My recipes are grain free, refined sugar free and many are dairy free. I have only been eating this way since October of 2017. I have autoimmune disease and was on a downward spiral as far as my health was concerned. After trying western medicine and careen out of control along with being put on a conveyor belt of medications. I turned to alternative medicine. I am now under the supervision of both a Western medical doctor and a Functional doctor. I am also on supplements prescribed by my functional doctor. My labs are coming back as improved and in some instances as highly improved. My western medical doctor has taken me off all but one of my medicines and is surprised that this diet is working for me. I have improved energy so much so that I can even go back to the gym and participate in pool aerobics classes. Most people in my life did not know how bad my health had become. Is it possible that I am allergic to grains and refined sugar and that is why my body is healing? Absolutely! Could preservatives and chemicals also be the culprit? Yep. Does it matter? Not for me. I am just glad I am no longer under a cloud of exhaustion.
Due to my diet changes I had to reeducate myself on how to cook and what ingredients to use. So I began researching and experimenting with new to me ingredients. I found I had a knack for creating beautiful and tasty dishes to enjoy. If you are on a journey to improve your health why not join me and together we can create a healthier us.
I truly hope that in some small way my blog can have a positive influence on you and our world. I have from time to time suffered from depression. I have found that most times if I focus on being grateful and trying to improve someone else’s day that my mood improves. This is not meant as advice simply what has worked for me. So to all of you out there “You are AMAZING!!”. Perhaps we can affect a positive change maybe not with everyone we meet but with one person a day. Sometimes all someone needs to change their mood is a kind word, a smile or a hug.
Now on to my recipe. I have been craving cookies. I don’t know why. I also wanted a cookie I used to make before I began my journey to a healthier me. It was an apricot cookie. This in no way resembles anything close to the previous cookie because there were so many items I could not use in it. So I had to think outside the box to somehow create something tasty. I started to think about the items and things I could add instead of what I couldn’t. Sometimes it is a perspective thing. Focusing on what I could add started the imagination flowing. This is the recipe that came about after mulling over this idea for over a month.
I use dried organic apricots and dried Turkish mulberries. I remember eating fresh mulberries off a friends tree when I was a kid. I haven’t seen them since I was very young. Mulberries are rich in fiber, vitamin c, vitamin K and boost collagen synthesis. They are consider an anti-inflammatory, boost immunity and full of antioxidants. I had some dried Turkish Mulberries in my pantry I decided to add them. The mulberries are optional if you don’t have them or want to purchase them just add 1/2 cup chopped dried organic apricots instead.
This cookie is not meant to be soft but crunchy. Makes approximately 72 cookies.
*Nutritional Facts are based on one cookie and are listed at the very bottom
1/3 cup Homemade Coconut Brown Sugar
1/2 cup monk fruit sugar
1 cup coconut oil
2 teaspoons pure vanilla
1 1/2 cup desiccated coconut flakes
1/2 cup flax seed
1/2 cup chia seeds
1/4 cup hemp seeds
1 1/2 cup cassava flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup diced dried apricots
*1/2 cup Mulberries or diced dried apricots
Preheat oven to 350. Grease cookie sheets. Mix sugars and coconut oil until smooth.
Add vanilla and eggs to sugar mixture.
In a separate bowl mix together desiccated coconut flakes, flax seeds, chia seeds, hemp seeds, cassava flour, salt, baking powder, and baking powder until thoroughly combined.
Add 1/3 of the flour mixture to the sugar mixture and mix until well combined.
Repeat until all the flour is incorporated into the sugar mixture. Fold the apricots and Mulberries into the batter.
Drop cookies by spoonfuls onto greased cookie sheets.
Bake approximately 8 – 15 minutes. Remove and allow to cool.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 6 g||8 %|
|Saturated Fat 4 g||19 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 5 mg||2 %|
|Sodium 29 mg||1 %|
|Potassium 182 mg||5 %|
|Total Carbohydrate 8 g||3 %|
|Dietary Fiber 2 g||6 %|
|Sugars 3 g|
|Protein 1 g||2 %|
|Vitamin A||1 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.