Paleo Spiced Cookies

This is from the wonderful blog The Paleo Mom.  Make sure to go over and see all her other goodies! This makes only about 20 cookies, so we'll double it next time.


Paleo Spiced Cookies

1 ½ cup Blanched Almond Flour

1 tsp Coconut Flour

1 Egg

¼ cup Extra Virgin Coconut Oil

¼ cup Blackstrap Molasses

½ tsp Ground Cinnamon

¼ tsp Ground Cardamom

¼ tsp Ground Nutmeg 

¼ tsp Salt and Baking Soda

1 Tbsp Granulated Sugar or Sucanat

1 Tbsp Ground Cinnamon

1.    Line a baking sheet with parchment paper. Melt coconut oil in saucepan on low heat.

2.  Combine almond flour, coconut flour, egg, molasses, coconut oil and spices in a medium bowl.  Stir well to

ccombine.

3.    Add baking soda and stir well to incorporate.

4.    Chill dough in fridge at least 30 minutes prior to rolling. Meanwhile, preheat oven to 350F. 

5.    Combine sugar and extra cinnamon and place on a small plate or shallow dish.  Remove cookie dough from fridge and roll tablespoonfuls into 1-inch balls.  Roll cookie dough balls in cinnamon and sugar mixture to coat completely and place on cookie sheet.  Do not flatten cookies prior to baking.

6.    Bake for 8-9 minutes.  Remove from oven and let cool on baking sheet for a couple of minutes before moving to a wire cooling rack.

Vintage Salsa

This recipe was given to me by our 92 year old "adopted" grandma. It's the salsa that she made for years!  I am making some now to share with her and enjoy with our family, too. I'll likely make a double batch since this seems like it will make a rather small batch.


Vintage Salsa


4 quarts tomatoes, peeled
1 Tbsp sugar
3 Tbsp salt
3 large cloves garlic
2 cups chopped green peppers
2 cups chopped onions
1/2 cup chopped Fresno chilis
1 cup vinegar


Put all in a large kettle and cook. Stir with a wooden spoon, so the tomatoes won't stick.  Cook it until it looks like salsa.


I'll preserve this by processing in a boiling water bath for 15 minutes for pints and 20 for quarts.