Categories: Recipes

Almond Chip Balls

Print

1/2 c. almond meal
1/2 c. ghee
1/2 c. GAPS chocolate
1 t. vanilla extract
1/2 t. sea salt
1 c. organic quinoa flour

Pulse chocolate in a blender or food processor until finely ground. Place all ingredients in the bowl of a stand mixer fitted with the paddle attachment, and mix until thoroughly combined. Chill dough 15 minutes. Preheat oven to 350 degrees F. Form dough into 1-inch balls and place two inches apart on a baking sheet. Bake for 15 minutes. Allow to cool completely before storing in a airtight container. The cookies will be tender, so less handling is better.

For a chocolate-free version, omit the GAPS chocolate — it will be like a Russian Tea Cake cookie. Of course, this recipe assumes you can tolerate quinoa.

© Betsy Leighton / dairyfreegaps.wordpress.com

bleighton2

Recent Posts

Lower Histamine Roast Chicken

Here is my recipe for lower histamine roast chicken. This is my favorite roast meat…

1 week ago

Lower Histamine Roasted Squash

Here is my new recipe for lower histamine roasted squash.

1 week ago

My Book About Solo Backpacking the SHT is Available for PreSale!

I'm excited to announce the presales have begun for my newest book, "Rocks and Roots:…

4 weeks ago

Copycat Bobo Bars

Here is my new recipe for copycat bobo bars. They are great snacks for on-the-go!

2 months ago

My Backpacking Gear List for the SHT

This post details my backpacking gear list for solo backpacking the SHT with a chronic…

2 months ago

Reflections After 100 Miles Solo Backpacking on the SHT

This post reflects on my 100 miles of solo backpacking on the Superior Hiking Trail…

2 months ago

This website uses cookies.