Cranberry Walnut Cookies

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2017-11-10 13.14.19

*Grain Free *Dairy Free *Egg Free

Cranberry Walnut Cookies

*Makes About 24 Cookies

(preheat oven to 350 degrees)

2/3 Cup of Dried Cranberries, roughly chopped

2/3 Cup of Walnuts, finely chopped

1/3 Cup Plus 2 Tablespoons of Coconut Butter, melted

3 Tablespoons of Coconut Oil

3/8 Cup of Coconut Sugar

1/2 Cup of Coconut Milk

2/3 Cup Sweet Potato Flour

3/8 Cup of Arrowroot

3/8 Cup of Coconut Flour

1/4 teaspoon of Kosher Salt

1 1/2 teaspoons of Ceylon Cinnamon

1 teaspoon of Freshly Grated Ginger

1 teaspoon of Pure Vanilla Extract

Chop the cranberries and walnuts and set aside. Cream the coconut butter, coconut oil, and coconut sugar together until fully incorporated. Add the coconut milk and beat, scraping down the bowl. Add the remaining dry ingredients and vanilla and mix well.

Using about 1-2 Tablespoons of dough, roll into a ball and flatten with fingers into a circle on parchment covered baking sheets. Bake for 12 minutes. Remove to cooling racks and frost when cooled.

For The Frosting:

For the frosting I just put together a simple glaze with powdered sugar, melted dairy free butter, a pinch of kosher salt, 1/2 teaspoon of pure vanilla extract, and maple syrup. You’ll only need about a finished 1/2 cup for drizzling. Whisk until smooth and drizzling consistency.

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2017-11-10 12.24.06-1

Maple Sugar Pecan Cookies

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2017-10-29 08.36.16 HDR

This is fall wrapped up in a cookie.

Before I lose those of you who can’t stand anything pumpkin spice, you can rest easy because there’s no pumpkin or spice in this cookie just  a whole lot of amazing maple goodness.

When we lived in New Hampshire I discovered maple sugar. OMG. I had no idea there was even such a thing! Yes, it tastes and smells as wonderful as you would think it would. Pure maple syrup in the form of granulated sugar.

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(photo ilovemaple.ca)

I do love pumpkin spice, but even I get bored with it. So while I was going over ideas for our neighborhood block party, I knew I didn’t want my contributions to involve anything really predictable in those types of fall gatherings…like pumpkin spice everything. Plus, it’s a gamble. It’s like cilantro. It’s either a love or hate relationship for people.

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So I settled on my Raspberry & Apricot Pie Dough Pastries and these Maple Sugar Pecan Cookies. The perfect cookie to satisfy my love for all things maple and to get away from the expected.

And then there’s the sugared nuts on top which are a special treat themselves…oh my.

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Maple Sugar Pecan Cookies

For the sugared pecans:

About 1 1/2 Cups of pecans, roughly chopped (You will also need another 1/2 cup of pecans for the cookie dough)

1/2 Cup of Maple Sugar

1/4 Cup of Dark Brown Sugar, packed

1 teaspoon of Pure Vanilla Extract

2 Tablespoons of Dairy Free Butter

Pinch of Kosher Salt

Measure all ingredients into a medium frying pan (non stick!). Cook on medium stirring regularly until sugar is melted (but thick), and nuts are coated, about 7 minutes. Pour out onto a couple of sheets of parchment and immediately separate with two spoons. Allow to cool completely and then break apart the larger pieces. Set aside.

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For the cookies:

(Makes about 32 cookies)

1 Cup of Dairy Free Butter

1/2 Cup of Maple Sugar

1/2 Cup of Packed Brown Sugar

1 Large Egg

1 teaspoon of Pure Vanilla Extract

2 1/2 Cups of Mamas Almond Flour Blend

1/2 teaspoon of Baking Soda

1/4 teaspoon of Kosher Salt

1 teaspoon of Xanthan Gum

1/2 Cup of Finely Chopped Pecans

In a stand mixer, beat the butter and sugars until light and fluffy scraping down sides once or twice. Add the egg and vanilla and beat. Add the dry in ingredients and finely chopped pecans and mix until thoroughly combined. Chill for 45 minutes (or longer).

