Grain-Free Hermits

April 17, 2013 at 10:13 pm

Back in my gluten days, I used to enjoy Newman’s Hermits… A LOT! They’re so wonderfully spicy and full of molasses joy. Then I realized I couldn’t afford my hermit habit, so I started making my own. Very dangerous! Mike and I could polish off a tray of them in no time.

These days, I’m trying to avoid all grains (with limited success) for a more Paleo approach to my diet, so I’m even cutting out gluten free flours. While doing some experimenting with an almond flour ginger cookie recipe I found online, I had the brilliant idea of tweaking it and turning it into hermits. The result is a wonderfully chewy, spicy cookie that tastes like the REAL DEAL. The bad news is Mike and I can still polish off too many of these than we ought! :) The good news is that by replacing the maple syrup with stevia, I don’t have to fret too much about the sugar content. Yeah, it still has raisins and molasses, but c’mon! They just wouldn’t be hermits without those key ingredients… Ok, I’m in denial… sue me.

Here’s the recipe! ENJOY!

Grain Free Hermits

Ingredients:

1 1/2 C Blanched Almond Flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/4 tsp baking soda
1/8 tsp salt
1 large egg
2 Tbs Blackstrap Molasses
2 Tbs coconut oil, softened
1/4 tsp (approx 40 drops) vanilla stevia
1/2 C raisins
Directions:

Preheat oven to 350°. Combine all ingredients except rasins. When dough is well mixed, add raisins. Split dough into two equal parts. With damp hands (Just slightly moist, NOT dripping wet), roll 1/2 of dough into a foot long log. Seriously, the damp hands help the dough not stick to your fingers so much. Place on parchment on a cookie sheet and slightly smoosh the log flat, or press with a fork. Repeat with rest of dough. Bake for about 20 minutes or until dough seems dry and slightly firm to the touch. Slice up the logs into bite-sized bars. Get a maniacal looking cookie jar to stash any leftovers. HAHAHA what leftovers???