Here’s a tasty old family recipe
My Nana was one of my most important baking inspirations. I don’t ever recall visiting her house without being offered something homemade. She baked everything from breads, to biscuits, to pies, to cookies. And all of it was delicious.
As my Nana got older she baked less, but she passed on little secrets here and there.
When she passed away I got one of her recipe boxes; full of little index cards scribbled with her handwriting. They’re like little love notes to me.
When my husband was diagnosed with celiac disease I was admittedly worried about the future of my baking. However, I learned how to overcome the hockey pucks and quickly graduated to gluten-free baking that was just as good as my Nana’s gluten-full baking, if I do say so myself.
I am quite sure my Nana would approve of this healthier version of one of her most famous cookie recipes. Although she made them year-round, I think they’re the perfect addition to your tray of Christmas cookies.
Raisin Spice Cookies
2/3 cup lactose-free butter or Earth Balance vegan butter, room temperature
1 cup coconut sugar 2 well-beaten eggs
1 3/4 cups almond flour
½ cup tapioca flour, plus 3 tablespoons
1 tablespoon psyllium seed husks
1 teaspoon cinnamon ½ teaspoon ground cloves 1 teaspoon baking soda in 1 tablespoon warm water
1 cup raisins, rehydrated 1. Cream butter and coconut sugar until soft.
2. Add well-beaten eggs, if using. You can omit the eggs, the result will be a flatter cookie but they will still hold together just fine!
3. In a small bowl, use a fork to combine almond flour, tapioca flour, psyllium seed husks, cinnamon, and cloves.
4. Combine baking soda and warm water in a small bowl or measuring cup.
Set aside.
5. Rehydrate raisins by covering in hot water and draining after a minute or so. Lightly pat the raisins to soak up excess moisture.
6. Add half of the flour mixture to creamed butter mixture and combine. Add baking soda and water mixture and stir once more. Fold in raisins and then add the rest of the flour.
7. Scoop dough on to prepared sheet, well spaced. Bake at 350 degrees for
12-14 minutes.
8. Let cool to the touch on tray and then move to wire rack to cool completely. If you move them too soon, they will break.
Maggie Savage is a holistic nutritionist who blogs about healthy gluten-free living. Find more of her recipes at www. SheLetThemEatCake.com