Page 323 - 27040_eyal.27040_pnim_eyal.1.1A

315

cookies & snacks yields 24 cookies yields 25–30 cookies RECIPE NOTE To toast the nuts: Spread the ground nuts ally, until lightly browned, for 15–20 minutes. onto a lined cookie sheet. Bake at 250˚ F, stirring occasion- cookie sheets and bake for 12 minutes. ingredients into the egg and oil mixture. flour, ground nuts, coconut, and chocolate chips. Fold the dry and vanilla. with baking paper. can be used instead of the oil. RECIPE NOTE For a low-calorie option, two grated apples dough into balls and

yields 20 cookies
COCONUT COOKIES
Coconut is relatively low in protein, and though it contains up to 60 percent fat, which is
mostly saturated, this is no reason to avoid coconut products. Saturated fat is essential for
growth in babies and children, especially the development of the brain. And the principle
fatty acid in coconut has potent antiviral, antifungal, and antibacterial properties. Coconut
oil also strengthens the immune system. Perhaps this is the reason that Thailand, where
yields 4 dozen coconut holds a prominent place in the national cuisine, has the lowest cancer rate of the
fifty countries surveyed by the National Cancer Institute. Because coconut oil is so highly
saturated, it is highly resistant to heat and rancidity. Coconut oil, which solidifies at room
ALMOND CRISPS temperature, is a good substitute for hydrogenated oils, such as margarine.

3 egg whites 1 cup coconut flour 1. In a mixing bowl, combine all the ingredients and let stand for
1 cup sugar ½ teaspoon baking soda 1 hour.
3 cups ground almonds ½ teaspoon xanthan gum 2. Preheat the oven to 350˚ F. Line a cookie sheet with baking
½ cup cocoa (optional) ½ cup coconut oil, softened paper.
48 whole almonds, for decoration ½ cup maple syrup 3. Form the dough into 20 balls. Place on the lined cookie sheet
(optional) ¼ cup almond butter and bake for 12 minutes.
2 eggs, beaten
1. Preheat the oven to 350˚ F. Grease
two cookie sheets.
2. In the bowl of an electric mixer, yields 20 fingers
beat the egg whites and sugar CRUNCHY SESAME COCONUT FINGERS
until stiff. Add the ground nuts High in calcium and protein, the unassuming sesame seed is not unassuming at all. Sesame
and cocoa and mix well. is also a terrific source of essential fatty acids, which prevents damaging deposits of
3. Drop by teaspoonfuls onto the cholesterol.
greased baking sheets. Press a 3 cups raw sesame seeds 1. Preheat the oven to 300˚ F. Line a 9x13-inch glass baking dish
walnut half into the top of each 1½ cups shredded coconut with baking paper.
cookie and bake for 20 minutes. 4 tablespoons natural peanut 2. In a large bowl, mix all the ingredients well. Press the batter
Cookies will harden when cooled. butter or sesame butter (tahini) into the lined baking dish.
1 cup honey 3. Bake for 20 minutes. Let cool thoroughly, then slice into 1x2-
1 teaspoon grated orange rind inch rectangles.
VARIATION Ground wal-
nuts and walnut halves can be or ¼ teaspoon vanilla extract
substituted for the almonds. Pinch of salt
½ cup chopped almonds or filberts

Above: Bird’s Nest Cookies (p. 303)
Right: Almond Crisps
314 HEALTHY EVER AFTER 323