Grain Free. Soy Free. Dairy Free. Vegan Version. Hey friends...guess what today (July 30th) is?! National Cheesecake Day!!! As soon as we learned about this totally awesome holiday, we got really excited to do some experimenting in the kitchen and give you a unique and delicious dessert to spoon into your mouth on this or any other indulgent holiday or celebration. For the last several years Jen and I have been making lovely tofu based, dairy free cheesecakes for friends and family with rave reviews. But I know we have lots of soy sensitive members, readers, and clients out there who, like me, prefer to limit their intake of high quality organic soy products. So after a bit of experimenting and husband sponsored taste testing, we are super excited to share this cheesecake recipe that uses heart healthy macadamia nuts and cashews as the base of it's creamy filling paired with a grain free graham cracker crust. These cheesecakes offer so much deliciousness in such a small package and are sure to impress everyone at your table! This recipe takes about 40-55 minutes of hands on time plus about 7 hours of set time. The only part of this recipe that is cooked is the crust, so you will make that first. Use your hands to form 12 dough balls and place each dough ball inside each of the 12 muffin cups. It will look like this... Then use a small spatula or the back or a spoon to smooth each ball down evenly inside each baking cup and slightly up the sides. It will look like this before you pop them into the oven: Mini Lemon-Berry Cheesecakes (Print Recipe) (Print Vegan Version)
Serves 12 Ingredients: 2 cups raw macadamia nuts, soaked overnight and drained ½ cup raw cashews, soaked overnight and drained ¼ cup shredded coconut ¼ teaspoon salt ½ cup honey or agave, plus 2 tablespoons ½ cups melted coconut oil 1/3 cup lemon juice, plus 1 tablespoon 2 teaspoons vanilla extract 6 ounces fresh berries of choice** 1 cup frozen berries of choice, thawed for 10 minutes** Homemade “Graham Cracker” Crust: ¼ cup blanched almond flour ½ cup coconut flour ¼ teaspoon salt ¼ teaspoon baking soda 1 teaspoon cinnamon ¼ cup coconut oil, melted 2 tablespoons honey or agave 1 egg 1 teaspoon vanilla Directions:
Raspberries and blueberries are my favorite to use with the hint of lemon this recipe offers, but any berry or combination of berries will be lovely. You could also use this same recipe and make a 9-inch cheesecake using a spring form pan if you prefer. These beautiful desserts also keep well in the fridge for up to 3 days and in the freezer for up to a week. Just gently wrap them in plastic wrap and place them in a freezer safe container. De-frost in the fridge for 24 hours before serving. Enjoy!! Happy Cheesecake Day Friends!! ~Billie & Jen
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Vegan. Grain Free. Low Carb. Have you ever tried chia seed pudding? This recipe is a highly nutritious and energizing way to start the day or get through an afternoon slump. The flavors and texture are very close to real chocolate pudding so you really feel like you are eating a treat when this hits your mouth. Chia seeds are a low calorie, nutrient dense superfood that offers a great source of fiber, healthy omega 3 fats, and protein and when allowed to set overnight in liquid, they will absorb the liquid and expand into a pudding like consistency. Because chia seeds are so high in fiber and protein, just one serving will really work to stabilize your blood sugar levels and keep you feeling fuller longer.
