Tag Archives: Gluten Free

Bacon, Tomato and Basil Spaghetti Squash Casserole

This is the perfect casserole for late Summer! Tomato, Basil and Spaghetti Squash are abundant locally, and this casserole is not only scrumptious, it is beautiful! The texture is soft and fluffy similar to a souffle or a delicate quiche, and the crumb topping adds just the right finishing touch.

I love all the vegetables incorporated in this casserole. Spaghetti Squash, unlike other winter squashes, has a very mild flavor and is light in color with Vitamin B-6 and Vitamin C, plus every essential mineral is found in spaghetti squash in trace amounts. Isn’t that cool?

Most people know that Tomatoes are a great source of lycopene. They also have excellent amounts of Vitamin C , Biotin and VItamin K included in their nutritional value. Take advantage of them while they are at their peak and very nutrient rich.

Scallions are an excellent source of Vitamin K. One cup of scallions contains 259% of the RDA of this vitamin. Holy Smokes! They also may help prevent cancer like other alliums such as garlic and onions. See this article by The Huffington Post.

I incorporate herbs whenever I can into what I am eating for all their various health benefits and the flavor they add. Basil adds a sweetness to this dish that I love.

Let’s start cooking!

Bacon, Tomato and Basil Spaghetti Squash Casserole

To pre-cook the spaghetti squash, preheat your oven to 350º degrees F. Cut your spaghetti squash in half lengthwise and remove the seeds with a large spoon. Fill a large casserole pan with an inch of water and place the squash cut side down after lightly seasoning it with salt and pepper. Bake for one hour until a knife inserted in the squash slides through easily. Flip the squash over cut side up to cool. Then, take a fork and remove the squash into spaghetti-like noodles from the skin. At this point you can refrigerate the squash and make the casserole later, or move on to making the casserole.

To Make the Casserole:

Preheat your oven to 400º degrees F. Line a 10 inch round spring form pan with parchment paper after greasing it with coconut oil and set aside.

Ingredients for filling:

1 Medium Spaghetti Squash (approximately 4 cups cooked)

1 Egg

4 Strips of Bacon, cooked and chopped (omit if making it meatless)

1/2 Cup Superfine Almond Flour

1/4 Cup Good Quality Mayo (I used Primal Kitchen Avocado Oil Mayo)

2 Scallions, Sliced

1/4 Cup Fresh Basil (or 1 Tablespoon Dried if you don’t have fresh)

1 1/2 Teaspoon Himalayan Pink or Sea Salt

1 Teaspoon Black Pepper

Pulse all the ingredients except the bacon in a food processor until smooth and incorporated. Fold in the bacon.

Pour the filling into the prepared dish.

For the Topping:

Ingredients:

1 Large or 2 Medium, Ripe Tomatoes (sliced in half and then thinly sliced into half moons

2 Sliced Scallions

2 Tablespoons of Fresh Basil (or 1 tsp. dried)

1/2 Cup Superfine Almond Flour

2 Tablespoons of Coconut Oil

1 Teaspoon of Himalayan Pink or Sea Salt

1/2 Teaspoon of Black Pepper

Directions: Place the sliced tomatoes in a decorative pattern on top of your filling (see the photos).

In a mini-processor or a full sized one will work as well, pulse the topping until it looks like crumbs. Sprinkle on top of the casserole evenly.

Bake in your preheated oven for 50 minutes. The topping will be golden brown and the casserole puffed.

Cool ten minutes. Then, remove the outer ring of the spring form pan and serve in the parchment.

This Bacon, Tomato and Basil Spaghetti Squash Casserole will give you all the comforts in comfort food with no Grain or Dairy. Delish!!!!

Eat Your Nutrients!

Simple Peach Ice Cream (Dairy Free)

Peaches are in season now, and juicy ripe peaches are so good in ice cream! My children have been gobbling up all the peaches as I buy them at the organic market, but I was able to snatch a couple to make this ice cream recipe before they were gone. Peaches are very similar to tomatoes in that when they are ripe, and in season, they taste like a different food entirely. Do you know what I mean?

So, today I have a very simple and delicious seasonal ice cream recipe to share that is Dairy Free!

SIMPLE PEACH ICE CREAM

You will need an ice cream freezer. I used a Cuisinart.

