My Sister 'M's Chocolate Chip (gluten-free) Recipe Won!
Posted Apr 01 2009 12:49pm
My sister 'M' is brilliant, funny, great mother/wife/friend/sister, and a former-converted-wheat-flour-baker. Some of my best advanced nutritional information comes from her. She's the BEST. She has been perfecting this recipe using her favorite ingredient on earth. Her kids would bathe in it if she had it her way. They already eat it everyday! She submitted her recipe recently and WON! Congratulations 'M'!!!! Here is how she told ('spammed') the good news to us and all her friends...
"My recipe for Coconut-Butter Chocolate Chip Cookies was chosen to be published on the Tropical Traditions website. Please check it out!! I attached a picture of the final product.
Preheat oven to 350 degrees. 1. Beat oil and sugar (or honey) together (5 min), then add eggs, one at a time until completely incorporated, then mix for another 2-3 min. Recipe should be: beat oil and sugar together (5 min), then add eggs, one at a time until completely incorporated, then mix for another 2-3 min. Then add the rest of the ingredients. 2. Add coconut cream concentrate, vanilla and baking soda, mix 3 minutes until well combined and no specks of coconut cream concentrate are noticeable (completely incorporated). 3. Add optional ingredients of your choice. Bake in large spoonfuls (ice cream scoop-size) for 15 min, or small spoonfuls for 8-10 min. 4. ENJOY! Yum! Note: For a "chunkier" cookie omit the 2 tablespoons coconut oil. The oil is necessary for "spreadability."
The "coconut cream of concentrate" can be substituted for any nut butter (my favorite is almond butter - it makes a crunchier cookie).
Looks like a "regular" cookie, or scone, huh? Our whole family has been gluten-free (gluten is the protein found in wheat, rye and barley) for 6 months. And it has been a battle! Wheat is in almost everything - just yesterday I was spring-cleaning underneath the sink, and the hair gel we use had "wheat protein" listed in its ingredients. Hair gel!
Wheat is insidious. It feels impossible to get away from it! Here are 2 links that I just love. The first one is written by a brilliant doctorate candidate in neurobiology. He found the research that shows that most Americans have a genetic predisposition to having some level of gluten-insensitivity. (For our kids - all 4 of them!! - they get a double whammy b/c it's on both Trent and my side) The second link is written by Dr. J. Mercola, and he discusses the way flour is processed, and how it's different now then 60 years ago, and how the current methodology creates a compound (Alloxan) that is used to induce diabetes in lab rats (in order to conduct diabetes testing).
It connects the dots as far as the increased consumption of wheat products and our current epidemic of children developing "adult-onset" Type 2 Diabetes. They've actually had to rename T2D and drop the "adult-onset" b/c children were getting it at such an alarming number!
I won 2 quarts of organic, virgin coconut oil (VCO) for my recipe. To me, this is gold. It's worth more than the $40 it costs. I love coconut oil, especially this company's way of making it and doing business. Their coconut oil has high levels of caprylic and lauric acid, mid-chain triglycerides (MCTs). MCT's are what they feed preemies in the hospital. It has really brought us a step closer to optimal health.
I fully endorse the way this company does business. Everything we've received from them (from a personal call to ensure we weren't victims of internet scandal - I had a very large order once! - to the high quality product, to the expediency from ordering to receiving) has been highly professional with a personal touch. If you decide to buy anything from them, I urge you to use the referral program - only b/c I get 2 free qts of VCO, and as I said earlier, this is like gold to me! My user ID is 4755518."