Lately I’ve been adventuring into the land of being grain-free. Its been a surprisingly easy and delicious way to nourish myself.
I’ve been gluten-free since my teens (things are so much more delicious and accessible in the gluten-free world than they were back then) but there are plenty of other things that don’t make my belly (and energy level) too happy, so lately I got inspired by all of the gorgeous recipes a dear friend was posting on Pinterest and got inspired to experiment with going grain-free.
For the holidays I wanted to try out some of the gorgeous cookie recipes I’ve been collecting on Pinterest.
My favourite recipe has been this one I found over at Oh Hopscotch.
With a few alterations, I’ve made these super delicious grain-free/diary-free/egg-free cookies that go divinely with a cuppa tea.
4 cups almond flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup raisins
1/4 cup crushed walnuts
11 tbsp earth balance buttery spread
1/2 cup honey
1-1/2 tbsp vanilla extract
2 tbsp full fat canned coconut milk
Head on over to Oh Hopscotch for the full recipe and instructions! My mom makes lots of wonderful cookies for the family at Christmas so I’m glad I made these as despite not having any refined sugar in them, they were buttery and delicious and definitely felt like a treat. Next on my list to try is this one by the lovely Hannah Marcotti. I don’t think I’ll be turning into a food blogger anytime soon, but wanted to shake things up to share a little gluten-free/grain-free goodness with you!
I hope the holidays have been good to you.
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