Ingredients:

Two Ripe and Juicy Organic Peaches, Peeled and Pit Removed

1 Can of Full Fat Coconut Milk

6 Tablespoons of Good Honey

2 Tablespoons of Fresh Squeezed Lemon Juice

2 Teaspoons of Pure Vanilla Extract

1/4 Teaspoon of Ground Cinnamon

Directions: Here is where an immersion blender comes in handy, but you can also use a regular blender and get the same results, just more clean up! Place all the ingredients into a 4 cup glass measuring cup, and blend with an immersion blender until smooth. Alternately, place in a blender and blend until smooth.

Refrigerate for four hours to chill thoroughly. Freeze in your ice cream maker.

Enjoy!

Sandra Shields, Health Coach

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Peachy Jar Salad with Ginger Vinaigrette

This jar salad is so full of freshness, it makes me want to sing!

Food is supposed to make us feel good! So often today, the food that makes us feel “good” is not good for us. We have been inundated with ads and media from food manufacturers that tell us a food will make us happy.

Food that truly makes a person happy is the food that supports every cell of the body. Food that your body recognizes and knows what to do with. Pure, real, unprocessed food. It makes us feel good and look good. It gives us energy, and makes our skin glow and hair shine. It promotes longevity and prevents disease. Our bodies are like a very intricate computer that communicates with all the different components. We don’t want to confuse it by putting in artificial food that we weren’t made to process.

Peachy Salad in a Jar with Ginger Vinaigrette

Peachy Jar Salad with Ginger Vinaigrette

You can make this jar salad to pack for lunch, or make a larger version of it for another meal to share. It keeps well also! After a day in the refrigerator, the flavors meld even more!

PEACHY JAR SALAD WITH GINGER VINAIGRETTE

Ingredients for the Salad:

1 Cup of Ripe Tomato (Your favorite, any color. I used Heirloom)

1 Ripe and Juicy Peach (sliced and tossed with a tsp. fresh Lime Juice to prevent browning)

1/2 Cup of Watermelon (cubed)

1/2 Cup of Cucumber (cubed)

2 Green Onions (thinly sliced)

1/4 Cup Raw Pecans

1/4 Cup Green Pepper (diced)

GINGER VINAIGRETTE

This makes a 1/2 Cup of dressing, so you will have extra!

1/3 Cup of Extra Virgin Olive Oil

1 Tablespoons of Fresh Lime Juice

2 Teaspoons of Fresh, Minced Ginger

1/2 Teaspoon of Minced Jalapeno Pepper

1/4 Teaspoon Himalayan Pink Salt or Sea Salt

1/8 Teaspoon of Freshly Ground Black Pepper

Directions: Puree the Vinaigrette ingredients thoroughly in a blender.

To assemble your salad: Use a generous glass jar that holds 4 cups. You can also make two smaller jar salads with pint jars, which hold two cups each.

Place two tablespoons of Ginger Vinaigrette in the bottom of the jar.

Add the other prepared ingredients in the following order from bottom to top:

Green onion
Tomato
Green Pepper
Watermelon
Cucumbers
Peaches
Pecans

Seal your jar, and refrigerate until ready to eat! You have made sunshine in a bottle.

Before eating, toss your salad gently by inverting the jar several times to coat the salad with the dressing. Remove lid and enjoy.

*I used organic ingredients

Peachy Salad in a Jar with Ginger Vinaigrette

Eat Your Nutrients! Don’t settle for less. It makes All The Difference!

Eat Your Nutrients!

Spicy Fire Crackers

I have a new love affair! I have know about it for years, but you could say I have been reawakened to its allure and hotness.

Spicy Fire Crackers

What is it? It is Sriracha! While spending some time this Summer in Michigan, I have been enjoying the artisan movement up here for local, small batch, quality food, and I have found a Detroit made fermented artisan sriracha that is addicting. It is made with sugar in the ingredients, but has no preservatives and is clean. I am on vacation and giving myself a slight bit of leeway with a little bit of local Sriracha. Nom Nom Paleo has a DIY recipe for Sriracha sweetened with honey here that I make when I am home.

I miss the spicy chips and crackers of my junkier, processed food days a decade ago………..gosh a decade doesn’t age you too much does it? Well, definitely not when you are eating nutritious food to fuel your body. So, I decided to get into the kitchen on my vacation and make a spicy sriracha cracker that is grain free, real food and Paleo friendly! They are crunchy and spicy reminding me of a firecracker going off in my mouth, but in a very good way!

With almond flour, honey, flax, thyme, olive oil, good sea salt and of course sriracha, the ingredients are pure and snackable and satisfy my crunchy, spicy snack cravings.

