True Ginger-no-bread cookies

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The cookie in the foreground is the focus in this post… the other one is an experimental vegan salted caramel cookie 🙂

This would be considered paleo without the white chocolate chips.  It’s certainly a Gluten Free cookie 🙂

Ingredients

-1 and 1/2 cup fine almond flour; 1 cup cashew flour (just use almond if you don’t have cashew)

-1 teaspoon baking powder

-1/2 teaspoon baking soda

-3 teaspoons Ceylon cinnamon

-1/2 teaspoon ground nutmeg

-1/4 teaspoon ground cloves

-3 tablespoons fresh finely grated ginger (more if you want spicier!)

-6 tablespoons unrefined, fair-trade molasses

-6 tablespoons coconut oil gently melted (can do a little less…5 tablespoons)

-dashes of Himalayan pink salt

What to do:

-Preheat the oven to 350 degrees F.

-Mix all dry ingredients together.

-Add in ginger and thoroughly mix in molasses and oil.

-Use a scooper to make cookie dough rounds. Hand roll them into a ball and then flatten them a bit once on your lined baking sheet. You can leave then as balls if that is what you want…but flatten to give a cookie-shape if you want them more classic cookie-shapes. These cookies won’t melt down and flatten on their own.

-Bake 12-14 minutes or until browned around the edges…depending on the size of your scoop.

-Cool at least 10 minutes.

-These are crispy once cooled on the first day. After storing a few hours or longer, they become chewier and lose the crisp due to the moisture and fat content of the cookie. They are tasty either way! This is just to let you know what your options are.

Happy note: My father in law said these were his most favorite cookies and asked for the recipe which is why this got typed up at all!!! Thanks, dad J

Option:

-For the holidays, I added 1 cup of small white chocolate chips for a festive touch. These would be delicious without the chocolate chips and healthier, too!

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You can see how these cookies add a different color and texture to this homemade dessert buffet 🙂

Pumpkin muffins for pups and peeps

I call one of my rescue pups named Tessa “my roley-poley pumpkin muffin.” As silly as that sounds, she inspired me to make a pumpkin muffin my pups can enjoy along with me… and so here’s what love for my furbabies yielded.

wp-1477961094601.jpgThis is the base recipe for the pumpkin muffins… It starts out Paleo for those who want that, but can become what you need and crave with the optional swaps.  One version is a pup-friendly option that is super easy!  This makes this a must-have and must-do recipe for any health-conscious dog lover!

wp-1477961094719.jpgINGREDIENTS:

2 cups blanched almond flour (sub buckwheat flour or spelt flour for puppy version)

1/2 cup coconut flour

1 teaspoon each of Ceylon cinnamon and Pumpkin Pie Spice

1/2 teaspoon Pink Himalayan Salt (leave out for puppy version)

1 teaspoon baking soda

1/4 cup melted coconut oil

1/4 cup date paste

1/4 cup unrefined maple syrup ( leave out for puppy version)

3 eggs

1 cup pumpkin mash (from can or fresh if you have the time)

1 teaspoon vanilla paste

1 teaspoon apple cider vinegar

options: date crystals, nuts, raisins, chocolate chips.

wp-1477961095232.jpgWHAT TO DO:

1- preheat oven to 350 degrees.

2-sift together dry ingredients (flours of choice, baking soda, cinnamon, pumpkin piece spice, and salt)

3- mix together with wet ingredients (pumpkin, eggs, maple syrup, coconut oil, vanilla…and add apple cider last.)

4- fill mini muffin cups or larger… this recipe will make about 24 mini muffins

5- FYI: Almond flour versions take about 21 minutes…test and be sure because they are very moist and may need more time. The buckwheat flour versions will also be about 21+ minutes to bake.  These will rise more like standard muffins and brown easily.

optional: add cup of soaked raisins and chocolate chips.  Leave enough raisins to add garnish atop each muffin or use nuts instead for added texture and decor.

other option: sprinkle date crystals atop each muffin for plain versions like the puppy version to add a bit more natural sweetness.

