Recipe: Cherry-Almond-Coconut Cookie-Snacky Things
The whole idea here was to come up with a recipe that would work for low carbers and paleo/primal folks, both. The only switch needed is to sub real honey and maple syrup for the sugar-free versions. These are mildly sweet; you could add more stevia if you want them sweeter, or even add some Splenda if you like.
I think these would be great in a kid's lunch box. Or bag. Or whatever kids carry lunch in these days.
Cherry-Almond-Coconut Cookie-Snacky Things
2/3 cup almond butter
2 tablespoons coconut oil
2 tablespoons sugar-free pancake syrup
2 tablespoons sugar-free imitation honey
1 teaspoon vanilla extract
1 cup coconut flakes
1/2 cup shredded coconut meat
1 tablespoon coconut flour
1/2 cup slivered almonds
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon stevia extract powder
1/3 cup dried cherries
Preheat oven to 325. Coat a cookie sheet with non-stick cooking spray, or line with baking parchment.
In a saucepan over lowest heat, start melting the almond butter, coconut oil, pancake syrup, and fake honey together. Add the vanilla extract, too.
While that's happening, measure the coconut flakes, shredded coconut, coconut flour, slivered almonds, cinnamon, salt, and stevia extract powder into a big mixing bowl. Stir 'em all together really well, to make sure everything is evenly distributed.
Okay, back to your saucepan. Stir it all up well. It'll be really thick, but make sure you've blended everything thoroughly.
Scrape the almond meal mixture into the dry stuff, and use a spoon to start working the two together. When they're pretty well incorporated, take a moment to...
Measure the dried cherries, and dump 'em on your cutting board. Chop them coarsely -- I just got most of 'em into halves. The idea is for them to distribute more evenly. Dump these in your bowl, and mix them in.
Now break in the egg, and keep stirring till you've got a stiff dough. Use your hands to form this into rough balls about 1 1/2". Place on prepared cookie sheet.
Bake 'em near the top of the oven for between 15-20 minutes; I liked them best around 17 minutes, but it will depend a bit on the size of your balls. You want them to hold together, but still be a bit soft and chewy.
Cool on a wire rack, and store in a snap-top container.
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Assuming you get 2 dozen, each will have: 105 Calories; 9g Fat ; 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5 g usable carb
NOTE: I can get both sugar-free pancake syrup and sugar-free imitation honey at my local grocery store -- the sugar-free pancake syrup is with the regular pancake syrup, but the imitation honey is with the diabetic and diet products.