Spicy Fire Crackers

Spicy Fire Crackers

Preheat your oven to 275º degrees.

Set out a parchment lined baking sheet.

Ingredients:

1 1/2 Cups Superfine Almond Flour

1/4 Cup Local Honey

3 Tablespoons Sriracha (Nom Nom’s Paleo friendly recipe is here!)

1 Tablespoons of Olive Oil, Coconut Oil or Duck Fat (melt the coconut oil or duck fat if using this fat)

1 Tablespoon Ground Flax

1/2 Teaspoon Ground Thyme

1/2 Teaspoon Sea Salt

Directions: Put all the ingredients into a bowl, whish with a fork until thoroughly combined. Roll between two pieces of parchment paper to 1/4 inch thickness. Score the crackers into small bite sized squares with a pizza wheel.

Bake for 45 minutes in your oven. Cool completely, then break apart on the scores.

That’s it! A delicious, spicy cracker. Enjoy!

Eat Your Nutrients!

Ultimate Grain Free Chocolate Chip Pecan Cookies

Ultimate Grain Free Chocolate Chip Pecan Cookies

I don’t know about you, but I need a treat now and then. When I have something decadent, I wan’t it to be something that I have been craving made in a healthier way than I used to eat it. Lately, I have really missed chocolate chip cookies. I added pecans to this recipe, since I am a nut and cookie fan, but you do’t need to add nuts if you are in the nut free cookie camp. I think our household is 50/50 in our preference to add or not to add nuts.

Ultimate Grain Free Chocolate Chip Pecan Cookies

Although this is not a low sugar recipe, I have used honey to sweeten them, which makes them chewy. The chocolate chips are Lily’s Dark Chocolate No Sugar Added Chocolate Chips sweetened with Stevia. I buy them at my local coop, or they can be found here.

Ultimate Grain Free Chocolate Chip Pecan Cookies

Preheat your oven to 325º degrees.

Ingredients:

1 1/2 Cups Superfine Almond Flour

1/2 Cup Almond Butter

1/2 Cup Honey (Clear if Low FodMap)

1 Flax Egg (To make Egg Mix 1 Tablespoon Ground Flax Seed and 3 Tablespoons of Water in a small bowl and let sit 15 minutes)

2 Tablespoons of Coconut Oil, Melted

1/4 Teaspoon of Himalayan Pink Salt or Sea Salt

1/4 Teaspoon Baking Soda

1/2 Teaspoon of Vanilla Extract

1 Cup Dark Chocolate Chips (I used Lily’s No Sugar Added)

1/2 Cup Raw Pecans (optional)

Directions: Mix together in a medium bowl with a fork the almond butter, honey, vanilla extract, melted coconut oil and flax egg until incorporated. Add the almond flour, salt and baking soda and stir again until fully incorporated. Fold in the chocolate chips and pecans. Scoop onto parchment lined baking sheets with a tablespoon cookie scoop.

Bake for 11 – 12 minutes in the preheated oven until golden brown. Cool completely on the cookie sheets.

Makes 24 Cookies

*Low FodMap Serving Size 1 Cookie, Moderate FodMap Serving Size 2 Cookies

See this article on Is Chocolate Low FodMap?

Ultimate Grain Free Chocolate Chip Pecan Cookies

These cookies are absolutely delicious, ultimate and classic!

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Summertime Paleo Strawberry Shortcake

Do you love eating with the seasons? One of the things I enjoy about strolling through the local farm market is all the ideas I get from seeing what is being sold that day. It is like candy for the eyes, all the colors from the fresh produce and homemade items the vendors are selling, not to mention the interesting conversations you can have while there. It is a casual, happy, chatty place, and people are talking about one of the subjects I love most….good food! The farmers are so excited to talk about their food and let you taste their early spinach that is just like “butter” or describe to you how they used these gorgeous garlic scapes to make their dinner last night. (see the photo below, and you will see what I mean about a work of art! The garlic scapes look like an impressive sculpture!)

I had gone so long eating frozen strawberries and organic strawberries in the plastic cartons this winter. When I tasted these small, picked ripe from the vine that morning strawberries, and popped the first one in my mouth, I knew I had to make a recipe for Summertime Paleo Strawberry Shortcake.

This recipe contains all the elements that I find appealing. It is full of everything a strawberry shortcake should have, ripe juicy berries, sweetness, softness from the shortcake, cool whipped topping, and eye appeal.

