Whenever I come back from living somewhere tropical I usually put myself on a total body cleanse to rid myself of any stowaways that may have hitchhiked back to Canada with me. My cleanses usually consist of a day or two of water/herbal tea fasting, followed by a month or more on a grain-free, anti-candida style diet. Since most yeasts and other parasites feed on sugar or undigested grains in the body I use this cleansing regime to starve them out. During a cleanse like this I load up on coconut oil and probiotic-rich whole foods (think sauerkraut and other fermented foods) while taking a thrice daily mixture of anti-parasitic herbs (in a tea or capsules) that often nclude wormwood, black walnut husk, capryllic acid, pau de arco, garlic, tumeric and goldenseal ( ‘Paratosin’ is a great brand too). After the month of anti-parasitic herbs, I often take a high potency probiotic supplement and L-glutamine for a week or so to help rebuild my intestinal health. This is not neccessary for every time you travel, but if you travel frequently its not a bad idea to give your body a total clean out like this at least once a year, especially if you are having frequent digestive issues and are low on energy.
A no sugar, no grain diet is not always the easiest one to follow and sometimes you’d do anything just for the bite of a cookie. Well, I was struggling with this very issue the other night and so I decided to figure out how to do something about it. The cookie recipe that I came up with can be made raw (in your dehydrator) or baked like a traditional cookie. I’m going to be honest with you, although it will satisfy your craving for a cookie, it would be just a little bit better with a tablespoon or two of honey or coconut nectar, but I did my best. They are still a little “biscuit-like” in my opinion. But I promise I’ll keep working on it and I’ll let you know as soon as I come up with the new and improved version. Until then, I hope you enjoy your little sugar-free cookie indulgence…
What you’ll need
3T ground Flax (or 1.5T ground Chia)
1 Cup Organic Coconut milk (full fat) (Learn to make your own here! )
2T Organic Almond Butter (if you are baking them don’t worry about it being raw)
1/4 Cup Virgin Coconut Oil (Find it in Bulk HERE )
1T Apple cider vinegar
15-20 drops liquid Vanilla flavored Stevia
1/4 tsp Vanilla powder (or alcohol-free vanilla extract)
1 Cup Organic Almond Flour (or raw Almond meal for raw version)
1/2 Cup Coconut Flour
1/2 Cup unsweetened Coconut Flakes
1tsp non-alum, grain-free baking powder (optional; omit for raw version)
1tsp non-alum baking soda (optional; omit for raw version)
2 Mixing bowls
Cookie Sheet (for baked version)
Dehydrator (raw version)
Rolling Pin (optional)
How to do it
Step 1 – Place all of the “wet stuff” in a bowl and blend well with a hand mixer.
Step 2 – Mix together “dry stuff” in a separate bowl with a wooden spoon or spatula.
Step 3 – Pour “dry stuff” into “wet stuff” and continue to blend with hand mixer until well mixed. Mixture will start to look crumbly.
Step 4 – Use your hands to form the dough into a ball, making sure that it sticks together well. If not, add a tiny bit more coconut milk or oil.
Step 5 – Now you can roll out the dough to about 1/8inch thick and cut with cookie cutters OR take small balls of the dough and just flatten with your hands.
Step 6- Place cookies on cookie sheet and bake at 350F for 15min OR place on the dehydrator mesh grid tray and dehydrate at 145F for one hour and then at 115F for another 4-6 hours (or to desired texture is achieved)