Mock Oatmeal Raisin Cookies Recipe (GAPS, Paleo)

Last week I found a new health blog through a picture on foodgawker. Yeah, I can’t resist looking at all the yummy photos on that sight even if I can’t eat them.  :)
Anyway the blog – Healthful Pursuit – has some pretty good recipes on it. I also enjoy reading peoples health journeys whether or not I agree with their food choices, I still shudder at the thought of regular gluten free living and rice flour (I’m sure in some way I’m scarred for life – just kidding).

But I found myself staring at her recipe for gluten free Oatmeal Raisin Cookies, and really wanting them. They looked chewy and delicious and the weird thing is I don’t even like oatmeal raisin cookies! I must have been away from cookies to long or something. Desperation is an interesting thing.

Suddenly I wanted a chewy cookie, a dense, chewy cookie like old times.

So, my brain went to work. I thought I was brilliant when I realized I could pulse our dried coconut flakes in our food processor an have a more “oatmealish” consistency. (I know it’s probably not a word, oh well you get my point.)

Then, actually on my first try, I nailed it. For me at least. You’ll have to be the judge on how I did, but it’s a dense, chewy cookie that’s chock full of toasted coconut and currants. Yay!

It tastes good at room temperature or right out of the fridge, but if eaten hot out of the oven quickly becomes cookie crumbles. So here’s the recipe, try it out, and let me know what you think.

I’ve had 3 people not on GAPS say they tasted great so feel free to pull these on your friends!
Oatmeal Raisin Cookie (Mock)
[title]Mock Oatmeal Raisin Cookie (GAPS/Paleo)[/title]

  • 3 cups almond flour
  • 1/4 cup raw honey, melted
  • 3 tbsp butter, melted
  • 1 egg
  • 1/2 tsp sea salt
  • 1/2-3/4 tsp baking soda
  • 1 cup coconut flakes, pulsed in a food processor until an oatmeal consistency
  • 3/4 cup dried currants
  • 3/4 tsp cinnamon
  • 1 tsp vanilla
  • dash of nutmeg (~1/8 of a tsp or a little more)

Put coconut in a pan (no oil) and lightly toast them on a medium low heat – they should turn light to medium brown. Remove from heat.

Mix the almond flour, sea salt, baking soda, cinnamon and nutmeg in a separate bowl.  Add the currants and toasted coconut and mix.

Take the pan you used to toast the coconut and put the butter, honey, and vanilla in it and melt on a medium low heat, until just combined and syrup like. Remove from heat.

Add egg to dry ingredients and mix until well combined then pour in the butter mixture and mix again. (Don’t worry if it feels a little drier than other recipes.)

Turn the oven on to 330º F. Take 2 cookie sheets and grease them, take 2 tbsp of cookie batter and form into a disc shape, place on cookie sheet. Place the cookies in the oven for 15-19 minutes, until lightly brown.

Let them cool then enjoy! Keeps well in the fridge, I would recommend eating them up within 5-7 days.

Makes about 12 cookies.

foodgawker photo by Claire Sutton

amazon links are affiliate links :)

Nettle Infusion Recipe

Herbal infusions are helpful for releasing an herbs active ingredients. Which is one of the reasons they’re so good to drink. Now I’m not going to tell you I drink them all the time (I probably should), but I can tend to forget to make and drink them until I really need them.

But I really want to pay more attention to them and one of the best infusions is nettle. It can be helpful for energy, strengthening the adrenals, helpful for menstrual cycles, or as an antihistamine. And with spring coming on that last one might be the best of all.

I like drinking a nettle infusion when my sinuses are all stuffed up as it helps me be able to breathe (I’m a bit of a wuss when my nose is plugged).

Best of all infusions are easy to make.
Nettle Leaf
[title]Nettle Infusion[/title]
Mason Quart Jar (Affiliate)
1 cup of dried stinging nettle
4 cups of boiling water
a long metal spoon

Put the spoon and stinging nettle into the mason jar and pour the boiling water over it. Stir, remove spoon, and put on a lid. Let it sit for 4 hours or overnight. Drink it within 24 hours.

