I have invented a new Primal snack food to have with your tea. I call it "Bakies". It's kind of a combination cookie and cake, and you bake it, so...you know... that's the name.
You make it with ground coconut, ground hazelnuts, about a tablespoon of rice flour, butter, honey, baking powder, a little cream of tartar.
I don't really have any measurements to give you. Just take a few tablespoons of each thing, gish it all together in a bowl (I use one of those big coffee bowls) lob it into a cake tin and into the oven for about 15 to 20 minutes. It's amazingly like cake/cookies, without being bad for you. Nothing but no-gluten, no-wheat, low-carb, high-proteiny goodness.
OK, I'll do a little guesstimating with the amounts. Preheat the oven to about 180C (350F)
2 oz ground coconut
2 oz ground hazelnuts
1 or 2 tablespoons rice flour
1/2 teaspoon salt
1/2 tsp (or so) baking powder
1/4 tsp cream of tartar
- maybe some ground nutmeg and cinnamon or even a 1/4 tsp of chai spice if you've got it lying about
Mix all the dry ingredients in a small bowl.
1 oz soft butter (if it's hard, just cut it up into little chunks and give it extra mixing with a fork)
1 tbs honey
a cap-ful of ARTIFICIAL VANILLA
Nearly all these ingredients can be adjusted to taste. I just sort of threw it all together the first time. I've just done enough cakes over the years that I know what a batter is supposed to taste like and can recognise by taste when I've not got enough of something. It's just practice. Keep trying it and remember that half the fun is having it turn out slightly different every time.
Gish it all around very thoroughly until the mixture is more or less even.
Once you've got it the way you like it, put a sheet of greaseproof paper in the cake tin and slosh the dough/batter onto it, and smooth it about into a round patty like a big cookie.
The dough/batter shouldn't be so liquid it runs, and shouldn't be so doughy that you could knead it.
Oh I don't know, kind of like muffin batter I guess. Just figure it out. If it's too runny, throw in a little more coconut to absorb the liquid, but don't use the ground hazelnut which can make the Bakie slightly bitter.
Shove it into the oven for 20 minutes or so, or until it goes crispy around the edges.
Eat hot with tea. Makes a nice breakfast with a side of no-sugar fruit preserves.
Another variation which is really nice is to cut up some soft fruit like a plum (skin on) and mix it into the dough. When it bakes, the fruit is just softened and the tartness of the plum really heightens the nuttiness without adding any sugar.