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So yesterday Deirdre and Rae hosted their first food demo at the launch of Core Clapton, a charity Osteopathic Clinic in a restored Edwardian building located in North London. They really enjoyed working together and answering questions about digestive health, and the importance of going gluten-free, dairy-free, and sugar-free, while simultaneously whipping up a batch of buttery, pecan cookies, that are low GI, gluten free, grain free, dairy free, yeast free, and refined sugar free.

Dry ingredients

Wet ingredients

Step by Step “How to”

  • Pre-heat your oven to 175° C or 350° F
  • Line a baking sheet with parchment paper
  • Combine dry ingredients into a large mixing bowl, except for the chopped pecans
  • Combine wet ingredient into a smaller bowl and mix thoroughly
  • Then combine both sets of ingredients and mix thoroughly
  • Scoop a tablespoon of the dough onto the lined baking sheet, spacing the dough balls about an inch and a half apart
  • Once you’ve filled the baking tray, use the flat of your hand to flatten the balls
  • Then sprinkle and press the chopped pecans onto the flattened dough
  • Pop into the middle rack of the oven for 10 – 15 minutes
  • Bake until cookies turn light gold – you won’t need to check on them, as once they’re done, your kitchen will smell like a heavenly combination of vanilla, coconut and maple syrup
  • Remove from oven and cool, if you can really wait 🙂

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