Preheat the oven to 350 degrees and line three baking sheets with parchment. Shape into about 1″ balls and place a couple of inches apart. Bake for 10 minutes or until set and very lightly browned on the edges. (Don’t overcook or they’ll become too crispy.) Cool on baking sheets for 5 minutes before transferring to cooling racks.

For The Frosting:

For the frosting I just used a basic powdered sugar mix with dairy free butter and powdered sugar. About 3 Cups of powdered sugar and about 1/4 Cup of melted dairy free butter. Stir that together and to thin it, instead of adding a little water, I added Pure Maple syrup to get it to the consistency I liked for spreading on top of the cookies. Sprinkle each cookie with a generous amount of the sugared pecans. 

 

Smart Cookie

3 Comments

2017-04-05 15.41.04

I’ve been trying to come up with a cookie that has as few allergens as possible that still kicks the sweet craving and of course, tastes good. It’s not as easy as you may think to remove most of the things that make a cookie, a cookie and have it turn out like well…a cookie!

I’ve made numerous attempts that ended up being “okay”.  More attempts that ended up in the garbage.

This cookie only took two experiments of ingredient tweaking, tastes fantastic (even got two very big thumbs up from the husband) and because it only makes 12 cookies, I didn’t waste too much on the first attempt, so I’d call that a win.

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I was being a little lazy because I actually didn’t think the recipe would work so I didn’t even bother getting the good camera out. These pictures are all from my phone, which really don’t do the cookies justice.

These cookies are grain free, dairy free, egg free, nut free, organic, and free of refined sugar.

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Smart Cookie

Preheat oven to 350 degrees/Makes 12 Cookies

1/3 Cup of Organic Unrefined Virgin Coconut Oil

3 Tablespoons of Organic Coconut Sugar

1/3 Cup of Organic Sweet Potato Flour

3 Tablespoons of Organic Arrowroot

3 Tablespoons of Organic Coconut Flour

1/8 teaspoon of Sea Salt

2 teaspoons of Organic Pure Almond Extract

2 Tbs of Organic 100% Full Fat Coconut Milk

1/3 Cup Organic Dried Cherries, roughly chopped

About 1/2 Cup of melted chocolate (I use Theo’s Organic 70% Dark)

Beat the coconut oil until it is light and fluffy, scraping down the sides of the bowl. Add the coconut sugar and beat until fully incorporated and smooth. Add the arrowroot, coconut flour, and sea salt and do the same. Add the almond extract and coconut milk and beat until smooth scraping down the sides. Fold in the dried cherries.

Line a large baking sheet with parchment paper, lightly roll cookies into balls and place on parchment. Pat down with fingertips into small circles.

Bake for 15 minutes. Cool completely.

While cookies are baking melt the chocolate. Place a piece of parchment over a cooling rack. Dip half of each cookie in the melted chocolate, lightly shake off excess. Place on parchment and allow to set. If you want them to set quickly, place them in the fridge for 20 minutes.

Raspberry Sweetheart Cookies

2 Comments

2017-02-05-15-35-52

Valentine’s Day is right around the corner! 

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Whether you have a honey to celebrate with or not, you need these cookies in your life.

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I consider them one of those special “once a year” treats. 

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Of course, they go well with anything. What cookie doesn’t? After any meal, with a cup of tea or coffee, or as your afternoon treat.

You’re worth it! 

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And as always with my recipes, they are not complicated to make. I like simple, delicious, beautiful food. It should taste as wonderful as it looks and be satisfying all around. 

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You won’t be disappointed. 