In this recipe, I've combined chia with Maca, another powerful superfood, known for it's energy boosting benefits. To learn more about Maca, click here for our 5 Health Benefits of Maca Root post. So, if you are in a need of an energy lift (and who isn't these days really?!), without a caffeine crash later in the day, this is a great non-caffeinated way to go. In fact, the combination of Chia and Maca are both so energizing that I'd recommend avoiding eating this pudding within 5 hours of bedtime as you could find yourself a bit restless. Keep this in mind when giving it to your kiddos:) Chocolate-Maca Chia Pudding (PRINT RECIPE) Serves 2 Ingredients: 2 cups milk of choice (I like to use almond or coconut milk here) 1 tablespoon pure maple syrup , agave, or dark liquid stevia to taste (about 1/4 teaspoon) 2 tablespoons unsweetened cocoa powder 1-2 teaspoons maca powder (optional)** 6 tablespoons chia seeds Optional Toppings: Shredded coconut or coconut flakes Fresh berries Sliced banana Directions:
Alternatively, you could add the ingredients to a blender, blend on high for 30 seconds, then pour into a container, cover and place in the fridge to set. Your choice. Sometimes I like the smoother texture of blended:) This keeps well in the fridge for about 4 days. Just add your favorite fresh toppings and eat! Hope you enjoy it as much I do! Happy eating! **Maca root is not recommended for kids, pregnant women, anyone with a hormone dependent cancer, or women in hormone replacement therapy unless otherwise directed by a treating physician. For more information on maca, check out our blog: 5 health benefits of maca powder. ~Billie Grain Free & Vegan This no bake crumble comes together in 10 minutes and you don't have to turn on your oven! Its a great dessert to a add to a summer meal or celebration when you don't have time to stand in the kitchen for very long. Just grab your favorite combination of fresh berries from the store/garden/farmers market, whip together this lovely crumble and serve with your choice of ice cream on top.
This dessert has about half the calories and sugar content of most berry crumble recipes because we've removed processed sugar, processed flours, grains, and butter. For those of you on an anti-inflammatory low sugar diet, you can cut out up to 13 grams of sugar by using our Coconut Milk Whip Cream with this recipe instead of ice cream. Its super delicious and comes loaded with healthy saturated fat. As many of you know, my husband is a very serious dessert critique and when I served this the other day, he was concerned that this dessert would not meet his standards...but it did...and then a second helping happened. So I'm thinking it passed the test and now I'm passing it along to you to make, share, and eat! No Bake Berry Crumble (PRINT RECIPE) Serves 4 Ingredients: 1/4 cup coconut sugar 1/3 cup walnut halves or pieces 2 tablespoons coconut flour 1/8 teaspoon salt 1/2 teaspoon cinnamon 2 tablespoons coconut oil, melted 1 teaspoon honey or agave * 1/4 teaspoon vanilla extract 4 cups berries of choice (strawberries, blueberries, blackberries, raspberries, etc) 4 scoops dairy free coconut or almond milk ice cream OR Coconut Milk Whipped Cream Directions:
Ok...enough talking...get eating and enjoy! And as always, please leave comments or feedback. ~Billie Raw, Grain Free, Vegan, Low Carb, Low Sugar So...a few weeks ago I went grocery shopping by myself at Whole Foods. (Happy dance happening over here now!) This was a significant day for me because I've been in treatment for Chronic Lyme disease and have not been able to drive myself to and from the store or do my own grocery shopping for the last 6 months. It was a nice milestone for my recovery and I walked into Whole Foods full of excitement for the bright colored organic vegetables, the miles of raw food bins, and the other lovely goodness that I was about to encounter. This day seemed like vacation to me and I suddenly found myself wandering down aisles I generally stay clear of...specifically the snack/chip/cookie aisles. Yep, you guessed it, the next thing I know my cart is loaded with a few items that were not on the list and definitely fell into the splurge category for us. One of those items was a package of raw coconut macaroons - specifically a brand called Snakaroons. You may have started to see these on the shelves like I have - there are several companies making various versions of raw coconut macaroons. They are all VERY enticing but SUPER pricey! One bag contains eight macaroons and costs between $6.99 and $10.99, depending on the brand. I ripped the bag open in the car and devoured two macaroons before I even left the parking lot. I was immediately delighted by these soft, slightly sweet, coconutty snacks. After reviewing the ingredients for a second time, I thought to myself, I need to figure out how to make these at home!!!! And