Tag Archives: Gluten Free

Toasted Quinoa Goji Berry Cocoa Energy Balls

These are like a bowl of hot cereal in a ball, which makes them great for breakfast. I love the whole grain earthiness of these energy balls and all the great nutrition in them. The coating of raw cocoa powder on the outside gives them the perfect bittersweet flavor when you bite into them plus an extra nutrition boost.

Not only are these great for breakfast, but for a mid-morning or afternoon snack.

The flavor of toasted quinoa flakes is warm, nutty and gives them depth of flavor. I get my organic non-GMO quinoa flakes at nuts.com. They come in a nice sized bag of one pound or five pounds. Quinoa is a complete protein, it contains all nine essential amino acids, so it is a wonderful choice for breakfast or snacking! It’s also a great source of iron and dietary fiber and easy to digest, because it’s actually a seed, but the nutrition world considers it a whole grain.

Energy Balls Ready to Bake

Goji Berries contain antioxidants and Vitamins A and C and Zeaxanthin which is good for eye health. Dried ones are chewy, and earthy which gives these balls substance, meaning if you like chewy whole grain textures, you will like these a lot. A few of these with a cup of hot tea on a stormy day, like today here, is perfect.

The kitchen smells so good when you are toasting the quinoa flakes, warm and homey. Here’s the recipe.

Toasted Quinoa

Toasted Quinoa Goji Berry Cocoa Energy Balls

Preheat your oven to 350 degrees F.

Ingredients:

1 1/2 Cup of Quinoa Flakes (I love these organic gluten free ones!)

1 Medium Sized Ripe Banana

3/4 Cup of Dried Goji Berries (organic, sundried, no sulphur ones are my choice.)

1/4 Cup of Maple Syrup

2 Tablespoons of Olive Oil

2 Tablespoons of Ground Flax

2 Tablespoons of Cocoa Powder (reserved for rolling) I use raw cacao

1 Teaspoon of Vanilla Extract

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Ground Allspice

1/4 Teaspoon of Salt

Directions:

On a rimmed cookie sheet lined with parchment paper, spread out your quinoa flakes in a even layer. Toast in your preheated oven for seven minutes stirring halfway through. This will be after five minutes.

Remove the quinoa flakes from the oven when golden brown and set aside to cool.

Place your goji berries in a food processor with a blade attachment and pulverize them on high until they are mostly powder with a few bits left. This takes about one minute. Add the flax and banana (broken into pieces) and blend on high. Scrape down the sides of the food processor with a rubber spatula. Now, add the remaining ingredients except for the quinoa flakes and cocoa powder. Blend until very smooth, scraping down the food processor once. Add the toasted quinoa flakes and pulse until they are evenly and completely blended into your energy mix. It should be thick and easy to scoop.

Lay out a cookie sheet with parchment paper, and put the cocoa powder on a small plate beside it for rolling. With a cookie scoop, scoop out tablespoon sized balls and drop them right onto the cocoa powder. Roll them around with your fingers until coated with the cocoa and then pick them up and perfect them into balls. Place them on the cookie sheet two inches apart. This recipe makes 14 energy balls.

Bake in your preheated 350 degree F. oven for ten minutes. Remove them from the oven, and cool completely on the cookie sheet before eating. These will store in a sealed container on your countertop.

These are a healthy gluten free snack that will give you energy, fiber and great nutrition.

Chicken Wet Burrito Skillet Gluten Free with Low FodMap Option

There is something about a cast iron pan that browns food beautifully! Skillet dinners are handy one dish meals that are fun family pleasers. Wet burritos used to be me and my roommates Friday night takeout dinner while I was going to college in Grand Rapids, Michigan where they actually originated! It was a little hole in the wall that made the Best Wet Burritos! Not gluten free, but I wasn’t g/f back then. This skillet is reminiscent of those burritos, but it IS gluten free and has a low fodmap option!

This is a skillet recipe that is easily made low fodmap, like I mentioned, by simply omitting the black beans. Jasmine rice is an easily digested rice that works well for many people with digestive difficulties, and it is a great binder and delicious in this recipe. It only takes one cup of cooked rice. I make it in larger quantities in my rice cooker and reheat it in the microwave as needed. You can also make it while you are preparing this dinner. It cooks in 25 minutes with no attending. If you don’t have a rice cooker yet, I highly recommend them! I use this one that also has a steamer on top, so you can steam vegetables at the same time as the rice is cooking. This one is medium sized and my favorite.

