Natural Whoopie Pies and Updated Natural Homemade Chocolate Cake Mix

Oh I love exploding myths and making convenience foods from scratch. Why is it? Why do I love it? Well...perhaps it's the sweet stream of email flowing to my heart thanking me for saving family budgets around the world. Literally. It's so highly motivating to get a thank you note. It warms the coggles of my heart.

How many recipes call for a box of cake mix? Well, in America anyway, I've seen whole books written on the subject. They're books that doctor a cake mix into a lot of other stuff. However...what if the person making the cake or doctored mix had some crazy stipulations? I do. I want the mix being made with all natural ingredients, from scratch and things most people have access to. I want it made to taste wonderful without adding a lot of chemicals to my diet. Yikes...did I just say "diet" in blog entry about chocolate cake? Oh the irony of my existence is sometimes scary.

You will need some very high quality vanilla. It will still make a very impressive cake. If this recipe looks familiar, It is in fact an adaptation of the Chocolate Toffee Buttermilk Cake Mix. A simple form of that cake with some subtle changes. The texture is still perfect.

Chef Tess' Natural Chocolate Cake Mix

yield 16 cups mix (4 mixes total)

1 cup (8 oz) Avocado oil
6 cups (1 lb 11 oz)  Organic grains sprouted  white wheat flour here
3 cups (11.5 oz) baking cocoa
1 cup ( 4.5 oz) non-fat milk powder or soy milk powder
2 1/2 cups coconut sugar or  Pyure Organic Stevia Sweetener
4 tsp salt
1/3 cup baking powder (2 oz)
1T double strength vanilla bean paste
1 tsp ground cardamom
1 tsp cayenne pepper

To prepare mix: In a large 3 gallon or larger bowl, combine the flour, cocoa, dry milk
sugar, baking powder and salt very well. You may use an electric mixer if you have one with a large enough bowl. With a wire whisk, ease the avocado oil into the dry ingredients in a steady stream until the mixture resembles sand. Take the mix and a couple of cup fulls at a time, run through a flour sifter. I use a hand flour sifter that works very well to help the mix become smooth and homogeneous. ( Need a picture tutorial on the mix making process? See: My Yellow Homemade Cake Mix) Divide into quart size bags. 20 oz of mix equals one  conventional cake mix. This is almost exactly 4 cups of measured mix.

To bake:
Combine with 3 eggs
1/3 cup Avocado oil
1 cup water
200 strokes by hand or 3 minutes medium speed.

Bake time 350 degrees:
Pan size: 2 8 inch 33-35 minutes
2 9 inch 28-31 minutes
13 by 9 inch 32-35 minutes
bunt 38-43 minutes
24 cupcakes 18-21 minutes
High altitude: stir 1/4 cup all purpose flour into mix. Mix as directed.

Whoopie Pies from Cake Mix

4 cups cake mix
3 eggs
1/3 cup Avocado oil
Mix to combine. Scoop by rounded Tablespoon onto parchment lined baking sheet, allowing 1 inch between cookies for spreading. Bake at 350 degrees for 12-14 minutes until cake springs back. Remove from oven and cool completely. Sandwich with cream cheese white chocolate frosting (below).  

Cream Cheese and White Chocolate Orange Frosting

3 ½ c powdered sugar
 ½ c butter, softened 
8 oz cream cheese, softened 
6 oz white chocolate*, melted and cooled 
½ t orange extract 
1 T orange zest

Chop the white chocolate and melt in the microwave. Start with 30 seconds then stir and microwave in 10 second increments until nearly melted. Stir until remaining small chunks melt entirely. Set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. Add the cream cheese and beat until combined. Add the powdered sugar and orange extract and beat until smooth. Gently fold in the white chocolate and the orange zest. Do not over beat the filling, or it will lose structure. (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.) *Please use real white chocolate. White“confection,” “dipping chocolate,” “bark,” or “morsels” will not work. You know it’s white chocolate if in the ingredient list you see cocoa butter. If you can’t find white chocolate, it’s better to leave it out than to use the fake stuff.