so I did, and this recipe is the result. I must say that these are very similar to the pre-packaged varieties out there and are much more cost effective. These have become my new favorite treats and I hope you enjoy them as well. These guilt free snacks are a super quick way to satisfy your sweet tooth without turning on your oven or feeling guilty that you treated yourself. They contain only six main ingredients and come together in ten minutes. And they are only 73 calories per snack ball, with only 5.3 grams of carbs, and 2.3 grams of sugar. Raw Coconut Snack Balls (Print Recipe) Makes: 10-12 Snack Balls Ingredients: ¾ cup unsweetened shredded coconut, plus 1 tablespoon 3 tablespoons coconut flour* 2 ½ tablespoons maple syrup or raw honey 2 tablespoons coconut oil, melted ½ teaspoon vanilla extract Pinch of sea salt Lemon Vanilla Variation:** Juice and zest of 1/2 of a lemon Ginger-Cinnamon Variation:** ½ teaspoon ground ginger ¼ teaspoon cinnamon Directions: 1. Combine coconut, coconut flour, and salt in a medium bowl. 2. Combine maple syrup or raw honey, coconut oil and vanilla in a small bowl and whisk well to combine. 3. Pour wet ingredients into dry and mix until a dough forms. It will be crumbly, but should stick together if you give it a good squeeze with the palm of your hand. If it doesn't stick together, add more oil or sweetener by the teaspoon. If it is too sticky, add more coconut flour by the teaspoon. 4. Squeeze a tablespoon of dough together in your hand and use your fingers to gently roll or mold into a ball. Repeat to make 10-12 balls total. 5. Place the snack balls in the refrigerator for about 20-30 minutes to allow them to firm up before enjoying. 6. Store raw snack balls in the refrigerator for up to 5 days. *Many of these pre-packaged snack balls use blanched almond flour instead of coconut flour, if you decide to try it out with almond flour, I recommend increasing the flour to 1/4 cup and decreasing the shredded coconut to only 3/4 cup.
**You can easily change up the flavors to suit your tastes, both the Lemon Vanilla and the Ginger-Cinnamon variations of this recipe are amazing - my personal favorite is the Lemon Vanilla!! Simply add the listed ingredients to the base recipe and stir to combine. What other variations can you think of? Enjoy! ~Billie Like low-carb eating? Check out our Anti-Inflammatory Eating Plans with delicious, whole food recipes for the whole family to enjoy! Grain Free. Dairy Free. Soy Free. We ate this pie last night but as I'm writing this blog this morning I'm eating yet ANOTHER piece!! Very bad behavior on my part right now since I'm on a VERY LOW SUGAR diet for health reasons, but I just had to indulge once more because this pie is simply amazing!! The rich, chocolaty pudding-like center has just a slight hint of ground red pepper and coffee to it, making it an excellent dessert to add to your Cinco de Mayo celebration this year. The even more amazing part is that this pie has no refined sugars, refined flours or GMO ingredients - I relied on some my favorite cleaner, whole food ingredients - coconut palm sugar**, dark chocolate, almond & coconut flours, coconut oil, and coconut milk when I was designing this recipe. This homemade "Graham Cracker Crust" is a must try and a way for you to control the ingredients instead of purchasing a store bought crust or packaged graham crackers. This soft dough comes together easily and quickly - you will simply press it into a 9-inch pie plate with your hands. I use a piece of parchment paper between my hands and the crust to make it less sticky to work with. As your crust cooks and cools, you will make your filling ingredients - this is definitely a hands on type of recipe but I promise it is worth it. You will need to stand by the stove and whisk almost constantly as your filling mixture thickens and bubbles so that it doesn't burn. Then, you will place the filling in an ice bath for 8-10 minutes. It will start to thicken fairly quick into a pudding-like consistency, you will want to stir it occasionally as it cools. Then pour or spoon it into your cooled cooked pie crust and smooth out using a spatula. Cover and refrigerate for at least 3 hours before serving so that it has time to set. The final step is adding some Coconut Milk Whipped Cream to each piece of pie as you slice and serve it. Making your own healthy, dairy free whip cream is super easy. It takes less than 10 minutes and only requires two cans of coconut milk, a bit of honey, and an electric beater or stand mixer. We like to use this as a replacement for store-bought Ready Whip Topping as those types of products are filled with GMO's, hydrogenated vegetable oils and high fructose corn syrup. You can use this homemade whipped cream as a topping for pies or other sweets or I LOVE to eat it by itself with some fresh berries for a light, low-sugar dessert.
