Treats

Chocolate Chip Cookie Dough Balls


Valentine’s Day is coming up soon, and these are a perfect chocolate indulgence if you looooooove chocolate chip cookie dough or chocolate chip cookies like me! They are enrobed in their own little portion size packages of dark chocolate. The recipe is egg free, so no need to be concerned about eating raw egg. They are also free of dairy, nuts, and gluten!

Chocolate Chip Cookie Dough Bites Dairy Free, Nut Free

You can package these in a pretty little container for gift giving, store them in the freezer, refrigerator or at room temperature. I like them cold. It just depends on how firm you want them. They will be quite firm in the freezer, less firm in the refrigerator and have a soft interior at room temperature.

Chocolate Chip Cookie Dough Balls - Dairy Free

 

Chocolate Chip Cookie Dough Balls

Ingredients for Cookie Dough:

1/3 Cup of Coconut Flour (scooped)

1/4 Cup of Avocado Oil

2 Tablespoons of Maple Syrup

1 Teaspoon of Vanilla Extract

1 Tablespoon of Ground Flax

1 Tablespoon of Grass Fed Gelatin

1 Teaspoon of Fresh Lemon Juice

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1/3 Cup of Enjoy Life Mini Chocolate Chips

Directions: Sift together the Coconut Flour, Flax, Gelatin, Baking Soda and Sea Salt. In a separate bowl whisk together the Avocado Oil, Maple Syrup, Vanilla and Lemon Juice. Add the liquid ingredients to the dry, and mix with a hand held electric mixer until your dough is well combined. Stir in the Mini Chocolate Chips.

With a tablespoon sized cookie scoop, scoop the dough into round balls with flat bottoms onto a parchment lined baking sheet. Place the dough balls in the freezer for at least an hour.

Chocolate Exterior:

1 Cup of Enjoy Life Dark Chocolate Chips

When you are ready to dip the balls in chocolate, melt the chocolate chips over simmering water in a double broiler stirring constantly until all the chips are melted. (I make my own by taking a small saucepan and filling it with an inch of water and putting the chocolate chips into a metal mixing bowl that will fit on top of the saucepan and not touch the water.)

When the chocolate is smooth, dip each ball, one at a time, into the melted chocolate with two forks, coating it quickly. Then, place it back on the parchment lined cookie sheet.

Refrigerate until the chocolate is set, about half an hour.

Makes 9

Chocolate Chip Cookie Dough Balls Perfect for Valentines Day

A Decadent Chocolate Treat for Valentines Day or Special Occasion! These are delicious and free of major allergens.

 

Best Grain Free Graham Cracker’s Ever!


 

The Best Graham Crackers Paleo Egg Free

Oh my goodness, do I love a good, crunchy graham cracker! Since going gluten free and mostly grain free, a good graham with clean ingredients has been hard to find, and the other recipes I have tried either fall apart, don’t taste amazing or are too soft and wouldn’t hold up to toppings or s’mores.

The Best Grain Free Grahams Ever!

These I literally had to put out of my sight in order to keep myself from munching on them every time I came into the kitchen. If you are a fan of the Sandlot Movie, like I am, (It’s an all time family favorite), you know Smalls would never settle for a whimpy gram to stuff his face. Watch the scene here:

These grahams are delicious in every way……texture, flavor, sturdiness….. and you can make them any size you want. They also happen to be egg free. I have been testing them for several months, and never was completely satisfied until this week when I was in a hurry and whipped together some while making dinner on a busy night, because we needed some Grahams in the house. They turned out great! Since I wasn’t actually in “testing” mode, I didn’t write it down until after they were done, and turned out so well. So, the next day, I retested them with honey instead of maple syrup. They turned out tasty with the honey, but you have to watch them carefully so they don’t burn. I again tested them using maple syrup, and they were s’more worthy! The maple syrup version is my favorite. It gives the grahams a true graham flavor and doesn’t over brown. These graham crackers can be enjoyed year-round. They are great for packing in lunches sandwiched with some nut butter and good quality fruit spread, and they are so, so s’more worthy! So campfire season, watch out, because Everyone should have good grahams!

