Tsatziki and cookies and rum balls, oh my!

It’s been a busy few weeks around here. My daughter’s rehearsal schedule for a musical and a ballet performance ruled our lives, and we decided to do an early Christmas Eve, since we’re off to Germany next week. No need to be dragging all those gifts to Germany with us.
Now, that things are going to slow down a bit (the musical was a great success, and we only have the ballet performance coming up now), I felt a strong urge to cook (or bake). Also, we were invited to a party last night, and I couldn’t come empty handed. For the first recipe you’ll want to subscribe to a primal diet more than paleo, as it is made with Greek yogurt. 🙂

Tsatziki:

1 large container of plain greek yogurt
1/2 cucumber, peeled, thinly sliced and chopped into small strips
2 tbsp extra virgin olive oil
2 cloves garlic
salt and pepper to taste

Mix all of the ingredients and add season to taste. Served with veggies this makes for an excellent and delicious dip.

The cookies are delicious, if I say so myself. Also, they’re almost all gone, so it appears others agreed. I used a German gingerbread cookies recipe. If you’re German, use the original recipe here.

Cookies:

1 1/3 cup almond flour (or hazelnut if you prefer)
3 eggs
1/4 cup honey
1/4 tsp ground cloves
1/4 tsp allspice
2 tsp cinnamon
a dash of ground ginger

optional:
1 cup dark chocolate chips
walnuts and raisins for decoration

Preheat oven to 320F.
Mix almond flour with honey and eggs, then add spices. If you are unsure of how much of each spice you like, I recommend taking it really easy, then adding more as you go along. You don’t want to end up with cookies that taste too much of one thing.

The dough gets very sticky, so I added some more almond flour (about another 3 tbsp), and because it was still pretty sticky then, I set it in the fridge to cool off for 20 minutes. The recipe instructs to form three or four logs (about 1.5 inches in diameter). I dusted my hands with a little bit of coconut flour, grabbed a handful of dough and managed to create three nice logs.

Bake the logs for 20 to 25 minutes. Mine definitely needed the full 25 minutes. Remove from the oven and let them cool. Cut the logs into wedges about half an inch thick… or however thick you like it. You could eat them that way. They are nice and chewy. Or you could melt some dark chocolate chips, dip the cookies in the chocolate and cover with a walnut or raisins.

Rum balls:

5 tbsp coconut oil
5 tbsp dark unsweetened cocoa powder
2 tbsp coconut milk
2 to 3 tbsp honey
rum or brandy to taste
2 1/2 to 3 cups of almond flour
cocoa powder or coconut flakes to roll the balls in

In a pan melt the coconut oil on medium heat, then stir in the cocoa powder. Turn heat to low and keep stirring until combined. Now add the coconut milk and honey and stir until combined. Finally add the rum or brandy. I don’t use more than 2 tbsp, but this is really up to you. Have the almond flour ready in a separate bowl, pour the chocolate/coconut oil mixture into the bowl and mix well. You’ll have a heavy mass at that point. Set it in the fridge to cool for at least 30 minutes. Then form 1 inch balls and roll them in cocoa powder or coconut flakes or even chocolate sprinkles if you don’t discriminate against those. 😉

You want to keep the rum balls in the fridge, as they will eventually get soft when they’re left out for too long.

And that was it for today! Hope you like some of this stuff and will give it a try.

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