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Grain Free Chocolate Chip Cookies

When I got my Candida diagnosis, I was SURE I’d never have a good chocolate chip cookie again. Sure enough, a year later, I still had yet to find a recipe that was worth the cost of ingredients. Ladies and gentlemen…here it is! Grain free (no gluten!), sugar free option, dairy free, and DELICIOUS! I totally geeked out over my first bite. So without any ado, BAKE!

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Grain Free Chocolate Chip Cookies

Preheat oven to 350 degrees F and line two baking sheets with Sil Pat mats or parchment.

In one bowl, mix together:

1 cup blanched almond flour

1/4 cup coconut flour

1 tsp baking soda

1/4 tsp salt

In the bowl of your mixer, cream together

6 Tbsp coconut oil, room temperature (solid)

3/4 cup coconut sugar (will need to bake for less time), brown sugar, or (if you’re me) xylitol with 1 Tbsp coconut nectar mixed in for a very low sugar “brown sugar”. *You can also do just the xylitol with a squirt or two of Sweetleaf Butter Toffee flavored liquid stevia for completely sugar free.*

It won’t look like regular “creamed butter/sugar”…it’ll look a bit like brown play dough.

Beat in:

6 Tbsp natural almond butter at room temperature

1 1/2 tsp vanilla extract

1 large egg (I haven’t tried it with any substitutes, but you’re welcome to try)

Once combined, mix in the dry ingredients, and then 1 cup Lily’s Stevia sweetened chocolate chips, or homemade sugar free chocolate chips.

*If your coconut oil was liquid-y when you added it, refrigerate the dough before baking it.*

Using a 2 Tbsp cookie scoop, place 12 on each pan (this recipe should yield about 20 cookies), and press down lightly with your palm.

Bake for 14-17 minutes, and then let cool completely on the pan, if you don’t eat them all first.

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Gluten/Dairy/Sugar Free Chocolate Tart

I was diagnosed with Candida and leaky gut at the end of last year, and I took a hiatus from blogging to try and figure out my new restrictions. Coconut will now be used a lot more frequently, as the caprylic acid in coconut is a natural Candida killer! For Mother’s Day, I had less than an hour to whip up a dessert, so, of course, I did something totally new. That’s logical, right? Thankfully, it turned out to be FABULOUS, and I don’t use all caps very often, but this recipe deserves them. The original crust recipe, with just a few changes, can be found here, along with another recipe I’d like to try one day. The brownie recipe is a derivative of the common 35 calorie brownie recipe that’s circulating, that is disappointing as a brownie, but works wonderfully as a pie filling. Not only is it delicious, but it’s good for you! Give it a shot; you won’t be sorry.

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Gluten, Dairy, and Sugar Free Chocolate Tart

Crust:

In a food processor, combine until it forms a ball

2 c unsweetened flaked coconut

1/2 c almond flour

1/4 c coconut oil, melted

2 eggs

2 Tbsp coconut flour

1 Tbsp vanilla extract

2 droppers of English Toffee flavored liquid stevia

Press into a 10 inch tart pan with pop-out bottom sprayed with coconut oil- make sure you press a little rim around the edges, as in the picture.

Bake at 350 F for 15-18 minutes (just slightly lighter than golden brown…it will continue baking with the filling)

Once out, turn the heat up to 400 F

Filling:

Throw everything in the blender and let go on high for 1 minute

3/4 c unsweetened vanilla coconut milk yogurt or (if you can handle dairy) non-fat plan greek yogurt

1/4 c unsweetened almond milk

1/2 c unsweetened dutch process cocoa powder (using dutch process makes the flavor much more rich!)

1/2 c old fashioned oats

1/2 c xylitol, Truvia, Swerve, or Sugarless Sugar

1/3 c unsweetened applesauce

1 egg

1 tsp baking powder

2 droppers chocolate flavored liquid stevia

Pour onto tart shell and bake for around 20 minutes, until set. Since this is low fat, you don’t want to overbake it or it’ll dry out.

Let cool and serve with coconut whipped cream; you can even get fancy and put some vegan chocolate shavings on top!

 

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Cranberry Almond Breakfast Cookies

If you don’t like coconut…I’m sorry. I love it! My sister sent me this recipe from the blog Kumquat, and it sounded delicious, but since it was -48 with windchill, no WAY was I going out for groceries, so I made do with what I had. I also used raw honey instead of agave, because agave is high fructose and highly processed, which is NOT what I’m going for here. I’m psyched about these cookies, because they’re super tasty, and will make breakfast a lot easier for me to remember. *Update* I think these would be super tasty with some Sunbutter, Almond butter, or Peanut Butter in them. Maybe even chocolate chips, if you’re look for more of a “trail mix” feel.

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Cranberry Almond Breakfast Cookies

Preheat oven to 350 degrees F and line a cookie sheet with parchment paper

Mix together in a medium sized bowl:

1 1/2 c. gluten free rolled (old-fashioned) oats

1 c. unsweetened coconut flakes (the big ones, not little ones)

1 Tbsp flax meal

1/2 tsp salt

3/4 c. chopped almonds

1/2 c. dried cranberries (this would be even more yummy if you had the orange flavored ones!)

