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Grain Free Raspberry Pecan Cookies + a day in my kitchen

grain free raspberry pecan cookies

Grain Free Raspberry Pecan Cookies

Today was a BIG day in the kitchen…I even roped the kids in!  Since we have been following the full Gaps diet to help with some Gut healing, I have been spending a lot of time cooking and preparing food. Today we made pumpkin soup, quiches, crumbed chicken and Frankie’s grain free raspberry pecan cookies!

grain free raspberry pecan cookies

I love cooking, I do but gee whiz, making everything my family eats from scratch is lots of work!  I am finding my way though…getting a great collection of GAPS friendly recipes, stocking my freezer, building up my resources and support systems.

Today, we made a plan to get ahead in the food prep department so we could take a day off tomorrow, go to the movies with the kids and enjoy some time out of the kitchen.  The list of jobs looked like this…

  • Drain chicken stock that had been cooking in the slow cooker
  • Peel bananas for the freezer for smoothies
  • Cook beans in stock that had been soaking for a few days in water and whey
  • Get the Osso Bucco into the other slow cooker
  • Put on a pot of pumpkin soup
  • Make some almond crumbed chicken
  • Make some bacon + vegetable quiches because apparently soup is not a proper meal – this is an awesome grain free version (though not gaps but deliciously paleo)!
  • Bake some treats for the kids to take along to the movies – grain free raspberry pecan cookies.

I did have yoghurt and crackers on the list too but we didn’t get to them!

grain free cookies

Quiche, tasty chicken strips + some of my go to cook books.

How I make my Pumpkin Soup

Gaps pumpkin soup

Pumpkin soup really couldn’t be easier for a healthy, nourishing family meal.  I make mine with home made chicken stock and serve it to my kids as an entree so I know they’re getting their daily dose of stock.

Simply peel and chop an onion and a leek.  Add to a pot with some ghee or coconut oil and saute gently over low/medium heat.  Add a sprinkle of good quality sea salt, a pinch of pepper and a teaspoon or so of dried herbs of choice ( I use Italian) Peel and chop a large half of butternut pumpkin and add it to the pot.  Give it a good stir and then cover the vegetables with chicken stock so they are just covered.  Cook for around 30 minutes or until the vegetables are soft and then puree in the pot using a hand held stick blender.

Serve with more seasoning if desired and a spoonful of cultured cream.

Store in the fridge for up to three days or in the freezer for up to three months.

Lucia’s Tasty Chicken Strips

By this stage, I felt I needed all hands on deck so I got Lucia on to the chicken strips.

grain free crunchy chicken strips

To make a coating for the chicken strips, simply add to a shallow bowl 3/4 cup of almond meal, 1 teaspoon of sea salt flakes, 1 teaspoon of Italian herbs and 1 teaspoon of dried garlic flakes.  In another shallow bowl, crack an egg and whisk with a fork.  Dip each chicken strip in the egg, then cover well with the almond meal mix. Place each strip on a lined baking tray, drizzle sparingly in the oil of your choice and bake at 180C for around 25 minutes, turning halfway through cooking time.

How to make Frankie’s Grain Free Raspberry Pecan Cookies

I have to admit, when Frankie wanted to join in with the cooking, I was almost cooked out! Still, we came up with this quick and easy recipe for what we will call a Grain Free Raspberry Pecan Cookie and they were DELICIOUS!

grain free raspberry pecan cookies

Ingredients:

Makes 14-16 cookies

100g almond meal

100g pecan meal (we processed activated pecans to make the meal ourselves)

1 egg

1/4 cup honey

1/4 tsp vanilla powder

1/2 tsp baking soda

a pinch of good quality fine sea salt

About 16 raspberries – or sultanas for those who do not like raspberries!

What to do:

Add all ingredients to a bowl except the raspberries (or sultanas) and mix well to combine.  Put the mixture in the fridge for 15 minutes to firm up a bit.

Pre heat the oven to 175C and line a baking tray with baking paper.

Roll small balls of cookie dough (about the size of a walnut) and place on the tray. Flatten the balls slightly by pressing a raspberry into the top – this is SO satisfying!

Cook for around 10 minutes or until golden.

Allow to cool on the tray for five minutes before transferring to a wire rack to cool completely before storing.

Enjoy occasionally as a yummy treat or lunch box snack.

grain free cookies

 

I hope this has offered you some inspiration in the kitchen!  Simple, nourishing food that is cooked well and tastes delicious is definitely achievable (perhaps not all on the same day – I am crazy!) and so worth the time.

Tell me some of your family favourites…do you enjoy your time in the kitchen or would you prefer to be doing anything else?

Happy eating,

Love Mamacino x

 

kids in the kitchen

Kids in the Kitchen

If you’re kids love cooking too, take a look at my cook book, Kids in the Kitchen: Healthy whole food recipes kids will love to make and eat!  Available HERE.

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One thought on “Grain Free Raspberry Pecan Cookies + a day in my kitchen

  1. […] was pumpkin soup for dinner, […]

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