I have a friend who’s son is allergic to gluten, dairy and eggs. Sounds familiar, right? More and more people are being diagnosed with multiple food allergies, as a result of our Western eating habits (namely processed, packed with chemicals food).
I have customers who keep asking me to bake without gluten, dairy, or eggs. And I’ve tried, but it doesn’t come out the way I want. I did manage to avoid two of the three allergens in different cakes and cookies, but the third one is always essential to the success of the cake/cookie. I know that there are egg replacers and butter tasting non-dairy shortening, but I’m a perfectionist, and my cakes and cookies have to be perfect. I’m not willing to sacrifice the flavor or the texture of the cake, for something that is just edible. Sorry!
However, I’m all for desserts that are all natural, that also taste great, like the following recipe. Many of you have probably seen this recipe or similar ones all over the internet. I’ve seen a few versions, but decided to stick with this one, for no other reason but the fact that I tried it at home with my kids and they loved it.
It’s a very simple recipe to make. No baking is required, and best of all it is gluten, dairy, and egg free, and it’s delicious!!
Magic 5 Snack Bites
By Andrea Hood
1 cup raw organic almonds
1 cup fresh dates (about 8 dates), pitted
2 tablespoons unsweetened cocoa powder
2 tablespoons unsweetened shredded coconut
Dash of sea salt
Place almonds, cacao and shredded coconut into a high-speed blender or food processor. Process on high until ingredients are a flour-like consistency.
Add the dates and salt to the blender/processor and blend on medium to high until fully incorporated into the dry ingredients.
Dump the mixture into a bowl. Take a tablespoon worth of the mixture in between your hands, rolling to form a ball. Repeat until all of the mixture is used.
Store in a sealed container for up to 5 days.
To your health!