...delighted you made it here!

Most of us females these days know all about the deprivation that staying or getting in shape calls for, so did I.

Forget about trying to keep holding down the lid on your cravings, living a sweet life is not an illusion, being a “well fed and watered girl” is such a better place to be...

Reap the benefits of home made Stevia sweetened treats no matter where you are on your personal body image journey as I share with you my life as a Fit and Fed Girl that has found some peace with food and hopefully inspire you to join me and enjoy the road ahead.

No matter what the foodture brings!

MK xx

Paleo Cinnamon Pecan cookies, gluten and sugar free

 

Pecan_cinnamon_cookies

 

Makes: about 42 cookies

Prep time: 20 min, plus 1-2hours for dough to harden in the fridge

Cooking: 16min

Cooling time: 60min

Ingredients:

  • 150g Almond flour
  • 100g Chestnut flour ( you can use Almond flour instead, change the 40g Almond flour for coconut flour)
  • 100g Pecan nuts ground
  • 1 tsp Cinnamon
  • 10g unsweetened Cocoa powder
  • pinch of Salt
  • 70g Stevia-sweet Baking Granules 1:1
  • 200g grass fed Butter – room temperature
  • 1 medium egg
  • 1-2  knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water
  • Whole pecan nuts for decorating

 

Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.
Paleo_pecan_cinnamon_cookies_sugar_free

Instructions:

  1. pre-heat oven to 180 degree celsius
  2. mix all dry ingredients together in a large bowl
  3. add in the egg and the room temperature butter, mix with your hands until all the butter is well combined with the dry ingredients forming a nice dough
  4. place in the fridge for 1-2hours to harden dough, or leave it over night.
  5. use a small place on a scale to weigh out even portions of dough to form little balls with. I did 15g each. Do all balls and place on a grease proof paper lined tray.
  6. press one whole pecan nut into the middle of each ball, pace the out
  7. bake for around 16min, turn tray around at half way point to ensure even browning. The cookies will bee still soft when you take them out.
  8. leave to cool

Note: they are reasonably fragile, if you are looking to transport them I recommend to add some binding agent such as xanthan gum.

Serve the loaf slightly warm with grass-fed butter or clotted cream, add home made jam or honey for extra special treat time.

Tip:

  • they will keep several days in a airtight container or cookie tin.
  • maybe make half to them with a little dent in the middle that you can fill with jam or chocolate, classic thumb print cookies

 

Which biscuits have you made for this years christmas period?

MK xx

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