Tag Archives: nut free

Buffalo Chicken and Ranch Oven Hashbrowns

The official days of Fall are almost here, and it is September, even though it has been pretty darn hot and humid, even up here in Northern Michigan! But that hasn’t stopped me from decorating my home for fall and dreaming up some new recipes for the crisp days coming when the football games start, kids are back to school, it gets more hectic, and we start craving hearty foods and always lots of flavor!

I don’t know about you, but I love a good hashbrown. But, they take so long to make and can be tricky on the stovetop, and by tricky, I mean, you can’t walk away from them. Buffalo chicken, potatoes and ranch all are crave worthy ingredients, and I thought, why not make a recipe using all these delicious foods that I can make quickly. Let’s face it, we are almost all juggling so much nowadays. Some days I feel like my whole day is a race, yet I am responsible for feeding an equally busy, hungry family, and I still want them to tell me how yummy it is. I have never been a “Grab it and Growl person”. My husband had that a lot growing up, and no disrespect to any loving mom. We all want good things for our children. I’m just an overachiever in that department and always have been having been trained by a mom who did mostly scratch cooking.

This recipe uses real food ingredients, and I added a shortcut! You can use a store bought quality rotisserie chicken as an option. (Make sure it’s gluten free if you are eating g/f.) They are very easy to find anymore, and it makes this recipe super quick. Also, if you have an Instant Pot, you can cook a whole seasoned yourself chicken in there during the day and have it ready and warm at dinner and just need to take it off the bone. Or…… cook the chicken the day before, debone and shred it for making this recipe the next day. Didn’t I tell you I have options for ya? I get it! Some days are crazy. I’m right there with you. But, there is nothing better on a crazy day than to make this feel good recipe! I even had leftovers for lunch the next day.

Let’s make Buffalo Chicken and Ranch Oven Hashbrowns!!

Buffalo Chicken and Ranch Oven Hashbrowns

Ingredients:

1 Whole Roasted Chicken, deboned and shredded (however you like to make it. Mine was in the Instant Pot seasoned with salt and pepper)

2 Pounds of Frozen Hashbrowns (I use Cascadian Farms 1 lb bags. I order from Thrive Market here.)

1 Medium Chopped Yellow Onion (omit if Low FodMap and substitute 1 Tablespoon of Garlic Olive Oil for 1 Tablespoon of Ghee)

4 ounces of Romano Cheese, shredded finely

4 Ounces of Asiago Cheese, shredded finely

3 Tablespoons of Butter or Ghee

1/2 Teaspoon of Onion Powder (omit if Low FodMap)

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Black Pepper

For the Sauce:

1/4 Cup of Frank’s Hot Sauce

4 Tablespoons of Butter or Ghee

1 Tablespoon of Apple Cider Vinegar

4 Tablespoons of Honey

I use my recipe for Won’t Miss a Think Ranch here. Make this or use your favorite clean ranch dressing.

Fresh minced parsley and basil for the top (optional) plus more hot sauce to drizzle on top if you like extra heat.

Directions:

Shred your chicken. Melt the buffalo sauce ingredients in a saucepan, and pour over the chicken and toss to coat it evenly. Set aside.

Preheat your oven to 400 degrees F. Let’s make the easy, crispy and absolutely delicious sheet pan hashbrowns in the oven. I’m getting excited now! 😉 In a large bowl, break up the frozen hash browns with your hands. If they are really frozen, you can use a meat pounder. Isn’t it convenient these are made from frozen and you don’t have to thaw them first? I love that for convenience. Add 3 Tablespoons of melted butter to the hashbrowns along with a medium chopped onion, the onion powder, Romano and Asiago cheeses, salt and pepper. Toss to coat thoroughly. Lay out a large rimmed baking sheet, grease it lightly and then lay a piece of parchment paper on top. Pour your hashbrowns onto the sheet pan and press them firmly down in one even layer. Bake the hashbrowns on the top shelf of your oven for 40 minutes until golden brown with crispy edges. Make sure to check them after 35 minutes as every oven is slightly different. You can make just the hashbrowns too!

When the hashbrowns are golden brown and crispy, pull them out of the oven. Make sure your buffalo chicken is still warm. If not, reheat it in the microwave. Now, dollop the shredded buffalo chicken on top the the hashbrowns as shown, drizzle with ranch and sprinkle with fresh minced parsley and basil and extra hot sauce if desired.