If you’re wondering about the spoon it will keep the mason jar from breaking.

You can easily double or half this recipe – the ratio is 1/4 of nettle to one cup of water.

If you’d like to order some nettle I would recommend buying from Mountain Rose Herbs (Affiliate).

Mountain Rose Herbs. A herbs, health and harmony c

Photo from Mountain Rose Herbs

How to Get Fluid Out of Your Ears

I told you last Tuesday that I had had fluid in my ears. Since I don’t know that most people will find it easy enough to go to a Chiropractor for an ear adjustment – or that most would even want to – I thought I would tell you how a Naturopathic Doctor told me to drain my ears.

I’ve had trouble with my ears since I was a kid and once I was older my biggest problem was fluid in my ears. One Naturopathic Doctor told me that my ears were the cleanest she’d seen, but that my ear’s Eustachian tubes are extremely small.

So, she told me how to drain them and I’ve used it many times with great success.

[title]Soak Your Feet.[/title]

It might sound weird, but it’s the easiest and safest way (in my opinion) to get fluid out of your ears.

What you need is a bucket that comfortably fits your feet. Then turn your faucet onto hot and fill the bucket about a 1/3 of the way. You need to get your feet in the water as hot as you can stand it (you can put some cold water in at this point if you need to so it’s comfortable enough to keep your feet in the water).

The trick of soaking your feet is to keep the water as hot as you can stand for at least 20 minutes. You’ll probably want an extra pair of hands around to send for more water. You can do this as many times a day as you need (I tend towards 2-3 if I’m really bad off.)

If you want you can add essential oils or pour boiling water over eucalyptus leaves and steep it for about 15 minutes for an extra punch.

I’m only recommending this for getting fluid out of the ears, please use this with your own judgement and if you have any questions read my disclaimer. Thanks.

Photo by Shaylor

Problem in the State of Denmark

Hi everyone! I wanted to let you know that I don’t have a post today.

I know “bad blogger!”.

But I’ve gotten behind. Usually I have – oh… a week of posts as a buffer (I should have more, but it is what it is.), and I’ve run out.

Why I’ve run out is probably a post in itself that I should write. Namely vertigo. Ugh. I hate vertigo. Talk about a life sucker, time sucker, okay an everything sucker. Then think about having it for almost 2 weeks straight.

Yeah, writing posts definitely took a back burner. So I wrote all this to say I should hopefully have posts up on Thursday to return to my usually posting schedule of Mon/Thur/Sat.

Thanks. See you Thursday!

(Realized it’s kinda silly to write a post about not having a post…)

Vertigo Pic

(I never watch Hitchcock Films, so I’m not recommending it. The pic just seemed to fit. And if your curious about why I don’t watch them – they’re to scary that’s why!)

Scrambled Egg Mini Bites – Sundried Tomato (GAPS, Paleo)

(never home)maker had a neat recipe that I decided to try recently. Scrambled egg bites.

The idea of scrambled eggs made in a mini muffin tin just was so cute I had to give it a go. After all isn’t it nice to spruce up breakfast once and a while? Otherwise it just gets to boring. This type of recipe should be easy to customize any way you’d prefer.

Have fun experimenting! (you’ll find the basic recipe/ratio on at the link up top)

Sundried Tomato Scrambled Egg Bites

  • 5 eggs
  • 2 tbsp yogurt
  • 2 tbsp onions, finely minced
  • 4 sundried tomatoes, finely chopped
  • salt and pepper to taste

Scramble eggs, add other ingredients, and mix gently. Pour in greased mini muffin cups. Bake @ 350F for 18-20 minutes. Until lightly browned.

Makes about 16 mini muffin bites. Would also make a great snack.


What flavor combo would you want to try?

GAPS Diet Help and Recipes (Gluten Free)