I don’t do well with grains.  In fact, because of their effect on my digestion, I don’t eat them very often… (except for my long-standing vice:  tortilla chips).  The reason for my disharmony with grains could be due to my IBS, celiac disease, or my ancestral ‘O’ blood type.  Whatever the cause, over the years I have learned that I feel better if I limit or omit them entirely.  For some more information on nutrition-typing, you can take a free test on Dr. Mercola’s website.

These cookies are a recipe that my carb-loving toddler and husband love!  I’ve realized that it’s easy for kids to end up with diets heavy in grains, sugar, and carbohydrates if you don’t make conscious choices to add in high quality fats and proteins.  To make these cookies specific carbohydrate diet compliant, you can substitute raw honey for the evaporated cane juice and leave out one (or both) of the bananas.  I will work on adding more grain-free, SCD, GAPS-friendly and anti-candida (Natalia Rose’s Detox for Women) recipes to this site.  I love any excuse to add more coconut oil to my diet.  Not only is it delicious and bakes superbly, but the medium chain fatty acids support thyroid function and aid in metabolism. Yummy.

Here is the recipe:

• 1/2 Cup Virgin Coconut Oil (plus more for greasing sheet)
• 1 Cup Coconut Flour
• 1 1/2 Cups Almond Meal or Almond Flour
• 2 Eggs
• 2 Very Ripe Bananas
• 1/2 Cup Evaporated Cane Juice
• 1 tsp Salt
• 2 tsp Vanilla

Combine ingredients in food processor.  You may need to warm the coconut oil first if it’s too solid.  Process until well combined- you don’t need to worry about over-mixing. Grease baking sheet with extra coconut oil.  Drop by the spoonful.  Cookies won’t spread while baking, so avoid making them too high or the centers won’t cook all the way.  Bake in a 350 oven (325 convection) for 10-12 minutes.

In your food processor or blender:

Chop 2 cloves of garlic, then add:
1 can Organic Garbanzos
1 can Cannellini beans (which are Italian White Kidney Beans)*
2TBS or Big spoonfuls of Tahini (sesame seed paste)
Splash of lemon juice (add more to taste)
Splash of Olive oil- add to get the consistency that you want. (sometimes I leave it out or just add a splash)
2 tsp of paprika
Salt & Ground pepper to taste

Sometimes I add Cayenne & Cumin for a Mexican variation… and my favorite is when I add roasted red peppers (jarred or roasted in oven and peel skin). I’ve also added palm hearts, kalamata olives, sun dried tomatoes and roasted eggplant. Ian likes it when I add fresh basil and walnuts or pesto to the mix.

The possibilities are endless!

*Instead of Cannellini you can use 2 cans of Garbanzos or substitute Great Northern Beans. I like the Cannellini beans because they give the hummus a really smooooth texture. And if you don’t want to use canned beans you can always buy them dry and cook them, but that takes longer… and usually when I’m making hummus, I’m ultra hungry.

For a hilarious commentary on hummus (and gluten-free white people).
Check out this post from Stuff White People Like.