Whether you enjoy this pie following your Cinco de Mayo dinner celebration, with a cup of coffee the next day or ANY DAY for that matter, I promise you will love it! Here is the recipe...enjoy.... Mexican Chocolate Cream Pie (PRINT RECIPE) Ingredients: ½ cup coconut sugar 2 tablespoons arrowroot powder 1 tablespoon unsweetened cocoa powder ½ teaspoon instant espresso powder 1/8 teaspoon salt 1/8 teaspoon ground red pepper 1 large egg 1 large egg yolk 1 ¾ cup unsweetened coconut milk 2 ounces 65% of higher dark chocolate, chopped Homemade “Graham Cracker” Crust:* ¼ cup blanched almond flour ½ cup, plus 2 tablespoons coconut flour ¼ teaspoon salt ¼ teaspoon baking soda 1 teaspoon cinnamon ¼ cup coconut oil, melted 2 tablespoons honey 1 egg 1 teaspoon vanilla Directions:
Coconut Milk Whipped Cream (PRINT RECIPE - VEGAN) Happy Eating! ~Billie **Check out our blog, "Why Use Coconut Sugar?" to learn more about this lower-glycemic sweetener. Gluten Free, Vegan, Low Carb, Low Sugar These cookies are made using only whole food ingredients, no refined sugars, no refined or white flours, and are low in sugar. Need we say more?! Oh yes, most importantly, they taste AMAZING!! Sort of like a mini banana bread but in cookie form with a twist. The banana keeps these cookies moist for several days when you store them in an airtight container.
You can substitute chopped walnuts to cut out the chocolate and add some heart healthy protein. Or raisins/craisins would taste equally as good if you are into that kind of stuff:) Banana-Coconut Oatmeal Cookies (PRINT RECIPE) Makes about 18 cookies Ingredients: 2 bananas, mashed ¼ cup coconut oil, melted ¼ cup maple syrup ½ teaspoon vanilla extract 1 cup whole rolled oats/gluten free whole rolled oats Heaping 2/3 cup blanched almond flour ¼ teaspoon baking soda ½ cup shredded unsweetened coconut ¼ teaspoon salt ¼ cup semi-sweet or dark chocolate chips Directions:
Bake, eat, smile and share! ~Billie & Jennifer Gluten Free & Vegan One of the snacks my husband loves the most is granola. When we both went gluten free a few years ago, he tried several brands of gluten free granola that were lower in sugar and ended up LOVING the Kind Brand Granola - his favorite being the honey oat with toasted coconut. The problem is that these types of high quality granola are like $5.99-$8.99 for one small bag that only gives you about 4-5 servings. You can relate, right?! So I decided to save us some money and create my own homemade version to keep the hubby happy! I can safely tell you that this recipe kicks the KIND Granola's booty in the taste department. It also has a little less sugar and 8 less grams of carbohydrates compared to the Kind Brand. My version is higher in fat, but contains all healthy fats from the almonds, almond butter, and coconut oil. This granola makes a great breakfast or snack when combined with Greek yogurt or your favorite milk. Or grab a raw handful when you are on the go - running errands, sitting at the kids sports games, making tracks down the slopes, or hitting the trail. Download the recipe below that works best for you and enjoy! Honey Vanilla-Almond Granola Honey Vanilla-Almond Granola (Gluten Free) Vanilla-Almond Granola (Vegan) ~Billie p.s. - if you like this recipe, check out my blog on Ginger Almond Granola as well. This was our breakfast this morning...a Chocolate Peanut Butter Smoothie. As many of you know, we are HUGE fans of having a green smoothie or juice for breakfast - the raw greens in the morning can help calm and stabilize your digestive system, help you maintain a healthy weight, and help reduce inflammation. We've both experienced all of these benefits first hand and so have many of our clients. What I love MOST about this smoothie is that it offers me those benefits plus it tastes a little like a chocolate milkshake so it really satisfies my sweet cravings. This smoothie is loaded with fresh greens, heart healthy fat, and 8.2 grams of protein from the peanut butter. With only 4.6 net carbs per serving, this drink will help to stabilize your blood sugar and keep you feeling full all morning long. You can add a bit of stevia, honey or agave to increase the sweetness if you need to or you can add a scoop of your favorite protein powder to increase the protein content. Ingredients: 1 frozen banana 2 tablespoons fresh peanut butter or almond butter OR 1 tablespoon peanut butter powder 2 cups non-dairy milk or milk of choice 2 tablespoons flaxseed meal 2 cups baby spinach 1 tablespoon unsweetened cocoa powder Directions: Place all ingredients in a blender or mix until well