Wheat-free Chocolate Chip Cookie

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Ever catch yourself saying something over and over again? I am not so much meaning profanity when things aren’t going accordingly to plan or plans, but I have said at least 4 times in the last couple of days to 1, “Well, that’s just how the cookie crumbles.” Where on earth did this quote emerge from within the many random facets of my subconscious?

There is never a dull, a quite for too long moment in motherhood. I know. I understand. Three little ones never stopping for air just causes me to become beside myself. There are moments when I no longer recognize me. Am I laughing at a Disney show with Vin Diesel? Wait Vin Diesel is in a Disney movie-when did this happen?

Despite the crazy stresses of life, finances, lack of groceries, clothes with holes, stained carpets, chipped glasses, broken drawers, and not enough spoons for everyone, this is just the how the cookie is crumbling these days. When I feel stressed, I bake. When I bake, I eat. Let’s just say there has been a lot of baking and eating and observing the unrealistic amount of crumbs on the table.

The perfect storm, could it be coming to its final end? I am not sure. It still remains poking its ugly face here and there, but yesterday important discoveries have began to wash up from the shores. Are there causalities of innocence being taken down by a recess oppressor?  I keep praying for more understanding. More revelation. More assurance as this storm remains steadfast against the windows of our house, I diligently try to remain focus. I am looking through this storm for the face of truth which sets free.

Wheat Free Chocolate Chip Cookies

(Inspired by Post Punk Kitchen)

Ingredients:
1 ¾ cups almond flour
½  teaspoon baking soda
¼ teaspoon salt
¾ cups coconut sugar
1/3 cup coconut oil, melted
1 Tablespoon flax meal
1/4 cup almond milk
1 teaspoon vanilla
3/4 cup chocolate chips

 How To Play:

Preheat oven to 375 F. Sift together flour, baking soda and salt. In a small mixing bowl, whisk together flax meal and almond milk. Add sugar and stir, add oil and vanilla and whisk vigorously until all ingredients are emulsified (about a minute).Mix wet ingredients into dry, fold in chocolate chips. Drop batter by the tablespoon onto ungreased baking sheet, leaving and 1 1/2 inches of space in-between cookies. Bake for 10 -12 minutes.

wheat free cookie

Enjoy.

Banana Muffins


Today the kids and I baked banana nut with chocolate chips and chia seed muffins.  It is kind of a mouthful, but they turned out pretty good.  I personally like banana loaf a great deal more, but what matters to me most is that the kids had fun and coconut oil makes everything taste super.  The muffins aren’t very healthy for they have white flour and white sugar, but they make for a nice quick snack on those days when you have no idea what to feed the ever starving children. Chia seeds are high in protein, lipids, fiber, and antioxidants.  It is high in Omega-3, as well as gluten free.  It is kind of superstar.  It was my first time adding it to the banana loaf recipe, and the kids are wolfing it down and don’t seem to notice a taste difference.  Thanks superstar chia seeds!

Banana Bread

(adapted from Rebar)

Ingredients:

2 1/2  cups unbleached flour

2 tsp baking soda, aluminum free

2 tsp baking powder, aluminum free

1/4 tsp sea salt

1/4 cup wheat germ, toasted (I used wheat bran)

1/2 cup butter

3/4 cup brown sugar

3/4 cup white sugar

4 free range eggs

3 ripe bananas

1/4 cup sour cream (I add another tablespoon)

3/4  cup walnuts, roasted and chopped

1/4 cup flax-seed

2 tbsp chia seeds (optional)

1 1/2 cups chocolate chips

How To Play:

Pre heat oven to 350 degrees.  Butter and flour a 9×5 loaf pan.  ( I typically use two loaf pans, however in this case, I used one, to make a small loaf, and made a dozen muffins with the extra batter).  Combine the flour, wheat germ, baking powder, soda, and salt in a small bowl and set aside.
In a large bowl, cream together the butter and sugars.  Blend in the eggs one at a time until well incorporated.  Mash together the bananas and sour cream.  Add one-third of the flour mix into the creamed sugar/butter mix.  Next, stir in the banana mash and mix thoroughly.  Add the remainder of the flour and mix on low until well combined, taking care not to overmix.  Gently fold in the walnuts, flax seeds, chia seeds, and chocolate chips.

Pour batter into the prepared pan, smoothing the top, and sprinkling with white sugar, bake for 30-35 minutes, until inserted toothpick comes out clean.  For the muffins, put in muffin tray and sprinkle with sugar and bake for roughly 28-30 minutes, until inserted toothpick comes out clean.  When making solely a loaf, I would give it about an hour to cook all the way through.  I tend to under-bake as opposed to over bake, for I like baked goods to not be too dry in texture.
Let loaf and muffins cool for about 10 minutes before taking them out of the pans and serve with coconut oil…the ultimate best spread with healthy benefits  such as: hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, cancer,  dental care, and bone strength, just to name a few.

Enjoy.