Take it to the table and serve it cut into squares with a large spatula! Can I say yum? It’s so good. I like to serve it with more veggies on the side and a leafy green salad.

Chicken Enchilada Casserole (Grain Free, Healthy, Low Carb & Delicious) Benefits of Houseplants in your Home, and Non Toxic Living

We are well into January, and I have to say I like the thought that the days are getting longer now! In fact, I find I have been using some of my Summer mugs, because they feel so bright and cheerful.

I am a lover of enchiladas and eating healthy. I think it is great to focus on foods that feed your body, mind and soul that are good for you and taste incredible, keeping in mind that if you have been eating a lot of processed and fast foods, taste buds need time to adjust to less salt and sugar. This is also a low carb recipe, so if you have been fighting belly fat, this is a wonderful casserole that tastes even better the next day.

Chicken Enchilada Casserole (Grain Free, Healthy and Delicious)

Delicious Grain Free Chicken Enchilada Casserole

Chicken Enchilada Casserole (Grain Free, Healthy and Low Carb)

Ingredients:

3 lbs. of Boneless Skinless Chicken Thighs

Two Large Bunches of Swiss Chard, stems stripped, washed and roughly chopped and dried

5 oz. of Spinach

2 1/2 Cups of Carrots (peeled, chopped and steamed. You can also use baby carrots and skip the peeling)

1 Cup of Good Salsa (I used Green Mountain Gringo. You choose the heat based on your preference)

1 Cup of Plain Greek Yogurt

1 Cup of Aged Cheddar Cheese, shredded (about 4 ounces)

1/4 Cup of Chicken or Bone Broth

1 Tablespoon of Garlic Olive Oil (I like and use this brand)

1 Teaspoon of Salt, Divided plus some for sprinkling

1/2 Teaspoon of Black Pepper, Divided plus some for sprinkling

Directions:

Preheat your oven to 400 degrees F.

Lay the chicken thighs onto a baking sheet and brush lightly with olive oil. Then, sprinkle with salt and pepper, and roast in the oven for 35 minutes. Set aside to cool.

Meanwhile, steam your carrots either on the stovetop or following the directions of your instant pot. Once the carrots are steamed, set them aside to cool slightly before pureeing. Once the carrots have cooled so they are not steaming hot, place them in a food processor along with 1/2 cup of salsa, 1 Tablespoon of garlic olive oil, 1/4 cup of broth, 1/4 teaspoon of salt and 1/4 teaspoon of pepper.

Sautee the spinach with a drizzle of olive oil and a sprinkle of salt and pepper. Chop the spinach.

Chop your chicken into small bite sized pieces and place it in a large mixing bowl. Add 1/2 cup of salsa to the bowl with the chicken along with 1 cup of Greek yogurt, 1/2 cup of shredded cheddar cheese, the chopped, cooked spinach, 3/4 teaspoon of salt and 1/4 teaspoon of pepper.

Grease a large 15 by 10 inch casserole with olive oil. Now the easy and magical assembly. I was impressed with how well Swiss chard bakes in a casserole. Layer half the chopped Swiss chard evenly in the bottom of the casserole. Add your prepared chicken filling. Top with the remaining chopped Swiss chard. Now spread your carrot mixture evenly onto the top of the Swiss chard, covering it as evenly as possible. Sprinkle on the remaining 1/2 cup of shredded cheddar cheese. Sprinkle on a little extra black pepper.

Bake uncovered in your 400 degree F. oven for 35 minutes until the cheese is browned and the casserole is bubbly!

Yummy!!!

Today is National Houseplant Appreciate Day! Houseplants are a wonderful way to bring nature and it’s health benefits indoors. We spend so much time indoors, me too, even thought I love to exercise outdoors, garden and be outdoors, we still as humans spend the majority of time indoors. With all the inanimate objects in our homes like furniture, electronics, etc. it can feel good and benefit us to incorporate living plants in our rooms. They create a restorative atmosphere, are always changing and growing and can decrease stress and increase happiness. There are some beautiful plants out there, and some that are low maintenance and good if you have a black thumb.