I used boneless chicken thighs because they are the juiciest part of the chicken. If you are craving wet burritos, this skillet dish is a healthy and delicious way to satisfy your yearning. It takes about 45 minutes to make start to finish, and also makes great leftovers.

If you are making this to be compliant with the SIBO Specific Diet, omit the white rice. I do well white Jasmine rice, so I added it to this recipe, but it is delicious without it. Your filling will be slightly looser.

Chicken Wet Burrito Skillet

Ingredients:

6 Boneless, Skinless Chicken Thighs (about 2 lbs.)

1 Cup of Tomato Puree

1 Green Pepper, diced and seeded

1 Cup of Jasmine Rice (hot)

1 Cup of Black Beans, rinsed (omit for low fodmap. I use this brand) The kombu seaweed makes them easier to digest and you don’t even know it’s in there.

1 Cup of Shredded, Aged Cheddar

1 Cup of Shredded Iceburg Lettuce, for topping

1 Cup of Diced Fresh Tomato, for topping

2 Tablespoons of Apple Cider Vinegar

2 Tablespoons of Garlic Infused Olive Oil

1 Bunch of Green Scallions, sliced (green parts only)

1 Teaspoon of Cumin

1 Teaspoon of Smoked Paprika

1 Teaspoon of Chili Powder

1 1/2 Teaspoons of Salt

3/4 Teaspoon of Black Pepper

Directions:

Add Two Tablespoons of garlic infused olive oil to a large cast iron skillet. Warm over medium high heat. Then add the diced chicken thighs, 1 teaspoon of salt and 1/4 teaspoon of black pepper. They should sizzle when they hit the pan. Spread the chicken in an even layer, and brown for six minutes, stirring every two minutes. When the chicken is browned and cooked through, remove it to a plate and set aside. In the same pan, add the diced green peppers and the cumin, smoked paprika, and chili powder. Brown for one minute. Add in the two tablespoons of apple cider vinegar to deglaze the brown chicken goodness from the bottom of the pan. Now add 1 cup of tomato puree, half of the sliced scallions, and the other 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring for two minutes. Turn the burner down to low, and add in the cup of rinsed black beans and hot rice. Stir to evenly distribute all the ingredients. Smooth the burrito filling out flat, and top with the cooked chicken thighs.

Turn your oven to broil. Now, sprinkle the top of the chicken thighs you just put on top of the filling with 1 cup of shredded, aged cheddar. Place the cast iron pan under your broiler for one to two minutes until it is bubbly and melted. Remove the pan from the oven, and top the chicken burrito skillet with shredded lettuce, diced tomatoes and the remaining sliced scallions. It is ready to serve!

Glowing Skin, Healthy Inside and Out, and Perfectly Posh Clean Ingredients

how beautiful you feel

It’s all about that inner glow! You can see it in the eyes. That’s why we can all smile with our eyes while wearing masks. Isn’t it funny Starbucks and many other establishments are teaching employees to smile with their eyes? I mean, I love that when people’s smiles reach their eyes. 👁

There are always benefits to drinking water, 💧 eating healthy food, taking time to relax, hugs!!!….I definitely am missing those from my Grandkids and others lately.

So, we glow with happiness, look healthiest if we are eating well and staying hydrated, moving our bodies, getting enough sleep, and have a positive mindset.

It’s also pretty amazing what quality products can do to enhance your skin. Science has come a Loooong way on that. There is just something so nice about having a skin care routine that keeps your face looking healthy and vibrant! Dry or overly oily skin is uncomfortable. Preventing premature aging…..not aging is a kindness we can show ourselves. We all age. Perfectly Posh has some of the best face care products out there, without the bad stuff that kind of defeats the purpose of a healthy inner glow if you are putting toxins in. Clean ingredients here always! We even have a product that nourishes while reducing the appearance of oily skin…Under Control. It’s great for men and women.

