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Wednesday, June 25, 2014

Chewy Lemon Ginger Cookies {AIP}

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If you follow me on Facebook, you are probably already tired of hearing me yak about my awful morning sickness. Guys, I am quite ill. Severe food aversions, fatigue, headaches- the whole shebang. I'm quite embarrassed to admit to you all that I have fallen off of the AIP wagon. But we all know that we're only human, and that we can't always be perfect. Food aversions have made it near impossible to eat the nourishing diet that I know any pregnant woman should be eating. So, I'm just doing the best I can. For the time being, that's gluten free and as much AIP food as I can manage. I'm also doing just about everything I can to reduce nausea- ginger, b-vitamins, magnesium, essential oils, Sea-Bands, etc. I made these cookies right after my morning sickness began in an effort to get some AIP friendly calories in me, while also trying to reduce the nausea. They were delicious, when everything else was repulsive. I can't wait for you all to try this recipe! 


I've made a ginger snap similar to this, and have gotten lots of positive feedback for it. However, with this recipe I changed it up a bit for a softer texture and a more colorful flavor. It's still simple and easy to prepare, and most importantly- AIP. 

    Ingredients
  • 1 green (or slightly yellow) plantain
  • 1 cup of dates (soaked overnight, or steamed until softened)
  • 2 cups of organic shredded coconut
  • 2.5 tablespoons of fresh, organic ginger {finely grated)
  • 1.5 tablespoons of organic lemon zest (finely grated)
  • 1/4 teaspoon of sea salt

1. Preheat oven to 375 degrees. 

2. Begin with softened dates. You can achieve this by either soaking them over-night, or steaming them for 5-7 minutes. Set aside. 

3. Puree plantain. You'll only need 1/2 cup of the puree. Store the rest of the puree in an airtight container in the refrigerator; you can use this amount as an "egg" in another appropriate recipe (like this one). 

4. In a blender or food processor, combine coconut, dates, plantain (only 1/2 cup of the puree!), ginger, salt, and lemon zest. Blend until you have a thick, sticky, cohesive dough.

5. Roll the "dough" out on parchment paper, until it is about 1/3" thick. Using a cookie cutter, or similar, cut out 3" in diameter cookies. Place on a parchment paper lined baking sheet. I came out with about 20 cookies. Bake for 25 minutes, or until the cookies begin to lightly brown around the edges.

6 comments:

  1. These look so beautiful & tasty! I love a baked good recipe with minimal ingredients. Thanks for your creativity :)

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    1. Thank you so much! I just check out your blog and I'm like "WHY HAVE I NOT SEEN THIS YET!?" Your AIP recipes look amazing, and I can't wait to a try a few of them. 1st on my to-make list is the rosemary-prosciutto stromboli. It looks/sounds amazing!

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    2. Haha I am pretty new to the community but I love creating new AIP recipes so we don't get bored eating hamburgers and lettuce buns! I <3 your site as well! Lmk how you like the recipe.

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  2. I remember being so sick with my first that I would have bought ANYTHING in the store if it appealed to me, no matter how unhealthy. Unfortunately, usually nothing looked appetizing. I hope you get over it soon, 'morning' sickness really stinks!

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  3. Hi Tyler. This recipe is featured as a reader favorite at this week's Paleo AIP Recipe Roundtable. You are a genius with plantains! Thanks for linking up ~ please join us again.

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  4. I'm trying this now and the plantain isn't pureeing very well. Isn't it normal for it to be rather chunky and not creamy at all? Should I have boiled the plantain first?

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All recipes are original creations by Tyler Peacock (The Primitive Homemaker), unless otherwise noted. If you wish to use a recipe on your own recipe or blog, please provide your readers with the link to my original recipe.