There you go darlings! Something wickedly delicious and somewhat healthy for a crazy day.

Always My Very Best,
Your Friend Chef Tess

Grandma's Classic Soft Ginger Molasses Cookies

 

Looking for a soft, spiced molasses cookie with flavors to instantly transport you back to Grandma's kitchen? This is it. I bake them most often during the holidays, but I love them all year round!

I used freshly grated ginger for the most distinct flavor in this recipe, but you may use dry ginger if you'd like. We favor adding a little vanilla to the dough, as it mellows the flavors and marries them. We also love them with a good coating of Raw sugar. Raw sugar is the residue left after sugarcane has been processed to remove molasses and refine the sugar crystals. With a flavor similar to brown sugar, it should not be confused with brown sugar. We coat these cookies in Demerara sugar, a coarse-textured, dry, raw sugar from the Demerara area of Guyana, just before baking. It gives them a crispy, sugary coating that remarkably compliments the soft ginger cookies.

Soft Ginger Molasses Cookies

¾ cup butter softened
1 cup sugar
1 large egg
¼ cup blackstrap molasses
1 tsp. vanilla
2 ½ cups All-purpose Flour
2 tsp. freshly grated ginger root (or 1 tsp dry ground)
1 tsp. baking soda
2 tsp. Ground Saigon cinnamon
½ tsp. Ground cloves
½ tsp. salt
1/2 cup Raw Demerara Sugar for Garnish

Directions:

• In a large bowl, cream butter and sugar until light and fluffy.
• Beat in egg, molasses, and vanilla.
• Combine the flour, ginger, baking soda, cinnamon, cloves, and salt; gradually add to the creamed mixture and mix well.
• Roll into 1-1/2-in. balls, then roll in Raw sugar.
• Place 2 in. apart on ungreased baking sheets. Bake at 350°F until puffy and lightly browned, 10-12 minutes. Remove to a wire rack to cool.

The Missionary Cook Book-- 10 Easy All Purpose Flour Recipes for Beginners

 

For those who have been following the joyful journey of this family, you know that my youngest son Luke is now a missionary and away from home. I know I'm not the first mom who's had a child leave home and want to be sure they eat healthy easy meals. Missionaries for our church are not paid to serve (for those who don't know). They actually go on a volunteer basis and pay their own way. Their food allowance is meager. So, I decided to send my son a monthly recipe book with several new easy meals and recipes to try out. Not every missionary has a chef for a mom. Luke told me he has several with him who have no idea where to begin. So here's where to begin. This stuff. The basics.

Last month we started with All Purpose flour recipes. To ensure Luke always has access to these recipes, I decided to share these recipes here on the blog. Plus, I figure this is also an excellent place for other moms and missionaries, college students, new parents, beginning cooks, and, well, anyone, to access the basics. 

I hope these will help you and those you love. 

I get all my All-Purpose flour from Panhandle Milling for these recipes. I am their corporate chef and company recipe developer and I know that these recipes will work with this flour. They will ship anywhere in the US. 

Mom's Easy All-Purpose Flour Recipes

 

Mom's Best Drop Biscuits

2 cups (8 ½ oz) all-purpose flour

1 Tbsp. baking powder

1 Tbsp. sugar

1 tsp. salt

1 cup buttermilk or almond milk* (cold)

½ cup melted butter slightly cooled

2 Tbsps. melted butter or coconut oil for brushing biscuits

Directions:

·       Adjust oven rack to middle position and heat oven to 475°F. Combine the flour, baking powder, sugar, and salt in a large bowl. Combine buttermilk and melted butter in a medium bowl, stirring until butter forms small lumps on the surface of the cold buttermilk.

·       Add the buttermilk mixture to dry ingredients and stir just until just combined and batter pulls away from sides of the bowl. Drop by ¼ cup scoops onto a parchment-lined baking sheet about 1 ½ inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.