So age beautifully, be your best version of yourself, and also take good care of your face and eyes, which we will all be showing the most of for a while yet.

If you have any questions about what products are best for your skin type, reach out and chat with me. I’d love to connect with you and help. You can find all Perfectly Posh products through the link at the top of my home page. As your consultant, I am here to help. 🙂

don't act your age

Plant Based “Milk” Chocolate Macadamia Nut Milk

Do you like your nut milks creamy?

This is a dairy free “milk” chocolate beverage made with macadamia nuts, which are one of my favorites to make nut milk with, because they make a very creamy drink, and you don’t have to strain it. The macadamia nuts are soft and higher in fat, so you get to skip that step.

Plant Based Milk Chocolate Macadamia Milk

This recipe makes a little over two cups, which is the perfect size to use up in a couple days, and it takes just ten minutes hands on to make. Love that about it!

So let’s get you some creamy, chocolate nut milk!

Plant Based “Milk” Chocolate Macadamia Nut Milk

Ingredients:

1/2 Cup of Raw Macadamia Nuts (I like this g/f brand)

2 Tablespoons of Raw Cacao Powder

1 Teaspoon of Real Vanilla Extract

1/4 Teaspoon of Pure Monk Fruit

1/8 Teaspoon of Sea Salt

2 Cups of Filtered Water

Directions: Measure 1/2 Cup of macadamia nuts into a 4 cup measure and cover with water to soak for two hours. Walk away, no work to be done here but wait! 🙂

After the macadamia nuts have soaked, strain them through a colander and rinse with cold water. Then, add the macadamia nuts to a high speed blender with the remaining ingredients. Blend on high speed for three minutes.

Pour straight into a quart jar add the lid and refrigerate.

Easy peasy milk chocolate that is sweet and delicious!

Plant Based Milk Chocolate Macadamia Nut Milk Gluten and Dairy Free

 

Freezer Nut and Fruit Bites

Grain Free Dairy Free Delicious Nut and Fruit Freezer Bites

New Recipe!

Nut and fruit bites 5

These nut and fruit snacks are really versatile and handy to have in your freezer.

I have been snacking on them for a while now and have also made several versions.

So, I am going to give you the template, and you personalize them!

Nut and Fruit Bites 6

You can make a double batch all at once. This recipe easily does that, or make a couple different variations. I find kids really like the ones with peanut butter and raisins.

Nut and Fruit Bites 3

Freezer Nut and Fruit Bites

1 Cup of Nuts of choice

1/4 Cup of Dried Fruit of Choice (if you are using larger dried fruit, make sure to dice it first)

1/4 Cup of Nut or Seed Butter

1 Tablespoon of Collagen (I use this brand)

1/4 Teaspoon of Pure Vanilla Extract

1/8 Teaspoon of Sea Salt

1/8 Teaspoon of Baking Soda

1/8 Teaspoon of Pure Monk Fruit (optional but adds a little more sweetness)

Directions:

In a food processor, pulse your nuts and fruit until chopped evenly. Then, add the remaining ingredients and blend until the mixture holds together when you squeeze it.

Nut and Fruit Bites

Pour the mixture onto a piece of parchment paper, and form it into a rectangle about an inch thick. Place the rectangle of bites onto a cookie sheet with the parchment, still in one piece, and freeze for an hour. Remove it from the freezer, and with a large sharp knife, cut it into squares.

Nut Bites 2

Store the Nut and Fruit Bites in a sealed container in your freezer for as needed. Pop them in when you want a quick and healthy snack.

That’s it. Super easy and you will want to make them again and again.

I’ve made these with walnuts, pecans, hazelnuts, macadamia and a large variety of different nut and seed butters including tahini. Make them nut free by using sunflower seed butter or tahini and sunflower or pumpkin seeds in place of the nuts.

Fruit and Nut Bites 6

Grain Free Dairy Free Delicious Nut and Fruit Freezer Bites

Dark Chocolate Pecan Biscotti

 

Dark Chocolate Pecan Biscotti 4

Hello! I hope you are well and safe!

I’ve been in the kitchen this week testing new recipes, and I think you are going to love this healthy Dark Chocolate Pecan Biscotti that is sweetened with dates!

