Christmas Cinnamon Cookies

Gluten Free, Diary Free, Egg Free, Refined Sugar Free

I tried this recipe today - yum! It's even more yum with the added goodness of the wonderful spice Cinnamon to stabilise blood sugar.

Ingredients

3 Tablespoons of Organic Maple Syrup (not the fake stuff be careful)

2 Cups Almond Meal

1 teaspoon of Cinnamon

1/3 cup Coconut Oil (melted)

1/4 teaspoon of Baking Soda

Pinch of Salt

2 tablespoons of Coconut Flour

1 teaspoon Organic Vanilla Essence

Method

In a mixing bowl combine the dry ingredients. Add wet ingredients and mix to combine. Using clean hands shape mixture into a ball of dough. Roll out out to 1/4cm thick between two pieces of grease proof baking paper. Transfer to refrigerator for 1 hour to firm up before cutting into shapes. Use a cookie cutter to cut rolled out dough into shapes. Place cookies on a lined baking tray and bake for 8-10 minutes at 180c or until edges begin to turn lightly golden.

Attempt to allow to cool before eating. I bet you can’t as they are so delicious!

SIBO-Friendly Chicken Broth

Here's a great companion to our Feel-Good Chicken Soup featured in our healthy recipe video series. You can use the below recipe as a delicious, easy chicken stock whenever it's needed (freeze it!) or as a substitute for the recipe in the video, if you're unable to have some of the ingredients due to your diet.

Ingredients:

1 chicken frame

2 chicken breasts

2 onions

4 carrots

4 sticks celery

Black peppercorns

Bay leaves

Herbs -

Thyme, parsley

Method:

Place chicken frame in pot with quartered onions, and roughly chopped veggies. Cover with water, add black peppercorns, bay leaves and herbs, and simmer on top of the stove for 3-4 hours. Cool.

When cooled, strain over a bowl, and discard solids.

Return broth to the saucepan and add carrots celery herbs and chopped chicken. Simmer again until chicken is cooked through. Season to taste.

SIBO-Friendly Pancakes with Coconut Cream and Raspberry Chia Jam (Video)

Pancake Ingredients:

1 cup almond flour

3/4 cup coconut flour

1/2 tsp baking powder

30g ghee, melted

1 1/2 cups almond milk

2 eggs (or the equivalent egg replacement)

Stevia Syrup (to taste)

Pancake Method:

If using a stand mixer:

Combine all the ingredients in the mixer's bowl, and beat on a medium speed until incorporated and they look like the right consistency.

If using a whisk/hand blender:

Whisk the eggs in a small bowl until fluffy, then combine with the other ingredients in a bowl. Mix until they blend together and look like the right consistency.

The cook:

Heat a heavy-bottomed pan on medium-high heat and add some ghee. Add a dollop of pancake mixture and cook on one side until bubbles form and then pop on top. Flip and repeat on the other side until golden brown. Repeat with the remaining mixture.

Coconut Cream Ingredients:

2x 400g tins coconut cream

Method:

Don't shake your tins of coconut cream! Instead, open the can - the solids will remain on top and the milk will fall to the bottom. Scoop the solids out into a bowl from both tins and whisk/blend to soft peaks.

Raspberry Chia Seed Jam Ingredients:

2 cups raspberries

2 tbsp chia seeds

1 tbsp lemon juice

2 tbsp pure maple syrup (optional)

Method:

Heat the raspberries in a saucepan until they begin to break down (if using fresh raspberries, this will only take a couple of minutes). Mash them using a potato masher. Add the chia seeds, lemon juice and maple syrup to taste and stir to combine. Remove from the heat, decant into a jar and leave it in the fridge for at least an hour. As it cools, the mixture will firm up and set to a jammy consistency.

Recipe developed by Glenys Calder for Innovative Naturopathy. Video by Sean Mergard.