Sweet Potato Cookies

I've mentioned in a past post that my husband and I have decided to go a more healthy route as far as our food goes.

I'm quite impressed with the amount of changes we've already made. Here's a list of things that we've omitted or replaced...


-white flour for organic whole wheat flour or non-organic whole wheat flour that only contains whole wheat

-white sugar for pure maple syrup or unpasteurized honey

-canola oil for butter, and some olive oil

-Kraft cheese slices for regular cheddar cheese

-orange cheddar cheese for unpasteurized or raw milk white cheddar cheese

-burger buns for PC whole grain Thins

-regular chips for Kettle brand chips (I still want a treat every now and then!)

-all produce bought from local farmers markets

-eliminating fruit juices for the most part, at least Cheyenne won't be getting any

-no more soda after reading the ingredients

-trying to cut out caffeine in hopes of eliminating some dizzy spells and stomach issues.

-adding ground flax seed to yogurt or other foods

I think those are the main changes we've made. It's great. I'm excited about it and I'm impressed that my husband is just as into it, if not more than me! I just want to start Cheyenne off on the right foot. I think all the crap we put into our bodies these days is really messing up our bodies and our natural systems and whatnot. As long as I'm the sole food provider for my daughter I want to give her the best of the best.

Anyway, that being said, I've been trying out different recipes, trying to make some of our favourite meals/desserts healthier. We've been reading through Nourishing Traditions and I got this recent recipe from the book. It's a great, healthy alternative to your regular cookie! (My own notes added in Italic)

SWEET POTATO COOKIES

1 cup cooked sweet potato or squash (I used sweet potato)
1/2 cup butter, softened
3/4 cup maple syrup
1 egg (I used egg replacer as my daughter might have an egg allergy)
1/2 teaspoon sea salt (I used regular table salt because I haven't switched my salt over to sea salt yet)
1/2 tsp powdered cloves (I didn't add these because I couldn't find mine!)
1/2 tsp ground nutmeg
1 tsp cinnamon
1 tsp baking soda
2 cups bulgar flour (I used whole wheat flour because I have no idea what bulgar flour is!)
1/2 cup raisins (I didn't add these)
1/2 cup crispy pecans, chopped (I also didn't add these)

Place all ingredients except raisins and pecans in a food processor and process until well blended.  (I use my immersion blender to blend the sweet potato, butter and maple syrup together, then I used a wooden spoon.)  Transfer to a bowl and add in raisins and nuts. Form into walnut-sized balls and place on buttered cookie sheets.  Bake at 325 degrees for about 20 minutes. After 5 minutes in the oven, press cookies down lightly with a fork. Let cool completely before removing to an airtight container for storage. Store in refrigerator.


There you have it! Hope you enjoy them as much as I do! Too bad my daughter doesn't like them, though! haha. She doesn't like waffles or pancakes either, just vegetables and fruit and ground beef!

Sorry, no pictures today! Almost done editing Kerry's photo session though!