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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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RS Free Strawberry Freezer Jam

What do you do when you find three large containers of overripe organic strawberries on clearance for $1.99? You make jam! I picked up a box of Sure Jell fruit pectin for less or no sugar recipes and followed their recipe to a T! It’s slightly different if you’re using…say…honey or coconut palm sugar than if you’re using Stevia like I did, so pay attention to the ingredients on the directions that come with the box, and follow them EXACTLY. I have a friend who can’t have refined sugar, so I used Stevia because I wanted to share. The strawberries taste like summer in the middle of Wisconsin winter…aka Antarctica while depressed. 

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Refined Sugar Free Strawberry Freezer Jam

4 c. strawberries, trimmed, hulled (de-stemmed), and crushed with a potato masher

1/2 c. Stevia

1 pkg Sure Jell fruit pectin for less or no sugar recipes

Place fruit in 6-8 qt pot. Stir in 3/4 c. water and the box of Sure Jell. 

Bring mixture to a full rolling boil (a boil that doesn’t stop when stirred) on high heat, stirring CONSTANTLY. Boil exactly 1 minute, stirring constantly. Remove from heat, stir in Stevia. Skim off any foam and ladle into freshly washed containers, leaving room for freezing expansion. Let stand at room temperature for 24 hours to set. Keeps 3 weeks in the fridge or the freezer for up to a year. Thaw in the fridge. 

 
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Posted by on February 4, 2014 in How To

 

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