Winter Holidays = Cookies

It’s that time of year! Winter is well and truly here; winter solstice and Christmas are just around the corner. Our outdoor projects have been traded for some much-needed indoor renovations. So we’re shifting things here and there, patching walls and ceilings and generally making a huge mess. That’s right, a week ’till Christmas and we’re tearing the house apart. Not to worry though, this is just a classic example of “it gets worse before it gets better”, and we are beyond ready to be rid of these old pepto bismol pink walls!

But, as we all know, the holidays are not about whether or not your walls are pink, or if your house is spotless in time for guests, the holidays are about being together with those we love. So while we are chipping away at the piles of stuff (in hopes of fitting a tree in here somewhere) we’re also making time to bake cookies (and eat them with friends), play in the snow, craft ornaments, read, and just spend time together.

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DSCN8453The tree is by Ezra and the I is by Ishmael, of course!

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DSCN8410On the topic of cookies, if you’re looking for a gluten/grain/nut/ egg/dairy free (AIP Compliant, Autoimmune Protocol) cookies you have to try these Jam-filled Thumbprint Cookies from Delicious Obsessions. I tried a couple other AIP cookie recipes with such dismal results I almost gave up on the idea of cookies. These are a mixture of coconut butter, shredded coconut and coconut flour which give the cookies a great crumbly cookie texture. You can make your own coconut butter by running shredded coconut through the food processor until it resembles a nut butter. It will be runny and a tad grainy immediately after processing but it will set up, like store brought coconut butter, with a little time. These cookies work best with warm stir-able coconut butter so freshly made coconut butter is perfect.

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DSCN8445For everyone else, we made these to use with the cookie cutters. Everyone says they’re good and it’s a great recipe for kids because the dough is easy to handle and doesn’t fall apart easily. We also made these thumbprint cookies this year. They have no nuts so my kids prefer them to the traditional nut rolled thumbprint cookies. I find we make a handful of the same kinds of cookies every year plus one or two new kinds for fun.¬†Cookies are essential for the holidays – and we’re fresh out!

mossy_stone

Best Ever Pecan Waffles {GF/SCD}

Have you ever tried to bake up some grain free goodness? Likely you ended up with grain free but not so good results. I know I have. Every new grain free recipe feels like a gamble. How will this recipe turn out? Good? Edible but not quite like the real thing? Or just a huge waste of time and ingredients? This time fear not. These pecan waffles are the best!

DSCN5903I adapted this recipe from Eat Well Feel Well. Eat Well Feel Well is one of my favorite grain free, and Specific Carbohydrate Diet (SCD) complaint, cookbooks. If I’m trying to maximize my chances for tasty grain free results, or make a special meal, this is the cookbook I turn to. These pecan waffles are quite filling. For the best results use a food processor or blender.

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Pecan Waffles

2 cups unsalted raw pecans (use soaked nuts if you can), or pecan meal

4 eggs

1 stick butter- melt 6 Tlbs for the waffles. Use the rest for greasing the waffle iron.

1/4 cup honey

1 1/2 tsp vanilla extract

1/2 tsp baking soda

pinch of salt

Preheat your waffle iron. Warm up your oven (200F) if you want to keep them warm or just serve as they’re ready.

If using whole pecans grind them into a fine meal in the food processor, otherwise place the pecan meal in the food processor. Add the rest of the ingredients. Blend well-till smooth and then run the food processor a bit longer for best results.

Grease your iron. Add 1/4 cup batter and cook until the waffle is golden brown. Keep warm or serve. These waffles cook a little faster than regular waffles so keep an eye on them until you get a feel for how long they take.

Top with honey cinnamon “syrup” and bananas saut√©ed in butter and a touch of coconut oil. For the syrup combine 1 cup of honey with 1 Tlb cinnamon.

Freeze any leftovers. I think they’re tasty right out of the freezer but you can thaw them and reheat them as well.

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Enjoy!

mossy_stone

sharing with:

real food wednesday, gluten free wednesday, fat tuesday

fightback friday