·       Brush biscuit tops with remaining 2 tablespoons melted butter and cool a few minutes before serving. 

 

Quick Cinnamon Jam Breakfast Cake

¾ cup sugar

1 ¾ cup  All-Purpose Flour

2 tsp baking powder

½ tsp. salt

½ cup melted butter

1 egg

½ cup milk

½ cup blackberry or strawberry jam

Cinnamon Mix

2 Tbsp. Sugar

1 Tbsp. cinnamon

Directions:

·       Preheat oven to 375°. Spray an 8-inch cake pan with non-stick spray.

·       Mix the sugar, flour, baking powder, and salt. Mix the melted butter, eggs, and milk in a separate bowl. Blend just until combined.

·       Spoon into the prepared pan. Dot with jam, 1 tsp at a time over the top. Sprinkle with the cinnamon-sugar mixture. Bake for about 20 minutes. 

5-ingredient Basic Soda Bread

3 cups (12 ¾ oz. or 360g) All-Purpose flour

1 Tbsp. baking powder

1 ½ tsp. salt

1 (12 ounces) can Soda (ginger-ale, Sprite™, etc.)

½ cup (8 oz) melted butter or vegetable oil

Directions:

• Preheat oven to 375° F.
• In a large bowl, mix together the dry ingredients.
• Form a hole in the dry ingredients and add the melted butter and beer. Stir until just combined. Pour into a greased loaf pan 9x5 inches.
• Bake 55-60 minutes until a toothpick inserted in the middle comes out clean.

 

Quick and Easy Thin-crust Pizza Dough

6 cups (30 oz) All-Purpose Flour

2 1/2 cups (20 oz) water

1 Tbsp.  baking powder*

1 Tbsp.  rapid-rise yeast

1 Tbsp.  salt

1/3 cup vegetable oil

Directions:

·       Combine all ingredients in a mixer and knead for 5 minutes at medium-high speed.

·       Let the dough rest for 10 minutes. Form into 3 10-inch crusts. 

·       Transfer the crust onto a lightly floured pizza peel and top with sauce, cheese, and pizza toppings of your choice. Bake at 475°F for 15-20 minutes. Serve hot.

*The addition of baking powder ensures the quick rise of the dough. It is optional.

Mom's Fudge Brownies

1 cup butter
4 cups sugar
1Tbsp. vanilla
8 eggs
2 cups All-purpose Flour
1 1/2 cup dark cocoa powder
1 tsp. salt

Directions:  

·       Wash and sanitize all work surfaces, utensils, and hands before baking. Preheat the oven to 350°F. Lightly grease a half-sheet pan (18-in x 13-in x 1-in).

·       Cream the butter, sugar, eggs, and vanilla in a mixer with a paddle attachment.

·       Add the flour, cocoa, and salt, mixing for 2 minutes. Pour into the prepared half-sheet pan and spread out evenly. Bake 40-45 minutes until a wooden pick inserted in the center will come out with moist crumbs (150°F). Wash and sanitize all work surfaces, utensils, and hands after baking.

Mom's Best Chocolate Chip Cookies

1 cup unsalted butter, slightly melted

2 cups dark brown sugar, packed

2 tsp high-quality vanilla

2 eggs

3 ¼ cups  All-Purpose Flour

½ tsp. salt

2 tsp.  baking powder

12 oz.  semi-sweet chocolate chips

4 oz. Milk chocolate chunks

Directions: 

·       Preheat oven to 350°.

·       Cream butter, sugar, and vanilla until very smooth, about 2 minutes.

·       Add the eggs one at a time and mix well between additions. Add the flour, salt, and baking powder and mix 1-2 minutes, just until combined. Fold in the chocolate chips and chunks. 