Houseplants can improve air quality in your space, increase a sense of wellbeing, and give your eyes a much needed break from screens and help you relax and improve mental fatigue. They also can be a great addition to add beauty. It is important if you have small children or pets that you do your research and choose plants that are safe for them and also it is important to know if you have allergies or asthma, choose allergen friendly plants like cactus and succulents. Overwatering can cause mold growth, so read and make sure you know the water needs of your plants. I like to choose ones that need water once a week maximum. I also like to wipe my leaves with a damp cloth to keep them clean.

**Houseplants in your home can add serenity and beauty**

I am always striving for having the cleanest non-toxic living habits as possible. I want my home to be toxin free, my lawn and my skincare. That’s why I love Beautycounter so much. They are leading us to cleaner, safer beauty for all, and it doesn’t hurt that their skincare and makeup is high performing and really works. Here’s a few facts about them. I used them for a good five years before becoming a consultant, because I loved their mission and the changes they were making with beauty laws, not to mention being in love with their skin care products. They have an in house team of scientists and toxicologists, and they test for trace contaminants throughout the manufacturing process! Did you know lipsticks commonly contain lead? Yikes! The skincare regimens are fantastic, and I am obsessed with their Vitamin C Serum!

Beautycounter Clean Fact. They have in house scientists and toxicologists and are changing beauty products for the better.

Beautycounter Clean Fact. The products are obsessively tested for trace contaminants you don’t want on your body or in your bloodstream.

Drop me a line. I love to hear from you! I hope you have a great day!

Healthier Snickerdoodles – Gluten Free

Warm spices always sound so delicious and enticing when September hits. I like to fill my kitchen with the aroma, and Snickerdoodles are one of my favorite cookies. It’s nice to have an allergen friendly cookie recipe in my arsenal, and one that is healthier too but still tastes sweet and yummy.

This is a new recipe for Snickerdoodle cookies that are gluten, dairy and nut free. I have a few options for you as well with ingredients you have right in your cupboard.

You can make these with maple sugar for a cinnamon maple flavor. Very good! But you can also use pure cane sugar if you choose. They are delicious both ways. I love the whole grain single flour option in this recipe. I started out making them with quinoa flour, and then I tested them with brown rice flour. They both tasted like a great Snickerdoodle with a nice texture. The main difference is when you use quinoa flour, the cookies tastes nutty. I like them both ways and have been rotating how I make them.

With a little lower sugar, these cookies are better for you. I also used half shortening and half olive oil. I have seen more and more baking with olive oil lately, and it is a healthy option. Italy for instance has been using it for baking for many, many years with delicious results.

Here’s how to make my healthier Snickerdoodles!

Gluten Free Snickerdoodles

Preheat your oven to 350 degrees F.

Ingredients:

2 Cups of Quinoa Flour or Brown Rice Flour

1/2 Cup of Maple Sugar or Pure Cane Sugar

1/2 Cup of Organic Shortening

1/2 Cup of Olive Oil

1 Egg

1 1/2 Teaspoons of Vanilla Extract

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Salt

Cinnamon for the tops (about a tablespoon)

Directions:

In a mixing bowl, beat the sugar, shortening and olive oil until creamy. Add the egg and vanilla extract, and beat again to incorporate well.

In another bowl, whisk together your flour, baking soda and salt. Then, add the flour mixture to the wet ingredients and mix until completely incorporated.

With a tablespoon cookie scoop, scoop out 24 tablespoon sized cookies onto two parchment lined cookie sheets. Flatten the cookies with the palm of your hand to half inch thick rounds. Sift the cinnamon over the tops of the cookies directly onto the cookie sheet.

Bake in your preheated oven for 12 to 14 minutes until the cookies are starting to turn golden brown around the edges. Cool on the cookie sheet.

Makes 24 cookies

Drop a line to let me know what you think. I always like to hear from you!

Sandra

Decadent Chocolate Truffles, Fall Vibes and Color Palettes from Beauty Counter

I don’t think we need a season change to enjoy decadent chocolate truffles, but for some reason the beginning of October always has my mind going toward thoughts of them.

This recipe is nut, dairy, grain and gluten free and melt in your mouth.

They are sweetened with Maple Syrup and Enjoy Life Dark Chocolate Chips which is my go to chocolate chip because the are allergen friendly.