Everyone Deserves a Good Graham

The Best Grain Free Graham Crackers Ever!

Preheat your oven to 350° degrees F.

Ingredients:

1 Cup of Coconut Flour (I used this brand) scooped and leveled

2 Teaspoons of Ground Cinnamon

2 Tablespoons of Ground Flax Seed

2 Tablespoons of Grass Fed Gelatin (I used Vital Proteins)

1/2 Teaspoon of Baking Soda

1/2 Cup of Avocado Oil (it is heart healthy and has high smoke point)

1/4 Cup of Pure Maple Syrup (You can substitute honey for SCD compliant, but watch carefully to prevent over browning)

4 Teaspoons of Pure Vanilla Extract

1/2 Teaspoon of Lemon Juice

Directions:

In a medium bowl, whisk together the coconut flour, cinnamon, flax and baking soda. Then, in another bowl, whisk together the liquid ingredients which are vanilla, avocado oil, maple syrup and lemon juice. Add the liquid to the dry ingredients, and beat with a hand held mixer for one minute. Sprinkle the gelatin over the top, and beat again until it is completely incorporated.

Form the dough into a ball, and place between two sheets of parchment paper. Flatten the ball with your hands, starting to form a rectangle. With a rolling pin, roll the dough out into a rectangle to fit a cookie sheet pan. The parchment paper should still be sandwiching the dough. This prevents your rolling pin from sticking. The dough should be about 1/4″ thick. Remove the top piece of parchment. With a fork’s tines, poke holes all over the dough, then use a pizza wheel to score vertical and horizontal lines making the graham crackers the size you like. Place the parchment with the rolled out grahams onto a cookie sheet. Bake in the oven for 8 to 10 minutes. They don’t take long. I recommend checking at eight minutes. When the edges are starting to turn golden brown, they are done. Remove them from the oven and cool completely on the cookie sheet before breaking them apart at the score marks.

How do you like to eat your grahams?

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Holiday Eggnog Cookies – Paleo – Nut and Egg Free


Delicious Paleo Eggnog Cookies (1)

I started loving Eggnog when I was around 12. It seems to me that either you love eggnog, or you hate it. I think maybe it has something to do with the nutmeg, but I’m really not sure why. To me it is a creamy delicious holiday drink to be partaken of while decorating the tree or on Christmas Eve hopefully spiked with rum. 🙂

Here is a recipe for Eggnog Cookies that you can make quite easily. They are pretty, and there is no piping involved, so you can leave your decorating bag in the cupboard for another time. I used mace when making these cookies. Mace is the lacy outside of the nutmeg shell, and nutmeg is the seed inside. Mace is slightly more pungent than nutmeg, and both work beautifully in this cookie, so use what you like.

These cookies are grain, dairy, egg and nut free, and a great cookie to make when you have friends and family with food sensitivities and allergies like myself.

Eggnog Cookies - Egg, Nut and Dairy Free (2)

Holiday Eggnog Cookies

Preheat the oven to 350º degrees F. Lay out a parchment lined cookie sheet.

Ingredients:

1/2 Cup of Coconut Flour

1/4 Cup of Coconut Butter

1/4 Cup of Maple Syrup

1/4 Cup of Olive Oil

3/4 Cup of Full Fat Coconut Milk

1 Tablespoon of Gelatin (I use this kind)

1 Tablespoon of White Rum

1 Teaspoon of Pure Vanilla Extract

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Mace or Nutmeg

16 Teaspoons of  Coconut Butter for the Thumbprints after baking.

Directions:

