When Travis and I began to understand just what candida is, how it wreaks havoc in our bodies, how vitally important a good diet is in eliminating the devastating little fungus, and how being rid of it would make us feel like singing in the rain. . .we started whining.
“What? No more bread? No more watermelon? No more cookies?”
But, like any dietary change, whether you’re going gluten-free, carb-free, rhubarb-free, or Skittle-free, there are adjustments to make and new worlds to conquer in the kitchen.
It’s challenges like these that make very creative and talented people come up with new recipes like this one.
No, I’m not one of them (that’s what I want to be when I grow up). The only credit I can take for this recipe is that my fingers typed the words in Google search. And. . .I clicked the mouse. Ugh. I’m such a wannabee!
The real credit goes to Lisa over at The Prudent Wife. These cookies are grain-free and made with simple, safe ingredients.
Oh, one more note. I label these as nut-free, even with coconut oil in them, because technically coconuts aren’t nuts. Confused?
You see, the FDA mandates (don’t they always) that coconuts are considered a tree nut for labeling purposes even though they’re really a fruit.
Now I wonder why the FDA would lump a healthy fruit like coconut in with tree nuts which are among the top eight allergens. The folks over at the Food Allergy and Anaphylaxis Network tell us that coconut allergies are exceedingly rare; fewer than 10 reported cases.
I mean, the FDA certainly wouldn’t want to give people the impression they should avoid a healthy, lauric acid-filled, antimicrobial, antiviral, and antifungal oil that enhances the immune system, would they?
Go ahead and enjoy these delicious little cookies which you can indulge in on any diet.
Coconut Macaroons (casein-free, gluten-free, nut-free, sugar-free, yeast-free, low-carb)
3 cups unsweetened coconut flakes (make sure you use unsweetened flakes or the recipe won’t be sugar-free)
1/4 cup plus 2 T warm water
1/4 cup plus 2 T coconut oil
3 droppers of liquid stevia*
3 eggs, beaten
1. Preheat oven to 400 degrees.
2. In a large bowl, combine the coconut flakes with the warm water and melted oil. Stir well, completely saturating the coconut flakes.
3. In a small bowl combine the eggs with the stevia and mix thoroughly. Pour the egg mixture into coconut flake mixture and stir well.
*(You can use 3 droppers of a flavored liquid stevia or plain liquid stevia. You can also replace the liquid variety with granular stevia, to taste. If you use a plain liquid or granular stevia, you can add 3 tsp. vanilla, almond, or other extract of your choosing.)
4. With a small scoop, drop each cookie onto an ungreased cookie sheet, or baking stone. We alternately flatten them a bit with our fingers or just leave them in the ball shape.
5. Bake for 12-15 minutes.
Makes 22 cookies. These little gems are only 0.84g of net carbs each!
Have fun playing with different flavors! We’ve even added cacao for a certain person in the house who LOVES chocolate and. . .
Look at the time! I had no idea it was so late.
I gotta go now. Um, I think the freezer needs rearranged. Yeah. That’s right. Rearranged.
I’ll catch you all later. . .
Don’t know where to purchase some of these ingredients? Visit our Whole Food Sources page.
shared with: The Healthy Home Economist, Make Ahead Meals For Busy Moms, Flour Me With Love, The Prairie Homestead, The Modest Mom, Nourishing Treasures, Real Food Forager, Time-Warp Wife, Simply Sugar & Gluten Free, Delicious Obsessions, Growing Home, Young Living Oil Lady, Rook No. 17, Far Above Rubies, Vintage Wannabee, The King’s Court IV, The Gluten-Free Homemaker, Women Living Well, Frugally Sustainable, Our Simple Farm, Deep Roots at Home, Kelly The Kitchen Kop, Raising Homemakers, This Chick Cooks, Raising Mighty Arrows, It’s A Keeper, Our Simple Country Life, The Greenbacks Gal, GNOWFGLINS, The Nourishing Gourmet, Real Food Renegade, Real Food Whole Health, Real Food Freaks, Comfy in the Kitchen, Chef In Training,