White House Recipes
I’m not sure why I clicked on this story the other day, but something definitely caught my eye. It was written by Chef John R. Hanny who had worked at the White House and wrote a book about his culinary experiences there. Something must have told me that there would be a recipe for a “no-bake” cookie in there somewhere!
Click on this link to get this “no bake” Apricot Coconut Cookie (photo above) recipe that Chef Hanny used to make for President Nixon.
I, however, needed to change up this recipe a little and make it a little more allergy-free friendly for my family and myself. On the left hand side is the original recipe by Chef Hanny. In parenthesis are the changes I made to fit our dietary needs. You can make it any way you want or try both or even try your own special substitutions.
White House Cookie
8 whole-wheat graham cracker squares, finely ground (1/2 Cup Almond Meal/Flour [I use Honeyville Grains])
1/4 cup raisins
1/4 cup smooth natural peanut butter (1/4 Cup All Natural Almond or Cashew Butter)
2 tablespoon plus 2 teaspoon honey (2 tablespoons plus 2 teaspoon RAW Honey)
4 teaspoon unsweetened coconut
Combine ground whole-wheat graham crackers, raisins, peanut butter and honey in a small bowl. Pat into 8 cookies and press lightly in coconut.
To me — if you want something satisfying and quick (you can probably even add a little RAW cocoa powder in this if you crave something chocolaty), this recipe would be the way to go.
As a note — if my version comes out too loose — you can add more almond meal/flour or less almond butter, just as if it’s too dry — add more almond butter. Not sweet enough? Add more honey. Play around with the recipe. It’s all raw so you can taste as you go and alter to your needs.
Whether you make Chef Hanny’s, mine or make it your own by adding/subtracting what you like, the main thing is that you have fun doing it and that you . . .