Give it a try! You won’t be disappointed!

Paleo Strawberry Shortcake

At least four hours before serving the shortcake, place a can or two of full fat coconut milk in the refrigerator so the coconut cream rises to the top.

Preheat Oven 350º degrees. Grease a cookie sheet or line it with parchment paper. Set aside.

Ingredients:

For the Strawberries:

3 Cups Red Ripe Strawberries, Cleaned and Sliced

2 Tablespoons of Clear or Raw Honey (clear if eating low fodmap)

2 Teaspoons Fresh Squeezed Lemon Juice

With a potato masher, mash the strawberries, honey and lemon juice leaving some pieces of berries. Set aside to release the juices.

For the Shortcakes:

1 1/2 Cups Superfine Almond Flour

1/3 Cup of Clear or Raw Honey (clear if eating low fodmap)

2 Pastured Eggs, yolks and whites separated

1/4 Cup of Coconut Oil, melted

Zest from 1/2 an Organic Lemon

1/2 Teaspoon Fresh Squeezed Lemon Juice

1/2 Teaspoon Pure Vanilla Extract

1/4 Teaspoon Sea Salt or Himalayan Pink Salt

1/2 Teaspoon Baking Soda

Whipped Topping:

2 Cans of Refrigerated Full Fat Coconut Milk

Directions:

In a medium stainless steel mixing bowl, beat the egg whites until stiff peaks form. Set aside.

In a large bowl with a hand held mixer, place the eggs, honey, vanilla, lemon zest, coconut oil, salt and lemon juice. Mix for three minutes until it is a thick, creamy ribbon of yellow.

Add in the Superfine Almond Flour and baking soda. Mix until incorporated with a hand held mixer.

With a rubber spatula, gently fold in the egg whites using a lift and fold motion from the outside of the bowl to the center. See demonstration here.

With a half cup measuring cup, scoop the batter onto the prepared cookie sheets, evenly distributing into four shortcakes. Bake in your preheated oven for 12 minutes or until starting to brown and a finger pressed into the top doesn’t leave an indention.

Remove from oven and cool.

Open the can of chilled coconut milk, and scoop off the cream on the top. Whisk briefly in a bowl.

Summertime Paleo Strawberry Shortcakes Ready to Assemble

To assemble the dessert: Cut one shortcake in half. Put one half on a plate. Top with some strawberry mixture. Add the other half of the shortcake, more strawberries and top it with whipped coconut cream.

A perfect Summertime dessert!

Summertime Paleo Strawberry Shortcake

Farm Market Organic Garlic Scapes

Eat Your Nutrients!

Red, White and Blue Smoothie!

Fourth of July is coming up fast! So in honor of the Red, White & Blue, I have a brand new smoothie for you.

It is thick, delicious, and you have a protein powder option. There are three layers, but it is not difficult, although it does take about five minutes longer than a regular straight up blended smoothie. It is worth it to do something extra special for yourself. The white layer is simply some creamy full fat coconut milk. This smoothie is packed with clean nutrition.

Red, White & Blue Smoothie

Blue Layer Ingredients:

1 Cup Frozen Blueberries

1/2 Fresh Banana

1/4 Cup Coconut Milk

1 Tablespoon Fresh Lemon Juice

1 Teaspoon Coconut Oil

1/2 Teaspoon Vanilla Extract

White Layer Ingredients:

1/4 Cup Full Fat Coconut Milk

Red Layer Ingredients:

1/2 Cup Fresh Strawberries

1/2 Cup Frozen Sweet Cherries

1 Medjool Date, Pit Removed

2 Tablespoons Coconut Milk

1 Tablespoon of a Clean Protein Powder (I used Philosophie Berry Bliss Vegan Protein and Superfood Powder)

Directions: Blend the Blue Layer. Pour into a clear glass. Gently add the 1/4 cup of coconut milk for the next layer.

Blend the Red Layer, Pour on top. Add a few berries and a straw!

Enjoy!

Note: All the fruit I used was organic. Omit the protein powder for the Specific Carb Diet. Replace Black Cherries for all Strawberries if very Low FodMap.

Eat Your Nutrients!

