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  • #16
    1



    CORN SUGAR?!?


    But... but... I'm confused?!?


    Um, I use local honey because it's a sweetener that Grok would have had access to, and it's not refined.


    Sigh... I know sugar is bad, no matter what form, but life is too short to live without christmas cookies!!!

    The more I see the less I know for sure.
    -John Lennon

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    • #17
      1



      I'm so glad I asked this question! Lil - I cant wait to see what you have posted. I forgot about truffles, what a great idea. And the coconut macaroons, although I've never been a huge fan of them, but my tastes have sure changed since being on the diet, and I'm interested in trying them again. Do you know those Russian Tea cakes. Rolled in powdered sugar. mmmmm, my fav! I've been thinking of them all day and how to recreate them with the ingredients we use here (I am not using honey or maple sugar, but maybe something else - stevia? haven't figured that one out yet.) But there has got to be a way to make that tasty. I'll have to experiment and let you know. I'm excited to get into the test kitchen! Merry Christmas!

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      • #18
        1



        Dates and bananas are also great natural sweeteners.

        The more I see the less I know for sure.
        -John Lennon

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        • #19
          1



          I made this coconut fudge last night for friends. It just has 2 main ingredients and 3 optional.


          On low heat, toast 8 oz of desiccated shredded coconut till it turns fragrant - a minute or two. Don't let it change color. Add condensed milk, adding a small amount at a time till desired sweetness is reached and keep stirring till the condensed milk is well-mixed with the coconut and the mixture comes together (about 4-5 minutes). The sugar from a 14 oz would be enough for non-primals, but I used a little more than 1/2 can. I'm sure most of us won't need more than a couple of Tbs. Optional ingredients: 5 cardamom, seeds removed and powdered, a pinch of saffron, 1 Tbs of ghee. Stir in the optional ingredients and remove the mixture from heat. Pour into an 8 x 8 greased glass tray and spread using a spatula. Let it cool for about 5 minutes and cut into squares/ diamonds. Let it cool further for about 15-20 minutes and remove the individual pieces from tray. This can be stored at room-temperature for a day or two and stored in the fridge for longer. Mine made about 24 2" squares.


          I know this is not Primal, but it's a quick dessert if you're looking to make something for Christmas parties for non-primals. It can be semi-primal if made with a small amount of condensed milk.

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          • #20
            1



            I used to always bring butter/sugar cookies into work, and this year, I had the strongest craving for them. I found this recipe for butter cookies with coconut flour.


            http://web.mac.com/gandasalvesen/iWeb/Site/Blog/6C219325-4768-4A1D-8B15-D11DE3BB53C1.html


            Made them last night, the first batch was mildly dry, so I added coconut oil to the batter, and added chucks of 100% chocolate as they were baking. Yum!

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            • #21
              1



              Oh that sounds good Iceskater! I bet the dry batch would work for my Russian tea cakes that I'm wanting to bake!

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              • #22
                1



                Thanks for the recipe Iceskater!!!

                The more I see the less I know for sure.
                -John Lennon

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                • #23
                  1



                  g2baker, ooooh. Are you talking about Mexican Wedding Cake?

                  I think you can make something very similar by substituting with almond flower and either putting a bit of stevia in the batter or rolling them in coconut sugar aftewards.

                  I think you could also dip those in some dark chocolate and then into flaked coconut. YUM!

                  I was going to make some regular Mexican Wedding cakes for non-primal friends, but I should experiment with making primal version as well.

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                  • #24
                    1



                    Yes, they're the same thing. Some people call them nut balls. I really like the idea of rolling in dark chocolate, kind of like you would with truffles. Okay, I'm starting to get the bug! I've never seen coconut sugar. I guess you could put coconut flakes in the food processor, is that the same thing?

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                    • #25
                      1



                      Haven't made these for about 10(!) years & the recipe is really high in sugar, and it *is* a MS recipe (complicated) but here goes:

                      Martha Stewart Cinnamon Cookies

                      COOKIES

                      4 large room temp egg whites

                      2 1/2 C granulated sugar (save 1/2 C for rolling)

                      3C almond flour (or finely ground blanched almonds)

                      4 TBS cinnamon

                      1 TBS ginger

                      1 tsp mace

                      1 tsp nutmeg

                      1 C flour (this will be divided up for rolling)

                      GLAZE

                      2C powdered sugar

                      4 TBS water


                      Beat egg whites until soft peak stage & add 2C sugar gradually, 2 TBS at a time, until whites are thick and glossy.


