There was far too little sleep last night, and the night before, so my blogging time has been scarcer than scarce. One thing that has been helping a little bit (ha!) are these delicious chocolate cookies that are egg, nut, dairy, wheat and refined-sugar free. Yay! I’ve been having plenty of these (recipe below).
Meanwhile, harvest time has begun in earnest. With little bowls, little mini-collections. Of calendula flowers. Beans to open up for seed-saving. Drying calendula seeds. A few odd cherry tomatoes. And beebalm for dyeing. And a first cross-stitch project!
For those of you that asked about what my son can eat these days – mostly bone broths, rice, avocado, zuchini, greens, quinoa and amaranth (both are gluten-free and GoGoQuinoa makes a fabulous cream of quinoa cereal that tastes delicious) and some fruit. He’s doing just fine on that, and as we do some more testing we are hoping to introduce a few more things. The bright side is we’re finding all of this out now, when we can stop the allergic march by reducing exposures, and his age means his diet isn’t too fancy anyway. Hopefully he will outgrow a few things by the time he’s his sister’s age!
Here is my recipe:
whole grain spelt (or other) flour – just over 3 cups
cocoa powder- 1/2 cup
cayenne pepper spice – 1/2 tsp (you can adjust up or down depending on how spicy you’d like them)
baking powder – 1 tbsp
salt – a touch
maple syrup – 1 cup
olive or sunflower oil – 3/4 cup
vanilla – 1/2 tsp
melted, unsweetened baking chocolate – between 3 and 4 little squares (about 1/3 cup or so when melted)
I mixed dry, and then wet, and mixed them together, adjusting by adding a little water if the batter is too thick, or a touch more flour if it’s too thin. It should be spoonable, but not tooo thick. Bake for between 8-11 minutes at 325 degrees in your oven (adjusting for cookie height, how “done” you like them, etc.) Let me know what you think of them if you try them…
Have a great weekend.