In a small bowl, mash together

3 very ripe bananas 

1/4 c. coconut oil (in a liquid state)

1 Tbsp raw honey (use agave if vegan)

1 tsp vanilla

If you can’t get it to mash completely, use a whisk or an immersion blender

Add the wet to the dry, mix up until well combined and everything’s wet.

Press 2 Tbsp of the mix into a 2 1/2 inch round cookie cutter that’s been sprayed with olive oil.

Continue until mix is used up (will make just over a dozen cookies)

Bake for 25 minutes until golden and fragrant

 
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Posted by on January 6, 2014 in Breakfast, Dessert

 

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Quinoa Cranberry Cookies

I recently won a Facebook Giveaway featuring So Delicious and Sweet Debbie’s, an allergy-free, vegan bakery in LA. I received Debbie’s cookbook (Sweet Debbie’s Organic Treats) and immediately latched onto this recipe as the first one I wanted to make. As per usual, I made adjustments, because I can never seem to leave a recipe alone. This one in particular is fun because it features quinoa (keen-wah) flakes, a favorite ingredient of mine because I’m not a meat fan, and they’ve got complete protein (and a myriad of other health benefits).

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Quinoa Cranberry Cookies 

Preheat oven to 350 degrees F and line a cookie sheet with parchment paper

Pour 1 cup quinoa flakes into a bowl with 3/4 c. hot water and let sit W/O STIRRING

Whisk together:

1 1/4 c. gluten free cake flour blend (bottom of post)

1/2 tsp. baking soda

1/4 tsp cinnamon

1/4 tsp freshly grated nutmeg

1/4 tsp xanthan gum

1/4 tsp fine sea salt

Make a well in the middle

Microwave the following for 20 seconds:

1/4 c coconut oil

1/4 c raw honey

After heating, add 2 tsp vanilla (1 tsp Penzey’s double strength)

Add to dry ingredients, mix up and fold in 3/4 c dried cranberries

I used a 1 1/2 tbsp cookie scoop and distributed them onto the parchment in the pan, a dozen per pan. GENTLY flatten with the bottom of a measuring cup. I ended up with 23 cookies. Bake for about 18 minutes or until they’re light golden brown around the edges. Let cool in the pan on a wire rack for 10 minutes before transferring to the rack to finish cooling.

As with all gluten free baking, it’s best fresh out of the oven.

Cake Flour Recipe (featured in my Chocolate Cake recipe)

3 c brown rice flour

1 1/2 c tapioca starch

1 c almond flour (if you’re nut free, substitute with ground flax seed in the same amount)

1 c coconut flour

 
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Posted by on December 20, 2013 in Breakfast, Dessert

 

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Gluten Free Oatmeal Blueberry Applesauce Streusel Muffins

Some cold, wintery days, only a hot cup of coffee and a fresh muffin will do the trick. These lack the distinctive “gluten free” taste of a lot of muffin recipes out there, and the ingredients are super normal, so when you get the hankering for a muffin, this is the perfect recipe.

Gluten free Blueberry Applesauce Streusel Muffin

Gluten Free Oatmeal Blueberry Applesauce Streusel Muffins
Yields: 12 muffins

Mixed together in one large bowl:

1 1/4 cups Special Sweets Blend flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon

Mixed together in a separate, smaller bowl:

1 cup applesauce
1/2 cup Greek yogurt
1/2 cup firmly packed organic brown sugar
2 tbsp canola oil
1 large egg, lightly beaten

Fold in later:

3/4 cup blueberries (fresh or frozen)

Directions:
Preheat oven to 375˚ F.
Line a 12 cup muffin tin with paper/ silicone liners, or spray with non-stick cooking spray.
Make a well in dry ingredients and add the applesauce mixture. Stir until just moist. Fold in blueberries. Divide the batter evenly between the 12 muffin cups, filling to about 2/3 full. Top with streusel mix.
Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin from the middle of the tray comes out clean.
If you’re freezing them, allow the muffins to cool, then pop them into a ziplock bag before putting them into the freezer. Pop them into the microwave to defrost when you’re ready to eat!

Streusel Topping:
(This makes a ton of streusel topping, so do yourself a favor and use the leftover (fresh) blueberries, sprinkle them with sugar, put them into individual ramekins, sprinkle some of this on top, and bake for 25 minutes…you can thank me later)

2/3 cup quinoa flakes
2/3 cup Sweets Blend flour
2/3 cup organic light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup virgin coconut oil

Combine the quinoa flakes, SB flour, brown sugar, cinnamon, and sea salt. Add the coconut oil. Stir in or rub the coconut oil and dry mixture together to create a sandy, crumbly texture.

 
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Posted by on November 26, 2013 in Breakfast, Dessert

 

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