Whisk together the Coconut Flour, Baking Soda, Sea Salt, Mace and Gelatin in a mixing  bowl. In another medium microwave safe bowl, add the coconut butter, maple syrup, olive oil, vanilla and rum. Warm the liquid mixture in the microwave for 30 seconds, then with a hand held electric mixer, beat until smooth and creamy. If the coconut butter isn’t softened enough, microwave another 30 seconds. Add the liquid mixture to the dry and beat with your electric mixture until you get a soft crumb consistency. This next step will activate the gelatin and make a natural egg replacement. Place the coconut milk in a microwave safe glass measure. Microwave to a boil, but be careful not to boil it over. This is different depending on the power of your microwave, but about one minute to one minute thirty seconds. You can also do this on your stove top. Now with your mixer running, pour in the coconut milk, beating as you go until the milk is all incorporated, and you have a nice dough. With a tablespoon scoop, scoop the cookie dough onto your parchment lined cookie sheet. Press a thumbprint into the center of each cookie, and bake for 9 to 10 minutes until just turning golden brown on the edges. Remove from the oven. Melt 16 teaspoons of Coconut Butter in the microwave, and with a teaspoon, pour the coconut butter one teaspoon each into the indentations of the cookies while they are still warm. Sprinkle with a little additional mace or nutmeg. Cool completely.

Makes 16 cookies

 

Holiday Eggnog Cookies - Nut and Egg Free

 

 

Grain Free Apple Tart


This is one of the desserts I am making for Thanksgiving this year. I love the warmth of the spices in apple desserts. It’s no surprise how popular apple pie scented candles are, and an apple tart baking in the oven makes the whole house smell amazing! I make a homemade non-toxic air freshener on my stove top with apples, oranges, cloves and a cinnamon stick. Here’s how if you want to do this……smells wonderful!

Apple Tart - Grain Free

I use coconut butter, maple sugar and cinnamon in the crust, which is similar to a sugar cookie crust. The apples are sweetened with maple sugar and apple butter. Because there is no top crust on this tart, I found tenting the pie while baking holds in the moisture and makes the apples retain their juiciness.

Apple Pie Tart Pin

Grain Free Apple Tart

Preheat your oven to 350° F and line an 8″ tart pan with parchment. I used a ceramic one, a pie pan will work as well. I have also made this recipe in a square metal baking pan.

Crust:

1/2 Cup of Coconut Flour

1/2 Cup of Coconut Butter

1 Egg

1/3 Cup of Maple Sugar

1/2 Teaspoon of Vanilla Extract

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Sea Salt

In a food processor, process the crust ingredients until it is crumbly and blended well. Pour the crumbly mixture into the prepared pan, and press firmly and evenly with your fingers to form the crust. Bake in your preheated oven for 15 minutes. Remove from the oven and set aside.

Apple Filling

I used Cortland apples in this recipe. You can use any tart apple or combination of apples that are good for pies including McIntosh or Granny Smith.

Ingredients:

6 Cups of Tart Apples, peeled, cored and sliced 1/2″

1/4 Cup of Apple Butter, I use this clean brand, just apples and juice

1/4 Cup of Maple Sugar plus 1 Tablespoon for the top

2 Tablespoons of Lemon Juice

2 Tablespoons of Olive Oil or Coconut Oil, melted

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Allspice

1/4 Teaspoon of Cardamom

1/4 Teaspoon of Ginger

1/8 Teaspoon of Nutmeg or Mace

1/8 Teaspoon of Sea Salt

Toss the apples with the lemon juice. Then, add in the maple sugar, spices and salt, and toss to coat evenly. Finally add the apple butter and olive oil or melted coconut oil and toss. Spread the apples evenly on top of the crust. Cover the pan with aluminum foil and seal the edges. Bake in your preheated oven for 60 minutes. Remove from the oven, and pierce an apple slice with a fork to make sure it is tender. Then, sprinkle the apples with the remaining one tablespoon of maple sugar, and bake uncovered an additional 10 minutes. Remove from the oven and cool.