·       Scoop by rounded Tablespoon onto an ungreased cookie sheet or cookie sheet lined with parchment paper about 2 inches apart. Bake 10-13 minutes and cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Mom's Fluffy Sugar Cookies
1 ½ cup butter, softened
 ¾ cup granulated sugar
1 ¼ cup brown sugar
3 large eggs
½ cup milk
1 Tbsp. Vanilla
4 ½ cups  All-Purpose Flour
½ tsp. salt
1 Tbsp. baking powder

Directions: 

·       Preheat oven to 375° F.  Wash and sanitize all work surfaces, utensils, and hands before handling raw flour and dough. In a mixer with a paddle attachment, cream butter and sugar until fluffy.

·       Add the eggs one at a time. Add vanilla and milk. Stir well. Combine the flour mixture with the creamed butter mixture, just until combined.  

·       Scoop by rounded Tablespoon onto an ungreased cookie sheet or sheet lined with parchment paper. After handling raw flour and dough, wash and sanitize all work surfaces, utensils, and hands.  

·       Bake until lightly golden, about 10-13 minutes. Allow cooling on the baking sheet for about 10 minutes before transferring to another location. Store in an airtight container. Yield approx. 5 dozen cookies

 

Grandma's Old-Fashioned Pancakes

1 ½ cups All-purpose Flour

1 Tbsp. Baking powder

½ tsp. salt

1 Tbsp. sugar

1 ½ cup milk

3 Tbsp. butter, melted

Directions:

• Stir together the flour, baking powder, salt, and sugar in a large bowl. Make a hole in the center of the dry ingredients, pour in the milk and melted butter; mix until smooth, about 20 turns.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Authentic Navajo Frybread and Navajo Tacos

2 cups  All-Purpose flour

1 Tbsp. Baking Powder

1 ½ tsp salt

¾ cup of Lukewarm Water

1 lb. lard or shortening (for frying)

Directions: Combine All-Purpose flour, baking powder, and salt in a medium mixing bowl. Add lukewarm water to make a soft dough. Fold dough over until smooth. Cover and set aside for 10 minutes. Meanwhile, heat about 3 inches of oil or shortening in a heavy pan at high heat. A deep fat fryer can be used to heat oil to at least 360° F. Divide the dough into four equal parts and roll into round frybreads of 1/4" thickness. Cut a 1/2" size hole in the middle of each rolled piece. Fry until it's golden on both sides, turning once. They'll puff up and brown if the oil is hot enough. Drain on paper towels.

Navajo Taco Toppings: Taco Seasoned Ground Beef, Chili Beans, Diced Onion, Diced Tomatoes, Shredded Lettuce, Shredded Cheese, Hot Sauce. Serve with toppings listed. Makes 4 tacos.

Chef's Homemade Tortillas

5 cups All-Purpose Flour

1 Tbsp. salt

1 Tbsp.  baking powder

1 cup shortening or butter

2 cups water

Directions:  In a gallon bowl, measure and mix the flour, salt, and baking powder. Measure the shortening. Cut shortening into flour, baking powder, salt, and seasoning with the paddle in an electric mixer and mix until the shortening is in fine pieces smaller than peas. This can be done using the lowest speed setting on the mixer and allowing it to mix for 2-3 minutes. Boil the water in a small saucepan on the stove. Carefully pour the boiling water into the flour mixture. Combine with a paddle or spoon for about 3 minutes. Remove dough from the bowl and form it into 18 dough balls. Roll the tortillas into rounds. Cook on a medium skillet (medium-high heat) until done (about 2 minutes on each side). It should bubble up. Put cooked tortillas in a deep covered pan with a lid to keep tender. Serve immediately.

There you go! Make some healthy homemade stuff so your mom doesn't worry about you.

Love, Mom

Always My Very Best,

Chef Tess

Citrus Lavender Infused Soft Sugar Cookies with Orange Buttercream

These were one of the cookies at my latest catering event and I had to share the recipe with all of you gorgeous people on the blog.  For one thing, you can never have too many cookie recipes during the holidays. For another thing, do we need another reason to have sugar cookies?! Really?!  I just thought that these little guys just added a lot of character to the dessert table and they were so simple to make!


