Hello out there. It’s been a while since I’ve made a post. Life happens and sometimes we need to take a break and reset ourselves. That’s where I’ve been. Taking a break. Reflecting really. Mostly I’ve been reflecting on the recent loss of my beloved grandmother. She was truly an amazing woman. Words alone cannot fully capture her kind and generous spirit.
She always seemed to wear this beautiful smile no matter her trials.
Recently, while reading my grandmother’s obituary I began to realize how much we had in common. Things I knew about her but never really connected the dots on until now. Three of the things she absolutely loved more than anything was reading, gardens and cooking. I truly love all of those things but one stood out the most.
I have vivid early memories of watching cooking shows on PBS at her house. My first introduction to Julia Child was at her home and we would have loads of laughs refining our very best Julia impressions. One of the many amazing things about her was that even when she had absolutely nothing she would still offer something from her kitchen. A piece of toast, a glass of milk, or a full meal. She would always offer something. She had such a wonderful and giving soul.
Today I’d like to share something with you from my kitchen. Sunday I found myself wanting some comfort and I REALLY wanted some cookies. Since traditional cookies aren’t allowed in a gut healthy diet (sugar and wheat absolutely detrimental to gut health) I made these ‘No-oatmeal raisin cookies.
If you like traditional oatmeal cookies, I encourage you to give these a try. They’re buttery, lightly sweet and oh so chewy. They were just what my heart needed at the time. Don’t like raisins? That’s okay. The base of this cookie is neutral enough to combine with many different flavors. I’ve made these with pecans and orange peel as well as adding dark chocolate chips for a special treat for my little girl. They’re very versatile so I highly encourage you to jump in and play around.
Start by mixing your almond flour, baking soda, cinnamon and salt in a large mixing bowl.
In a separate bowl, mix together melted butter, honey and the egg.
**Cooking tip from my grandma: melt your butter (or coconut oil if you’re Paleo) in a measuring cup and pour the melted butter into a bowl. THEN use that same measuring cup to measure your honey. The butter coats the measuring cup so the honey will slide right on out without sticking.**
Add the liquid mixture to the dry mixture and stir until completely combined. Fold in the raisins and coconut (or other ingredients). Note: I add finely shredded coconut to add to the chewy texture. This is completely optional but I highly recommend it. Drop by spoonfuls on a parchment lined baking sheet.
Bake at 350 degrees for 10-15 minutes or until lightly golden brown. Cool completely and enjoy!
I will always remember my grandmother in so many fond ways. Life seems so very short at times so I encourage all of you to not only cherish the time you have with your loved ones but to also lengthen the time you have with them by taking care of your health. And remember, good health begins in the gut.
Here’s to great family, good food and wonderful memories.
A poem for Grandmother
I had a wonderful grandmother,
One who never really grew old;
Her smile was made of sunshine,
And her heart was solid gold;
Her eyes were as bright as shining stars,
And in her cheeks fair roses you see.
I had a wonderful grandmother,
And that’s the way it will always be.
(author unknown. https://www.nextgenmemorials.com/memorial_poems_grandma/)
**What are your favorite memories with your grandmother or grandfather? Share your stories with me below in the comments.**
No-oatmeal raisin cookies (Grain free)
Makes 18-24 cookies
- 2 cups of super fine almond flour (Bob’s Red Mill is a great brand)
- 1/2 tsp baking soda
- 1 tsp ground cinnamon (1 1/2 if you like a deeper cinnamon flavor)
- 1/4 tsp salt
- 1/3 cup raw honey
- 1/3 cup melted butter (or coconut oil)
- 1 egg
- 1/3-1/2 cup of raisins
- 1/4 cup of finely shredded coconut (optional)
- Preheat oven to 350 degrees.
- Combine almond flour, baking soda, cinnamon and salt in a large mixing bowl. Mix thoroughly. For an extra smooth dough, you can sift the ingredients through a fine strainer.
- In a separate bowl, stir together the melted butter, honey and egg.
- Add the wet ingredients to the dry ingredients and stir until combined. Don’t over mix the batter.
- Fold in raisins and shredded coconut.
- Drop by spoonfuls onto a lined baking sheet.
- Bake at 350 degrees for 10-15 minutes or until lightly golden brown.
- Cool and enjoy.
- These cookies may be stored in an airtight container and will last 7-10 days (IF you don’t eat them all by then). 😉