Tag Archives: Healthy Baking

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.

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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

 

 

Hidden Fruit and Veggie Chocolate Muffins Your Toddler Will Love!

While so many are obsessed with Keto lately, some of us are still just trying to get a toddler to eat their veggies!

fruitandveggiemuffinsinabasket

These Hidden Fruit and Veggie Muffins appeal to all ages, but if you are trying to get a toddler to eat more veggies, and his palate is just not there yet, these taste like regular ole chocolate muffins! They are quite nutritious and low in added sugar.

chocolatefruitandveggiemuffinscenter

My 2 year old Grandson, Theodore, gobbles these up happily! Sometimes he even eats two at a time!

theoeatingchocolatemuffin

Such a happy face!!! toddlerapproved

Hidden Fruit and Veggie Chocolate Muffins

Preheat your oven to 350° F.  Line a muffin pan with muffin liners.

Ingredients:

3 Eggs

1 15 oz. Can of Butternut Squash (I use Farmer’s Market Organic which is readily available in most grocery stores)

1/2 Cup of Diced Zucchini

1/2 Cup of Fresh or Frozen Blueberries (thawed)

1/2 Cup of Coconut Flour

1/4 Cup of Cacao Powder (I used this kind)

1/4 Cup of Avocado Oil or Olive Oil

1/4 Cup of Pure Maple Syrup

1 Teaspoon of Vanilla Extract

1 Teaspoon of Baking Powder (Here’s my DIY Corn Free Baking Powder Recipe)

1 Teaspoon of Cinnamon

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Soda

Directions: It is so simple because we are using a food processor with a blade attachment. Add your eggs, diced zucchini, butternut squash and blueberries to the food processor and process until smooth. Add all the remaining ingredients and process for one minute. Scrape down the sides of the bowl, and process another 30 seconds.

Fill your muffin cups evenly. I like to use a muffin scoop. Bake in your preheated oven for 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Makes 12 Muffins

chocolatefruitandveggiemuffins4

thesemuffinsarechocolatelyandyourtoddlerwouldneverguessheiseatingfruitandveggies21glutenfree2cdairyfree2cgrainfree

*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. Thanks! 🙂

 

Cranberry-Orange English Muffins – Grain Free

Cranberry Orange English Muffins Gluten Free Dairy Free

Reducing your grain consumption or eating grain free, whether for health reasons, or because you are eating a lower carb diet, doesn’t mean you have to be without English Muffins!!!

English Muffins, I have missed you so!

Cranberry Orange English Muffins are one of my favorites! You can make these English Muffins in a little over 30 minutes. They are like a warm hug. Slather them with your favorite spread. The ones shown here are topped with American Spoon Blueberry Spoon Fruit. They always list allergens on their jams, spreads and products, and almost everything is gluten free.

This recipe makes 4 English Muffins. To make these a Cinnamon Raisin English Muffin, substitute raisins for the cranberries, omit the orange zest, and add 1/2 teaspoon of cinnamon.Cranberry Orange English Muffins Grain Free

Cranberry-Orange English Muffins – Grain Free

Preheat your oven to 350° F.

Spray four English Muffin Rings with cooking spray and place them on a parchment lined cookie sheet. I used Avocado Oil Spray.

Ingredients:

1/2 Cup of Coconut Flour

2 Eggs

1/4 Cup Avocado Oil or Olive Oil

4 Teaspoons of Ground Flax

2 Tablespoons of Fresh Orange Juice

1/2 Teaspoon of Orange Zest

1 Tablespoon of Honey (may substitute maple syrup)

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Powder (here is my recipe for corn free baking powder)

1/4 Cup of Dried Cranberries (I used apple juice sweetened)

Directions:

Beat together eggs, honey, orange juice, orange zest and avocado oil until creamy. Add in the coconut flour, ground flax, sea salt and baking powder. Beat until thickened. Fold in the cranberries.

Fill the four English Muffin Rings evenly. Using the back of a wet spoon, smooth the batter to the edges of the rings evenly. Re-wet the spoon as needed. No sticking this way!

Mist the tops of the English Muffin batter lightly with more cooking spray. Bake in your preheated oven for 20 minutes, or until the edges are turning golden brown and the center are baked through. Remove from the oven, and cool for five minutes. Remove the rings. If they stick a bit, run a knife around the edges. Cool completely. Split the English Muffins carefully with a bread knife. Enjoy!

