The first word in this title might shock people and make them think, “Why is a Nutritional Therapist recommending lard?” Well good question. Remember when I talked about healthy fats, and how animal fats are better for us? Lard is definitely one of them. Animal fats when processed and absorbed correctly help cell to cell communication, lubricate the joints, balance hormones, blood sugar, brain & eye health…. You get it, right?! Now the type of lard is also a big deal. In today’s recipe I used Pasture Raised lard from Fat Works. Fat Works is a local company here in the Portland area and they specialize in grass fed & pasture raised rendered animal fats! http://www.fatworks.com
So back to the lard conversation. How the heck is lard going to taste in a cookie? Well A-mazing is the answer! Have you ever heard of traditional baking recipes? Most of them preferred lard over butter, and since most of my clients are dairy free, this is a perfect integration and throw back to when our great grandmother’s used lard. Most of you that don’t know me and may be reading the blog for the first time, I am a big fan of ancestral health, clean foods, sustainability, and enjoying what life has to offer. Hence the baked goods recipe today! We can’t always deny ourselves the simple pleasures of a sweet treat, and also keep in mind, “everything in moderation.”
In my world you vote with your dollars, and the “real food movement” is a movement if we keep it moving. We can do that by buying the type of products that are better for our health. I focus primarily on nutrient density and not denaturing your foods too much. The less nutrient the less healthy you will become.
When choosing each ingredient I take extra special care to look for these words: Organic, Non-GMO, Pasture Raised, Fair Trade, Gluten Free, Dairy Free… They all seem like buzz words, but if food isn’t labeled, no one is held accountable and we end up with cardboard in our meat and metal in our pasta..
As you can see from this photo I chose the best quality I could find! The two eggs in the picture are locally raised pastured farm eggs. I also used Real Salt brand salt and Bobs Red Mill Baking Soda. My kitchen smelled heavenly after baking these delectable treats.
People ask me from time to time how I learned how to bake. If I learned it from my mother or grandmother. My grandmother was a fabulous baker, unfortunately, it didn’t come from her- I had to teach myself over the years. The first batch of scratch cookies I ever made was six years ago when I started dating my husband. They were awful, but I knew I loved him when he tried them anyway.
I have absolutely no formal training so I am sure I don’t do it according to the rules, but I have never in my life been accustomed to rules. I believe rules are only in place to control us, a form of slavery. I color all the way outside the lines and that’s what makes me, well, me. So if you have any rebuttal or suggestions, put them in my “I don’t give a shit box” 🙂 Because these cookies taste too damn good to be wrong!
I started by preheating my oven to 325 degrees. I then sift 2 cups of Ottos Cassava Flour. You must remember in the middle of this when you are rolling your cookie dough- Cassava flour is a root vegetable and has no gluten in it, you need to form the dough how you want it to look, it will not naturally fall like most flours. So after you roll your dough balls, you must press them into your beautiful cookie or they will turn into cookie balls. But if you want cookie balls, do whatever you want.
I then add 2 cups of these awesome rolled oats. You def want to try and use the rolled oats and not the instant cook oats. The rolled oats are what gives them their weight and bulk. Bobs Red Mill is the bestest not only because they deliver a rockin product, but also because they are big ancestral health peeps.
Now that my main bulk is in I add the 1 tsp of cinnamon, 2 tsp vanilla, 1 tsp baking soda, 1/4 tsp real salt, 1 cup coconut sugar, 1 cup Chilean flame raisins, and 2 eggs. I chose the Chilean flame specifically for the size, I like bigger and thicker raisins. That is totally up to you!
I then proceed to melt my 1 1/2 cups of Lard in my cast iron. I try not to use the microwave when using quality ingredients. I don’t want to oxidize or rancidify my fats with the manipulation of the water molecules. Once the fat is melted, go ahead and add it to the rest of the ingredients.
You can blend the ingredients on med in your mixer if you like until everything is fully mixed. You must use an electric mixer for this type of dough.
Now comes the fun part! Gettin Dirty!! I love using my hands! I love feeling the dough with my fingers and rolling them into cute little balls. The balls shouldn’t be too thick we are making 18 cookies of a moderate proportion. These cookies when done baking can fit in the palm of your hand. Space them evenly so that when you press them they aren’t touching.
They should hopefully look something like this when they go into the oven. They only need 8-10 min and they will be good to go, so make sure to set a timer, you don’t want to dry them out.
Easy enough right? Ready for the final look?
Doesn’t that look delicious! I even poured myself a glass of cashew milk to stay 100% dairy free for today’s blog ❤
Prep time 10 min
Cook time 8-10min
You’ll need: Electric mixer, measuring spoons and cups, baking sheet
2 cups Ottos Cassava Flour
2 cups Bob’s Red Mill thick cut rolled oats
1 1/2 cup of Fat works Lard
1 cup madhava coconut sugar
2 tsp organic vanilla
1 tsp organic cinnamon
1/2 tsp Real salt brand salt
1 tsp Bob’s Red Mill baking soda
2 Pasture Raised eggs
Preheat oven to 325. Sift flour. Add all ingredients. Mix. Roll into balls. Press dough into cookie shape. Bake for 8-10 min. Cool. Enjoy!