Decadent Chocolate Truffles

Ingredients:

1 Cup of Enjoy Life Dark Chocolate Chips

1/3 Cup of Sunflower Seed Butter

1/4 Cup of Cocoa Butter (chopped into small pieces) This is my preferred brand.

2 Tablespoons of Maple Syrup

1 Teaspoon of Vanilla Extract

1/8 Teaspoon of Salt

1/4 Cup of Cocoa Powder (reserved for rolling)

Directions:

In a double boiler, place the chocolate chips and the cocoa butter. I make my own double boiler by placing a small saucepan with an inch of water on the stove and using a stainless steel bowl that fits on top without touching the water. If you are using this, the chocolate chips and cocoa butter go in the bowl above the simmering water like a double boiler to melt it.

Melt the chocolate chips and cocoa butter over simmering water. When they are completely melted, whisk in the remaining ingredients except the cocoa powder until smooth and glossy.

Place the bowl of chocolate into the refrigerator for a half an hour to cool enough for scooping.

When the truffle mixture is ready to scoop, get a small plate and add the cocoa powder to it. With a tablespoon cookie scoop, scoop the truffles one at a time onto the cocoa powder and roll them around until evenly coated with cocoa powder. Place them on a parchment lined cookie sheet. When all the truffles are rolled let them set for 30 minutes. Then they are ready to eat. Store them at room temperature.

Makes approximately 15 decadent truffles

So, are you feeling those Fall vibes? I am! There’s a little nip in the morning air, the leaves are changing, a hint of wood smoke around town, and pumpkins everywhere! We even have a house down the hill from us decorated to the hilt for Halloween already. It is quite well done. We were walking Ming a few nights ago, and I had to pull my daughter, Skyli, back from walking into the road because she was looking at all the details of their yard. Do you have a favorite fall color? Rich plums, warm browns, coppers, dark greens, burgundy, black…. I like them all, but my favorites are the coppers and rich plums for sweaters, jackets and bags. Give me a black pair of boots any day.

Have you checked out the eye palettes at Beauty Counter? The one shown here is the classic palette with warm nudes and neutrals using clean safer beauty ingredients. I’m wearing it in the photo below along with the Illuminating Cream Highlighter in Pearl Glow and Bronze Glow. The Sheer Genius conditioning lipsticks come in ten shades and the ECOCERT-certified organic vanilla from Madagascar is responsible for this lipstick’s signature sweet scent. Pick a blush, highlighter or bronzer for your cheeks and you are set with your new Fall into Winter look! You can get those in creams like I used here or silky smooth triple milled powder.

You can save ten percent off your first order too. When you go to Beauty Counter and sign up for emails you will get a coupon code sent to you. You’ll also get a little something special from me when you order and choose me as your consultant.

All Beauty Counter ingredients are rigorously screened for toxins and contaminants. We all deserve to know when we use skin care and makeup that we are safe. I hope your Fall is going well so far.

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.

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.

Honey Lavender Macaroons

Spring always gets me thinking of the lavender fields!

Honey Lavender Macaroons Gluten Free

I have to say that lavender is one of my favorite perennials and scents. Have you ever walked through a lavender field? I visit a lavender farm at least once a year, and the smell of the lavender is heady! It is also lovely in baking when used subtly to enhance other flavors like honey or lemon.

Here is a picture I snapped last Summer when I was visiting a lavender farm in Northern Michigan! Heady! This is where I get my culinary lavender, but you can also find it on Amazon.

lavendar-fields

Honey Lavender Macaroons Gluten, Dairy and Egg Free

Today I am making a cookie that is just lovely for Springtime, and it has local honey and culinary lavender in the recipe!

Honey Lavender Spring Macaroons

When using lavender for baking, choose culinary lavender. While almost all lavender can be used in cooking, culinary lavender is the sweetest.

Honey Lavender Macaroons Egg Free

Honey Lavender Macaroons

Preheat your oven to 325° Degrees F.

