Countdown to 2014 Cookbook Giveaway: Day 3
This year I wanted to share my favorite cookbooks and health-focused books of 2013 with you from some of my friends. Since it’s the holiday season, they’ve decided to generously give away a copy of their books along with a recipe (see below!) starting today until the new year! Thanks to all of you for participating! To enter for your chance to win a book, just leave a comment below. The winner will be selected at random on January 2, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.
1/2/14: Please note that this giveaway ended on 1/1/14. All comments are now closed. Thanks for visiting!
Now, I’d like to introduce my third guest and her book!
WHO: Winnie Abramson, ND, HEALTHY GREEN KITCHEN
BOOK: ONE SIMPLE CHANGE: Surprisingly Easy Ways to Transform Your Life (Chronicle, 2013)
RECIPE: Gluten-Free, Grain-Free Fair-Trade Chocolate Chip Cookies
½ cup/30 g unsweetened shredded coconut
1½ cups/120 g finely ground blanched almond flour
¼ cup/30 g coconut flour
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup/115 g butter, preferably from pastured cows, at room temperature
1 cup/150 g coconut sugar, or 1 cup/200 g granulated sugar
1 farm-fresh, free-range egg
- Preheat the oven to 325°F/165°C. Line two baking sheets with parchment paper or silicone baking mats.
- Spread out the coconut on one of the baking sheets and toast in the oven until light brown and fragrant, about 5 minutes, but start watching after 4 minutes so it doesn’t burn. Set aside to cool for several minutes. Increase the oven temperature to 350°F/180°C.
- Using a wire whisk or a fork, mix together the toasted coconut, almond flour, coconut flour, baking soda, and salt in a medium bowl.
- Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, cream the butter and sugar on low speed until smooth, about 3 minutes. Scrape down the sides of the bowl and the paddle. Add the egg and vanilla and mix until blended.
- Add the almond flour mixture and beat until just incorporated. Briefly beat in the chocolate chips. Cover the dough and refrigerate for at least 30 minutes (and up to 2 days) before baking.
- Spoon rounded teaspoons of the dough onto the baking sheets approximately 2 in/5 cm apart.
- Bake for 15 to 18 minutes, or until the cookies are starting to brown around the edges but still look slightly underdone in the center (they’ll continue to cook a bit after you take them out of the oven).
- Remove the cookies from the oven. Allow them to rest for 1 or 2 minutes on the baking sheets, and then, using a spatula, carefully transfer to a cooling rack. (If you transfer them too soon, they’re likely to crumble.) Wait a few more minutes before serving or until completely cooled before storing in an airtight container. The cookies should keep for 4 to 5 days.