Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Almond Cookies (uses agave nectar)




Source of Recipe


hill8628


Recipe Introduction


From http://www.candida-cure-recipes.com/coconut-macaroon-recipe.html


List of Ingredients




2 ½ cups almond flour
½ teaspoon finely ground sea salt
¼ teaspoon baking soda
1 teaspoon cinnamon
¼ cup virgin coconut oil
5 tablespoons agave nectar
1 teaspoon vanilla extract

Recipe



Preheat oven to 350F

In a large mixing bowl combine the almond flour, baking soda, sea salt & cinnamon.

Melt coconut oil over low flame.

Stir in agave nectar and vanilla.

Stir wet into dry and mix well.

Put dough in the fridge for about 15 minutes to chill.

Roll a teaspoon at a time into ½-inch balls, flatten into little disks about one eighth of an inch thick, and place on a baking sheet lined with unbleached parchment paper.

Bake about 6 or 7 minutes or until lightly browned.

Remove from the oven and let them cool to room temp.

These store well in an airtight glass container.

Makes about 30.

Author's Notes: I adapted this recipe from another gluten-free cookie recipe with one of my clients whose daughter-in-law created the original.
Agave has a lower glycemic index, and is better for people who have to watch their blood sugar levels, than most other sweeteners, (except for stevia, which is the safest). Though agave nectar is not on my Food to Include list for a true anti-candida eating program, it's a good choice as a transitional sweetener.