combined. Serve cold. Serves 2. Enjoy! ~Billie & Jennifer Gluten Free & Vegan Give your Valentine a healthy home-made snack this year instead of a box of chocolates! This granola is delicious all by itself or paired with your favorite milk or yogurt. Packed with heart healthy monounsaturated fats from the almonds this granola will keep you feeling fuller longer and provide a rich infusion of potassium and magnesium - both essential for good cardiovascular health. The ground ginger lends a subtle spice and comes with lots of therapeutic benefits, including improving digestion and reducing inflammation. This granola is also under 7 grams of sugar per serving - another bonus for those of you who are watching your sugar intake! Ginger Almond Granola (PRINT RECIPE) (PRINT GLUTEN FREE RECIPE) Makes 1 1/3 cups, Serving size 1/3 cup Ingredients: ¼ cup pure maple syrup 1/4 cup creamy unsalted almond butter 2 tablespoons blackstrap molasses 1/2 teaspoon vanilla extract 3/4 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon salt 2 cups rolled oats or gluten free rolled oats 2/3 cup sliced or chopped almonds Directions:
You can store this in airtight container for up to a week, but it probably won't last that long. Enjoy! ~Billie & Jen Grain Free & Vegan Two of my favorite things - coconut & dark chocolate - come together in these delicious little bites. And I think they make a perfect edible treat for those special loved ones in your life on Valentines Day! They might look fancy, but making macaroons is easier than you think. Most traditional macaroon recipes use canned sweetened condensed milk and I'm just not a big fan since I can't control the ingredients used. So we made a homemade version by cooking down full-fat coconut milk with some honey or agave. While it does take up to 45 minutes to make, it is SUPER SIMPLE! Just pour your coconut milk into a small saucepan and bring it to a boil, then reduce to a simmer and add the honey or agave. You will continue to simmer for 30-45 minutes or until it is reduced by half. Let the milk cool completely before using it in the macaroon recipe. You can also store the sweetened condensed milk in an airtight container in the refrigerator for up to 3 days. Coconut Macaroons with Dark Chocolate Drizzle Happy Valentines Day! Enjoy! ~Billie Grain Free. Low Carb. Vegan Version. Amazing. I'm not usually one to 'toot my own horn' but I must tell you that I make a darn good frosted sugar cookie every holiday season! For several years, they were so popular with friends and family that I made them in huge batches and shipped them all over the country to our loved ones! Three years ago, I went gluten free and because it was still a bit new to me, I just skipped the annual sugar cookie making routine. Trying to convert the recipe to gluten free sounded really overwhelming at the time as I was still new to gluten free baking!
Last year though, much to the happiness of our friends and family, I successfully converted my original recipe to a gluten free varietal - in fact it is actually grain-free and only uses blanched almond flour! The secret to this recipe is browning the butter, which lends a rich taste to these thin, melt in your mouth sugar cookies! These taste just like the traditional version you are used to...SERIOUSLY! Frosted Browned Butter Sugar Cookies (PRINT RECIPE) Ingredients: For the cookies: 2 cups blanched almond flour (not almond meal) 5 tablespoons organic, unsalted butter or organic ghee* ¼ cup honey or agave ½ teaspoon vanilla extract ¼ teaspoon sea salt For the frosting: ¾ cup powdered sugar ¼ teaspoon vanilla extract 1-2 tablespoons organic half and half or creamer or non-dairy creamer Evaporated cane juice sugar or coconut sugar for sprinkling (optional) Directions:
*You can substitute coconut or palm fruit oil here instead, start with 4 tablespoons and if it needs more moisture, add another tablespoon. You will also skip step #2 and just melt the oil in the microwave. **This dough will not be quite the same as your traditional sugar cookie dough; it is a bit more ‘delicate’ to work with. Once you have it rolled and your cutouts are made, I recommend transferring your cookies to the sheet using a flat, smooth spatula instead of your fingers to prevent your ‘fun shapes’ from ripping apart. Enjoy and Happy Holidays! ~Billie Grain Free. Paleo. Vegan. Low Carb. My Favorite Cookie - Seriously. These cookies are grain free, vegan, and refined sugar free - but you would never know that because they are packed full of AMAZING FLAVOR and CHEWY DELICIOUSNESS! Each bite melts in your mouth.