Cocktail Meatballs with Honey Orange BBQ Sauce (Low FodMap, Paleo, Gluten Free)

I have a brand new, Low FodMap, absolutely delicious barbecue sauce that I have been making a lot! It is so good! You can use it for all your barbecue favorites! Today I paired it with a new cocktail meatball recipe I served recently at a potluck I hosted here at my house. I doubled the recipe, and they all disappeared fast, plus I received requests for the recipe! I am so excited to share it here with you today, and for all my loyal low fodmap followers, it is completely low fodmap! You are going to love this recipe!

The meatballs are moist and are made with ground pork and turkey. You can make a large batch of the barbecue sauce and freeze half of it to pull out of the freezer for later. (Cook once, eat twice convenience!) I like to double the recipe for four jars of sauce and freeze three to pull out as needed.

Cocktail Meatballs with Honey Orange BBQ Sauce

Honey Orange Barbecue Sauce (Low FodMap)

Ingredients:

26 Oz. Jar of Tomato Puree

Juice and Zest of Two Oranges

1/2 Cup Clear Honey

1/2 Cup Apple Cider Vinegar

1/4 Cup Dried Currants

1 Bunch Green Onions, sliced (green parts only for Low FodMap)

1 Tablespoon Garlic Infused Olive Oil

2 Teaspoons of Himalayan Pink Salt or Sea Salt

1 Teaspoon Fish Sauce (like Red Boat with No Added Ingredients)

1 Teaspoon Habanero Sauce (I use this brand)

1 Teaspoon Chili Powder (gluten free no additives like Spicely)

1/2 Teaspoon Black Pepper

Directions: Place all ingredients in a medium sauce pot. Bring to a boil, then turn down to a very low simmer. Simmer on the stovetop for 30 to 40 minutes until the sauce is reduced by half. If you are doubling the recipe, it will take a little longer. Cool sauce for 30 minutes, then puree it until smooth in a blender. It is ready! Pour it into glass jars for later use, freeze half, serve it right now!

Cocktail Meatballs with Honey Orange BBQ Sauce

Cocktail Meatballs (Paleo, Gluten Free, Low FodMap)

Preheat your oven to 350º degrees. I like to use a large oven safe non-stick pan to go from stove top to oven. nonstick double griddle. If you do not have one, line a cookie sheet with parchment.

Ingredients:

1 Pound of Ground Pork

1 Pound of Ground Turkey

1/2 Cup Peeled Carrots

1 Bunch of Green Onion (green parts only for low fodmap)

4 Tablespoons of Olive Oil, divided

2 Tablespoons Fresh Dill, Minced

2 Tablespoons Fresh Basil, Minced

2 Tablespoons Fresh Cilantro, Minced

1 Tablespoon Coconut Aminos

1 Teaspoon Habanero Sauce (find it here)

1 Teaspoon Himalayan Pink Salt or Sea Salt

1 Teaspoon Ground Black Pepper

Directions: Place the green onion and carrot in a small food processor and process until finely chopped. Place the remaining ingredients in a large mixing bowl. Add all the ingredients to the bowl (just two tablespoons of the olive oil, reserving the other two tablespoons for browning the meatballs). Add the green onion and carrot and thoroughly mix the meatball ingredients with your hands.

Using a tablespoon cookie scoop, scoop uniform sized scoops of meatballs. You will have approximately 40. Once they are all scooped, form them into smooth balls with your hands.

Now, warm the remaining two tablespoons of olive oil over medium-high heat on the stove top in your oven safe pan. When the oil sizzles when a meatball is added, add all the meatballs to the pan. Brown for three minutes, turn gently, and brown another two to three minutes. They will still be pink in the middle. Now transfer the meatballs to the oven, and bake for 7 to 10 minutes until the internal temperature reaches 165º degrees. Keep a close eye on them so they don’t overcook and stay as moist as possible!

Remove from the oven and insert toothpicks for easy eating, and serve with the barbecue sauce!

Makes 40 Cocktail Sized Meatballs

If you love this recipe, please comment below and share it with friends by hitting the Pinning, Tweeting or Facebook buttons!

Cocktail Meatballs with Honey Orange BBQ Sauce

Like to see a new recipe that is low fodmap or Paleo? Let me know what you’d like.

Game Day Cocktail Meatballs

Eat Your Nutrients!

18 Paleo Summer Cookout Recipes!

Summer is cookout season! Just mentioning the word cookout is a sure way to get company flocking to your door! Set up an outdoor game or two like Bocce Ball and Badminton, and you have a party!

Here are Eighteen Summer favorites of mine! Please feel free to share any of your favorite healthy Summer recipes in the comments below! What will you be making this Summer?

