Good Morning Monday!
I also want to start with thanking you all for you support and comments on my reflections post. It was so great to hear from so many of you and hear that positive feedback.
This weekend was a weird one, since it didn’t quite feel like the weekend for some crazy reason. I woke up on Friday and definitely thought it was still Wednesday. Odd.
A weird weekend deserves coffee…but I say that everyday, so I guess its no different.
It was slightly embarrassing when I went back to Starbucks after being in Boston and the employees asked where I went, because they hadn’t seen me in a while.
This is embarrassing due to the fact that I was only gone for 5 days. Yikes.
I finally made my way to the grocery store, after spending days with barely anything and stocked up on 3′s of everything.
3 cartons of Almond Milk.
3 cartons of free run egg whites.
And 3 containers of coconut flour. I also picked up zucchinis, tomatoes, the last of fresh looking strawberries (sadness), broccoli slaw, goat cheese, and kabocha squash.
I’m not too sure why I do this. I guess to make sure I never run out.
I also am very obsessed with the silk almond milk brand, so when I see it at the grocery store I need to stock up on it. They barely ever have it available, so I was pretty pumped up about that.
Please tell me other people do this too.
I also made a lovely coconut cookie. It was delicious. And I guess since I’m tempting you with these lovely images, I’ll give you the recipe;)
If you haven’t yet noticed, I can find just about any excuse to eat coconut. I love it in oil, milk, flour, and buttered form.
I swear it’s the perfect food. A few people have asked me about coconut products, so I’m working on a post about that for you.
Since I love my coconut, I decided to make it the star of this recipe.
I highly suggest that if you haven’t bought coconut flour yet that you simply need to. It is such a versatile ingredient and loaded with fiber.
This took quite a few tries to make it right, the first; too dry, the second; let’s not even talk about it, looks like third time’s the charm!
Coconut Flour Single Cookie
- 2 tablespoons coconut flour
- 1 tablespoon brown rice flour
- 1/2 teaspoon baking powder
- 3 tablespoons applesauce
- 1/2 tablespoon coconut oil
- 1/4 teaspoon vanilla extract
- vanilla stevia drops (adapted to your sweetness preference; or use agave, sugar, splenda, etc.)
- 1 egg white
* the batter *
I’d recommend using the coconut oil (or any other oil), so it stays moist, but if you want to make it fat free you could just use extra applesauce or greek yogurt if you wanted.
Mix wet ingredients, then dry, and add the dry into the wet. Combine well and place on a slightly greased baking sheet.
Bake in a 350 oven for about 10-12 minutes until cooked.
Allow to cool and now dig in!
This also happen to be gluten free and sugar free. You could also make it grain free and swap out the brown rice flour with peanut flour, protein powder, or flax seed.
Since you can’t possibly eat a naked cookie, I topped this with 1/4 cup greek yogurt mixed with 2 tablespoons peanut flour, and some frozen blueberries.
Do you like coconut flour?
What is your favourite recipe with coconut?
Oh, and make sure to stay tuned later today where I may or may not be hosting a giveaway that includes coconut;)