The more baking I do on GAPS, the more I am convinced that even being grain free, there are SO many options! I can honestly say that I do not miss wheat in the slightest (I might miss oats on occasion if I'm being honest) and I certainly do not miss gluten free baking. The measuring of all the different types of flours was so annoying and then when more than half of the recipes didn't work right, it just felt like failure. Almost every GAPS-legal baked good I've made has been absolutely delicious and the best part...super easy! I made these cookies and they are really delicious. I hope you'll try them and see how lovely grain free can be!
Adapted from Elana's Pantry
(my new favorite grain free dessert blog)
1 1/4 cups blanched almond flour
1/4 teaspoon real salt
1/2 teaspoon baking soda
1/3 cup honey
1/3 cup smooth almond butter
1 tablespoon butter
1 tablespoon pure vanilla extract
1/2 teaspoon pure almond extract
1/4 cup sesame seeds
Preheat oven to 350 degrees. Combine almond flour, salt, and baking soda in a mixing bowl and stir. In another bowl, combine honey, almond butter, butter, vanilla and almond extract. Stir until mixed. Combine wet and dry mixtures and stir to mix well. Form the dough into 1-inch balls, then roll in the sesame seeds. Place on a pan lined with parchment paper and flatten with your fingers. Bake for 8-10 minutes until the cookies are lightly golden brown. They will puff up slightly and fall as they cool. Cool on the pan for a few minutes, until firm, and transfer to a baking rack.
These are delicious with a nice crisp edge, but a chewy center. The sesame seeds add a nice crunch. Enjoy!