milk (save the coconut water for shakes)

1 tbsp maple syrup

1/4 tsp vanilla extract

Directions

In a small bowl let the strawberries and maple syrup soak.  Whisk the dry ingredients together in a large bowl - almond flour, millet flour, coconut flour, baking powder, baking soda, salt, cinnamon, and coconut sugar (if you are using this instead of the maple syrup).  Melt the ghee or coconut oil in a small pan.  Add the ghee to the dry ingredients.  Next melt the coconut milk and add that to the dry ingredients.  In a small bowl whisk together the eggs and vanilla extract.  Add the egg mixture to the large bowl and mix well.  If you choose to use maple syrup instead of the coconut sugar, add this now to the mixture.  In a small pan cook on low heat the strawberries and maple syrup and stir for a couple of minutes.  Let the strawberries cool for a bit, strain, and then mix 3/4 of the strawberries into the batter.  Save the remaining strawberries for later.

Grease two six inch cake pans with coconut oil very well.  Put half of the batter into one cake pan and the other half into the other one.  Bake at 350 degrees for 15 to 20 minutes or till done.

Let the cakes cool for about 10 minutes.  Gently remove one and place on a cake platter.  Spread the remaining strawberries on top of the first cake.  Next remove the other cake and gently place it on top of the other.

You will need a mixing machine to make the whipped coconut cream.  Add the remaining coconut cream from the canned coconut milk.  (Save the coconut water for shakes or other recipes.)  Also add the vanilla extract and maple syrup.  Mix until small peaks form. Use a spatula to assist in the process.  Use the spatula to smooth the whipped cream all over the cake.  You could also smooth some whipped cream in between the cakes.  Decorate with fresh fruit or organic edible flowers.  Enjoy!  

Resources for Clean Eating

My 1 Month Health Coaching Program

Advanced TRS

“Today marks Dios Ti Agngina’s first anniversary so happy birthday to my blog! And of course we will celebrate with strawberry cake that’s gluten free and refined sugar free.”

---

Affiliate Disclosure - This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Cookies Of Joy

I've been meaning to bake cookies for my son for a while now but it's been so hard to make a cookie that he can eat.  With the help of St. Hildegard de Bingen, I think I got it!

St. Hildegard was a German abbess who was extraordinarily gifted as a mystic, writer, composer, philosopher, visionary, and intellectual.  I first learned about St. Hildegard when Pope Emeritus Benedict XVI named her a Doctor of the Church on October 7, 2012.  She is the fourth female saint to become a Doctor.  

What I find most outstanding about her is that she wrote volumes about holistic medicine and natural healing as well as recipes.  She is famous for her cookies of joy.  

I decided to give it a try.  And the verdict is that both my husband and son love them.  My husband said that they are among his favorite cookies.

There is truth to St. Hildegard's cookies of joy.  They really put you in a state of bliss.  The first time I made them I noticed almost immediately a most lovely scent when mixing the batter.  The fresh aroma is really unforgettable.  

Keep in mind that her recipe is several centuries old.  St. Hildegard lived from 1098 to September 17, 1179.  The recipe that I adapted also made some modern modifications.  You can find that recipe here.  My adaptation is gluten free, dairy free, and refined sugar free.  

When I make St. Hildegard's cookies of joy I like to say a Hail Mary and a quick prayer to St. Hildegard mostly so that I do not mess up the saint's recipe and for guidance in baking delicious cookies.  I have made this recipe a handful of times and it has worked without fail so far!

If you are not familiar with ghee I recommend giving it a try.  It comes from 100 percent grass fed cows without the lactose.  I find it easier to work with than vegan butter.  It's easier to soften and refrigeration is not necessary.  Vegan butter is also good to use.  Leave it out for it to set to room temperature.  

You can try experimenting with different flours.  I read that St. Hildegard liked to mix different flours in her recipe.  Here I used gluten free all purpose baking flour because I have it on hand most of the time and millet flour because of its texture and easy use making baked goods.

I added delicious chocolate chips to this recipe.  Without them the cookies remind me of large sugar cookies.  

Remember to inhale the rich, fresh aroma of your batter as you mix it.  It is wonderful and will bring you to that beautiful, blissful state.

---

St. Hildegard's Cookies of Joy (gluten free, dairy free, refined sugar free)

Ingredients

1/2 cup ghee or vegan butter

1 cup Bob's Red Mill Gluten Free All Purpose Baking Flour

1/2 cup millet flour

Up to 3/4 cup real maple syrup 

1 egg (pastured is best; organic is also good)

1 tsp baking powder

1/4 tsp Himalayan pink salt

1 tsp ground cinnamon

Few dashes ground nutmeg

Few dashes ground cloves (optional)

1/8 cup chocolate chips 

Directions

Soften the ghee or butter in a large bowl with a large spoon.  Then add the maple syrup slowly.  Keep stirring as the mixture will end up looking like tofu scramble in a brown sauce.  (It's not at all appetizing to look at but I promise it will look better once you're done.)  Beat in the egg.  Whisk all the dry ingredients in a large bowl.  Add a third of the dry ingredients and mix well,  Add another third and mix well again.  Then add the final third and mix thoroughly.  Mix in the chocolate chips.  The dough should take on the texture and appearance of peanut butter.  You may chill your dough to make it more workable.  Heat the oven to 350 degrees.  If you do not chill your dough use two large spoons to scoop out about 2 to 3 tablespoons of batter and place it carefully on a baking sheet lined with parchment paper.  Space them several inches apart as the cookies will expand and spread.  Bake for 15 to 20 minutes until the edges are golden brown.  Cool and enjoy!  Makes about 12 to 14 giant cookies of joy.

Resources for Clean Eating

My 1 Month Health Coaching Program

Advanced TRS

“When I make St. Hildegard’s cookies of joy I like to say a Hail Mary and a quick prayer to St. Hildegard mostly so that I do not mess up the saint’s recipe and for guidance in baking delicious cookies.”

---