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Happy Valentine’s Day! xo

Raspberry Sweetheart Cookies

*Dough will need to be chilled before baking

2/3 Cup Dairy Free Butter ( I use soy free Earth Balance)

2/3 cup Vegetable Shortening ( I use Spectrum)

4 cups of Mama’s Almond Blend All Purpose Gluten Free Flour plus more for rolling (In your local gluten free isle or online. I cannot rave enough about this flour!)

2 Eggs

1 1/2 Cups of Sugar (White or Coconut…coconut will make your cookies brown)

2 Tbsps. of Almond Milk (Could also use rice, coconut, or hemp.)

2 tsp. of Double Acting Baking Powder

1 1/2 tsp. of Xanthan Gum

2 tsp. of Pure Vanilla

1/2 tsp. of Sea Salt

Raspberry Jelly

Powdered Sugar Frosting (Powdered sugar, dairy free butter, pure almond extract, and a tiny bit of water or milk)

Beat butter and shortening in mixer until light and fluffy. Add about half the flour, the eggs, sugar, milk, baking powder, xanthan gum, vanilla, and salt. Beat until thoroughly combined and beat in remaining flour. Divide dough in half and place on plastic wrap. Press into discs, cover completely, and chill for at least 2 hours. This dough will last in the fridge for several days and I also like to wrap it well and freeze it to have on hand. It will last for months in the freezer. 

Preheat oven to 375 degrees.

After the dough has chilled remove one disc out of the fridge at a time. Flour your surface and roll out. Cut into shapes of your liking and place them on parchment covered baking sheets. Bake for 8-9 minutes or until the edges are just slightly beginning to turn golden. 

Cool completely. Add about 1 teaspoon of jelly to each cookie and top with another cookie. Drizzle with powdered sugar frosting. 

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Cherry Chocolate Chip Coconut Macaroons

4 Comments

2016-06-09 10.42.03

Sometimes you just need a little something. Rather than eat my way through the pantry trying to satiate that “something” I’m craving, I just usually go ahead and make what I know will satisfy it.

These are bite size macaroons. This recipe makes 32 miniature servings. They don’t require any added sugar because the chocolate chips and cherries are just the right balance of sweet and tart.

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It all comes together very quickly so they’d be easy to make in a pinch if company showed up or if you felt like I do today…in need of a bit of something!

I’d say about 5 minutes to mix the dough, a few minutes to scoop them out, 18 to bake, a couple minutes to cool…that means you can have a delicious treat in under 30 minutes. A satisfying treat that ends up being lower in overall thigh growth potential than grazing through the pantry trying to satisfy the longing for what you really want.

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I love the crispy coconut mixed with the soft, tart cherries and the sweetness that comes from the chocolate. A perfect, satisfying, balance!

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Cherry Chocolate Chip Macaroons

2 Cups of Organic Unsweetened Shredded Coconut

1 Cup of Organic Unsweetened Flaked Coconut

1/2 Cup of Organic Dried Cherries, chopped

3/4 Cup of Enjoy Life Mini Chocolate Chips

1/8 teaspoon of Sea Salt

1 teaspoon of Organic Pure Almond Extract

1 teaspoon of Organic Pure Vanilla Extract

4 Organic Egg Whites

4 Tablespoons of Arroy D 100% Coconut Milk

Preheat oven to 325 degrees and line two baking sheets with parchment.

Measure all ingredients into a medium bowl and mix well with a spoon or spatula until fully incorporated. Scoop dough out a Tablespoon at a time and bake for 18 minutes. Allow to cool before transferring from baking sheet.

2016-06-09 10.42.03

Pie, Glorious Pie & A Few Other Holiday Must Haves

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2015-11-25 14.39.01

We had other foods on Thanksgiving of course that are my favorites, but I’ll start with the pies. There aren’t many people on the planet who dislike pie. I can’t even fathom such a crazy thing.