PUPPY VERSION POINTERS:

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Rocky the Rescue and Contessa Bear Smith wait so sweetly.  www.ROCKYTHERESCUE.com

It’s important to substitute the almond flour which makes the base recipe a paleo version for people because dogs don’t do well with high fat in their diets.  The coconut oil is a healthy fat and plenty for them.  Plus, just using date paste is sweet enough for some people and definitely enough for pups…and leaving out the salt is very important since less is best for pups.  The puppy version is actually quite delicious and I found myself wanting the doggie version more than the sweeter human-designed version!  Seriously!

Lastly, I love the puppy version using buckwheat flour instead of almond flour… just enough of everything–heartiness, flavor, and health value! It’s a fruit’s seed, not any kind of wheat, so it is gluten free! Here are some other compelling reasons to try it: buckwheat flour benefits .

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Puppy version taste good and is worth the wait!

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Version for peeps with chocolate chips and raisins for extra sweetness 🙂

PLAIN JANE COOKIES. Vegan & Paleo

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  • 1 CUP OF FINE ALMOND FLOUR (no skin) & 1.5 CUPS OF ALMOND MEAL (with skin)
  •  1/4-1/3 ORGANIC GRADE B OR DARK MAPLE SYRUP
  • 2 TEASPOONS BOURBON VANILLA BEAN PASTE
  • 1 HEAPING TABLESPOON BAKING POWDER
  • FEW DASHES OF CEYLON CINNAMON
  • FEW DASHES OF FRESHLY GROUND HIMALAYAN PINK SALT

Heat the oven to 350°F. Place parchment atop baking sheet.

I used my KitchenAid Machine to whisk the almond flours, cinnamon, salt, and baking powder together and then use machine paddle to mix in maple syrup and vanilla. Mix only until a sticky dough forms — don’t over mix, especially if only using fine almond flour without skin.  I prefer using some with skin to give extra fiber and robust texture to the chewy cookie.

Use a small scooper to drop rounded balls of cookie dough onto parchment sheet and gently press with gloved hands or moistened spatula to make a bit flatter at top to be more cookie shaped and less of a ball.

Bake about 15-18 minutes or until lightly browned to your liking. Cool for 5 on the baking sheet and then let sit for a while longer off the sheet until cookies peel easily off parchment.

Options… top with dried fruits, chocolate chunk and banana slice, or any variety of craveable options.  According to my at home taste testers, the plain one won!… so I am calling this my fav PLAIN JANE cookie because I love when baking is easy and appeases discriminating palates.    oh… try adding vegan vanilla protein powder for more POW for healthy folks 🙂
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This is the pre-baked cookie dough with almond skin

FOR ALTERNATE VERSION, use only fine almond flour (no skin), press the cookie flatter and add your choice of dried fruit on top (I used goji berries)… makes it look like a chinese almond cookie, but so much better for you!  It’s an entirely different side of the same base recipe, so go with what floats your boat!

 

 

PALEO-FRIENDLY BANANA DATE “CAKE” LOAF

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I used to bake standard gluten-filled, sugar laden, and sour cream-filled banana nut bread, but this higher protein, no-gluten version TAKES THE CAKE! This one is FLUFFY LIGHT as a loaf YET DECADENT IN TASTE. PLUS, MY FAMILY ENJOYED THIS AS MY DAD’S HEALTHY BIRTHDAY CAKE OPTION and am now posting it because I made it again and it turned out just as delightful! 🙂 mmmmm…. happy birthday to a friend and to meeee bellyyyy 🙂

Ingredients:

