Sunday, November 16, 2014

"Don’t Call Them Paleo" Snickerdoodles

(Photo of Justin by parent at fundraiser)
Do not take lightly small good deeds,
Believing they can hardly help
For drops of water, one by one
In time can fill a giant pot.*
Pā-le-o.  Pal-e-o. Pa-LEE-o. However you pronounce it, don’t put it on your Snickerdoodle labels at an elementary school fundraiser! Too bad the kids turned up their noses at these gluten, nut and dairy free treats.  If they hadn’t, the delicious flavors of honey, cinnamon, and coconut sugar surely would have brought them back for more.

The teachers bought them, and Justin, 5th grader at San Domenico School, raised almost $600 from all the bake sales to donate to Doctors Without Borders to help fight ebola.

Way to go, Justin! So proud of you!









Recipe from Elana’s Pantry (www.elanaspantry.com)

Ingredients:

2 cups almond flour
1/8 teaspoon celtic sea salt
1/8 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup palm shortening (Spectrum)
2 tablespoons honey

1/2 cup coconut sugar for dipping
1 tablespoon ground cinnamon for dipping

Directions:

Preheat oven to 350 degrees.

1.  Put the almond flour, salt, baking soda, and cinnamon in a food processor. Pulse to combine the ingredients.
2.  Add the shortening and honey and pulse until well mixed.
3.  Pick up 1 tablespoon of dough with a spoon, and roll it into a ball with your hands.
4.  Dip the ball in a small bowl of water quickly.
5.  Roll out the wet ball in coconut sugar and cinnamon to coat it. Repeat for all balls.
6.  On a parchment-lined baking sheet, flatten each ball with the palm of your hand.
7.  Bake for 7-9 minutes, or until the cookies are lightly browned.
8.  Cool and serve.

Makes about 12 cookies.



*Patrul Rinpoche

#paleo #snickerdoodles #glutenfree #dairyfree #cookies #dessert #msf #doctorswithoutborders