Citrus and Lavender is probably one of my all-time favorites when it comes to flavor profiles in baking, as long as the lavender isn't so strong that it takes over the finished pastry.  The secret to these cookies is using just one drop of essential oil in the baked cookies and then adding citrus notes. If you use more than a drop, the lavender is too powerful and it takes over the cookies. When I made these for my BFF Gena's Baby Shower, she tasted them and said, "OH these are fabulous! There's just a little something that makes them soooo good but I can't place the flavor. What is it?!" ...and that is how it should be with lavender. Subtle. Sophisticated. Sexy. Are you ready for the secret recipe?

Chef Tess' Citrus Lavender Sugar Cookies

1 ½ cup butter, softened

 ¾ cup granulated sugar

1 ¼ cup brown sugar

3 large eggs

½ cup milk

1 1/2 tsp almond emulsion

1 Tbsp. lemon zest, micro grated

1 drop culinary grade lavender essential oil

4 1/2 cups Organic Grains All-Purpose Flour

½ tsp. salt

2 tsp. baking powder

Directions: Preheat oven to 375° F.  Wash and sanitize all work surfaces, utensils, and hands before handling raw flour and dough. In a mixer with a paddle attachment, cream butter and sugar until fluffy. Add the eggs one at a time.  Add emulsion, lemon, lavender, and milk. Stir well. Combine the flour mixture with the creamed butter mixture, just until combined. Scoop by rounded Tablespoon onto ungreased cookie sheet or sheet lined with parchment paper. Wash and sanitize all work surfaces, utensils and hands after handling raw flour and dough.  Bake until lightly golden, about 10-13 minutes. Allow cooling on the baking sheet about 10 minutes before transferring to another location. Store in an airtight container. Yield approx. 5 dozen cookies.  

Orange Buttercream Frosting

3 cups powdered sugar

½ cup butter, softened
1 tsp. almond extract
1 tsp. orange emulsion or 5 drops culinary grade orange essential oil
3-4 Tbsp. hot water

Directions: In a large bowl, beat remaining Frosting ingredients with electric mixer on low speed until creamy. Pipe frosting onto cookies. Top with a sprinkle of a few edible gold pearls on each cookie. 

 After they were finished decorating, I added a little flourish of edible gold spray. 

There you go! Make some amazing sugar cookies!

Always My Very Best,
Your Friend Chef Tess

Soft Sugar Cookies with Amaretto Buttercream and Apricots

This is post number 3 from the catering that I did for my sweet best friend Gena's baby shower. Gena loves soft sugar cookies with real buttercream and I had to bring these little guys along. The frosting was topped with freeze-dried chunks of apricot and then I sprinkle a few edible gold pearls on each one along with a few sliced almonds. The freeze-dried apricots gave them a fabulous tart-sweet contrast. After they were finished decorating, I added a little flourish of edible gold spray. They turned out stunning and delicious! These would be perfect for a wedding, bridal shower, or any holiday catering event this winter. 

Chef Tess'Almond Soft Sugar Cookies

1 ½ cup butter, softened

 ¾ cup granulated sugar

1 ¼ cup brown sugar

3 large eggs

½ cup milk

1 1/2 tsp almond emulsion

4 1/2 cup Organic All-Purpose Flour

½ tsp. salt

2 tsp. baking powder

Directions: Preheat oven to 375° F.  Wash and sanitize all work surfaces, utensils, and hands before handling raw flour and dough. In a mixer with a paddle attachment, cream butter and sugar until fluffy. Add the eggs one at a time.  Add vanilla and milk. Stir well. Combine the flour mixture with the creamed butter mixture, just until combined. Scoop by rounded Tablespoon onto ungreased cookie sheet or sheet lined with parchment paper. Wash and sanitize all work surfaces, utensils and hands after handling raw flour and dough.  Bake until lightly golden, about 10-13 minutes. Allow cooling on the baking sheet about 10 minutes before transferring to another location. Store in an airtight container. Yield approx. 5 dozen cookies.  

