I have been experimenting with some baking recipes. I made a Primal Pound Cake, that weighed in at least 4 pounds more than it's name. It was very much like cheesecake; in both taste and appearance. But seeing that we are not big cheesecake fans, I probably would not make this one again. It is nice to have a sweet on hand every now and then. My husband packs his lunch every day for work, and it is nice to be able to tuck a cookie or other "treat" in for him. I have tried most of the cookie recipes listed in "Cooking With Coconut Flour" by Dr. Bruce Fife. They are not favorites at my house. To me, they are too dense and dry.
I found some peanut flour at Trader Joe's recently, and thought I would try making something with that. Peanut Butter cookies seemed like the easiest. I took a conventional recipe from Better Homes and Gardens, Old Fashioned Home Baking cookbook and did a little tweeking of the ingredients. Overall, I think it turned out quite well. My husband was very happy with them. But best of all, 1 really does satisfy your taste for a cookie or a sweet. Here is my final recipe:
Primal Peanut Butter Cookies
1/2 c peanut butter 1/4 c shortening or coconut oil
1/4 c butter 1 1/3 c peanut flour
1 c sprouted wheat flour 2 TBSP Lo Han sweetener
1 egg + 2 or 3 egg whites 1 tsp vanilla
1/2 tsp baking powder 1/2 tsp baking soda
In a large mixing bowl, beat peanut butter, shortening, & butter on medium to high speed until mixture is well blended.
Add about half of the flour mixture, blend until well incorporated. Then add in Lo Han, egg and egg whites, vanilla, baking powder, and baking soda. Beat until thoroughly combined. Then add in remaining flour.
Shape the dough into 1-inch balls, flattening slightly. Place 1 inch apart on an ungreased cookie sheet. Using the tines of a fork, press about 1/4-inch into each cookie by pressing fork in two directions to form a crisscross pattern.
Bake at 375 F, for 10 - 12 min. Remove from cookie sheet and allow to cool on wire rack.
NOTE: These cookies did not brown anymore than they already were. They also did not spread any further than their pressed size. I ended up with 16 - 1 1/2 inch cookies.
Next time I make this recipe, I will experiment with adding a little more peanut butter and maybe another egg white. I would like to lighten the cookie a little more and give it a little more of a chewy mouth feel.
If anyone makes these, please let me know what your take on them is. For a healthy cookie, I think they are more than adequate.
I also wanted to mention that the shortening that I use for all of my recipes, is Spectrum naturals, organic palm oil. But you could also use regular coconut oil as an equal substitute. The sprouted wheat flour that I use, is something that I carry over at Primal Traditions, I just don't have it listed on the catalog yet. I get it directly from the farmer who grows the wheat herself right here in MN. She is certified organic. She does not sprout her wheat until you place your order for the quantity of flour that you are ordering. Only then, does she begin the sprouting process. Once the wheat has sprouted to the proper point; she then dries the kernels and stone grinds them into the magnificent flours that she sells. Sprouted flours are much higher in nutrients, and lower in carbohydrates because some of the sugars are "digested" during the sprouting process. If you are interested in ordering any of our sprouted flours, please contact me directly until I have them posted on www.primaltraditions.com
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