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Primal Spicy Raisin Cookie Recipe
If you're anything like me food isn't just fuel, it's to be enjoyed and despite trying to lead a healthy lifestyle eating whole food, I do have a sweet tooth!
So I did some experimenting and came up with this recipe for spicy raisin cookies. It's adapted from an old family recipe to be grain-free and refined sugar-free~ this way I can still have an afternoon cookie and not feel bad afterwards.
I personally hate recipes that are over-complicated and find many recipes for alternative diets use a gazillion ingredients~ some of which are virtually impossible to get hold of in some countries and when you can they cost an arm and a leg~ in order to get the right texture/taste etc. So I have tried to keep the work and ingredients to the bare minimum...cos I'm lazy and broke tbh.
For me the first step to baking is putting on some music. This goes back to when me and my mum would bake cakes and cookies to The Mamas and Papas Greatest Hits when I was little~ AKA I would sit on the kitchen top and sing and eat whatever I got my hands on while mum did the baking.
For this recipe I happened to be singing along to Louis Armstrong's Greatest Hits.
I've given quantities for grams, ounces and cups where possible so slap on some happy tunes and get baking!
- 100g/ 3 1/4oz/ 1 Cup almond flour/ ground almonds
- 45g/ 1 1/2oz/ ?Cup butter
- 60g/ 2oz/ 1 (heaped) tbsp raw honey
- 1tsp (heaped) mixed spice (UK)
- or 1tsp (flat) ground cinnamon (non-UK)
- 1/4 tsp baking powder (bicarb)
- 120g/ 4oz/ 3/4 Cup raisins or sultanas
As I said, when it comes to baking...I'm lazy. So to make these cookies:
- Pre-heat the oven to 175C/ 350F (adjust for fan ovens) and line a baking sheet with baking paper
- Sling all the ingredients except the raisins into a bowl and mix~ it's easier if you zap the butter in a microwave first.
- Add the raisins and smush all the ingredients together (this is easiest with your hands and the mix doesn't get under your nails like many recipes!) until they come together into a big ball.
- Divide into 12 pieces and plonk onto the baking sheet. Flatten with the back of a spoon
- Bake for 20 minutes or until golden brown
- Important! Leave to cool ON the baking sheet...do not try to move them before this. These cookies behave differently to conventional ones and stay squidgy for a long time.
- Once cooled....EAT!