From traveling the atmosphere with Buzz Aldrin to cooking for ancient cave-dwellers, TSM has had quite a whirlwind start to the week!
Here at TSM we’ve continue to explore eating on the Paleo Diet, and enjoy its focus on eliminating processed and refined foods. When it comes to baking, and especially when it comes to desserts, processed and refined ingredients somehow seem to creep their way into “healthy” and “all natural” recipes.
Enter TEFF Flour… A naturally gluten-free flour made from the smallest grain out there. It is packed with fiber, protein, iron, amino acids, vitamin C, and believe it or not calcium! Dubbed a “nutritional powerhouse” this flour is an excellent alternative to whole wheat pastry flours and other gluten free flour mixes.
Using TEFF flour in baking gives your sweet-treats a wonderful richness and a slightly nutty flavor that really elevates my Caveman Chocolate Cherry Macadamia Nut cookies…
So whether you’re traveling in a space shuttle or exploring the contents of a paleolithic cave, you’ll be over-the-moon about my calorie-conscious and crave-worthy Caveman Cookies…
Caveman Cookies
Makes aprox. 24 cookies
Ingredients
1 cup Raw Organic Almond Butter
1 cup Real Grade A Maple Syrup
11/2 cups TEFF Flour (whole grain or ivory)
1/2 tsp sea salt
1/2 tsp cinnamon
a few pinches of fresh nutmeg (using a fine grater or microplane)
1/4 cup course ground flaxseeds
1/4 cup roughly chopped raw macadamia nuts
1/4 cup dried cherries
1/4 cup dark chocolate “chunks” (unprocessed chocolate pieces, found at Whole Foods)
Method
1. Preheat oven to 350 F.
2. In one combine the almond butter and maple syrup and whisk/stir to combine well.
3. In a second bowl combine the dry ingredients: TEFF flour, salt, cinnamon, & nutmeg and stir till evenly mixed.
4. Pour the maple-almond butter mixture over the dry mixture and stir with a wooden spoon till just combined (do not over mix or begin to work the wet dough-like mixture).
5. Pour the flaxseeds, nuts, dried cherries, and chocolate over the mixture, and fold all in till just incorporated.
6. On a cookie sheet fitted with a silpat mat or lined with a piece of parchment paper, place teaspoon size dollops of the cookie batter, evenly spacing each teaspoon round leaving about an inch of room around.
7. Press down each dollop with the back of a fork twice, creating a criss-cross pattern, and bake in the oven for 15-18 minutes.
8. Let cool at room temperature on a wire rack and store in an airtight container at room temperature for up to 5 days. Will keep well frozen for up to 2 months.
