A delicious gluten free treat for all
Whether you can eat gluten or not, you will love these sweet and savory treats! This recipe is for a Rosemary & Chocolate combination topped with a dash of sea salt. You may opt to try them plain with just a hint of vanilla, or choose from a variety of toppings. Raisin & Pistachio or Walnut, Thyme & Fig are another couple of favorites! Seriously, you can have so much fun with this recipe. Try your own favorite combo of nuts, dried fruit and herbs, or of course chocolate.
The dough will feel loose, so no need to worry that they’ll be too crumbly. Once dehydrated during baking they take on a firm form. Simply pack a spoonful into your hand, don’t expect it to stick together firmly, place it on the cookie sheet and shape the cookie right on the sheet by pushing in the edges and pressing it down. Expect about about 7-9 cookies depending on how big you make them.
If you want to stuff the inside with any ingredients, simply place some dough down on the cookie sheet, press in some chocolate, nuts or herbs, place more dough on top, repeat to garnish.
Reserve those precious yolks for another use. All the vital nutrients in the egg reside in that golden yolk. Since the nutrients in the egg yolk are most potent when the yolk is uncooked, the best use of your yolks might be in a smoothie. Split the yolks between two smoothies for a powerhouse of minerals and vitamins.
Only consume raw yolks if your eggs come from truly pasture-raised conditions, preferably with corn-free grain supplementation. Corn based feed promotes salmonella and E. Coli. You can find a reliable egg source at most Farmer’s Markets. If using the raw yolk in a smoothie doesn’t appeal to you, use the yolks together with 3-5 whole eggs to make a frittata or beat together with cream and water for a couple omelets.