My son is currently undergoing a gut rehabilitation protocol under the collaborative guidance of his Gastroenterologists and Allergist. Oliver has a severe allergy to several nuts and eggs. We are hoping that over the next 18 months, we will successfully rebuild his gut to allow him to tolerate these foods in the near future. Along with a morning smoothie pimped with specific strains of probiotics, glutamine, colostrum and Vitamin D, he is also to incorporate a daily leafy green salad and avoid gluten and sugar. Anyway, I have had to re-think the lunchbox bake ups and pre footy snacks. After doing some homework, I stumbled across Mickey Prescott’s cookbook The Autoimmune Paleo Cookbook (not that we are paleo), however, her recipes are gluten free, egg free, nut free and refined sugar free. Yes, baking is a ‘mission impossible’ in our house! So, you can imagine how delighted I was to find her Apple Spice Tea Cookie’s. Enjoy!
Makes 8 cookies
- 65g fine shredded coconut (unsweetened)
- 2 tbs coconut flour
- 1 apple, peeled, cored and roughly chopped
- 8 dates, pitted
- 2 tbs coconut oil, plus extra, for greasing
- 1/4 tsp ground cinnamon (GRW suggestion to try nutmeg in another batch for variety)
- Pinch sea salt
- Preheat oven to 170 C
- Place all ingredients in a food processor and mix until a thick paste forms. Form into 8 round, flat cookies and place on a baking tray greased with a little coconut oil.
- Bake for 15 minutes, or until barely golden. The cookies will still be a little soft; let cool completely before serving.
Feel free to use pears for this recipe. You can also use dried figs instead of dates for a less sweet cookie.
Keeps in a the refrigerator for a week. Also freezes well.