These lovely egg free, grain free cookies are better than the grain versions any day. Get ready to die and go to heaven.
Double Chocolate Chip Cookies (makes 30 good sized cookies)
What you will need:
3 cups almond flour
1/2 cup cocoa or carob powder
1/2 tsp unrefined salt
1/2 tsp baking soda
1/2 cup butter, ghee or coconut oil (ghee version in the photos)
1/2 cup honey
1tsp vanilla extract
1 cup chocolate chips or chunks
How to do it:
Step 1: Combine almond flour, cocoa powder, unrefined salt and baking soda in a bowl.
Step 2: Melt butter and honey with vanilla on the stovetop until nice soft stir ‘able’ consistency.
Step 3: Mix dry and wet ingredients together.
Step 4: Generously grease a cookie sheet.
Step 5: Roll batter into balls.
Step 6: Bake in the oven at 350 degrees F for 20 min. Let cool for 25minutes (at least if you want them to stick together). They taste way better at 25 minutes than at 10, seriously….wait and then serve!
This yummy alternative to boxed cereal makes a delicious breakfast or layer to a yogurt parfait. Tastes great with Manitoba Harvest hemp milk.
Seed Cereal (adapted from Cranberry Maple Granola from the cookbook Raw Food, Real World)
What you will need:
1 apple cored and chopped
1 cup dates
½ cup water
½ cup of unrefined liquid sweetener
2 Tbsp lemon juice
2 Tbsp orange zest
1 Tbsp vanilla extract
1 tsp cinnamon
2 tsp sea salt
1 cup dried cranberries
½ cup flax/chia seeds
Coconut oil or butter
How to do it:
Step 1: Soak all the seeds 2 hours or longer
Step 2: Soak Cranberries.
Step 3: Coarsely chop all the seeds (except the chia/flax seeds) with a few quick pulses in the food processor and the transfer to a large mixing bowl. Stir in flax/chia seeds.
Step 4: Place apples, dates, water, maple syrup, lemon juice, orange zest, vanilla, cinnamon and salt in the food processor. Stir into the seed mix.
Step 5: Mix in the cranberries.
Step 6: Spread onto 2 large cookie sheets oiled with generous amounts of coconut oil or butter. Dehydrate in the oven at the lowest temperature until crunchy (about 6-8 hours).
This shortbread is made the classic old world way, just like grandma used to make but with grain free flair!
Sensational Shortbread (Makes 8 pie shaped pieces or 15 med cookies)
What you will need:
1/2 cup butter room temp
1/4 cup unrefined sugar or honey
1 tsp vanilla extract
1/8 tsp unrefined salt
1/4 tsp baking soda
3 cups almond flour (more or less depending on the almond flour you are using, but it should be workable without sticking too much to your fingers! 3 cups Bob’s Red Mill almond flour and honey are used in the version shown in the photo.)
How to do it:
Step 1: “Cream” the room temperature butter with a wooden spoon until creamy.
Step 2: Mix in spreadable honey (just warm it on low if you only have the solid kind on hand).
Step 3: Stir in vanilla extract, baking soda and salt with a fork.
Step 4: Mix in the almond flour until consistency is even.
Step 5: Generously oil a cookie sheet.
Step 6: Roll into cookies and then press down with a fork (or see alternate steps below for the traditional version).
Step 7: Bake at 325 degrees F for 16 minutes (depending on the thickness).
Step 8: Take out of the oven and let cool for 10 minutes.
Traditional Version:
Step 6: Form the dough into a ball.
Step 7: Get out your cookie sheet and line with parchment paper (or just generously grease).
Step 8: Press dough ball out with your fingers onto your cookie sheet into a circle (the thinner the better for a traditional crumby texture or thicker for a more wet texture). Smooth out the top with your palms and “prick” lines in with a fork (like a pizza) to slice along later.
Step 9: Bake at 325 degrees F for 16 minutes (depending on the thickness).
Step 10: Take out of the oven and let cool completely for cutting and best texture (otherwise it will crumble if you try to do it sooner).
If you’ve ever tried or thought you would like to try a grain free diet or GAPS with your school aged child, you might be at a loss for what to send for lunch.
I’ve been working on these for awhile since finding it quite a challenge to send grain free lunches in a hurry that the kids will love and that feel and taste like a “normal“ lunch.These muffin sandwiches are my solution and they are totally kid approved!
Fill them with a tuna or chicken salad, almond butter and honey or any other sandwich combo that goes over well in your home. Even if your family is not grain free these are a great way to add some variety to school lunches!