Dark Chocolate Pecan Biscotti 5

There are so many benefits in this cookie that you can enjoy guilt free!

There is raw cacao powder that is full of flavanoids, a powerful antioxidant. How lucky are we that chocolate has this!

A little bit of cinnamon really compliments this Italian cookie, and it is great for regulating blood sugar! Put a little in your smoothies everyday too!

Pecans are heart healthy, boost immunity and are great for skin and hair!

Olive Oil is a heart healthy fat used for baking for many, many years and has strong anti-inflammatory properties.

Dates are full of fiber and are a whole food way to sweetened baked goods slowing down the absorption of sugar into your blood stream. The potassium in dates can help maintain bone mass and they also have brain boosting choline!

Eggs are a great source of protein and an important binder in baking. They also have necessary vitamins and minerals in the yolks.

Every ingredient in my cookie recipe has a health benefit. But most importantly, they are delicious!

Dark Chocolate Pecan Biscotti 3

Here’s how to make them:

Dark Chocolate Pecan Biscotti

Ingredients:

1 1/2 Cup of Toasted Pecans

1/2 Cup of Raw Cacao Powder (my favorite)

2 Good Quality Eggs

1/2 Cup of Dates, pitted and chopped

1/4 Cup of Olive Oil

1 Teaspoon of Pure Vanilla Extract

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Salt

1/4 Teaspoon of Baking Soda

Directions:

Preheat your oven to 350° F. Lay your pecans out on a baking tray in a single layer, and toast in your oven for approximately 8 minutes, or until the pecans are lightly brown and releasing some of their oils.

While the pecans are toasting, set up your food processor with a blade attachment.

Add the eggs, olive oil and dates to your food processor, and process for a minute. The dates will be in pieces but not completely emulsified with the eggs and oil. Now, add in the raw cacao powder, cinnamon, salt, vanilla extract and baking soda. Blend in your food processor, pausing to scrape down the sides of the bowl a couple times, until creamy.

When your pecans are toasted add them to your food processor with the rest of the dough you have already prepared. They should still be warm. Process by pulsing the pecans into the dough until they are chopped and the dough holds together.

Dump the biscotti dough out onto a parchment lined baking sheet and form it into a rectangle that is about 12″ by 6″. This works best if you use wet hands to keep the dough from sticking to your fingers. Bake in your preheated 350° oven for 20 minutes.

Remove the biscotti log from the oven and cool for one hour.

Dark Chocolate Pecan Biscotti

After an hour has passed. Place your biscotti rectangle onto a cutting board, and using a serrated knife, slice your biscotti on a diagonal into 1 inch slices. Lay back onto your parchment lined cookie sheet cut side down. Put your biscotti back in the oven for 4 minutes. Then, remove it from the oven and flip the biscotti over to the other cut side, and bake for an additional 4 minutes. Remove from the oven and cool completely.

Dark Chocolate Pecan Biscotti 2

3April

Store your biscotti in an air tight container.

God Bless you! Be safe and healthy!

Dark Chocolate Pecan Biscotti Grain Free

Chicken Taco Salad with Creamy Italian Dressing

There was this place we went in the Winter where we got a really good workout and had fun at the same time.

I was dating my then to be husband, and a Northern Michigan Winter could be long. I never knew any different, and I didn’t think to complain about the cold. It was how I was born, raised and lived my entire childhood and early adulthood.

Michigander’s were tough, resilient, and we knew how to have fun despite the weather.

Taco Salad 13

Although there were plenty of outdoor activities, the raquetball club was one of our favorite Friday night spots. You could work up a great sweat, and the court was smaller than a tennis court, hitting the ball more frequently in fast succession was very satisfying. The loud popping echo of the ball hitting the walls was loud and invigorating. I really worked up an appetite, and it was tradition to stop afterwards and eat at our favorite Mexican restaurant. They had the BEST Chicken Taco Salad and Margaritas! The salad was really big, and you were full when you were done. It was not a light salad at all, but there were plenty of great ingredients in it.

Taco Salad 12

Later, when we moved East and no longer played raquetball……after we were married and had two kids…….we recreated our own version at home and made it once a week religiously. It was very close, but I used a commercial dressing that I wouldn’t choose today. So,  I’ve come up with my own dressing, without the soybean oil but all the great flavor!