And the best news is that if you are like me and need to carefully watch your sugar intake, these are the perfect holiday cookie to satisfy your sweet craving without 'breaking the sugar bank'. With only 6.5 grams of carbohydrates and 3.8 grams of sugar total, it's pretty easy to justify eating two of them:) I love my ginger cookies soft and chewy, but if you prefer more of a ginger snap version, just cook them an additional 2-3 minutes. Ginger Cookies (PRINT RECIPE) Ingredients: 1 1/2 cups blanched almond flour or almond meal* 2 tablespoons coconut oil, melted 1/4 cup 100% pure maple syrup 1 tablespoon blackstrap molasses 2 teaspoons ground ginger 1/8 teaspoon fine sea salt 1/4 teaspoon baking soda 1 tablespoon organic cane juice sugar or coconut palm sugar for sprinkling (optional) Directions:
*Either works fine here. Or you can even mix almond meal and almond flour together, which is what I often do depending on what I have on hand. Hope this recipe helps bring in the scents, flavors, and tastes of the holiday season into your home! Enjoy! ~Billie As promised, I wanted to share another delicious hot beverage recipe that the whole family can get into. I think we can all agree that hot chocolate is the standard kid-asked for hot beverage of choice in the colder fall and winter months. We can probably equally agree that the 'pre-packaged' options are not exactly the healthiest choice for our kiddos. Upon examination, the first two ingredients listed on these packets of hot cocoa are sugar and corn syrup. Those ingredients are followed by another slew of unhealthy additives that I cannot pronounce as well as the words that I hate to see most -'partially hydrogenated oil'. For those of you who don't know, this is trans fat, which raises BAD cholesterol levels in your body. There is overwhelming data to suggest that we should not eat ANY trans fats in our diet. The goods news is though, there is a healthier way to enjoy this warming beverage with your kiddos... Once you try this healthier version using only WHOLE, REAL FOOD ingredients, I'm certain you will never buy the pre-packaged powder packets again because it is simply delicious! Honey Hot Chocolate (PRINT RECIPE) Ingredients: 1-teaspoons honey or agave or 4-5 drops dark liquid stevia for sugar free 1 tablespoon organic, unsweetened cocoa 1 cup milk of choice (Whole, Rice, Soy, Almond, or Coconut) Directions:
~ Billie & Jen Every year as the temperature cools and the fall leaves change to vibrant colors I'm reminded of how much I love the fall season! Its this time of year where I want to wrap up in my favorite sweater, slap on some walking shoes, and go for a nice fall hike in the moderate temperatures and the cool air. In years past, these lovely fall excursions also included a stop at Starbucks to grab my favorite fall drink - a pumpkin spice latte...mmmm...I spent many a fall season in previous years lined up every week at Starbucks for my fill until the 'season' was over. The 16 ounce Starbucks version of this beverage packs 310 calories and 47 grams of sugar. They do not use organic milk so their milks are laden with hormones and antibiotics that can damage your immune system. And the most concerning part is they they use a GMO corn syrup mix to get that delicious sweet pumpkin spice taste. YUCK! Since fall is just not complete without a sweet, hot beverage to warm you up...please enjoy this homemade cleaner, lower sugar version which is under 150 calories and contains only 18 grams of sugar per serving. Homemade Pumpkin Spice Latte (PRINT RECIPE) Serves 1 Ingredients: 1/2 cup milk of choice (I recommend whole,coconut, almond, hemp or soy milk) 1-2 tablespoons 100% pure pumpkin puree (not pumpkin pie filling) from a can** 2 teaspoons honey or agave 1/4 teaspoon pumpkin pie spice 1 teaspoon vanilla extract 1 cup hot brewed, strong coffee 2 tablespoons half and half or non-dairy creamer (optional and to your taste- if you want a creamer latte) Directions: 1. Place a small pot over medium heat and add the milk, pumpkin, pumpkin pie spice, honey and vanilla, whisking until smooth. Heat for 3-5 minutes or until hot and bubbly. Alternatively you can microwave it for 1 to 2 minutes, watching closely so that you can remove it from the microwave when the milk is hot and frothing. If you want more froth, you can use a small handheld frother ($15 at a kitchen store). 