Amaretto Buttercream Frosting

3 cups powdered sugar
½ cup butter, softened
1 tsp. almond extract
3-4 Tbsp. hot water

Directions: In a large bowl, beat remaining Frosting ingredients with electric mixer on low speed until creamy. Pipe frosting onto cookies. Top with freeze-dried chunks of apricot and then I sprinkle a few edible gold pearls on each one along with a few sliced almonds. After they were finished decorating, I added a little flourish of edible gold spray. 

There you go!

Always My Very Best,

Your Friend Chef Tess

Double Chocolate Orange Almond Flour Cookies (Naturally Sweetened and low carb)

Sometimes a girl just need chocolate.  I know ladies. It's just a fact. I've been having these little bad-boy chocolate cookies to save my sanity over the last year...and they have. 

Men, in case you need the scientific facts about chocolate and women, read on!

The unmistakable woman chocolate truth:

• Truth: Never underestimate the power of a woman who needs to eat chocolate and still fit into her jeans. It's an evil vortex of genius.
•  Truth: All  really bad  female headaches can only be cured by rubbing an intense dark sea salt soiree bar in the mouth and counting to 100.
•  Truth: The secret cure  to female moodiness that has baffled husbands for years is to do a choc-incantation while holding a chocolate doughnut with each index finger for added balance. This incantation must be done while wearing chocolate ceremonial garb...

•  Truth: Woman wearing ceremonial garb must also be  watching at least 2 hours of Pride and Prejudice...particular during a certain cycle of the moon that will only be discussed in secret woman circles (in hushed tones) for fear that men will actually understand us.

 **Men Please note: there are 3 days in the month that men must never question the seemingly evil chocolate force that overtakes a girl and can only be cured by creamy smooth dark squares of chocolate taken orally...and alone. Let her hide in a closet undisturbed during this phase and you will find peace in the land. Deny her chocolate during this phase...and sleep on the couch with a pillow over your...never mind. I've been told that during menopause this phase is extended from 3 days to 3 years. I'm getting a villa in France for that phase Here.

 To my husband Ace, I'm sorry. 3 years is a long time but I think it would be better if you didn't see me like that. Knowing Ace, he'll probably follow me anyway and just pat my shoulder and say (in a hushed tone), "poor, poor, thing." {By the way if you've never seen my favorite movie Harvey then that last "poor, poor, thing" won't mean a thing to you.}
 There is however, the very high chance that Ace will  throw  his hands in the air and say, "FINE!#$*%***# Have it your way Mrs. INSANE!!...France is really nice this time of year!"  


Here we go ladies. It is time to be sucked into the vortex of evil genius. I sense there is still some good in you. { Giggle. Giggle.}

Double Chocolate Orange Almond Flour Cookies
2 cups Natural Almond Flour
1/2 cup Pyure Natural Organic Stevia granules (natural sugar-free calorie free sweetener)
1/2 cup egg whites
2 Tbsp. Chia Seeds 
zest of one orange
1 tsp rum extract
1/4 cup cocoa powder
1 Lily's Sweet Dark Chocolate Bar, Stevia Sweetened, chopped

Directions: Combine all ingredients in a large bowl, mixing well. Dough will be stiff.  Divide into 20 cookies and roll into balls.  Place on ungreased cookie sheet 1 inch apart, smashing lightly.  Bake 350 10-12 minutes.  Allow to cool on the sheet, about 10 minutes. Store in an airtight container.

My Fitness Pal Nutritional Information: Yield 20 servings. 63 calories each, 5 g fat, 3 g low-impact carbohydrates, 1 g fiber (2 net carbs) 2 g protein. 

There you go darlings! Let's rock the weight loss and healthy whole food eating! Ya know, it isn't about losing weight so much as it is about making sure I take care of this body that God gave me. It is a gift to be alive. I'm treating it that way. 