Ingredients:

1 1/2 Cups of Finely Shredded Coconut (Unsweetened like this)

1/2 Cup of Coconut Butter (softened a few seconds in the microwave)

1/3 Cup of Honey

2 Tablespoons of Coconut Flour

2 Tablespoons of Gelatin

2 Tablespoons of Coconut Milk

1 Teaspoon of Culinary Lavender, Crushed (I used a mortar and pestle)

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Baking Soda

A pinch of Vanilla Bean Powder (or 1/4 teaspoon of Vanilla Extract if not making AIP)

Directions:

With an electric hand held mixer, beat together the coconut butter and honey until creamy. Add the coconut milk and beat. Beat in the shredded coconut. Sift together the crushed lavender, coconut flour, gelatin, baking soda and salt. Beat into the macaroon dough until completely incorporated. The dough will be stiff.

With a tablespoon cookie scoop, scoop the macaroons and place them on a parchment lined baking sheet.

Bake in your preheated oven for 10 minutes, or until the tips of the coconut are turning a golden brown. Remove from the oven, and cool completely. Enjoy!

Makes 16

Honey Lavender Macaroons are so light and delicious for Spring! These are Gluten, Grain, Dairy and Egg Free and AIP Paleo!

*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! 🙂

Valentine’s Day Iced Heart Cookies (AIP Paleo friendly)

Valentines Day AIP Cutout Heart Cookies
Valentine’s Day is fast approaching, and with it hopefully some wonderful Spring weather!

We all want to feel a little extra special on Valentine’s Day! I happen to like cookies!

Iced Valentines Day Cookies

I also like icing on cookies, especially when they are big heart shaped ones that I can add a splash of natural pink icing to for Valentine’s Day!

AIP Valentines Day Cookies

This is a small batch of six cookies that are a little bigger than average. I made them with all natural ingredients free of many allergens, including no eggs, nuts, dairy, gluten or grains. They are AIP Paleo friendly! Trio of Iced Valentines Day Cookies

They have a crunchy texture and a toasted nut like flavor without nuts!

Valentine’s Day Iced Heart Cookies

Preheat your oven to 350° F.

Ingredients:

1/2 Cup of Coconut Flour

1/4 Cup of Avocado Oil

1/4 Cup of Shredded Unsweetened Coconut

3 Tablespoons of Coconut Butter

3 Tablespoons of Honey

2 Tablespoons of Coconut Sugar

1 Tablespoon of Grass Fed Gelatin

1 Tablespoon of Arrowroot

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Cream of Tartar

1/8 Teaspoon of Vanilla Powder

Directions:

In a medium mixing bowl with a hand held mixer, beat your gelatin into the avocado oil. Add the coconut sugar, coconut butter (softened in the microwave for about ten seconds) and honey. Beat until creamy and smooth.

Next add in the coconut flour, arrowroot, vanilla powder, salt, baking soda, and cream of tartar. Beat well. Finally, add in the shredded coconut, and beat until incorporated. The dough will resemble crumbs. Dump the dough out onto a parchment sheet, and form a ball. Press the ball flat, and add a second sheet of parchment on top so you can roll out the dough without it sticking to your rolling pin. Roll the dough to 1/4 inch thickness. Use a heart shaped cookie cutter to cut out the cookies. I used a 3 3/4″ Wilton cookie cutter which made 6 cookies.

Cutting Out Heart Valentines Day Cookies

Carefully move the cookies to a parchment lined baking sheet.

heart cookie on spatula

Bake for approximately ten minutes until the cookies are brown on the edges. Remove from the oven and cool completely on the cookie sheet. Don’t attempt to move the cookies until they are cool, or they will break. Once cooled they are sturdy.

Make the icing

Ingredients:

1/4 Cup of Organic Shortening

2 Teaspoons of Honey

1/2 Teaspoon of Beet Powder (I used this)

Beat the ingredients together and spread a heart shape onto your cooled cookies leaving a 1/2 boarder all around.

Makes 6

Happy Valentine’s Day!

These Heart Felt Valentines Day Iced Cookies say I love you! They are AIP Paleo, egg, dairy, nut, and grain 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. Thanks! 🙂

Gluten Free Crispy Cinnamon Raisin Cookies

Chewy and crispy cookies are my jam this month! There is something about sinking your teeth into a chewy cookie that has the warmth of cinnamon in it and soft raisins, plus the crispiness of brown rice cereal that is just magic.