2. Pour the pumpkin milk into a tall mug or glass. Add hot coffee and creamer (if using) and stir. Adjust to taste. Enjoy, enjoy, enjoy this lovely Fall season! And please lay us down a comment or two if you like this recipe. You can also learn how to make your own pumpkin puree on our blog: How To Make Your Own Pumpkin Puree ~Billie When I first converted to a gluten free diet a couple of years ago, one of the toughest things for me to give up was my cookies- I LOVE COOKIES! So, like many of you reading this now, I tried some new options out. First I bought pre-packaged gluten free cookies - most were terrible and not worth the calories, some were ok, but didn't come close to fulfilling my cravings for home baked chocolate chip cookies. In an attempt to make my own gluten free cookies at home, I thought at first that I could just sub my gluten free flour of choice in any regular cookie recipe - WRONG! Unfortunately, that does not work at all because the texture and consistency of the blend for gluten free flours is very important. So, then, like you probably, I went to the store and bought a pre-mixed bag of all purpose gluten free flour and even tried some of the packaged gluten free cookie mixes they have on the shelf. Each time, I was still left disappointed by either the taste or texture of my final cookie product. So after some more experimentation in the kitchen, I created a gluten free flour blend that is absolutely delicious for almost any type of cookie or sweet. I would not recommend using this blend for breads, pizza crusts, or other more savory baked goods but will post another recipe down line on those for you. I highly recommend this blend for chocolate chip and peanut butter cookies and have included my peanut butter cookie recipe here for you to try as well. ENJOY!! Billie’s Gluten Free Flour Blend (PRINT RECIPE) Makes 5 cups total 3 cups brown rice flour 1 cup potato flour ½ cup tapioca flour/starch ½ cup sweet sorghum flour Billie’s Gluten Free Peanut Butter Hershey's Kiss or Chocolate Chip Cookies (PRINT RECIPE) Makes 48-60 cookies Ingredients: 2 cups smooth natural-style peanut butter 4 oz. Earth Balance margarine (1 stick) at room temperature 1 cup dark brown sugar ½ cup evaporated cane sugar 2 tsp vanilla extract ½ cup unsweetened almond milk or soy milk 3 1/3 cup gluten free all purpose flour mix (see Billie’s gluten free blend below or you can try a shelf brand if you prefer) 1 tsp xantham gum 2 tsp. baking powder 2 tsp. baking soda ¼ tsp salt 1/3 cup roasted, unsalted peanuts, chopped 1 bag of Hershey's Kisses OR 1 (10 oz) bag of chocolate chips or vegan chocolate chips Directions: 1. Line 1-2 baking sheets with parchment paper or coat with cooking spray 2. Preheat oven to 350 degrees 3. Combine flour, xantham gum, baking soda, baking powder, salt, and peanuts in a separate bowl. 4. Cream peanut butter, margarine, brown sugar, cane sugar, and vanilla 2 to 3 minutes (or until smooth and creamy) with electric mixer or stand mixer with the paddle attachment. 5. Beat in milk and ¼ cup water. 6. Add flour/nut mixture to peanut butter/sugar mixture and beat just until dough forms. Then use hands or a spatula to finish completely mixing. 7. Scoop one heaping tablespoon of dough and form into a ball. Place balls 2 to 3 inches apart on baking sheet. 8. Bake for 8-9 minutes. NOTE: Cookies will still be in ball shape and may not appear that browned when you take them out. 9. Immediately press a chocolate kiss into the center of each cookie. The dough will crack a bit when you do this and you may have use your fingers around the edges of the cookie to help keep it together a bit. 10. Remove cookies from sheet and place on wire rack to cool completely. As the cookies cool, they will harden and stay together. *NOTE: These cookies are easily made dairy free as well by subbing vegan chocolate chips for Hershey's kisses and mixing them into the dough after you add the flour. |
Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints. This cuts out the trial and error process and helps you get real symptom relief and resolution! Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar. If you'd like to heal from the root cause(s) of your chronic symptoms, try starting with a complimentary 15-minute consultation. Click here to request your free session. |