Today I was going to post a recipe for Casein Free Egg Nog, but life happens! I went to my farm Co-op yesterday where I was expecting to pick up 15 dozen pastured eggs, unfortunately they had not been delivered. Yes, I was panicked, I have cooking classes scheduled for the next two weeks….what would I do without pastured eggs! Thankfully disaster was averted by the kindness of strangers and one wonderful woman dug deep and sold me 4 dozen eggs from her order (I’m guessing she’s not making egg nog either). The beautiful woman who runs the drop site for our Co-op provided me with a dozen eggs from her flock of pastured chickens, and another woman simply gave me a dozen of her eggs. I was truly blessed yesterday by a community of caring people. I had 6 dozen pastured eggs, enough to get me through my scheduled classes.
I know that you must be wondering what in the heck is this woman going to do with 15 dozen eggs! Really, I can explain. Pastured eggs are a staple in my house, and we typically go through 5 or 6 dozen in a 2 week period. When baking season rolls around I need extra eggs. I am also working on several new recipes to share with you, and each recipe I post is tested at least 2 or 3 times (sometimes more if they flop). If a recipe I create calls for 5 eggs then you can see where I would need to have 15 dozen eggs on hand. So, instead of posting the casein free egg nog recipe I am offering up a recipe for Coconut Flour Thumbprint Cookies. (I apologize, the photo above is a stock photo found on the internet, as I do not have a picture of the cookies on hand. I will try to whip up a batch and replace the photo as soon as possible). These healthy little cookies are a favorite of one of our Doctors, and the D-Man always gives them two thumbs up. While not Casein Free Eggnog, I hope you enjoy this recipe.
¼ Cup + 1 Tablespoon Organic Coconut Oil, melted and cooled slightly
3 to 4 Tablespoons Raw Honey (melted if solid) or Coconut Nectar
¼ Cup Organic Unsweetened Applesauce
2 Tablespoons Ground Chia Seeds, Flax Seeds or Salba
3 teaspoons Vanilla Extract
2/3 Cup Tapioca Flour
1/3 cup + 1 Tablespoon Coconut Flour, sifted
Home made or organic preserves of your choice.
Preheat oven to 350 degrees F.
In a medium sized bowl combine coconut oil, honey, applesauce, ground chia seed, and vanilla extract. Blend ingredients with a hand mixer.
Add the Tapioca Flour, and sifted Coconut Flour to the wet ingredients, mix with the hand mixer to form a soft dough.
Make balls of dough, or use a Tablespoon sized cookie scoop placing the dough onto a cookie sheet lined with parchment paper.
Using the back of a spoon or your thumb, make an indentation in the center of the cookie.
Note: The dough may crack a bit when making the indentation. If you want a more finished look simply wet your hand and smooth out the cracks before baking.
Fill the indentation with your favorite organic or homemade preserves.
Bake in preheated oven for 15 minutes.