A December Winter Day in the Garden - Day 3 In the Life of My Cuisinart–Gluten-Free Allergy-Free Chocolate Coconut Honey Cookies

The weather today is unseasonably warm. It reached 60 degrees!  My Ted needed to attend a class out of town, so early this morning before I got up he left.  While planning this day with one eye on the weather forecast, I totally looked forward to a day staying home, not cooking (just enough leftovers for one).  But, as the day dawned, I realized how much I miss my Ted…I’ve become accustomed to his face.  Married for over 31 years, I’ve always worked at home or worked hand and hand with him.  So, with gratitude for what I have, I eventually did get myself together and got some things done. 

Next week I will be making a meal for probably 18.  I will be cooking for friends, some who eat gluten-free and sugar-free.  I took advantage of today to super-clean my house…The weather while warmer, was quite windy…but for a moment the sun shined brightly and the wind calmed.  So I got out and pulled the pond pump and gave the filter a rinse.  I keep the pump running in the pond all winter.  The fish stay in the pond and do fine. The pond is deep enough that even though ice forms on top of the pond, the pump will continue to aerate the pond. Fish do not eat when the water is in the 40’s…they live on the fat on their little bodies.  In the spring they are raring to go and hungry.  They happily, I imagine  come to my hand, to be fed.



I sat on the bench at the opposite end of the pond and looked down…here is what I saw



This is a trumpet vine seed pod…bad pod. The wind must of blown it in.  I quickly picked this up and put it in the trash. Red trumpet vines are beautiful, but once they sprout they are hard to eliminate.

So I walked over to check out the trumpet vine…loaded with these seed pods. 



I pulled on the pod but oops! proceeded to free the seeds. They fell on the garden and onto my hair.





Many, many packed little winged seeds.  I think I will be weeding trumpet vines in the spring.



Day 3 in the Life of My Cuisinart – Gluten-Free, Allergy-Free Chocolate-Coconut Honey Cookies with Chocolate Honey Frosting  by Gloria Bonde





I came up with this cookie when I decided to find some gluten-free recipes.  I started by going on-line and buying different flours to see what I could come up with.  There are lots of great recipes out there…The trick is finding ideas to work with what ingredients you have on hand and what works ok in your diet.  It is a work in progress -

These cookies are not too sweet and very chocolate.  I am amazed at how fast the Cuisinart mixes up the dough.

Chocolate-Coconut Honey Cookies with Chocolate Honey Frosting Recipe

1.  First mix together in a small bowl 1 packed-tablespoon of ground flax seed mixed with 3 tablespoons of warm water (this is an egg substitute)  (I ground them in a coffee grinder – I need a new one!!  Any ideas?)

2.  Combine:

1 cup coconut flour

1 cup hazelnut flour

1 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon salt.

3.  Melt together and mix well

1/2 cup honey

1/2 cup coconut oil

flaxseed and water mixture.

Add 1/2 teaspoon vanilla

Process dry and wet ingredients together.

Roll into small nuggets – Place on parchment or silicone lined cookie sheet – Press cookies flat with the bottom of a glass – Bake 350 for 15 minutes.  24 cookies

Frosting -  I combined coconut oil, unsweetened chocolate and honey by melting it together in a saucepan over a pot of hot water.  I thought when it cooled  since the coconut oil and chocolate are solid at room temperature that it would become thick enough to use as a glaze or frosting.  But it stayed too liquid, so I added cocoa powder. And it really set up.  It lost some of its pretty shiny glaze.  I think if I had used stevia instead of honey it probably would have set up fine.  I am still a novice when it comes to stevia…Maybe next time.  But, I like these cookies and I am going to have a couple with my morning coffee and freeze some to bring out in 4 or 5 days.

Frosting Recipe

Melt together 2 squares of unsweetened baking chocolate with 1/4 coconut oil and 1/4 cup honey. Let cool. 
To thicken add cocoa 1 teaspoon at a time.  2 teaspoon should be enough.  

If you have any ideas, please let me know.