Healthy eating is the backbone of a successful fitness regime. Calories from carbohydrates and sugar should be the lowest in our diet. Healthy fats at the top then protein in the middle.
Throughout my life I have eaten lots of sweet foods and carbohydrates. At college 20 years ago I was taught that carbs are healthy and give you energy. However the more I learn about genuine healthy eating the more it becomes clear these foods should be off the menu. Or at least seriously reduced.
Refined sweet foods and carbs are largely unhealthy. They offer very little nutritional value, raise your insulin (a key factor in diseases and ageing), quickly lead to a drop of energy levels and are linked to weight gain.
Fortunately I have spent the last couple of years developing dessert style recipes that taste amazing, yet are raw, healthy and provide sustained energy. Here is my latest creation…these cookies are grain free, full of healthy fats and come in under 7% (natural and raw) sugar. Sweet tasting foods are back on the menu!
Raw Shortbread with Chocolate Buttons
Please see below for the recipe. For tips about cutting down sugar please see previous blog and recipe.
Take care and stay healthy
Danny
Ingredients and Method
For the raw shortbread cookie mix
1.5 cups – 200g Cashews
1.5 cups – 200g Macadamias
1/2 cup – 50g Desiccated coconut flakes
1/3 cup – 40g Milled linseeds
3 tbs – 45g Coconut oil
30g – (approx 2) Medjool dates (best soaked 15 minutes)
3 tbs – 30g Shelled hemp Seeds
1.5 tsp Luo han guo (uk supplier here) – sorry not sure in the US
1 tsp Vanilla powder
(Makes about 20 large cookies). For you, your family and the planet, buy organic ingredients where possible.
Blend nuts and desiccated coconut flakes in a food processor until mealy (blend for about 10 seconds, stir then blend a further 5 seconds). Add all other ingredients and process until well integrated. If the mix doesn’t stick together easily, just blend a little longer. Using both hands, you should be able to form the mix into cookie shapes. Remove to a mixing bowl.
The dark (86%) choc buttons (a half batch still made about 200 little choc drops)
86g Cacao Liquor (chopped)
14g Coconut Palm Sugar
Pinch Himalayan Sea Salt
Chop the cacao liquor so it melts easier. Gently melt in any pan on your stove. Keep heat very low and remove from heat regularly. When almost melted, remove from heat and stir in sugar and salt. Give the chocolate a good whisk. Allow to cool slightly then pop in a small squeezy bottle. Snip off the top to make a hole thats approx 3mm across. Blob out the choc buttons onto a teflex sheet or grease proof paper and place in freezer for about 20 minutes.
Mix choc buttons and cookie dough together.
Using your hands, form into cookie shapes of any size. Freeze in a sealed container for a couple of hours. Best enjoyed a few minutes out of the freezer.
Please note all photos are of a half ingredient batch. That made 11 substantial cookies.
Feel free to make a full batch and share!
At some point soon I will publish my new e-book with lots of dessert, cookie and cake recipes.
