A few months back I connected with Lee Holmes who told me she was writing a cookbook. She asked if I’d “endorse it”. For some niggly, gut-based reason I had a very sound feeling about what she was doing…Lee has an autoimmune disease and has healed herself through diet. She sent me some recipes from her book…and I thought, This Is The Book We All Need.
Cut to today. Supercharged Food – 90 recipes that don’t contain gluten, wheat, sugar, yeast or dairy – is out now. It’s rare that I’d want to cook every recipe in a book (I’ve already played with several, including lavender tea with almond milk!!), so choosing a few to share with you here was an indecisive’s conundrum. But I thought it might be nice to share two that are perfectly geared for toting on the annual schlepp to the stodge-fest that is family Christmas…so you don’t have to be tempted by bloody mince pies.
butternut cookies
- 150g coconut flour
- 1/4 teaspoon gluten-free baking powder
- 1 1/2 teaspoons stevia powder, plus extra to dust
- a pinch of sea salt
- 200g cashew butter
- 4 organic eggs, lightly beaten
- 2 1/2 teaspoons natural vanilla extract
- 2 tablespoons coconut oil
- 2 tablespoons coconut milk (try Lee’s homemade version, recipe in her book)
Preheat the oven to 175 C and grease a baking tray.
In a bowl, mix together the coconut flour, baking powder, stevia and salt.