Tag Archives: Dairy Free

Soft, Cakey Cinnamon Banana Cookies

 

Cinnamon Swirl Banana Cookies 2

Soft and sweet with the warmth of cinnamon. These cookies are ones you are going to want to make if you are a fan of the flavor combination and are a soft cookie lover. They are sweetened with honey and ripe bananas.

Cinnamon Swirl Banana Cookies 3

The flavors all meld together nicely to give you a soft cookie with the nice cracks on the top. The cracks are a reaction of the cookie expanding and hardening on top while the centers are still soft. It’s a appealing part of this cookie and others like molasses crinkles.

Cinnamon Swirl Banana Cookies 1

Soft Cakey Cinnamon Banana Cookies

Preheat your oven to 350ºF.

Ingredients:

1 1/2 Cups of sliced bananas, ripe with black spots

1 Cup of Almond Flour

1/4 Cup of Coconut Flour

1/4 Cup of Organic Shortening (I use Spectrum)

1 Egg

2 Tablespoons of Honey

1 Tablespoon of Cinnamon (reserved for last)

1 Teaspoon of Vanilla Extract

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

Directions: In a food processor with a blade attachment, puree the ripe banana. Then, add in the egg, honey, vanilla and shortening, and process until smooth. Add the Almond Flour, Coconut Flour, Salt and Baking Soda. Process two minutes.

Remove the cookie dough from the food processor and scoop it into a bowl. Sprinkle the tablespoon of Cinnamon over the dough, and swirl it in with a knife until you have a marbled dough.

With a tablespoon cookie scoop, scoop the cookies onto a parchment lined baking sheet, and bake in your preheated oven for 15 minutes, or until they are golden brown on the edges and set.

Makes 20 cookies.

Low FodMap Serving Size is 2 Cookies

Soft Cakey Cinnamon Banana Cookies, Grain Free, SCD Diet, Paleo, Dairy Free, Low FodMap. Gluten Free

 

 

 

 

Grain Free Walnut Spice Muffins

Grain Free Walnut Spice Muffins SCD, Paleo

I love muffins and spice cake!  This muffin recipe reminds me of spice cake, and it is belly friendly, has vegetables in it (carrots)  and is sweetened with honey.  It also includes gelatin for a bonus gut healing ingredient.

Grain Free Walnut Spice Muffins Scd, Paleo 2

Ingredients:

1/2 Cup Coconut Flour

3 1/2 Cups of Shredded Carrot

4 Pastured Eggs

1/2 Cup of Raw Walnuts, Coarsely Chopped

1/4 Cup of Olive Oil or Melted Coconut Oil

1 1/2 Tablespoons Grass Fed Collagen

1/4 Cup of Clear Clover Honey

1/4 Cup of Coconut Milk

1 teaspoon SCD Legal Vanilla Extract

1/4 teaspoon Pink Himalayan Salt

3/4 Teaspoon Baking Soda

1 Teaspoon of Cinnamon

1/2 Teaspoon Ground Ginger

1/4 Teaspoon Nutmeg or Mace

1/8 teaspoon Cloves

Whole Walnuts for the Tops

Grain Free Walnut Spice Muffins 3

Directions:  Preheat Oven 350°.  Place muffin cup liners in pan.  Place eggs, coconut flour, carrots and gelatin in a food processor and pulse until blended.  Add honey, coconut milk, olive oil or coconut oil, vanilla, spices and baking soda. Pulse again until well blended. Using a muffin scoop, place level scoops into muffin papers. Top with a whole  walnut (I use walnuts from nuts.com. ) Bake 35 to 38 minutes until set and browned on the top.

Makes a bakers dozen.

sam eats her nutrients cartoon

Grain Free Walnut Spice Muffins - SCD, Paleo, Dairy Free

Chocolate Chocolate Cookies with Quinoa and Banana Flour

Chocolate Chocolate Cookies 4

I created this new cookie recipe to be nut free, gluten free, dairy free and gum free and it uses just two flours, Quinoa and Banana. These two combined I find make a nice cookie.

Chocolate Chocolate Cookies 5

These cookies taste chocolately delicious, and are sweetened with natural maple sugar.