Currently, I hadn’t made the salad in years, but lately I’ve really missed it.

So, I have recreated it here with grain free chips, grass fed cheese and my own homemade creamy Italian dressing. It is darn good! My husband, Doug, said it was spot on, just like he remembered. I think you will love it too.

This is a BIG bowl. The leftovers are good, even though the chips won’t be as crunchy as when it is freshly made, and you can half it if you desire! Now all you have to do is:

Build It! Here’s the recipe:

Taco Salad Build It

Chicken Taco Salad with Creamy Italian Dressing

Ingredients:

4 Boneless Chicken Breasts

8 Cups of Iceberg Lettuce, torn into bite sized pieces

8 oz. of Grass Fed Cheddar Cheese, shredded

1 Can of Sliced Black Olives (I used this 3.8 oz. can of Field Day)

1/4 Cup of Sliced Scallions

2 Medium Sized Ripe Tomatoes, Chopped

1 Large Green Pepper, Diced

Cilantro (optional) Chopped, a handful

1 Bag of Siete Sea Salt Chips (5 oz) Crushed with your hands

Directions:

Make the Creamy Italian Dressing below and refrigerate.

Bring a large pot of water up to a boil. Add the boneless, skinless chicken breasts and cook for 18 minutes or until they are 165° in the center. Remove them from the water, and place them on a plate. Cover the chicken with another plate while they cool and you prepare the rest of the salad ingredients. The chicken is supposed to be still warm when you add it to the salad later.

In a Large salad bowl, place ingredients in this order (see photos).

Lettuce, Tomatoes, Olives, Scallions, Peppers, Shredded Cheese, Crushed Chips, Chicken (Dice it when you are ready to add it. It will still be warm. I don’t like to chop it before hand, because it will dry out and be less juicy.) and Crushed Chips (Crush them right over the salad as you take them out of the bag.) Pour all the dressing over the salad, and toss it really well, coating everything.

Serve!

To Make the Creamy Italian Dressing:

Ingredients:

1 Cup of Mayo (I use Primal Kitchen)

1/4 Cup of Scallions

2 Tablespoons of White Vinegar

1 Tablespoon of Honey

1 Tablespoon of Garlic Infused Olive Oil

1/2 Teaspoon of Sea Salt

1/4 Teaspoon of Black Pepper

1/4 Teaspoon of Dried Parsley

1/8 Teaspoon each of dried:

Marjoram

Oregano

Basil

Rosemary

Directions: Puree the dressing ingredients in a blender until smooth. Refrigerate.

 

Chicken Taco Salad Trio

Chicken Taco Salad Grain Free Gluten Free

 

Vanilla Sunflower Seed Milk Recipe

Homemade Sunflower Seed Milk is a good milk alternative made with seeds.

I like to mix up the types of non-dairy milks I use in my kitchen. I find it is helpful to rotate them if you are having new or developing food sensitivities. By rotating the types of nuts and seeds you eat, you are potentially preventing your body from detecting them as a foreign invader (measured as IgG Reactivity to types of food using a blood test) and therefore becoming sensitive to them.

Creamy Sunflower Seed Milk

There are many other good reasons to rotate the types of milk you consume, one of which is they all have different quantities and types of nutrients. It also makes it more interesting, because they all taste different, so you don’t get bored.

I have found this Vanilla Sunflower Seed Milk delightful, thick, and creamy. It is wonderful chilled in a glass, and makes a really frothy steamed milk to use in teas and coffee, and even baking.

Sunflower Seed Milk in a Pitcher

Here’s my recipe:

Vanilla Sunflower Seed Milk

Ingredients:

1 Cup of Raw Sunflower Seeds

4 Cups of Filtered Water

1/8 Tsp. of Monk Fruit (I use this clean label) or 1 to 2 Tablespoons of Honey or Maple Syrup to taste (optional)

1 Teaspoon of Vanilla Extract

1/8 Tsp. of Sea Salt

Directions:

Using a fine mesh strainer, rinse the sunflower seeds well. In a 4 cup measuring pitcher, cover the sunflower seeds with cold water up to the 4 cup line. Store covered in the refrigerator overnight to soak.