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I absolutely love that we can have food allergies and sensitivities and we can still enjoy all types of fabulous meals and desserts. In fact, that’s why I originally started this blog. To prove to people that you can dramatically change the ingredients in your diet and still love the food you eat while you gain back your health.

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I don’t know about you, but I was not willing to say goodbye to pie so I figured out numerous ways around it. First, the crust is to me, the absolute most important part. Good filling with a bad crust is a bad pie and we don’t want that.

My crust must be buttery, flaky, without weird texture or sour taste, and must be able to be used for both sweet and savory dishes. I’ve tried many recipe variations and this one meets all of my requirements and gets rave reviews every single time I use it. The Mama’s Flour Mix is the key. The recipe makes 4 crusts and can easily be frozen for future use. You can find my recipe for Pie Crust From Heaven HERE.

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So let’s move on to the actual pies. Pumpkin pie…oh how I love pumpkin pie! It’s incredibly easy to make gluten and dairy free.

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Gluten Free & Dairy Free Pumpkin Pie

1 – 15 oz Can of Organic Plain Canned Pumpkin

1 – 13.5 Can of Full Fat Organic Coconut Milk

3 Organic Eggs

3/4 Cup of Organic Coconut Sugar

1 1/2 Tablespoons of Pumpkin Pie Spice

Pinch of Sea Salt

1 Pie Crust, rolled out with GF flour

Preheat oven to 425 degrees. Prepare pie crust in pie plate and set aside. Measure all other ingredients into a large 6 Cup glass measuring cup or large bowl that is easy to pour from. Whisk well until all ingredients are fully combined, making sure the solidified parts of the coconut milk are fully combined and smooth. Place a baking sheet on the middle rack of the oven and then place the pie plate on the sheet. Carefully pour the batter into the crust.

Bake for 15 minutes at 425 degrees, then reduce oven temperature to 350 degrees (leave the pie in the oven!), and bake for 35-40 minutes until set. I like mine to have just the slightest jiggle in the middle when I take it out. It will set more when it’s out of the oven. If you overcook it, it will crack.

I also made an apple pie with a pie crust bottom and a streusel top. The best of both worlds in one pie if you ask me! Also extremely easy to do gluten free and dairy free.

2015-11-25 13.20.09

Apple Crumble Pie

For the topping:

1 Cup of Gluten Free Rolled Oats

1/2 Cup of Organic Coconut Sugar

1/2 Tablespoon of Unsulphured Black Strap Molasses

1/2 teaspoon of Sea Salt

1/2 teaspoon of Ground Cinnamon

1/2 Cup of Mama’s All Purpose Almond Flour

6 Tablespoons of Cold Dairy Free Butter 

For the pie:

1 Pie Crust rolled out with GF flour

5 Fuji Apples, washed & dried, peels on

1/2 teaspoon of Ground Cinnamon

1/4 teaspoon of Ground Nutmeg

1/8 teaspoon of Sea Salt

1/3 Cup of Organic Coconut Sugar

1/2 Cup of Mama’s All Purpose Almond Flour

About 6-8 teaspoons or so of Dairy Free Butter to dot apples 

Prepare the pie crust in the pie pan and set aside. Preheat oven to 375 degrees. For the topping: measure the sugar and molasses into a bowl and stir with fork until sugar and molasses are combined. Measure in the rolled oats, sea salt, cinnamon, and flour and stir to combine. Add the 6 Tablespoons of cold butter and lightly and quickly (as to not melt the butter) combine with fingers until it forms a “crumble”. Set aside.

The sugar and molasses should still be relatively dry after being combined.

The sugar and molasses should still be relatively dry after being combined.

Core the apples and slice thinly into a large bowl. Add the cinnamon, nutmeg, sea salt, and butter and stir well to coat all the apples. Pour the apples into the pie crust and arrange so there are no holes or gaps.

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Dot the top with the 6-8 teaspoons of cold dairy free butter. Top evenly with the crumble topping.

