Spring! The world is blooming and life gallops on. We have so much going on right now that I have not had much time for blog posts or recipes.
In addition to the normal spring activities with school, soccer, baseball, piano, friends…we also added four backyard chickens to our brood! They are about 8 weeks old now and looking like little hens. In a few months we will have the freshest of the fresh eggs for keto meals.
In other big busy news–we are moving to a new house! I have been trolling for a house that will give us more space, including a bigger kitchen, and get us on the right side of the busy street we cross daily on our bikes. We also chose a neighborhood with an elementary school that offers full-day kindergarten with a dual-language Spanish immersion program. Nora adores language and will be in heaven there, in addition to the benefits of learning a language when young. We are excited about our move, but it’s adding to an already busy spring.
And in keto-news, Nora’s big news story was intended to get the word out about the keto-diet for other families in the area and it worked! A nearby family contacted us because their little guy was getting progressively worse while on 2 drugs and they had been thinking about diet therapy. After talking with them he really took a turn for the worse and they were able to get in to Doernbecher Pediatric Neurology (the best, where Nora goes) for treatment and started the diet. We feel their suffering while watching their little guy struggle and trying to get the help that they need, and we are thrilled to be able to help them get on the right path. We delivered some keto-treats and shared our support last weekend and he is doing better already. In June we will meet with the keto-team at Doernbecher to official start a support group for families. All good work to keep us busy.
On to Nora’s latest favorite recipe! We’ve had these for months now, and it’s finally time to share. These are also adapted from The Joy of Gluten-free, Sugar-free Baking cookbook, where they are called Chocolate Pecan Cookies. I left some pecans in the recipe, but substituted hazelnuts for most of it because Bob’s Red Mill makes a hazelnut flour but not a pecan flour, and hazelnuts have a little lower carbs per gram. Nora loves them and we hope other keto-kids love them too.
We started out serving them simply with enough cream cut with water to make “keto-milk.” They hold together well enough for dipping.
On the same note, we also served them as chocolate cereal for awhile, crunched up with “keto-milk” of cream and water. Last time I was down the cereal aisle, chocolate cereal in still in fashion, although I won’t buy it for Anders!
Next we started serving them as a large snack of 2 cookies with whipped cream in the middle. It’s either like a big Oreo, or an ice cream sandwich if you prep it then put it in the freezer for awhile. Very satisfying. This would make a great snack to send to school for a special treat when there is a class birthday or some other event.
Then one day Nora needed a smaller snack so I make a little food art with whipped cream and a tower of strawberries. That was a hit! Nora took this to a friend’s birthday party because I didn’t have the time to make cupcakes. The cookies keep in the refrigerator for a week or more, so making a batch will give you the base for several good snacks.
The cookies are also fairly fast and easy. It helps to have some pecans pre-ground, but it’s a small amount to put in the food processor or coffee grinder, which is my preferred way to grind small amounts of nut or seed flour when needed.
Only 0.8 g carb per cookie, and 2.56:1 ratio! Nora gets up to 3.5:1 ratio with 2 cookies, 12 g whipped cream for 178 calorie snack. For the strawberry stack, 1 cookie, 12 g whipped cream and 10 g fresh strawberries for a 114 calorie snack, 3.5:1 ratio.
Chocolate Hazelnut Cookies
(makes 24 cookies at 14 g each)
10 g Bob’s Red Mill Golden Flaxseed Meal
100 g Bob’s Red Mill Hazelnut Meal/Flour
50 g Bob’s Red Mill Almond Meal/Flour
20 g Rapunzel Organic Cocoa Powder
5 g Baking powder
3 g Salt
20 g Pecans, roughly ground
58 g Egg
50 g European-style Butter, melted
11 g Pure vanilla extract
Preheat oven to 350° F (177° C).
Combine flaxmeal, hazelnut meal, almond meal, cocoa powder, baking powder, salt and pecans. Here, I added a packet of Nora’s Cytra-K for sweetness. Add a no-carb dry sweetener of your choice here.
In a large bowl, whisk egg, melted butter, vanilla, and a liquid no-carb sweetener of your choice if desired.
Add the dry mixture to the wet and stir well until a thick, sticky batter forms.
Weigh out 14 grams of dough per cookie. You can roll them in your hands to make a ball then flatten into rounds, as they will not spread when cooking. Place on a prepared silicone baking sheet or parchment paper lined baking sheet.
Bake for a total of 12-15 minutes, rotating halfway through cooking. Transfer to wire rack and cool at least 15 minutes.