Chocolate Chocolate Cookies 1

I usually freeze them after I make them because,  1. It keeps them fresh longer and 2. It helps resist temptation to eat too many at once. But, I have to say, they are good right out of the freezer, so that doesn’t always work well. 🙂

Chocolate Chocolate Cookies 2

This recipe makes a dozen cookies. I don’t think there is ever a time of year when chocolate isn’t on the list of cookie flavor favorites. But, they are especially cozy when the weather gets cooler and you can grab a hot cup of something to go with them curled up with a blanket and a good book.

Here’s the recipe.

Chocolate Chocolate Cookies with Quinoa and Banana Flour

1/4 Cup of Banana Flour

1/4 Cup of Quinoa Flour

1/4 Cup of Cacao Powder

1/4 Cup of Olive Oil

1 Egg

1/4 Cup of Maple Sugar

1/3 Cup of Chocolate Chips

1/4 Teaspoon of Baking Soda

1/8 Teaspoon of Sea Salt

1/2 Teaspoon of Vanilla Extract

Directions:

Preheat the oven to 350°F.

In a medium bowl, beat the olive oil and maple sugar together. Add the egg and beat for one minute. Add the quinoa flour, banana flour, cocoa powder, baking soda, salt and vanilla and beat until creamy. Fold in the chocolate chips.

Scoop onto a parchment lined cookie sheet using a tablespoon cookie measure. Flatten the cookies with damp fingers. Bake in your preheated oven for 10 – 11 minutes. Remove from the oven, and cool on the cookie sheet.

Chocolate Chocolate Cookies Gluten, Dairy and Nut Free

*This post has affiliate links in it. I receive a very small commission if you purchase through my links. The small commission helps cover the cost of maintaining this blog.

Chopped Kale, Cranberry, and Pumpkin Seed Slaw!

Kale, Cranberry, Pumpkin Seed Slaw 2

This slaw is a twist on the traditional cole slaw with the Autumn flavors of cranberries and pumpkin seeds, and the added nutrition of Lacinato Kale!

Kale, Cranberry, Pumpkin Seed Slaw

Gosh I love Fall! It’s my favorite season! I love all the spices, warm drinks, cozy sweaters, autumn fruits and vegetables, crunchy leaves, pumpkin patches, pumpkins, Mums, Fall porch decorations, cozy corners with a good book and a quilt, jackets, boots…..Love- It – All! This slaw introduces some of the flavors of Fall without completely letting go of Summer yet IMO.

Autumn Picture Cozy Time

What’s your favorite part about Fall? Please share with me. 🙂

I think you will like the crunch of the pumpkin seeds and chewy cranberries in this slaw. Plus, it has a milder onion flavor with scallions (green onions). It can also be made ahead, which is always handy!

Ingredients

4 Cups of Shredded Green Cabbage

1 Cup of Finely Chopped Lacinato Kale

1/2 Cup of Shredded Carrot

1/2 Cup of Thinly Sliced Green Onion

1/2 Cup of Pumpkin Seeds (I like this sprouted kind)

1/2 Cup of Dried Cranberries, fruit sweetened

Mix all the slaw ingredients together, then make the dressing:

1/2 Cup of Primal Kitchen Garlic Aioli Mayonnaise (here)

1 Tablespoon of Apple Cider Vinegar

1 Tablespoon of Fresh Lemon Juice

1 Tablespoon of Honey

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Black Pepper

Whisk together the dressing ingredients, and fold into the slaw.

Refrigerate until ready to serve.

Chopped Kale, Cranberry and Pumpkin Seed Slaw, Gluten and Dairy Free

 

 

 

 

Dark Chocolate Mint Truffles with Raspberries and Macadamia Nuts

Dark Chocolate and Raspberries with Mint is divine! But if you like Macadamia Nuts better, I have given you options. Or, if you are like me, I like to make both!SO Perky raspberry and macadamia truffles

This is a brand new recipe with choices! I have added a powdered drink mix supplement that is new to Perfectly Posh called So Perky that has a lot of beneficial ingredients in it, to boost these truffles, like Green Coffee Bean, Matcha Green Tea, Peppermint, Vitamin C, Vitamin B12 and Ginseng! The mint flavor in this drink mix adds a nice flavor to the chocolate, plus other benefits. But, you can totally make this without it! All the new Knosh is allergen free, with no artificial colors! One of the many reasons I love it!