Bake at 375 degrees for about 60 minutes, I covered mine with foil at 40-45 minutes to keep the crumble from over browning. Test with a fork to make sure apples are done, they should have just a very light bit of texture.

Another absolutely fabulous thing you don’t need to go without when dealing with food allergies is whipped cream. This time when I went to grab my jar of homemade GF vanilla extract, I realized it was just full of beans and no extract. I used the insides of several beans and went without extract and it resulted in the best and most flavorful coconut milk whipped cream I’ve ever made.

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Vodka Vanilla Bean Coconut Milk Whipped Cream

*Place Cans of Coconut Milk In Fridge Overnight, or if you’re in a hurry, a minimum of 4 hours

3 Cans of Chilled Full Fat Organic Coconut Milk

About 1/2 – 3/4 Cup of Organic Coconut Powdered Sugar, whiz up in a blender or Nutribullet to resemble powdered sugar

8-10 Vodka Soaked Vanilla Beans, scraped about 3 teaspoons (or, 2 teaspoons of pure vanilla extract if you don’t have the beans)

If you’re using vanilla beans, slice down the middle and scrape into a small bowl.

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Whiz up the coconut sugar until it resembles a powdered sugar texture.

This is prior to blending.

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Carefully scoop out the solid half of coconut milk out of each can and place it in the bowl of an electric mixer. Reserve 3 Tablespoons of the liquid coconut milk for the whipped cream and refrigerate the remaining milk for smoothies at another time (If you’re using vanilla extract, you may not need to add any additional coconut milk). Using a whisk attachment, beat the coconut cream until medium peak. Add the powdered coconut sugar in two parts, beating in between. Add the vanilla bean seeds and beat until thick and the consistency you like in your whipped cream. If it’s too thick, add coconut milk about 1 Tablespoon at a time until it reaches the consistency you desire. Don’t add it too quickly, as it will thin out very fast and there’s no turning back.

Next to pie, I would have to rank stuffing as my next favorite part of any holiday meal. By itself or along with giblet gravy and mashed potatoes…I could just swoon every time I eat it. Pure comfort food at its best. You can go HERE for my Million Dollar Stuffing recipe.

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Lastly, there’s the turkey. We had a bit of snafu with ours this year, you can read about it here. The farm we purchased it from responded to my note right away and we are being given the option of a gift certificate or a refund. An organic 14lb turkey costs right at about $100 with shipping, so I’m thankful for their courteous customer service and as this was the first turkey from them that we’ve ever had issue with, I will definitely try them again.

The turkey was a bummer but I did make a fabulous rub for the skin. Very flavorful and aromatic. To me, one of the best parts of any roasted bird is the crispy, salty skin!

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Turkey Herb Rub

Nurtribullet or Good Blender

About 1/8 to 1/4 Cup of Sea Salt (you will likely have some left over for other meals)

3 Fresh Sage Leaves

1 Large Sprig of Fresh Rosemary, stem removed

About 1 Heaping Tablespoon of Fresh Thyme Leaves

Place all ingredients in a blender or Nutribullet and blend until herbs and salt are completely combined.

Once I stuffed the turkey, I covered it in chilled dairy free butter and then rubbed a very generous amount of the Herb Rub all over the turkey. Delicious! 

Store any unused Turkey Herb Rub in an air tight container. But, allow it to dry out for a day first as the fresh herbs add a bit of moisture.

I hope you have a wonderful holiday season and remember, with a little research and willingness, we don’t have to suffer or feel like we’re going without just because of food allergies.

2015-11-26 11.45.49

Apple Galette

7 Comments

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I’ve been slowly entering grains and nuts back into my diet with fingers crossed. So far, in small amounts and if I keep it to about once or twice a week, I’m not having any adverse effects with inflammation.

