EST. READING TIME: 2 minutes
Today I decided that I am going to cook my way through an entire cook book, the Real Life Paleo by Stacy Toth & Matthew MaCarry.
Let me be really clear. I am not a cook, I am not a chef, I am not a baker, and I don't like baked goods,
This may sound ridiculous but I have a problem with authority so following directions has never been easy for me, even if it is a recipe, not to mention that getting measurements correct is very challenging since I am dyslexic.
And since we are being brutally honest I think I should admit that I loathe doing the dishes ... hence why cooking & baking have never had much of an appeal to me.
However, knowing I only have 6 days left before I become a mother has inspired me to be more motherly. So I took the most obvious route to being more matronly and decided I am going to learn how to cook!
So I am starting with something that is extremely appealing to me... the blueberry breakfast cookie!
Paleo Blueberry Breakfast Cookies
Makes about 16 cookies & takes about 45 minutes to make
- coconut oil for spraying the baking sheet
- 1 cup raw sunflower seeds
- 1/2 cup raw cashews
- 1/2 cup raw walnuts
- 1/3 cup of unsalted butter
- 1/4 cup of maple syrup
- 1 large egg
- 2 tbsp of lemon juice
- 2 table spoons tapioca flour
- 1/4 cup of almond flour
- 1 tsp baking soda
- 1/2 tsp of sea salt
- 1 & 1/2 cups of fresh blueberries
Special Tools: - Food processor
1. Preheat oven to 350 F
2. Spray baking sheet with coconut oil
3. In a food processor, combine sunflower seeds, cashews, & walnuts and pulse them until they are a flour-like consistency. The mixture will look a bit chunkier than flour but try to get it in the same vicinity. *Don't over blend it, or a nut butter will form
4. Microwave the butter in a small bowl for 45 seconds until it is liquidy
5. In a large bowl, mix together the butter, maple syrup, egg, & lemon juice
6. Now mix in the nut-flour mixture, the tapioca flour, the almond flour, the baking soda and the salt
7. Gently fold in the blueberries
8. Drop large balls of the dough ( about 2 tbsp) on the prepared baking sheet about 1 & 1/2 inches apart
9. Bake for 13 -15 minutes or until golden brown
10. Let the cookies stand for 10 minutes & then chomp down on those bad boys!
11. The cookies will have a soft, doughy consistency and will be prone to falling apart so if you're planning on saving any of these make sure to store them in a tuperware with parchment paper between the layers.