So Perky Dark Chocolate Mint Truffles

Here’s some more information below on the So Perky which you can pick up here.

 

So Perky

I like to add it to make these delicious dark chocolate bites an Energy Power Treat!

So Perky Truffles

They also have cashew butter in them, and are simple to make, because instead of cooling the truffle mixture and then rolling them into balls, which can be tedious, you simply pour it into mini muffin cups which is much quicker and easier!

Here’s how to make them!

Dark Chocolate Mint Truffles with Raspberries and Macadamia Nuts (optional Knosh So Perky Drink Mix)

Ingredients:

1 Cup of Dark Chocolate Chips

1/4 Cup of Cashew Butter

2 Knosh So Perky Mint Julep Drink Mix packets (optional)

1/2 Teaspoon of Vanilla Extract

1/8 Teaspoon of Peppermint Extract

A pinch of Sea Salt

Freeze Dried Raspberries (crushed) 1 Cup

1/2 Cup of Macadamia Nuts (finely chopped)

Directions:

Prepare a mini muffin tin with 20 paper liners.

In a double broiler over simmering heat, melt the dark chocolate chips, cashew butter, a pinch of sea salt and 2 Knosh So Perky Mint Julep Drink Packets. Whisk with a fork until it is melted together. When completely melted, remove from the heat and stir in the vanilla and peppermint extracts.

Crush the freeze dried raspberries into a fine powder. I like to use a mini food processor. You can also do this in a plastic storage bag and crush them by rolling a rolling pin over the top of the sealed bag. Finely chop the macadamia nuts. Place each in a small bowl for sprinkling.

Place about a half teaspoon of the crushed raspberries and macadamia nuts in ten each of the mini muffin cups. Pour the melted truffle mixture evenly into each cup leaving a little room at the top for more raspberries and nuts. Immediately sprinkle the remaining crushed raspberries and macadamia nuts on top of the truffles accordingly.

Refrigerate for 30 minutes until set. Remove them from the mini muffin pan and store in a sealed container in the refrigerator to enjoy as needed!

Makes 20

Dark Chocolate Mint Truffles with Raspberries and Macadamia Nuts

*I am a consultant for Perfectly Posh and love all their cleaner beauty products and supplements and what the company stands for. I appreciate you choosing me as your consultant when shopping with them.

Blueberry, Dark Chocolate Chip, Pecan Quick Mug Muffin

Quick Muffin 6

Is there ever a season when we don’t need something quick in the kitchen? I don’t think so from my experience. Even in the Summer when the kids are out of school, the pace can be fast, and we have to purposefully carve out time to slow things down.

Quick Muffin 7

Our time Up North is winding down, and it has been so fun, relaxing and refreshing. Lots of quality time, but I’m feeling tired. Because even a vacation, or even especially a vacation, can make you tired.

Quick Muffin 3

During the last few days, I am running out of time to bake, and also not replenishing things like muffins that I don’t want to take with me traveling home.

Quick Muffin 5

So, I’ve made a new recipe for a quick 2 minute mug muffin. No big batch, just enough for two servings. Half for now, half for later, or to share all at once. It’s big enough for two.

This one has dried blueberries, pecans and dark chocolate chips in it, and I used a combination of Banana and Quinoa flour, and sweetened it healthfully with applesauce and maple syrup.

Quick Muffin Batter in Mug

Blueberry, Dark Chocolate Chip, Pecan Mug Muffin

You will need one 16 oz. Microwave Safe Mug

Ingredients:

1 Egg

1/4 Cup of No Sugar Added Applesauce

1/4 Cup of Quinoa Flour

2 Tablespoons of Banana Flour

1 Tablespoon of Olive Oil

2 Tablespoons of Pure Maple Syrup

1/4 Teaspoon of Vanilla Extract

1/4 Teaspoon of Ground Cinnamon

1/8 Teaspoon of Baking Soda

A Pinch of Salt

1 Tablespoon of Dark Chocolate Chips

1 Tablespoon of Dried Blueberries

1 Tablespoon of Chopped Pecans

Directions:

Whisk together the egg, applesauce, maple syrup, olive oil and vanilla extract in a medium sized bowl. Add the remaining ingredients, except the chocolate chips, blueberries and chopped pecans. Whisk vigorously until smooth. Add a Tablespoon each of Dark Chocolate Chips, Blueberries and Chopped Pecans. Pour the batter into a 16 oz. microwave safe mug. (It should be half full). Sprinkle with additional chocolate chips, blueberries and pecans if desired.