  • 3 bananas (1 frozen from overripe and 2 ripe unfrozen yet…. or just do 3 ripe of any kind)
  • 4 free-roaming hen eggs
  • 3/5 cup coconut flour
  • 3/5 almond meal (not blanched)
  • 4 melted overflowing tablespoons of melted coconut oil
  • 3/4- 1 cup of mixed variety date paste broken up into chunks for mixing ease
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 dollop of vanilla bean paste
  • several dashes of Himalayan Pink salt
  • small capful of apple cider vinegar
  • unsweetened dark chocolate (I used what goes into making mole sauce for spice and depth)
  • 1 cup of more of pecan pieces
wpid-20150814_183206.jpgInstructions:
  1. Preheat your oven to 350 degrees fahrenheit
  2. Combine your frozen bananas, eggs, vanilla, coconut oil, cider vinegar
  3. Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well
  4. if you are using 2 unfrozen bananas, then slice super thin and mix into batter .  if using only room temp or only frozen, just mash and mix into wet batter in step 2
  5. then mix date paste into batter into well mixed, but not overly so
  6. Pour your batter in a loaf pan
  7. mix your coarsely crumbled chocolate and pecan pieces into top 1/8th of loaf pan batter b/c this will form a delicious crust
  8. You will bake for 40 minutes, then cover the top to prevent the crumbley choco-pecan covering from burning with some foil.  Put back into over let bake another 12 minutes.
  9. All done when a chopstick inserted into loaf comes out clean.
  10. I had enough batter to make a small mini loaf of this… for me…HEE HEE!!!wpid-20150814_161413.jpg

BTW– you can opt not to do the pecan and chocolate topping, but it made it so rich in look and flavor that I would recommend you add the flourish!

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…and I do love using a silicone loaf pan… avoid metal toxicity whenever possible (Aluminum in our systems is just bad news for our brain and studies have shown some links to Alzheimer’s Disease.

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Happy Independence!!! A Pretty Simple Paleo Bread – w/ 2nd version!

CELEBRATE AMERICA’S DO IT YOURSELF #DIY NATURE… WITH THIS AWESOMELY EASY #PALEO BREAD RECIPE!

My first attempt... it looks so nice!!! yay!

My first attempt… it looks so nice!!! yay!

I have been buying Paleo products to give my carb cravings some room in my life… higher protein, lower sugar spikes… yummy, perfect tooth-chewy delights… BUT I wanted to skip the $15 dollar sticker price for one Paleo bread loaf and I made my own!  It’s about $17 for an organic 3/4 loaf in the store!

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This loaf recipe is much easier than you might think … and 3 finicky tasters said it was a very good bread and enjoyed that there was a good deal of fiber and protein without having to add any nut butter… Great grab and go snack that can be made gorgeous for guests!

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Do something good for you and try this one:

(I did a second version, so scroll all the way down for another go at it, but my first version is more buttery in flavor.)

INGREDIENTS:

1 3/4 almond flour (blanched if you want it light in color)

3/4 cup arrowroot flour

1/4 cup flaxseeds ground (golden if you want your loaf light in color)

3/4 teaspoon himalayan salt (or sea salt of choice and only 1/2 teaspoon if you prefer less savory)

1/2 teaspoon baking soda

4 large eggs

2 teaspoons honey (3 if you want it a bit sweeter)

1.5 Tablespoon warmed coconut oil

2 teaspoons apple cider vinegar

1 teaspoon of vanilla bean paste

DIRECTIONS:

1- mix almond flour, flax, arrowroot, salt, and baking soda

2- in separate bowl, blend/whip eggs with mixer until light and frothy (5 minutes or so)wpid-20150708_134750.jpg

3- add honey, warmed coconut oil, and vanilla into the eggs

4- add dry ingredients and combine thoroughly

5- fill coconut oil greased bread loaf pan

6- bake 35 minutes at 350 degrees

7- let cool and slice with serrated knife.

Eat warmed, toasted, or straight out of the loaf pan!  This was a simple, delish delight!

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THE SECOND OPTION:

Amend the ingredients to 5 eggs, 1.5 Tablespoons of coconut oil, 1/4 cup coconut flour, 1 Tablespoon honey, 2 teaspoons apple cider vinegar, and add 1.5 teaspoon of vanilla bean paste

Follow the directions, but you will need to add another 7 minutes or so to baking time because there is more moisture.

wpid-20150708_153933.jpgMy taste buds loves this one because it had a deeper, earthier flavor and the coconut flour added a density and extra toothy texture to the slices.  This one is for those of you who love a thicker, richer flavor, but for lighter and more buttery, go with the first.

However, making either version this pretty is a must! 🙂

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