Though the busy work schedule continues I am well aware that time is marching on – before I know it the holiday season will be in full swing! I have managed to finish most of my decorating already – now it is time to turn my attention to holiday baking. This year will be my first ‘grain free’ Christmas and should be lots of fun!
I’m going to do my best to re-create as many of ‘Mom’s’ Christmas recipes in grain free form. I intend the crown jewel to be a traditional Christmas pudding (wish me luck), but first I will try my hand at various cookie and bar recipes.
One of my favourite cookies growing up was the Spicy Hermit cookie. As the name suggests these cookies are full of yummy spices. This particular recipe also has small pieces of apple, as well as more traditional raisins.
As these were baking and the scent of spices filled the air, childhood memories came flooding back. At first bit I knew I had been successful at recreating a grain free version of a Christmas favourite.
Spicy Hermit Cookies
3/4 cup coconut flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
4 tbsp agave nectar
1/2 teaspoon vanilla
1/3 cup coconut oil – melted
1/3 cup chopped walnuts
1 cup finely chopped apples
1/3 cup raisins
1. In a medium bowl combine the coconut flour, baking soda, spices and salt.
2. In a larger bowl combine the eggs, agave, vanilla and melted oil.
3. Add the dry ingredients to the wet and mix well.
4. Fold in the nuts and the raisins.
5. Fold in the chopped apple.
6. Roll pieces of the dough into 1 inch balls and flatten onto a parchment lined cookie sheet.
7. Bake in a 350 degree oven for 20-25 minutes.
This recipe makes approximately 18 cookies. Enjoy!
This recipe has been linked to Slightly Indulgent Tuesday.