These cookies are not gluten-free which is unusual for us at GC, but they’re made with locally grown and freshly milled Danko Rye flour from Red Tail Grains. They’re passionate about their flours and we’ve been dreaming up a way to use their incredible heritage grains in one of our dishes for some time now. It’s special to think that the birds you see up in the sky are probably the same birds soaring above the fields that have grown the rye for this flour. This is farm to table at its best. They describe this variety, which originally comes from Poland, as having a wonderful mineral-rich flavor with high notes of wintery spice. Rye flour has a rich nutty tone and works wonders when combined with chocolate. You are in for a treat.
Red Tail Grains Danko Rye Flour*/** | Almond Flour* | Laying Hens Farm Pastured Egg* | Coconut Sugar* | Arrowroot Powder* | GC-made Almond Butter* | Baking Soda* | Virgin Coconut Oil* | Maple Syrup* | Dark Chocolate Chips* | Sea Salt (* = organic, ** = NOT GLUTEN-FREE)
It’s hard to put this little number in a box. It could be enjoyed as a sweet breakfast boost or equally as a dessert. It’s full of tangy mango deliciousness, whichever way you choose to eat it. To give this pudding a creamier look and texture, we’ll use white chia seed and fresh Ataulfo mango blended in full-fat coconut milk. Each pudding will be topped with a generous sprinkle of our toasted coconut and cacao nib mix. Indulge.