Being on somewhat of an AIP (Auto Immune Paleo) diet since last November has definitely helped my health, but being able to finally deviate from that diet every now and then with grains, nuts, and legumes, is a definite blessing and something to celebrate.

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So, with that happy news, I skipped out to buy my absolute favorite gluten free all purpose baking flour. It’s been almost a year since I’ve used it! This flour is hands down the absolute best flour for converting gluten baked goods into gluten free baked goods. It has fabulous texture and taste. It’s not grainy, gummy, or heavy like many gluten free and paleo flours.

We missed the last month of summer due to all the fires and terrible smoke, so it feels like we were catapulted from 90 degree days right into Fall. The evenings and mornings are cool and crisp, which means my body is thinking: sweaters, hot tea, and Autumn baked goodies.

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 Technically, a Galette is described as, “a flat round cake of pastry or bread”.

I’ve made them round many times, but prefer them square or oblong. Why? Because the crust if my favorite part and making it oblong or square allows for more crust overlap.

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You may also be thinking, “Why a galette? Why not just make a pie?” I really like the rustic look of a galette. I also like the exposed fruit, I think it’s very pretty and really adds something to the enjoyment. A galette can be made quickly and easily, especially if you’ve already made your dough and have it chilling in your fridge.

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An Apple Galette is an easy and delicious dessert to kick start Fall!

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Apple Galette

For the crust:

(This recipe makes 4 discs, you will need 1 disc for the apple galette)

5 – 5 1/2 cups Mama’s Almond Blend All Purpose Gluten Free Flour, plus more for rolling

4 tsp. Xanthan Gum

1 Tbsp. Sea Salt

1 1/2 Tbsps. of Coconut Sugar (if I’m using this for a savory recipe, I only add 1 Tbsp. of sugar)

1 lb. of Spectrum Shortening, I weigh mine on a kitchen scale

1 Egg (beaten with fork in measuring cup and then filled to 1 cup with water)

Place 5 cups of Mama’s Almond Flour in large bowl.  I use the spoon in cup method and level with a knife.   Add salt, sugar, xanthan gum, whisk to combine.  Next scoop 1 lb of the shortening onto flour mixture.  I know it sounds like a crazy amount, don’t freak out!  Remember, this recipe makes 4 large pie crusts.  Work the shortening into dough with your hands, sifting through your fingers until the shortening is somewhat combined and the flour resembles loose small pea size (about) pieces.

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Next, whisk 1 egg in a measuring cup and fill to 1 cup with water. Add the egg and water in a well in the center of mixture. Work together with a fork just until mixed. Scoop out onto floured parchment paper. Work it a little (you may need a bit more flour) to form it into a log.

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Then cut it into four even sections. After it’s cut I put each section into a ziplock bag and flatten into a disc. Chill in the refrigerator for at least 1 hour before rolling.

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For the filling:

*Preheat oven to 350 degrees

2 Large Apples (use your favorite)

3 Heaping Tablespoons Of Coconut Sugar

About 1/4 teaspoon of Sea Salt

2 Tablespoons of Flour

Juice of 1/2 Lemon

About 1 Tablespoon of Ground Cinnamon

About 6 teaspoons of Dairy Free Butter

1 Egg

While your dough is chilling, core and thinly slice 2 large apples.

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Toss with the lemon juice, sugar, cinnamon, salt, and flour and set aside. Measure and cut a piece of parchment paper to fit your baking sheet. Lay the parchment on the counter and sprinkle with flour. Roll 1 disc of dough out so the dough is overlapping some of the sides of parchment.

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Next, layer (upright) the sliced apples in rows. I tucked the ends into each row.

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Then, fold the sides up carefully. Pinch the edges or press with a fork. Sprinkle the top with a little more coconut sugar and dollop with a few teaspoons of dairy free butter. Whisk the egg with a little water in a cup and brush the crust.

Bake for 60 minutes until apples are tender and crust is golden. Serve warm with dairy free vanilla ice cream.

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