This tart is great as is, but I do believe I will be adding my recipe for coconut whipped cream to embellish the top on turkey day! The recipe is here for that.

Coconut Milk Whipped Cream

Chocolate Chip Cranberry Orange Biscotti


Biscotti is my all time favorite cookie! They just go so well with coffee. I like to munch on biscotti when I play cards with friends. What’s your favorite card game? Mine is Euchre. I hope you still take time to play cards if you enjoy it! It seems harder to find the time anymore, but always leaves me feeling happy and connected. Here’s a great recipe for a cookie with holiday flavors, but you can enjoy it anytime of year.

Chocolate Chip Cranberry Orange Biscotti On a Plate with a Pug Mug - Grain Free

It is made grain free with coconut flour and has heart healthy olive oil in it.

Chocolate Chip Cranberry Orange Biscotti

Note: If you are eating strict SCD Low FodMap, substitute chopped pecans or walnuts for the chocolate chips.

Ingredients:

1/2 Cup of Coconut Flour, scooped and leveled

2 Eggs

1/4 Cup of Olive Oil

1/4 Cup of Honey

1/3 Cup of Enjoy Life Dark Chocolate Chips (here is the link for Amazon, but they are available at many grocery stores as well)

1/4 Cup of Apple Juice Sweetened Dried Cranberries (I use these)

Zest of one Organic Orange

1 Teaspoon of Vanilla Extract

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

Directions: Preheat your oven to 350°F.

In a medium mixing bowl, add the eggs, honey, vanilla, orange zest and olive oil. Beat with a hand held mixer for one minute. Sift together the coconut flour, baking soda and salt, then add it to the wet mixture. Beat for two minutes until the batter begins to thicken. Then, fold in the cranberries and chocolate chips, distributing evenly.

Scoop the cookie batter onto a parchment lined cookie sheet, and using the sides of the parchment. Shape it into a rectangle measuring approximately 12″ x 4″ x 1″ high. Alternatively, you can shape it with slightly damp hands. This keeps the dough from sticking to your hands.

Chocolate Chip Cranberry Orange Biscotti Dough

Chocolate Chip, Cranberry Orange Biscotti Dough Log

Bake in your preheated oven for 18 to 20 minutes, or until the edges are starting to brown.

Baked Biscotti Log

Remove from the oven and cool on the sheet for one hour. Reduce your oven’s heat to 325° degrees. Place the cooled cookie log onto a cutting board, and with a serrated knife, carefully slice the log on a diagonal, cutting the cookies into long rectangles about 1 inch thick each.

Biscotti Ready For Second BakePlace the cut side down back onto the parchment paper, and bake 5 minutes per side. After the first 5 minutes, take the cookies out of the oven and flip them over to the other cut side. Take care not to over brown, as all ovens are slightly different. Remove the biscotti from the oven and cool completely.

Chocolate Chip, Cranberry Orange Biscotti Paleo

Store in an airtight container after cooling. Enjoy!

Chocolate Chip Cranberry Orange Biscotti - Grain Free and Paleo

 

 

Pumpkin Spice Muffins with Chocolate Chips and Raisins – (Toddler Approved!)


Happy Fall Y’all! It’s officially here, and I have a new Pumpkin Spice Muffin recipe for you with Chocolate Chips and Raisins that is grain free and Toddler Approved! My Grandson, Theodore, was here yesterday when I was testing them, and he LOVES them! Look at the pictures of him enjoying one below! 🙂 These muffins are sweetened with maple syrup, have healthy olive oil in them, pumpkin, raisins, spices, and my favorite allergen free dark chocolate chips!

Pumpkin Spice Muffins with Chocolate Chips and Raisins - Grain Free

Here is my little grandson who is 13 months old eating one. He was saying “Mmmmmm!” as he ate it!

Toddler Grandson Enjoying a Pumpkin Spice Chocolate Chip Muffin baked by Mimi

Yup, he totally loved them!

