Kids recipe – crunchy picture cookies
Kids recipe – crunchy picture cookies. Gluten free, grain free, dairy free, refined sugar free, clean and paleo friendly.
I’m excited as my sister Sandra and her partner, Paul are arriving from New Zealand this morning. Two of Sandra’s 3 sons, Liam and Dayne live on the other side of Sydney and their birthdays are nearing so this will be a little birthday visit for them.
It’s great timing as the weather has been heating up quite nicely and with Christchurch as their stomping ground, Sandra and Paul get incredibly excited about visiting Sydney’s beaches. Lucky I live so close to the beach!
Sandra is into health and fitness (as is my whole family) and will be taste testing some of my newer recipes.
Speaking of all things healthy, I’ve made some cookies for kids to munch on made with blanched almond flour and arrowroot. If you don’t know what arrowroot is, it’s a plant (herb) native to the Caribbean. The starch is ground from the root and underground stem of the plant and is highly digestable. In fact, in Victorian times, it was used medicinally to wean infants from mother’s milk and helped nourish people with dietary restrictions. It is used to lighten baked goods and to thicken sauces. You can find arrowroot in the baking section of major supermarkets for under $2 or in health food shops.
To make these a little more enticing I’ve melted some chocolate and drizzled a different picture on each cookie. You can “draw” whatever picture you want like a little house or boat or bumble bee. The block of chocolate I used is made by Loving Earth and can be found in health food shops. It’s made with raw cacao powder, coconut nectar and coconut milk. Feel free to use whatever block of chocolate you fancy, however.
These cookies are best kept covered in the freezer and will stay nice and crunchy.
Ok, let’s see how I make these:
Why these are so good for you
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Arrowroot helps prevent neural-tube defect and other congenital malformation in offspring, helps regulate heart rate and blood pressure, aids in fat metabolism in the body, aids in digestion and regulates bowel movement, can relieve nausea and replaces nutrients that are lost due to diarrhea and vomiting.
Honey helps reduce the risk of heart disease, reduces ulcers, reduces throat irritation, strengthens the immune system, enhances performance and topically can help treat infections.
Coconut oil helps boost metabolism and aids in weight loss, helps boost endurance, detoxes the body, protects the heart, prevents and heals candida, helps improve the digestive system and prevents irritable bowl syndrome, strengthens the immune system, kills the viruses that causes influenza, hepatitis and measles, helps stop tooth decay, helps prevent liver disease, helps dissolve kidney stones, prevents and treats diabetes, kills the bacteria that causes throat infections; and heals damaged tissues and infections.
Raw cacao powder protects against aging and cancer, improves digestion, give energy, improves mood, lowers blood pressure and increases circulation.
Coconut nectar (AKA coconut sugar) aids in digestive health and is low GI so it won’t spike your blood sugar levels and make you feel lethargic later on.
Coconut milk reduces the risk of heart disease, reduces risk of diabetes, improve digestion, increases immune strength, is anti bacterial, anti viral, anti fungal and anti parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.
Enjoy the rest of your Sunday.
Love, Tash x
Yield: Makes up to 22 cookies depending on size
* If you're not sure whether your cookies are crunchy enough yet, remove tray from oven and set aside. Remove a cookie from the tray and place in fridge to cool. (Cookies will harden as they cool). If it's not crunchy enough then put the tray back in the oven for a few more minutes.
* If chocolate seems too thick once melted, stir in a little coconut oil to thin it out.
- 1/2 cup blanched almond flour
- 1/2 cup arrowroot (or tapioca flour)
- 1/2 teaspoon gluten free baking powder
- 1/4 teaspoon fine pink Himalayan salt
- 1/4 cup + 1 teaspoon honey (or sweetener of choice)
- 2 tablespoons melted coconut oil (or oil of choice)
- 2 teaspoons vanilla extract
- Your favourite block of chocolate (I used about 8 squares but you may want to use more)
- Preheat oven to 150 degrees C
- Combine dry ingredients in a medium sized bowl.
- Combine wet ingredients in small bowl.
- Add wet to dry, and mix till just combined (don't over mix).
- Scoop out heaped teaspoons (I used a measuring spoon) and roll into balls. Place balls on 2 baking paper lined trays.
- Bake for 15 minutes, swapping trays half way through.
- Fill a small saucepan halfway with water and place and heat to a gentle boil. Place a clean, dry bowl over the top.
- Break chocolate into squares and place in bowl to melt. Stir.
- Remove from heat and allow chocolate mixture to cool a little so it doesn't run everywhere. Using a teaspoon, drizzle pictures on cooled cookies. Once set, transfer cookies into a plastic tub or cover in cling wrap and freeze.