To bake grain-free cookies made of coconut flour and ground almonds, you can place the following nuts and seeds in a blender before adding the liquid.
First, put two tablespoons of golden flax seeds in a blender. On top of that layer add two tablespoons of chia seeds (black or white). On top of that layer place a tablespoon of sesame seeds. On top of that layer put 2 tablespoons of pumpkin seeds and two tablespoons of sunflower seeds. And the top layer over that consists of a cup of almonds. Add your favorite spices such as powdered ginger, cinnamon, and cloves.
Now you add the liquid, which can be one to two cups of organic, unfiltered apple juice or apple cider. You can also use one cup of apple sauce and one cup of cider instead or you can use a different sweetener such as a pinch of stevia and one to two cups of any liquid such as almond milk.
Next, you add four eggs. If there’s not enough liquid in the blender to blend all the nuts and seeds into a paste, add more liquid. You want a paste-like consistency that you will be forming into a cookie.
When all the seeds are ground in the juice or other liquid, add two to four tablespoons of coconut flour. If there’s too much liquid, add more coconut flour. Mix by hand until the coconut flour absorbs the liquid and you can form a ball in your palms. You can buy coconut flour in most Sacramento health food stores that sell different types of flour in small packages. Or buy online, for example at Swanson’s vitamins. Check out the site, Swanson Organic 100% Certified Organic Coconut Flour 1 lb.
Now pat the ball of pasty dough into a cookie shape. Place on a cookie sheet that has been oiled with some olive oil. You also could use coconut oil or sesame seed oil on the cookie sheet. Bake in your oven at 350 degrees F. for 30 to 40 minutes or when light brown on the bottom and firm, not mushy on the top.
You can use the same recipe for the cookies to make the pancakes with one exception. Before you add the coconut flour, for pancakes, about four tablespoons of coconut flour, it’s optional to add a teaspoon of baking powder and mix it into the coconut flour before you add the flour to the wet ground nuts and seeds mixture. For pancakes, stire the flour and baking powder mixture.
For pancakes, use four eggs instead of three eggs because you’re frying the pancakes in hot oil. For cookies, three eggs are fine for baking at 350 degrees F. You can use olive oil or coconut oil, but coconut oil takes more heat in a frying pan than olive oil which would smoke. Coconut oil has less of an odor than heated olive oil when frying pancakes.
Let the mixture stand about five minutes. Then drop by tablespoons full of the batter into a skillet with heated coconut oil and fry until golden brown on both sides. If you want to sweeten the pancakes, add a handful of soaked, soft dried goji berries, raisins, or other dried fruit to the batter before frying. If you want less fat, instead of frying the pancakes, turn them into brownies or cookies and bake them instead of frying them.
The grain-free cookies or pancakes does not use flour derived from grain, but instead uses meal or flour made from coconut flesh. Then you add the flour to your ground almonds and seeds and use a liquid of choice such as apple juice, chopped apples in any liquid, almond milk, or whatever you want. If you want to bake a honey cake, use your own honey-cake recipe, but substitute almond meal and coconut flour in equal amounts in your favorite cake or muffin recipe. Baking time is 350 degrees F. For baking muffins or cakes, don’t forget to mix the teaspoon of baking powder in the dry coconut flour before you add it to the wet batter. Enjoy grain-free cookies, brownies, or pancakes made from nuts, seeds, and coconut flour.