Coconut Sandwich Muffins
(makes 12 med muffins)
6 eggs
1/4 cup butter
1/2 cup yogurt
1/2 tsp unrefined sea salt
1/2 cup coconut flour
1/2 tsp baking soda
Blend in a blender until smooth. Pour or scoop batter into generously greased muffin trays.
Bake at 400 F for 20 min. Let cool before serving.
I don’t like leftovers unless they are transformed into something totally different! Here is a great way to transform a hearty stew or legume based soup! Kid tested and approved!
Leftover Latkes
(makes 16 medium sized latkes)
What you will need:
1 1/2 cups leftovers (hearty soup or stew)
5-6 eggs
1 cup almond flour
splash of Tamari (wheat free ) or just salt it to taste
How to do it:
Step 1: Blend all ingredients in a blender (start with 5 eggs and only add the 6th if the batter is too thick to be pourable|)! You will have to ad lib here a bit because each recipe will be different depending on the leftovers that you start with.
Step 2: Put ample butter in a frying pan and heat to med heat (after the first latke or so, you’ll want to turn it down a notch).
Step 3: Pour batter in centre of the pan, wait for it to bubble up and then flip.
Step 4: Put a new pat of butter in the pan between each latke.
Serve warm with yogurt or sour cream and cultured veggies on the side!
Extend this recipe yet again by topping with pizza fixing’s for a delicious grain free personal size pizza (the following photo is these same Leftover Latkes 5 days later delicious as ever)!
If you are on a grain free diet you might be feeling a tad bit deprived throughout the holiday season. This egg free, grain free marzipan is sure to please (the kids love it)! These are a moist, chewy and nutritious alternative!
What you will need:
1 cup butter
half a cup of honey
2 cups almond meal flour
half cup coconut flour
1 tsp almond extract
Preheat oven to 350 degrees.
How to do it:
Step 1: Melt the butter and honey together on the stove on medium to medium low.
Step 2: Stir in the extract of your choice.
Step 3: Mix in the almond flour with a fork until mixed to a smooth consistency.
Step 4: Stir in a half a cup of coconut flour. If it seems too moist, let stand for about 10 min or so until more liquid is absorbed by the coconut flour.
Step 5: Line a cookie sheet with parchment paper to prevent sticking or grease really well.
Step 6: Roll batter into small balls and place on cookie sheet.
Step 7: Press cookies down with a fork.
Step 8: Bake at 350 degrees for approximately 15 minutes (more or less depending on your oven and how big your cookies are).
Step 9: Let cookies cool on a cooling rack for at least 10 minutes (try to lift them any earlier and they will crumble, but once cooled down they stick together just fine).
These muffins are fantastic. They are fluffy and taste like a wheat or spelt muffin, not coconutty texture at all. They are super moist, nutrient dense calling for lots of butter, whipping cream and eggs (although they don’t taste “eggy”).
Coconut Muffins 2.0
(makes 9 large or 12 med muffins)
6 eggs (less 1 if your eggs are large)
1/3 cup butter
1 cup whole milk, whipping cream or creme fraiche
1/4 cup honey (optional)
1/2 tsp unrefined sea salt
1 tsp vanilla extract (optional)
1/2 cup coconut flour
1/2 tsp baking soda
Optional: Fruit
Blend in a blender until smooth. It will seem like the batter is too wet, but it isn’t. As you can see from the picture, the muffins will cave a bit in the middle, but I think it only adds to their charm!
Bake at 400 F for 23-25 min. Let cool for 10-20 before removing from muffin tray.
You kids will go ga ga over these delicious and nutrient dense candies that can double as a Vitamin C supplement! The gelatin will slow down the absorption of the natural sugar in the juice, while being a wonderful protein sparer and super good for digestion.
Natural gummies are the perfect treat for what ails the whole family, and wonderful addition to your child’s lunch box too!
Natural Gummy Candy
(makes 2 silicone ice cube trays worth of gummies)
What you will need:
4 Tbsp unflavoured gelatin (or 4, 1 ounce packets) from animals raised on pasture such as Great Lakes Gelatin
1 cup unsweetened, unflavoured juice
How to do it:
Step 1:Dissolve gelatin in the juice and let stand for 10 minutes.
Step 2: Stir on medium heat for 3-4 minutes until dissolved.
Step 3: While it is still liquid, pour into silicone mould (ice cube tray or candy mould). Let stand for 3-5 minutes.
Step 4: Put in the freezer for 10-15 minutes.
In the mood for a sweet treat, but not in the mood for a sugar crash? Try this probiotic rich and creamy pudding. The protein and cinnamon will keep your blood sugar smooth and steady, while the delicious creamy fat will give you sustainable energy and full on satiation.