{"id":3190,"date":"2014-06-08T14:08:51","date_gmt":"2014-06-08T06:08:51","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=3190"},"modified":"2014-06-08T14:08:52","modified_gmt":"2014-06-08T06:08:52","slug":"paleo-ginger-cookies","status":"publish","type":"post","link":"https:\/\/www.foodfourthought.com.au\/blog\/paleo-ginger-cookies\/","title":{"rendered":"(paleo) Ginger cookies"},"content":{"rendered":"

\"\"<\/a><\/p>\n

These days I hear more and more about people with food allergies or sensitivities and I\u2019ve discovered that I\u2019m one of those people.<\/p>\n

Learning more about how my body reacts to certain foods has prompted me to\u00a0ask questions like what\u00a0am I\u00a0doing that is contributing to this and how can\u00a0I change it? Should\u00a0I stop listening to \u201cexperts\u201d and start listening to my body more?\u00a0\u00a0Is the food\u00a0I eat nourishing me or making\u00a0me ill?<\/p>\n

All extremely valid and necessary questions I think.\u00a0 Many of my customers purchased a Thermomix so that they could go back to the basic style of cooking like their ancestors, void of preservatives, additives and colours.\u00a0 Others use it to combat allergens and avoid illness due to potential reactions. \u00a0Originally, I decided I wanted a Thermomix in my kitchen because I loved cooking but was extremely time poor.\u00a0\u00a0However, three years on, I now use it in a completely different way than I first thought I would.<\/p>\n

In recent years my eating habits have completely changed. \u00a0This is primarily due to health reasons which I\u2019ll share in future posts.\u00a0 My main challenge has been\u00a0deciphering exactly what my body can and can\u2019t handle in relation to food.\u00a0 The great thing is that I can make everything from scratch so I know exactly what is in everything I eat.\u00a0 This takes the \u201cguesswork\u201d out of my analysis and helps me\u00a0pinpoint things quickly.\u00a0 Many of my clients want to KNOW what they are eating and the Thermomix is definitely a great tool for that.\u00a0 I sometimes say, “I used to think we ate healthy, now I know we do”.<\/p>\n

Before I had to change my diet I LOVED to bake, and I still do.\u00a0 Now I just use slightly different ingredients.\u00a0 I still like the recipes to be simple and the results to be delicious!\u00a0 In the cooler weather I love nothing more than a cup of tea and a biscuit (thanks to my Nan) and it used to be a cup of Earl Grey with a dash of milk and am all butter shortbread.\u00a0 More recently it has become a cup of Green Tea and one of these delicious cookies.\u00a0\u00a0I hope you love this recipe.<\/p>\n

(paleo)\u00a0ginger cookies<\/span>\u00a0\u2013\u00a0makes approximately 20 cookies (recipe by Fiona at Food 4 Thought inspired by Detoxinista<\/span><\/a>).<\/p>\n

Ingredients<\/span>
\n220g whole almonds (skin on)
\n\u00bd teaspoon ground cinnamon
\n\u00bc teaspoon salt
\n\u00bc\u00a0teaspoon bicarb (baking) soda
\n3 teaspoons ground ginger
\n50g pure maple syrup
\n20g water
\n15g blackstrap molasses
\n70 g (grass-fed) butter or ghee, soft<\/p>\n

Preparation<\/span>
\nPreheat the oven to 160\u00b0C (150\u00b0C fan-forced).\u00a0\u00a0Line a large baking tray with non-stick paper or a silicone mat.<\/p>\n

Place almonds into TM bowl and\u00a0grind\u00a0for\u00a015 seconds <\/strong>on speed 8.\u00a0 <\/strong>Add all remaining ingredients\u00a0to TM bowl and mix\u00a0for\u00a010 seconds <\/strong>at speed\u00a03 <\/strong>or until combined.<\/p>\n

Pour mixture into medium size bowl and place in freezer for 10 minutes or until slightly chilled.\u00a0 Remove mixture from freezer and roll into balls (or use a scoop – see tips below).\u00a0 Place them onto prepared tray, about 5\u00a0– 7 cm apart to allow room to spread.\u00a0 Bake for 15 – 20 minutes or until golden brown.<\/p>\n

Once baked, allow to cool for a couple of minutes on the tray before carefully moving to a cooling rack.<\/p>\n

Enjoy with or without a cup of tea.<\/p>\n

My tips:<\/span> *To divide the mixture evenly I used a mini ice cream scoop but spoons will work just as well. *You can substitute the butter\/ghee with coconut oil if you like however the ratio might be slightly different.\u00a0 *This is a very versatile recipe.\u00a0 If you want it to be a cinnamon cookie, just leave out the ginger and increase the cinnamon to 2 teaspoons.\u00a0 If you’d like a spiced cookie substitute the ginger with 1 teaspoon of mixed spice.<\/p>\n

\"\"<\/a><\/p>\n

ease: 9\/10.\u00a0\u00a0<\/strong>Does it get any simpler?!
\nprep time:\u00a010 minutes <\/strong>+ chilling time\u00a0<\/strong>
\ncooking time:\u00a020 minutes\u00a0<\/strong>
\ntotal:\u00a030 minutes <\/strong>+ chilling time<\/p>\n

taste: 9\/10<\/strong>\u00a0I LOVE these.\u00a0 I’ve made them twice since I created the recipe and ate 3 (or was it 4) in one day from the most recent batch.<\/p>\n

would I make it again:\u00a0 What do you think? <\/strong>\ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"

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These days I hear more and more about people with food allergies or sensitivities and I\u2019ve discovered that I\u2019m one of those people.<\/p>\n

Learning more about how my body reacts to certain foods has prompted me to ask questions like what am I doing that is contributing to […]<\/p>\n","protected":false},"author":2,"featured_media":3192,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[77,70,28,50,61,71,35,29,65],"tags":[5,139,101,122,131,140,107,102,135],"_links":{"self":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3190"}],"collection":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=3190"}],"version-history":[{"count":14,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3190\/revisions"}],"predecessor-version":[{"id":3206,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3190\/revisions\/3206"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/3192"}],"wp:attachment":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=3190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=3190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=3190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}