Bacon Wrapped Grilled Pork Chops with Citrus Drizzle by the Civilized Caveman

Prosciutto Olive and Sundried Tomato Turkey Burgers by Tammy Credicott

Grilled Vegetables and Shrimp Toss by Sam Eats Her Nutrients

Grilled Vegetables and Shrimp Toss

Grilled Bok Choy with Sesame Ginger Sauce by Sustainable Dish

Sesame-Ginger Flank Steak Salad by Primal Palate

Hatch Chili Layered Stack by Paleo Foodie Kitchen

Grilled Venison 50/50 Burgers by Sam Eats Her Nutrients

Aromatic Whole Grilled Chicken by Mark’s Daily Apple

Lamb Kofta (Meat on a Stick) by Stupid Easy Paleo

Fruit & Nut Broccoli Salad by Crafty Coin

Salmon Cucumber Noodle Salad by Mangia Paleo

Nom Nom’s Sister’s Phenomenal Grilled Green Chicken by Nom Nom Paleo

Lemon Parsley Grilled Zucchini by Danielle Walker of Against All Grain

The Best Creamy Coleslaw by The Paleo Mom

Paleo SCD Summer Strawberry Pie with Toasted Hazelnut Vanilla-Orange Ice Cream by Sam Eats Her Nutrients

Strawberry Sangria Sorbet by Sam Eats Her Nutrients

Strawberry Ice Cream Bon Bons by A Girl Worth Saving

S’More Worthy Graham Crackers by hopecentric

Strawberry Sangria Sorbet

Enjoy a Summer Cookout, have some fun, and share some delicious food! Happy June!

Eat Your Nutrients!

Almond Tahini Grain Free Cookies

Almond Tahini Grain Free Cookies

Monday mornings are notorious for being difficult! Do you ever struggle with Mondays? Maybe you had a crazy weekend like me, or it was a super fun weekend, and you don’t like the thought of getting back to the grind. Or, maybe the whole week stretching ahead of you feels overwhelming! Usually Mondays are okay for me, but last week was a crazy, busy week. I was just getting back from traveling and running like crazy to catch up on a short week, and then Sunday morning, just when I was getting in the shower, the lights went out for a couple hours, and I had the perfect to do list in my head for the perfect day, starting with church.

So, what can you do on days when you just want to get through it? Should we just get through it? I recommend finding just ten minutes to savor a moment. You can find just ten minutes. Giving yourself ten minutes to just be and breathe works really well to change your frame of mind and calm your spirit.

So my next thought is, if we are dreading a day like the infamous Monday, can we change our day by changing how we think about it? I believe the answer is “Yes. Yes we can! Not that it is easy, but we can do it!”.

Enough of my musings. Since baking is therapy for me, and cookies are definitely on my list of mood boosters, today I have a delicious, grain free, brand new cookie recipe for you (and me). They are full of clean ingredients, and one or two of these will not set you back in your health goals. They also don’t take long to mix up. You will need a bowl and a fork. Here’s the recipe:

Almond Tahini Grain Free Cookies

Preheat your oven to 325º degrees. Line two cookie sheets with parchment paper.

Ingredients:

1 1/2 Cups Superfine Almond Flour

1/2 Cup Tahini (I like to eat this one straight out of the jar it is so good!)

1/2 Cup Honey (Clear if Low FodMap)

1 Flax Egg (To make Egg Mix 1 Tablespoon Ground Flax Seed and 3 Tablespoons of Water in a small bowl and let sit 15 minutes)

2 Tablespoons of Coconut Oil, Melted

1/4 Cup Slivered Almonds (reserved for top of cookies)

1/4 Teaspoon of Himalayan Pink Salt or Sea Salt

1/4 Teaspoon Baking Soda

1/8 Teaspoon of Almond Extract

Directions: Mix together in a medium bowl with a fork the tahini, honey, almond extract, melted coconut oil and flax egg until incorporated. Add the almond flour, salt and baking soda and stir again until fully incorporated. Scoop onto parchment lined baking sheets with a tablespoon cookie scoop. Sprinkle the slivered almonds evenly over the cookie dough and gently press them into the dough just a bit.

Bake for 12 minutes in the preheated oven until golden brown. Cool completely on the cookie sheets.

Makes 20 Cookies

*Low Fod Map Serving Size 1 Cookie, Moderate Fod Map Serving Size 2 Cookies