Gluten-free. Dairy-free. Sugar-free. What springs to mind when you hear these terms?
In the past, when I heard “anything-free” I immediately thought “blegh, that can’t taste good!” Since adapting our family’s diet to suit food intolerances, allergies and an autoimmune illness, I’ve found so many delicious alternatives to our regular sweet treats. Today I am sharing with you one of our favourite gluten, dairy and refined sugar free recipes. Guest Contributor : Lamees Romaney
1 cup nut butter (we made our own cashew nut butter)
3/4 cup xylitol
1/2 cup dark choc chunks/chips (the darker, the better as it cuts through the sweetness)
Mix everything in a bowl and drop teaspoons full onto a lined baking sheet. There’s no need to grease the paper because of the natural fat content of the nuts.
Bake at 180 degrees for approximately 20 minutes or until nicely browned. The cookies will be soft once removed from the oven. Leave it to cool and harden slightly. The texture is similar to a chewy coconut macaroon.
Yields 20 cookies.
Enjoy with some delicious homemade Almond Milk.