Basic Tempura Batter

Adapted by Marci Roderer

1/4 c cornmeal (available through Bob's Red Mills or Arrowhead Mills)
1/4 c potato starch
1/4 c corn starch (or tapioca starch)
1/2 tsp salt (or 1 tsp for most vegetables)
1 egg
1/2-3/4 c water
1 c cornmeal in separate bowl
Vegetable Oil

Heat 2" deep vegetable oil in a fry baby or on the stove top to 375°. Combine dry ingredients. Mix egg and 1/2 c of water. Combine wet and dry. Add a little water if necessary to make a good dipping consistency. Dip vegetable of choice in mixture, then cover lightly in extra cornmeal and fry for 3-5 minutes, or lightly browned. Place on plate covered in paper towels to let the excess oil drain off.

Chocolate Cookies with Nut Flour

These cookies are soft and chewy, chocolatey and high in protein. What could be better? :)


1 c unsalted butter --room temperature
2 c coconut sugar       (available at Walmart and Trader Joe's)
10 tbl cocoa powder
1 tbl vanilla
2 eggs
4 c flour*
1 tsp xanthan gum     (available at Walmart in the gluten-free section)
1 tsp salt
1 tsp baking soda
1 tsp baking powder

*Flour mix:
2 1/2 c almond flour  (available at Sam's Club, Honeyville, or Bob's Red Mill)
1/2 c hazelnut flour    (available through Honeyville or Bob's Red Mill)
1/2 c cashew flour     (available at Trader Joe's)
1/4 c tapioca starch    (available through Bob's Red Mill)
1/4 c walnut flour      (available through Honeyville Bob's Red Mill)


Mix butter and sugar until fluffy. Add cocoa powder, blend until well mixed. Add vanilla and eggs. Mix dry ingredients together and mix very, very well. Add to wet mixture. Bake on an ungreased cookie sheet at 350° for 5-7 minutes.