Chocolate Chip Almond Cookies

2 cups finely ground almond flour, sifted (8 ounces)
1/2 teaspoon baking powder
1/3 cup dark maple syrup (it will be labeled Grade A, dark color with robust taste)
2 teaspoons organic vanilla extract
2 tablespoons unsweetened chocolate chips

Preheat oven to 350°F. Adjust oven rack to the middle position.

Line a rimmed baking sheet with parchment paper.

In a medium mixing bowl, sift the almond flour, using a sifter or strainer. Whisk together the sifted almond flour, baking powder, lemon zest and minced ginger, blending well.

Using a wooden spoon, stir in the maple syrup and vanilla. Stir until a sticky dough forms and holds together.

Drop rounded tablespoons of the dough onto the parchment-lined baking sheet, about one inch apart.  When done, go back and gently press each ball of dough, flattening slightly with the palm of your hand.

Place cookie sheet on center rack in oven. Bake 6 minutes, then turn baking sheet and bake another 6 minutes, or until the edges are golden brown.

Remove from the oven. Let the cookies cool in the pan, apx. 3 minutes, then transfer cookies to a wire rack and let them cool completely.

If you are reusing the same baking sheet for multiple batches, be sure to cool between batches.

Clafoutis is a rustic French country dessert that traditionally combines eggs, milk or cream, flour, a generous measure of sugar, and whatever fruit is in season, whether cherries, pears or plums. Its simplicity and versatility is what makes clafoutis so appealing.

After being diagnosed with Hashimoto’s thyroiditis, an autoimmune thyroid disease, I gave clafoutis a dairy-free, gluten-free and low sugar (natural sweetener only) makeover. For this plum clafoutis, I use full-fat coconut milk instead of milk, 2 tablespoons of raw honey instead of sugar and a smidge of buckwheat flour instead of all-purpose flour. By the way, despite its name, buckwheat does not contain wheat and is 100% gluten-free. Orange and fresh ginger add nuanced depth to the plum flavor.

If you are able, choose locally grown, organic plums as plums have a thin skin and can contain high pesticide residue (and, no, the pesticides cannot be “washed out”).

The result? Even more delicious than the original version!

Plum Clafoutis

Serves 4 to 6

2 cups of halved plums (apx. 1 pint of fresh plums), well washed, pitted, then halved
4 pasture-raised eggs + 1 egg yolk
2 tablespoons raw honey
1-1/4 cups full-fat coconut milk
2 teaspoons organic orange flavor
**You can use pure vanilla extract instead of orange flavor if you prefer
1 tablespoon minced gingerroot
1/4 teaspoon Celtic sea salt
1/3 cup organic buckwheat flour
1 pasture-raised egg, egg white only
1/4 teaspoon cream of tartar

Preheat the oven to 350ºF.

Melt grass-fed butter in a 10-inch cast iron skillet over medium-low heat OR grease  a 1-quart souffle dish with a generous amount of butter. Transfer the plums to the skillet or souffle dish and arrange evenly—in a single layer—on the bottom of the skillet or souffle dish.

In a small stainless steel bowl, use a hand mixer at high speed to combine the egg white and cream of tartar; continue beating apx. 3-4 minutes, or until stiff peaks form (this is when the peak on the egg white surface holds its shape). Set aside.

To a separate, large mixing bowl, combine the eggs and raw honey with an electric mixer at high speed, until well mixed, apx. 2 minutes.

Add the coconut milk, orange flavor, ginger and Celtic sea salt, beating well. Slowly add the buckwheat flour, a little at a time to the egg mixture, while beating with the hand mixer on low speed.

Using a large silicone spatula, gently fold the whipped egg whites into the egg mixture until evenly blended.

Pour the entire mixture into the skillet over the plums.

Place clafoutis on center rack and bake 25 minutes. If the top is overly brown in any area, tent aluminum foil over the browned portion (this may even be the entire clafoutis). Turn the cast iron skillet or souffle dish in the other direction for even baking. Bake another 25 minutes, or until a knife inserted in the center comes out clean.

When the clafoutis is done, it will be puffed and golden, and a knife inserted in the center will come out clean (without any residual batter on it).

Serve at room temperature or chilled (especially in the summer).