Always My Very Best,
Your Friend Chef Tess

Diabetic-Friendly Pistachio, Almond, Coconut, and Ancient Seed Grain Low-Carb Cookies and Granola

 I love recipes that can make more than one thing from a simple base, and this is no exception. This recipe makes 48 servings of granola, or 48 cookies. It just depends on what you want to eat, or if you want both, it will make 24 servings of ganola, and 24 cookies. Loaded with all the good stuff including no refined grain flours, sugar or junk, this is a keeper! 

These cookies are lightly-sweet and the taste of the toasted seeds and nuts really shines through with hints of orange, spice and vanilla.  It's just a really satisfying snack.  In this recipe we'll be using the healthiest oil on the planet! Literally. It's the healthiest.  Thanks to our friends at Ahuacatlan Pure Avocado Oil for sending me all the beautiful samples! We've had so much fun exploring this awesome stuff! I think you'll see why.

Here's what we found out...

https://draxe.com/avocado-oil/

Along with the Avocado Oil we'll be using flax and my all-time favorite chia seeds...
The first time I tried a Caramel Chia Tapioca Pudding Recipe I was hooked. This was long after learning the undeniable health benefits of chia. I'm so glad I discovered them  many years ago. Chia seed has been an integral part of my weight loss program because of it's ability to help keep me full while still providing me with energy and protein.  I'm down over 30 lbs and still happy as ever with the results!   Chia seeds are the highest plant source of omega-3 fatty acids, and they contain more fiber than flax seeds or nuts. I won't apologize for using them often here on my blog because I'm so passionate about the benefits they bring to your health. 

In this particular recipe the use of higher fiber seeds along with the almond flour and coconut flour gives you a base that will fight hunger. That combined with the use of egg white powder, and natural stevia for sweetness, gives them a very low rating on the glycemic index. That means they are fantastic for any diabetic! In the post on The Health Benefits of Pistachios, we touched on last week are also incorporated into this granola and cookie recipe.  

That being said, because of how high in fiber and protein this recipe is, it doesn't take much to keep you full, as long as you drink plenty of water when you have it. 

Diabetic-Friendly Pistachio, Almond, 

Coconut, and Ancient Seed Grains 

Low-Carb Cookies and Granola

1 1/2 cup organic coconut flour
2 cups blanched almond flour
1 cup  Organic Pistachios
1/2 cup  Organic Grains Flax Seeds
1/2 cup sunflower seeds
1/2 cup Organic Grains Chia Seed
2 scoops Creme Brulee Egg White Crystals 
1 tsp salt
2 Tbsp Orange zest
1 Tbsp Chef Tess Wise Woman of the East Spice Blend (  here )
1 cup Pyure Sweet Organic Stevia Sweetener Blend

1/2 cup Ahuacatlan Pure Avocado Oil
1 Tbsp Pure Vanilla extract
6 eggs
1/2 cup water

Directions:
In a large bowl, combine all the dry ingredients.  In a separate bowl, whisk together the wet ingredients.  Combine the wet and the dry (it will be thick, and almost crumbly.  You may need to at 2-3Tbsp more water if it seems really dry.

For Granola:

Crumble dough mixture onto a large baking sheet and bake at 300 degrees 20-25 minutes.  Turn off the oven and let the granola remain the oven for 10 more minutes.  Remove from oven and divide into 48 servings, about 1/3 cup each. 

For Cookies:

Form into 48 cookies, about 2 Tbsp dough each and flatten on parchment paper. Bake at 350 degrees 14-18 minutes until golden brown.  Store in airtight container.  

My Fitness Pal Recipe Nutritional Facts: Yield 48 servings: 116 cal, 9 g fat, 6 net carbs, 2 g fiber, 3g protein. 

There you go! Some very filling very healthy cookies and granola that will help curb your appetite and keep you on track for your goals.  

Always My Very Best,
Your Friend Chef Tess