Toddler Approved Pumpkin Spice Muffins with Chocolate Chips and Raisins

Healthy muffins are great to have on hand, so I like that this recipe makes a larger batch. You can also freeze half of them.

Pumpkin Spice Muffins with Chocolate Chips and Raisins Toddler Approved!

Pumpkin Spice Muffin - halved

Pumpkin Spice Muffins with Chocolate Chips and Raisins (Toddler Approved!)

Preheat your oven to 350º degrees F. Lay out two muffin pans with muffin wrappers. I like these unbleached natural baking cups. They never stick and there are no dyes in them. This recipe makes 17 muffins.

Ingredients For The Batter:

6 Pastured Eggs

1 Can of Pumpkin (I use this organic brand)

1/2 Cup of Coconut Flour

1/4 Cup of Olive Oil

1/4 Cup of Pure Maple Syrup

1/2 Cup of Raisins

1/2 Cup of Dark Chocolate Chips (I use this allergen free brand that is delicious!)

1 Teaspoon Vanilla Extract

1 Teaspoon Fresh Lemon Juice

1/2 Teaspoon Baking Soda

1/2 Teaspoon of Cinnamon

1/2 Teaspoon of Ground Ginger

1/4 Teaspoon of Sea Salt

1/8 Teaspoon of Ground Cloves

a pinch of Nutmeg or Mace

Ingredients for the Topping:

1/3 Cup of Raisins

1/3 Cup of Dark Chocolate Chips

Directions:

In a large mixing bowl, add the eggs, pumpkin, olive oil, maple syrup, vanilla and lemon juice. Beat with a hand held electric mixer until combined. Add the coconut flour, salt, spices and baking soda, and blend for two minutes. Fold in 1/2 cup of raisins and 1/2 cup of dark chocolate chips.

Scoop the batter with a muffin scoop into your prepared muffin pan. In a small bowl, mix together the raisins and chocolate chips. Then, sprinkle evenly on top of the muffins. tap very gently into the batter.

Bake in your preheated oven for 25 minutes, or until the tops spring bake when touched.

Remove from the oven, and cool for five minutes, then remove from the muffin tins and cool completely on a wire rack.

Enjoy these delicious pumpkin spice treats, and share them with those you love! 🙂

Sam

Pumpkin Spice Muffins with Chocolate Chips and Raisins - Gluten Free

 

 

 

 

 

Grain Free Spice Cake with Dairy Free Maple Buttercream and Blackberry Swirl


Birthday Spice Cake with Vanilla Blackberry Buttercream

It was my birthday this week, and I am a self-professed cake addict! So what is a girl gone grain free to do when she misses her traditional spice cake, comes from an artisanal baking background, and wants something fancy for her birthday dessert? Well it’s been on my to do list to make a celebration cake recipe of my own for a few years now, and I finally did, with some inspiration from some of my favorite traditional baking books and my love of blackberries!

I made this cake with three layers. The recipe is written for individual layers so that you have the option to make two or three layers for your cake depending on how many servings you need. Three layers makes the cake look more impressive and serves twelve people, two layers will serve eight.

Grain Free Spice Cake with Dairy Free Maple Buttercream and Blackberry Swirl

For the Cake:

Preheat the oven to 350º degrees F.

Grease 8″ cake pans with organic shortening, and line the bottoms with parchment paper cut into a circle to fit the pan. I do this by setting the pan on top of the parchment and drawing a circle around the outside of the pan with a pencil and then cutting out the circle.