Microwave on high for 2 to 2 1/2 minutes until cooked through and the muffin springs back to the touch. The first time you make this start at two minutes, and if needed go 30 seconds more. After that you will know your microwave time requirements for this muffin. Microwaves vary. This muffin Puffs Up Huge above the rim of the mug when microwaving. It will shrink back down level with the cup when it is cooled. There are no worries of it spilling over. Kids will enjoy watching this process, at least mine do. 🙂

Cool a little bit before eating this. It is good warm or cooled. 🙂

Serves 2

THISIS~1

 

 

Chocolate Chip, Cranberry, Walnut Cookies (Grain Free)

Chocolate Chip, Cranberry Walnut Grain Free Cookies

I am super pumped about this cookie, because it is the real deal, and it uses Banana Flour!

It does not taste like bananas. It tastes like a legit white flour cookie, but it is a grain free, Paleo, maple sugar sweetened, gluten and dairy free cookie! It even spreads in the oven without having to press it with your palm! If you are not a recipe developer, this might not be significant to you, but trust me, it’s awesome!!!

We have had a lot of batches of this cookie version around, as I’ve been testing it repeatedly and tweaking the ingredients. This is the one!

Gluten and Grain Free Banana Flour Chocolate Chip Cookies

Almond flour, coconut flour and other grain free flours are great for baking as well. But if you know me well enough, you know that my passion is writing recipes for food intolerances and those who want to eat healthier. Banana Flour isn’t something I have worked with before until now.

Grain Free Banana Flour Paleo Chocolate Chip Cookies

This cookie has dark chocolate chips, dried fruit sweetened cranberries and brain benefiting walnuts in it. For a nut free cookie, just omit the walnuts and increase the chocolate chips and cranberries equally. There is olive oil in the recipe as well….a very Italian and healthy baking ingredient! It is good in cookies! I did a 50/50 split between it and organic shortening. Shortening gives it the mouth feel you crave and helps with spreading and browning evenly.

Chocolate Chip, Cranberry, Walnut Cookies Healthier Bakiing

This is the banana flour I have been using to test and make these cookies. It is GMO Free Gluten Free, Vegan, Paleo and contains only 100% bananas.

Chocolate Chip, Cranberry, Walnut Cookies Healthier Bakiing

Chocolate Chip, Cranberry, Walnut Cookies (Grain Free)

Preheat the oven to 350°F.

Ingredients:

1 Egg

3 Tablespoons of Olive Oil

3 Tablespoons of Organic Shortening (I use Spectrum)

6 Tablespoons of Pure Maple Sugar

1/2 Cup of Banana Flour

1/2 Teaspoon of Pure Vanilla Extract

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Cinnamon

1/8 Teaspoon of Nutmeg

1/8 Teaspoon of Sea Salt

1/3 Cup of Dark Chocolate Chips (I use Enjoy Life)

1/3 Cup of Dried Fruit Sweetened Cranberries

1/3 Cup of Walnuts (chopped)

Directions:

In a medium mixing bowl, with an electric hand mixer, beat together the olive oil, shortening and maple sugar until creamy. Add the egg and vanilla, and beat for one minute. Sift together the banana flour, sea salt, baking soda, cinnamon and nutmeg and stir it with a spatula into the wet mix until it is starting to incorporate. Then, beat it with an electric hand held mixer until incorporated and creamy. If you don’t stir it in with a spatula first, the banana flour is very light and will fly everywhere.

Fold in the chocolate chips, cranberries and walnuts with a spatula.

Banana Flour Cookie Dough

Scoop the dough into tablespoon mounds on two parchment lined cookie sheets. You should have 14 cookies.

Oven Ready Banana Flour Cookies

Bake in your preheated oven for 11 minutes, rotating the sheets half way through the baking (top to bottom and turning side to side). Cool for five minutes on the sheet, then remove to a wire rack to completely cool.

Enjoy!!!

Chocolate Chip, Cranberry, Walnut Grain Free Cookies, Dairy Free, Paleo, Gluten Free

 

 

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