KetoFLEX 12/3 Kitchen: Healthful Holiday Fare

Use this holiday season as an opportunity to get into the kitchen with friends and family to create healthful new food traditions. Instead of feeling bogged down by traditional heavy holiday fare, KetoFLEX 12/3 Kitchen encourages you to embrace a brain-nourishing menu and share it to nurture those you love with the recipes for Tiger Nut Snickerdoodle Cookies (see below), Fresh Fennel Salad, Cioppino San Francisco Style, and Grain-Free Garlic Bread which are available to members of our PreCODE and ReCODE programs. You’ll be planting the seed of good health for generations to come.

Tiger Nut Snickerdoodle Cookies

Ready for snickerdoodles with a twist? These use a special ingredient that your gut microbiome will love — tiger nut flour! Tiger nuts are not a nut but a tuber (root vegetable) with a sweet, nutty flavor. Tiger nuts are both rich in detoxifying fiber and also act as a prebiotic to nourish your healthy gut bugs. Our version is lightly sweetened with keto-friendly allulose and cinnamon.  

Yield: 12 Cookies

Tips:

● Tiger nut flour provides an excellent source of resistant starch. However, it is higher on the glycemic index, so we caution you to go slow and only eat only one cookie at a time. Consider doing one and two-hour postprandial checks.

● The sweetness of allulose is roughly 70% of that of regular table sugar, which makes it a great way to adjust your tastebuds to enjoy treats that are less sweet. Even so, feel free to enjoy an extra sprinkle of the cinnamon and allulose mixture as needed this holiday season.

Ingredients:

● 3/4 cup tiger nut flour
● 1/4 cup coconut flour
● 1/4 cup allulose, such as RxSugar
● 1 pastured egg
● 1/4 cup coconut or avocado oil
● 2 tbsp coconut milk or another milk alternative
● 1 tsp vanilla
● 1 tsp pumpkin spice and 2 tsp allulose, combined and set the (optional) snickerdoodle topping mixture aside.

Directions:

1. Preheat oven to 350 °F.
2. Line a baking pan with parchment paper and set aside.
3. In a large mixing bowl, whisk together all dry ingredients.
4. Then add coconut oil, vanilla, and coconut milk and mix to combine. The consistency should be like wet sand.
5. Using a cookie scoop or spoon, measure out cookie dough into roughly one tablespoon-sized portion onto the cookie sheet.
6. Bake in the middle of the preheated oven for 15 minutes or until the edges are slightly browned.
7. Sprinkle with the snickerdoodle mixture (optional).
8. Allow the cookies to cool completely to prevent crumbling.
9. Enjoy!