Saturday, August 24, 2013

Raw Oreo Cookies, Gluten Free and Dairy Free

Raw Oreo Cookies, Gluten-Free and Dairy-Free

Author: Rachel


For the cookies:
1 cup walnuts (preferably soaked and dehydrated)
2 rounded Tbs. almond butter
1/2 cup shredded unsweetened coconut
3 Tbs. raw cacao powder
1/2 cup raisins
2 Medjool dates, pitted
1/4 tsp. vanilla extract
pinch of salt

For the cream filling:
3 cups dried coconut (flaked or shredded)
1 tsp. vanilla
1/4 tsp. stevia (or you could use 1-2 tsp. honey)


1. For the cookies: Add all of the ingredients to a food processor and blend until the mixture is fully combined and begins forming a ball. Working with about 1-2 Tbs. at a time, roll the mixture into a ball and then flatten it out into a round cookie using your hands. You could dehydrate the cookies to get them to harden, but I find it works best to put them in the fridge or freezer for a couple of hours.

2. For the cream filling: Add the dried coconut to the food processor and blend until creamy. This takes about 5-10 minutes and you may have to stop and scrape the sides down to get everything incorporated. Don't be deterred! It's worth the effort :) When the coconut is creamy (technically, it's coconut butter at this point), add the vanilla and sweetener and blend until completely combined.

3. To assemble the cookies: Remove the cookies from the fridge or freezer. When the coconut cream has hardened a bit but is still spreadable (it will harden after sitting for a while), spread the cream on one cookie and top with another. Place back into the fridge or freezer for at least 20 minutes to allow the filling to harden.

4. You can save these in the fridge, but I doubt they will last that long :) Save any remaining coconut cream in a separate jar in the fridge. This is amazing on top of fruit or used as a spread!

Wednesday, August 14, 2013

Carb Free Cloud Bread

Carb Free Cloud Bread


    • 3 eggs, separated
    • 3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
    • 1/4 teaspoon cream of tartar
    • 1 (1 g) packet artificial sweetener


  1. Preheat oven to 300 degrees.
  2. Separate the eggs very carefully, there must be no yolk in the white.
  3. In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
  4. In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
  5. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
  6. Spray two cookie sheets with Pam or other fat-free cooking spray.
  7. With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
  8. Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).
  9. Remove from the pans and cool on a rack or cutting board.
  10. While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.

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