Cranberry-Orange Grain Free English Muffins

 

“Cacao” Dusted Snickerdoodles

Paleo Snickerdoodles AIP sameatshernutrients

When a cookie has just the right amount of fat in it, it has a certain melty mouth feel. That’s the sweet spot! Snickerdoodles are a cookie I have loved since my twenties when I would order them at my favorite coffee shop. They were ginormous, so I would split them with Doug or my kids and savor my half.

Snickerdoodles Paleo AIP sameatshernutrients

What I love about Snickerdoodles is their simplicity. That vanilla cinnamon taste is comforting. They are a smooth cookie, straight up, with no chunks. Sometimes I’m in the mood for that! They take you buy surprise, because they look simple, but when you take a bite, and that melted feel begins in your mouth, and then the cinnamon vanilla warmth hits your taste buds, ahhhhhh heavenly!

Since I am a rebel at heart, my Snickerdoodles aren’t flat, but round and mounded, which makes them about a three bite sensation. That way I don’t have to split them in half to share. Plus, I dusted some Carob Powder on them before baking.

dusted snickerdoodle cookies ready to bake

“Cacao ” Dusted Snickerdoodles

Preheat your oven to 350º degrees F.

Ingredients:

1/2 Cup Coconut Flour

1/4 Cup Avocado Oil or Melted Coconut Oil

3 Tablespoons of softened Coconut Butter (I used this)

2 Tablespoons of Coconut Sugar

2 Tablespoons of Honey

1 Tablespoon of Grass fed Gelatin (Like This)

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Cream of Tartar

1/4 Teaspoon of Vanilla Powder (or vanilla extract if not strict AIP)

Carob Powder for Dusting (I use this)

Directions:

Add the Avocado Oil or Melted Coconut Oil to a medium mixing bowl. Sprinkle with the gelatin, and with a hand held mixer, blend the olive oil and gelatin together. Add the softened Coconut Butter. I soften it by microwaving the glass jar ten to fifteen seconds. Add the coconut sugar and honey and blend until creamy. Now, add the coconut flour, baking soda, sea salt, cinnamon, cream of tartar, and vanilla powder. Blend with your hand held mixer.

Lay out a parchment lined cookie sheet, and with a tablespoon cookie scoop, scoop the cookies onto the parchment. Take 1 1/2 Tablespoons of Carob Powder and with a fine meshed strainer, dust the Carob Powder on top of the cookies. Bake in your preheated oven for ten minutes, or until the cookies are just golden brown on the edges.

Makes 10

Cacao Dusted Paleo AIP Snickerdoodles

 

Cashew Lemon Cookies

Cashew Lemon Gluten Free Cookies

Light Lemon Cookies made with Raw Cashews and Flaked Coconut are perfectly delicious! The best part is they have good for you ingredients and no dairy or grains in them. In fact, I am liking all these ingredients so much, I am having a hard time not giving the green light to eat these for breakfast!

Cashew Lemon Cookies Dairy Free Grain Free

Cashew Lemon Cookies

Preheat your oven to 350º degrees F. Lay out parchment lined cookie sheets.

Ingredients:

1 Cup of Raw Cashews

1/4 Cup of Coconut Flour (I used this)

1/4 Cup of Olive Oil

3 Tablespoons of Pure Maple Syrup (substitute honey for SCD Legal)

1 Pastured Egg

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Soda

1 Teaspoon of Vanilla Extract

Zest of one Lemon

1/4 Cup of No Sugar added Finely Shredded Coconut (like this)

Directions:

In a food processor with a blade attachment, add the Raw Cashews and pulse until you have fine crumbs. Add the coconut flour. Pulse again until you have a flour consistency. Add in the Maple Syrup, Olive Oil, Egg, Vanilla, Lemon Zest, Salt and Baking Soda. Blend until you get a creamy dough that starts to form a ball in the processor.

Using a tablespoon cookie scoop, scoop the dough into balls. Roll the balls in shredded coconut, pressing the coconut into the balls of dough. Flatten each ball onto your cookie sheet until they are approximately 1/2 inch thick. Bake in the oven for 11 minutes or until the edges are turning golden brown.

Cool on a wire rack.

Yummy. I love Lemon!!!

Cashew Lemon Cookies - Light Delicious Grain, Gluten and Dairy Free Cookies Rolled in Coconut. So delicious with ingredients nourishing enough for breakfast!!!

 

 

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