                      Combine almonds, spices in a separate bowl (large one) & fold in the egg whites. Cover &stick in fridge overnight.


                      Line cookie sheets with parchment (really do this or the little buggers will stick). Divide dough into 4 parts. Mix the flour with the remaining 1/2 C sugar & use this to sprinkle on your board to roll out the cookies. Roll each quarter of the dough to 1/4 inch thickness & cut into shapes. Be careful lifting them onto the cookie sheet & use a statula. They tend to fall apart. Repeat for remaining dough.


                      Let cookies sit on sheets for about 1 hour. Preheat the oven to 300 degrees. Make the glaze by mixing the confectioner's sugar and water together, stirring until smooth. Bake the cookies for about 35 minutes. Remove from the oven and brush with the glaze. Return cookies to the oven and bake for about 2 more minutes to set the glaze. Cook on the sheets.


                      Notes:

                      -I'm thinking one could use rice flour or coconut flour to replace the white flour if you're gluten sensitive.

                      -These are really good, spicy and chewy but are the dough is really hard to handle. If I remember rightly, smushing together to re-roll dough scraps was a PITA.


                      If anyone is brave (or silly)enough to make them I definitely want to hear your experience & wish you success. I don't think I could get them made before the 13th, but I may try after that.

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                      • #26
                        1



                        I made walnut bark today. Just melt a sack o 86% cocoa nibs, stir in a bunch o walnuts, spread out on wax paper and let harden back up. Break up into pieces and put into the fridge. SO good!


                        Next project is figuring out how to do a ginger bread or some ginger bread cookies. Have a mean craving for it.

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                        • #27
                          1



                          mmmmm i need to get some "nibs" and make something like that. Did you toast your walnuts first?


                          Lemmie know when you figure out the gingerbread.

                          Eating lots but still hungry? Eat more fat. Mid-day sluggishness? Eat more fat. Feeling depressed or irritable? Eat more fat. People think you've developed an eating disorder? Eat more fat... in front of them.

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                          • #28
                            1



                            No I'm too lazy to toast my walnuts. :-)

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                            • #29
                              1



                              hehe okay.

                              Eating lots but still hungry? Eat more fat. Mid-day sluggishness? Eat more fat. Feeling depressed or irritable? Eat more fat. People think you've developed an eating disorder? Eat more fat... in front of them.

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                              • #30
                                1



                                I think I'll try this gingerbread recipe from lowcarbdude http://lowcarbdudecom.blogspot.com/2...d-cookies.html.


                                I'll use all almond flour and keep the molasses and probably double the spcices like he suggests.


                                Frosting: mix 8 oz. cream cheese with 1/3 stick of softened butter. Blend in four packets of Splenda and a dash of vanilla extract. Blend until creamy. A drop or two of food colouring will allow you to make gingerbread "ornaments".


                                - 1 3/4 cups almond flour

                                - 1/4 cup oat flour (finely ground whole oats)

                                - 1/4 lb (1 stick) softened butter (if using salted butter, omit the salt later in the recipe)

                                - 1/2 cup granular Splenda

                                - 1 tbsp Brown Sugar Twin

                                - 1 tbsp blackstrap molasses

                                - 2 tsp water

                                - 1 tsp vanilla extract

                                - 1 1/2 tsp ground ginger

                                - 1 tsp cinnamon

                                - 1/4 tsp nutmeg

                                - 1/4 tsp ground cloves

                                - 1/2 tsp salt (omit if you are using salted butter)


                                Preheat oven to 300F.


                                Cream butter with Splenda and Brown Sugar Twin in a large bowl. Add water and spices and mix well. (Personally, I would have increased the spices by 50%.) Gradually add almond flour and mix to a stiff dough. Form into small balls and place on greased cookie sheet at least 1" apart.


                                Bake at 300F for 20 minutes. After five minutes in oven, press cookies down with a fork in a criss-cross manner. Continue baking, being careful not to burn and adjusting time for your oven.


                                Makes about 2 doz. cookies - 1.4 effective grams of carbohydrate per cookie.

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