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Recipe of the Month

May 2012
Maple-Cashew Chocolate Chip Cookies

1/2 cup (125 mL) raw cashew nuts
1 cup (250 mL) brown rice flour
1/4 cup (60 mL) tapioca starch or flour
1 tbsp (15 mL) baking powder
1 tsp (5 mL) xanthan gum
1/4 tsp (1 mL) salt
1/3 cup (75 mL) coconut oil or butter, softened
6 tbsps (90 mL) maple syrup
2 tbsps (30 mL) warm milk
3 tbsps (45 mL) brown sugar
1/4 to 1/3 (60 to 75 mL) chocolate chips
Extra butter or sunflower oil for greasing pan

1. Preheat the oven to 350 F (180 C). Lightly grease 2 baking sheets.
2. Put the cashews in a spice grind or food processor. Pulse until the nuts are a coarse, flour-like consistency. Do not over grind or you will have a nut butter.
3. Combine the cashew flour, brown rice flour, tapioca, baking powder, xanthan gum, and salt in a medium-size bowl. Mix well and set aside.
4. Combine the coconut oil, maple syrup, milk and sugar in a large bowl and mix well.
5. Add the flour mixture to the coconut oil mixture and mix until the dough is smooth.
6. Fold in the chocolate chips. The dough will be greasy and sticky; if it is too sticky to handle, place in the refrigerator for 10 to 15 minutes.
7. Loosely shape the dough into balls and spread them out on the prepared baking sheets. Flatten the dough balls, leaving 1 inch (2.5cm) of space between each cookie. Bake the cookies for 12 minutes.
8. Transfer the cookies to a wire rack to cool for at least 15 minutes. If you eat them before they come to room temperature, they will be too crumbly.

Bon Apetite!

Resource:
The Accommodating Kitchen
As Easy Guide to Allergy-Free Cooking
by Odessa Gill, ND, & Natalka Falcomer, JD

Thank you Dr. Christina Christoforou
Holistix Naturopathic Health Clinic
for recommending the cookbook - great recipes
and a wonderful resource book for substitution cooking.

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