|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Cookies with fruit, nuts, and chocolate|
Fruit/nut & chocolate cookies
How to make it:
- 3 cups sifted flour of choice (I used half brown rice & half spelt)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt (or to taste)
- 4 Tablespoon butter, softened [or ghee]
- 4 Tablespoon BTD compliant oil (I mixed flaxseed, olive & walnut)
- 2 eggs, well beaten
- 1/2 cups sweetener of choice (I used date sugar and succanat) [or 1/4 cup agave]
- 1/2 cups fruit/nuts of choice, optional
- (figs, walnuts, dates, pineapple, veggies, etc.)
- 1/2 cups BTD compliant sweetener (I used date sugar & maple syrup, but you could also use succanat, molasses, etc.)
- 1/4 cup soy or rice milk [or BTD compliant milk]
- 1 square baker's chocolate
- 1 Tablespoon butter [or ghee]
- dash of sea salt
- 1/2 teaspoon almond extract
- Dates or figs or other dried fruits.
- Dabs of preserves could also be used here.
- Use your imagination.
- In a small sauce pan, mix sweeteners well, then add chocolate.
- Also add dried fruits if you want them.
- Place over low flame and cook slowly, stirring constantly until it comes to a boil.
- Then stir occasionally for about 15 more minutes. Stir in butter & salt.
- Remove from heat and let cool to lukewarm.
- Stir in almond extract.
- Chill (this can be prepared a few days in advance).
- Preheat oven to 350 degrees F.
- Mix flour, salt & soda, sift again, and set aside. Cream butter & oil, gradually work in sweetener till well blended.
- Work in eggs.
- Combine butter mixture and flour mixture.
- Add Optional fruits and/or nuts (I added 1/2C shredded carrots).
- Grease two cookie sheets.
- Drop dough by teaspoon, leaving room for spreading. Put about 1/2 teaspoon of topping mixture on dough (I pressed it in. You could roll it into a ball first). Bake for about 10-12 minutes.
- Cool and enjoy!!
This recipe came about when I tried to make fudge using date sugar. Don't try it, it doesn't work!!! So, I had this goo left after admitting defeat and decided to try using it in cookies. It came out much better than I thought it would. And...the date sugar works well with the chocolate. Best of all, it satisfies that 'need' for a treat and is compliant (unless some neutrals have changed and I don't know it). With figs added and the olive and flaxseed oils it at least has some highly beneficals. We will just ignore the sugars for the sake of a cookie treat.