Posted in Gluten Free

GF/DF Almond-Flour Chocolate Chip Cookies with Sea Salt

These are healthy enough you can pop a couple for breakfast with a side of fruit. Don’t let the dairy free/gluten free label scare you. These cookies are Kid tested and approved.

By: Bekie A.

GF/DF Almond-Flour Chocolate Chip Cookies with Sea Salt

2 cups of almond flour

2 Tbsp cornstarch

1/2 tsp sea salt

1/2 tsp baking soda

1/4 cup coconut oil

2 Tbsp of egg whites ( optional)

1/4 cup honey

1 Tbsp vanilla extract

1/2 cup dark chocolate chips

–Mix together dry ingredients first. Stir together wet ingredients in a separate bowl. Add wet ingredients to the dry and stir until doughy. Add in Chocolate Chips or your favorite mix in.  Go ahead and try a bite. The dough is good too! Spoon in Tablespoon portions onto a baking stone or double pan cookie sheet. Bake on 350 for 5-6 minutes. Cool for 5 minutes before eating.

 

Posted in Breakfast, Dessert, Gluten Free

GF/DF Maple Pumpkin Bread

This cake is super moist with a sweet, cinnamon aroma.The toppings are endless. You can ice it, or simply sprinkle powder sugar and a drizzle of Maple syrup. Either way, it’s yummy for breakfast or dessert.  You can cut the recipe in half and cook in an 9 inch cake pan for a smaller crowd. As a bonus, it’s both gluten-free and dairy-free. This cake cooks up great with regular in bleached flour as well.

By: Bekie A

GF/DF Pumpkin Bread

1 (15-ounce) can pumpkin

1 cup coconut oil

2/3 cup of coconut cream or water

4 large eggs

3 3/4 cups gluten free flour mix

1 1/2 cup of sugar

1 tbsp molasses

1/2 tsp guar gum

1 cup of maple syrup or honey (plus more for drizzling)

2 tbsp of Kaluah or rum

2 teaspoons baking soda

1/2 tsp baking powder

1 Tbsp of pumpkin spice

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Mix wet ingredients first beginning with pumpkin, eggs and sugar. Then add remaining wet ingredients. Sift together dry ingredients and mix into wet ingredients. Spread into an oiled bundt cake pan.  Sprinkle with Walnuts if you want an extra crunch.

Bake at 350 for 20-30 min until knife comes out clean. 

Posted in Breakfast, Gluten Free

Gluten-Free Honey Waffles

Healthy, hearty, and packed with protein, these waffles will keep you full for hours. Sweetened with honey, vanilla, and cinnamon, they taste like an oatmeal cookie. They are also dairy-Free. I like to make them small like a cookie, so I can run out the door with one in my hand. Kid tested on the pickiest eaters!


By: Bekie A

GF Honey Waffles

3/4 cup almond flour

1/4 cup stone-ground cornmeal (GF)

1 cup of old fashioned oatmeal 

1/2 tsp baking powder

1/2 cup GF flour mix or brown rice flour

1/4 cup Grapeseed oil

1/2 cup of egg whites or 2 eggs

1/4 cup honey plus 2 Tbsp

1 tsp lemon juice

1/2 cup almond milk

1 tsp vanilla

1/2 tsp of Cinnamon

– Mix together wet ingredients. Sift together dry ingredients in a separate bowl. Stir together. Brush waffle maker with coconut oil. Add 1/4 cup of batter to each waffle square. Cooke for 1 minute until golden. Serve with maple syrup or your favorite topping. These also freeze well.

Posted in Gluten Free, Quick

Simple Lemon Garlic Vinaigrette

With only 4 healthy ingredients, this recipe watches your time, and your waistline. It pairs beautifully with seafood.

Simple Lemon Garlic Vinaigrette

By: Kim B

The juice of 1/2 a lemon or 1/4 cup

1/2 tsp sea salt (or to taste)

1 fat or 2 medium garlic cloves crushed & minced

1/2 cup of good Olive oil or double the amount of juice

Whisk until salt dissolves. 

Drizzle or Toss with arugula or spinach with cracked pepper. It would also work as a marinade. 

Posted in Dessert, Gluten Free

Honey Cookies

These remind me of a homemade honey graham cracker. They are a healthier option for dessert and they are 100% kid approved & tested.

I have included a dairy-free, Gluten-Free option. 


Honey cookies

By: Bekie A

2 cups of flour

2 tbsp molasses

4 tbsp of egg whites/or 1 lg egg

1/2 cup coconut oil

1 tsp of vanilla

1tsp of butter extract (optional)

1/2 cup of honey

2 tbsp water

1/2 tsp salt

Mix together wet ingredients first with a whisk. Add flour 1/2 a cup at a time and mixed. Scoop with a truffle scoop or large spoon into a cookie stone or double cookie sheet. Bake 350 for 8-9 minutes. Let cookies set for 5 minutes before removing from the pan.

Gluten-Free Option: 

Replace regular flour with 1 cup of almond flour, 1 cup of oat flour or GF flour mix & 1 tsp of guar gum. For Paleo, use all almond flour & coconut flour.