Crispy Cinnamon Raisin Cookies Egg Free Gluten Free, Egg Free

This new cookie recipe is a low allergen recipe. What is low allergen? I mean it is free of the top allergens. It is gluten free, dairy free, egg free, nut free, corn free, and soy free. Sweetened with honey, it is also refined sugar free. I am very pleased with the structure of these cookies too. The crumb is very nice.

Crispy Cinnamon Raisin Cookies Gluten Free Egg Free Nut Free

The inside is perfect, and the bottoms are a perfect golden brown!

Inside Crispy Cinnamon Raisin Cookies

Gluten Free Crispy Cinnamon Raisin Cookies

Preheat your oven to 350° F. Lay out a large cookie sheet lined with parchment paper or two small cookie sheets.

Ingredients:

1/2 Cup of White Rice Flour (I used this)

1/4 Cup of Organic Shortening

1/4 Cup of Good Honey

1/3 Cup of Crispy Brown Rice Cereal (I used this kind)

1 Tablespoon of Coconut Flour

1/3 Cup of Raisins

2 Tablespoons of Coconut Butter, (warm until soft in the microwave, be gentle)

1 Tablespoon of Gelatin (I used Vital Proteins)

1/2 Teaspoon of Vanilla Extract

1/2 Teaspoon of Cinnamon

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1/8 Teaspoon of Nutmeg

Directions:

In a medium mixing bowl, cream together with an electric hand mixer the shortening, Honey, Vanilla Extract, and warmed Coconut Butter until light and creamy.

Sift together the White Rice Flour, Coconut Flour, Cinnamon, Nutmeg, Baking Soda, Salt and Gelatin.

Add the dry ingredients to your shortening and honey mixture and beat until incorporated. Mix in the Crispy Brown Rice Cereal and Raisins.

With a tablespoon scoop, scoop the cookie dough into balls. Roll them into rounds between your hands, and place them on your prepared cookie sheet. Flatten the cookies with the bottom of a glass, Make sure the cookies have 2 inches between them on the sheet. Bake in your preheated oven for 9 – 10 minutes until they are golden brown.

Makes 1 dozen cookies.

Allergen Friendly, Chewy and Crispy Cookies!

Chocolate Mocha Cups

‘Tis the Season for something yummy! I love these Mocha Cups because they are lower in sugar And really delicious! Chocolate and Coffee treats are one of my favorite combinations! These have a creamy coffee coconut cream center enrobed in delicious dark chocolate! They are a healthier treat for special occasions. Plus with just six ingredients they couldn’t be easier to make. They are also free of nuts, dairy and soy! Chocolate Mocha Cups Dairy Free Gluten Free Delicious

Chocolate Mocha Cups

Ingredients:

1 cup of Enjoy Life Dark Chocolate Chips

1/2 Cup of Coconut Butter

1 Tablespoon of Coconut Milk

2 Teaspoons of Instant Coffee Crystals (I used these)

1/4 Teaspoon of Pure Vanilla Extract

Pinch of Sea Salt

Directions:

Place 14 mini muffin liners into a mini muffin pan.

Heat the coconut milk in a small bowl in the microwave until simmering, then stir in the coffee crystals until dissolved. Measure the coconut butter into a medium bowl and soften slightly in the microwave in ten second increments until you can stir it easily with a fork. Note: If you overheat the coconut butter it will freeze up. Whisk the coffee and coconut milk mixture into the coconut butter with a fork. Stir in 1/4 teaspoon of vanilla and a pinch of sea salt. Make 14 teaspoon sized balls with the coconut butter mixture, and set aside.

In a double broiler on the stove melt your chocolate chips over simmering water. (I do this by placing a small saucepan with an inch of water on the stove, then creating a double broiler with a stainless steel bowl on top with the chocolate chips in it.) Make sure the water doesn’t touch the bottom of the bowl. Melt the chocolate stirring with a fork.

Place a teaspoon of chocolate in the bottom of each mini muffin cup. Rap the tin on counter to spread the chocolate evenly in the bottom of the cups. Place a prepared coconut cream mocha ball in each cup, and flatten it slightly with your fingertip. Spoon the remaining melted chocolate over the balls to make the cups. Rap the tin on the counter to make nice, flat chocolate tops. Refrigerate until set, about 20 minutes.

Makes 14 Cups

Dairy Free Nut Free Chocolate Mocha Cups