Going egg-/ dairy-/ gluten-free? Deal with it.

For the past three months I have been experiencing some very strange and serious reactions, to well, we are not sure yet.  It seems that the Ontario health system and the Naturopath also agree that I have developed some incredible food sensitivities including a very inbalanced candidia problem. The food sensitivities are not limited to:

  • peanuts
  • gluten
  • sugar
  • dairy
  • shellfish
  • citrus fruits
  • melons
  • potatoes and tomatoes
  • pork
  • beef
  • alcohol
  • vinegar
  • eggs

Now chocolate is on the list, but raw/roasted cacao beans aren’t. Thank goodness because I have 2 kg of beans in my cupboard left from our Chocolate exhibit two years ago. I am also relieved because I can have as much garlic and onions as I please.

In an attempt to create something to eat without cheating too much on my new diet I came up with the following:

Coconut-Cacao Cookies

Coconut flour and coconut oil give these chewy chocolate chip cookies a delicious subtle coconut background flavour.
  • 2 Tbsp ground chia seeds
  • 6 Tbsp cold water
  • ¼ cup coconut oil – melted
  • ¼ cup organic (unrefined) cane sugar
  • ½ cup coconut milk
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ⅓ cup coconut flour
  • ⅓ cup cacao nibs
  1. Pre-heat oven to 375 degrees and line baking sheet with parchment paper.
  2. In a small bowl, measure 2 Tbsp ground chia seeds and 6 Tbsp cold water. Stir and set aside for 5 minutes until a gel forms. This is your chia egg.
  3. In your super amazing kitchen aid mixer, add melted coconut oil, sugar, coconut milk, vanilla, and salt.
  4. Using a rubber spatula, stir in coconut flour and chocolate chips.
  5. Scoop cookies using two teaspoons evenly between two baking sheets and bake for 10-12 minutes or until browned.
  6. Let cookies cool completely before removing from pan.

Makes a dozen drop cookies that taste FANTASTIC!  They don’t really hold their shape, and are a wee bit too sweet but man then are GOOD! If you try this recipe, be sure to add your review and any tips on making them more cookie-like. Coconut-Cacao Cookies


2 thoughts on “Going egg-/ dairy-/ gluten-free? Deal with it.

  1. Throw in some oats and/or bake it like a square rather than cookies — in an 8×8 pan, for example. That worked for some crumbling cookies I tried to bake once.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s