Happy Friday, everyone!
Sorry that I’ve been absent this week. I have been super busy with my online coaching business and mom duties 😉 My son has been going through his “terrible-twos” .. and believe me.. The terrible twos are a VERY REAL thing. It’s pretty funny to hear some of the things that come out of his mouth, too. 🙂
In other news, I have been in the habit lately of taking on too many things. I have to realize that I am only one person and I can only do so many damn things in one day.. But I do know that I need to be taking time for myself, and for me that includes blogging and playing guitar.
I have been doing a lot of experimentation with the SCD diet. If you are unsure on what SCD means, go here. I’ve always been one to experiment with different diets. I think that’s part of what makes me a good nutritionist. I’ve also had some gut issues lately, so I wanted to get those in check so I don’t start having an immune flare. So far, the diet is making a HUGE difference in my digestion.
I made grain-free “oatmeal” raisin cookies the other day but I made them SCD compliant. These are adapted from Danielle Walker’s book, “Against All Grain. OH.EM.GEE. These are ever so delicious. I do hope you enjoy them!
Grain-Free “Oatmeal” Raisin Cookies
(paleo, SCD, vegetarian)
Serves 12
Prep Time: 5-7 Minutes
Cook Time:15-20 Minutes
Total Time: 30 Minutes
Ingredients:
(Bring all ingredients to room temp)
- 2 tablespoons grass-fed butter, palm shortening, or ghee
- 2 tablespoons smooth, unsweetened almond butter
- 1 large egg
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract or 1 vanilla bean, scraped
- 3 teaspoons cinnamon
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup organic shredded coconut
- 1/2 cup raisins (Not technically SCD, but add them if you can tolerate them)
Process:
(Preheat oven to 350F°)
1. In a large food processor, process all ingredients aside from the raisins.
2. Pulse until mixture forms a dough ball.
3. Remove dough from food processor and transfer to a medium mixing bowl. Add in raisins and stir until combined.
4. On a large baking sheet with a silpat liner or parchment paper, use a spoon or a small ice cream scoop to scoop out cookies. Flatten out a bit with your hands.
5. Bake for 15-20 minutes until golden brown on the bottom.
6. Remove from oven. Wait 3 minutes and then transfer to a cooling rack. Store in an air-tight container up to 3 days.
21-Day Fix Container Counts:
(Per 1 cookie)
1 Blue
1 Orange
3 Teaspoons