The next day, pour off the soaking water, and rinse the sunflower seeds again. Put the soaked seeds into a high speed blender. Add 4 cups of filtered water, the Monk Fruit or other sweetener of choice if using, the vanilla and sea salt. Blend on high for 2 minutes.

Pour the mixture from the blender into a super fine mesh strainer (like this) or a milk bag over a bowl. Use a rubber spatula to strain the milk through the sieve into the bowl, or if using a milk bag, gently squeeze out the milk and discard the pulp.

Chill. This will keep in the refrigerator up to 3 days. If you don’t want as much milk, this recipe is easily halved.

Enjoy!

Sunflower Seed Milk Gluten and Dairy Free

Here is more information about following a rotation diet that may be helpful.

Vanilla Sunflower Seed Milk, Dairy Free, Nut Free, Keto Friendly

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

Orange Ginger Marinated Chicken Thighs

I have a lovely recipe for marinated chicken thighs that I’ve been making the last few months that is definitely a keeper. It is SIBO friendly, Low FodMap and makes twelve chicken thighs. That may seem like a lot, but for a family of five, I can tell you that they do not last long enough.

Orange Ginger Marinated Chicken Thighs 2

The thighs are wonderful to use leftover and sliced on top of a salad for lunch the next day. Marinating them infuses them all the way through with a delicious orange ginger flavor. If you are looking for more leftover inspiration, cut the leftover chicken off the bone into bite size pieces, and make a fresh pot of hot Jasmine Rice (I use my mini rice cooker frequently for the purpose of having fresh hot rice in small quantities.) If you’ve never tried one, they are inexpensive and cook rice perfect every time without having to watch it or worry about it overcooking, and it keeps it hot until you are ready to eat it. I will never be without one again. To make the chicken fried rice, warm the chicken in garlic infused olive oil on the stove top in a skillet. Then, stir in the hot, fresh cooked rice, drizzle it with sesame oil and a pinch of white pepper, then stir in a few sliced scallions.  Push aside the chicken and rice mixture to one side of the pan. Add a little more garlic olive oil to the empty side, and add in two whisked and seasoned eggs, and scramble them over medium heat. Now, incorporate the egg into the chicken and rice mixture for an easy chicken fried rice. Yummmm!

Orange Ginger Marinated Chicken Thighs 3

The chicken should marinate at least 8 hours and preferably overnight for the most robust flavor infusion.

Orange Ginger Marinated Chicken Thighs 1

Orange Ginger Marinated Chicken Thighs

1/4 Cup of Fresh Squeezed Orange Juice

8 Sliced Scallions (green parts only for low fodmap)

2 Tablespoons of Fresh Minced Ginger

2 Tablespoons of Garlic Infused Olive Oil (my favorite brand)

2 Tablespoons of Coconut Aminos (this is not on the SCD Legal list, but many do well with it, so listen to your body. It is an excellent substitute for Soy Sauce. Here is a discussion about it on Danielle Walker’s Facebook page.)

2 Tablespoons of Sesame Oil

Zest of One Orange

1 Tablespoon of Ume Plum Vinegar (SCD Safe according to wellbees.com)

1 Tablespoon of Honey or Maple Syrup

1/2 Teaspoon of Sea Salt or more to taste

1/2 Teaspoon of Black Pepper

Directions: Whisk together the marinade ingredients in a medium bowl. Lay out 12 bone in chicken thighs in a large, deep baking pan. Pour the marinade over the thighs, then flip them to coat all the surfaces evenly. Cover with wrap, and refrigerate for 8 hours or up to 24 hours.

To bake the thighs, preheat the oven to 400° degrees F. Lay out a cookie sheet covered with parchment, if you want an easy to clean pan. 🙂 Remove the chicken thighs from the marinade allowing the scallions, ginger and orange zest to remain on the thighs, and lay them out in one layer onto the large sheet pan. Bake in the middle of the oven for 40 minutes. The skin will be crispy and brown. Enjoy!

Chicken Marinade

 

Orange Ginger Marinated Chicken Thighs, Paleo, Low FodMap

 

 

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

 

 

 

 

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