Ingredients:

1/3 Cup of Coconut Flour

3 Pastured Eggs

1/3 Cup of Coconut Milk

1/4 Cup of Applesauce (no sugar added)

2 Tablespoons of Olive Oil

2 Tablespoons of Maple Syrup

1 Teaspoon of Pure Vanilla Extract

1/2 Teaspoon of Baking Soda

1/2 Teaspoon of Cinnamon

1/4 Teaspoon of Ground Ginger

1/4 Teaspoon of fine Sea Salt

1/8 Teaspoon of Cloves

1/8 Teaspoon of Nutmeg

1/2 Teaspoon of Fresh Lemon Juice (this is added at the end to activate the baking soda)

Directions:

Add the eggs and coconut milk to a mixing bowl. Beat with a hand held electric mixer. Add the remaining wet ingredients except the lemon juice, and mix with for one minute. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients in two batches to the wet ingredients, mixing for one minute after each addition. Finally, add the fresh lemon juice and mix for approximately 30 seconds. Pour the cake batter into the prepared pan and bake for 35 minutes or until a toothpick comes out clean when inserted into the center of the cake.

Cool on a wire rack for five minutes before removing the cake from the pan and cooling completely on a wire rack.

Grain Free Birthday Cake with Vanilla Blackberry Buttercream

Blackberry Syrup

You can make the syrup up to three days in advance. But you can also make it on the day you bake the cake. It is straightforward and cools quickly.

Ingredients:

1 pint of fresh blackberries

1/4 cup of honey

pinch of salt

Directions:

Reserve seven blackberries for the top of the cake. Place the remaining blackberries, honey and pinch of salt into a small saucepan, and bring it to a boil over medium-high heat. After it comes to a boil, reduce the heat, and simmer the blackberries, honey and salt for ten minutes on the stove. Using a fine mesh sieve and a bowl, pour the blackberries into the sieve over the bowl, and gently press the juices into the bowl. Discard the pulp and seeds. Cool in the refrigerator or let cool at room temperature. Set aside for when you are ready to decorate the top of the cake. You will want to make sure it is completely cool before swirling in on the top of your frosting.

Dairy Free Maple Buttercream

The inspiration for this buttercream comes from Joanne Chang owner of Boston’s Flour Bakery!

Ingredients:

1 1/2 Cups of Maple Sugar

6 Egg Whites

1 1/2 Cups of Organic Shortening

1 Teaspoon of Vanilla Extract

1/4 Teaspoon of Sea Salt

Directions:

In a medium metal mixing bowl, whisk together the eggs and maple sugar. Place the pan on top of a simmering pot of water to create a double boiler. The water should be about 4 inches deep and not able to touch the bowl with the egg slurry in it. Whisk the egg and sugar occasionally for about 6 to 8 minutes until it is hot to the touch. It should be 160º degrees. I used a thermometer to test.

Pour the egg and sugar into bowl of a stand mixer fitted with a whip attachment, or you can use a hand-held mixer. Whip on medium-high until you get a beautiful white fluffy meringue. Turn the mixer to low and slowly add the shortening to the meringue one dollop at a time (about a tablespoon) until all the shortening is incorporated into the meringue. Increase the speed back to medium, and beat for 2 to 3 additional minutes. The buttercream should be smooth. Add the vanilla and salt and continue to beat for another 1 to 2 minutes.

It you are not using the buttercream within 30 minutes, refrigerate until you are ready to do so, and then fluff it with the mixer before spreading onto the cake.

Now, get your blackberry syrup and lets frost! Your cake is cooled right?

Grain Free Birthday Spice Cake

To frost the cake. Place a dollop of frosting on your cake stand, and place the first cake round on top of it. This helps keep the cake in place. Spread frosting on the first layer out to the edges. Place the second layer on top, and repeat if you are using a third layer. Place the last layer on the cake and then with an offset spatula frost the sides of the cake as you turn the stand. Now, frost the top of the cake. After the cake is frosted the way you like it, place small spoonfuls of the blackberry syrup artfully around the cake. Make the marbled design by drawing the sharp tip of a knife through the syrup repeatedly from one side to the other and through your syrup dollops to create a marbling effect. Let your inner artist shine! 🙂 Top with the reserved blackberries. Refrigerate the cake until you are ready to serve it.

It’s time to celebrate!!!

 

 

 

 

 

 

 

 

 

 

 

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