Tag Archives: nut free

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 Erewhon)

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

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

 

Apple Maple Coffee Cake with Maple Glaze

Apple Maple Coffee Cake with Maple Glaze Paleo

I’m sitting in my kitchen this morning listening to the rain pour down outside. It is really pleasing and cheerful after such a long hot and humid spell. It feels so refreshing after the oppressive heat. The air is cooler and more invigorating. I am envisioning everything getting washed fresh to bring in the new season.

Apple Maple Cake Grain Free Moist and Delicious

Because it is September, and the apples are in season, my mind always wanders to baked apples, warm cinnamon, cloves and spices.

What better way to welcome in the cooler weather than a coffee cake filled with delicious softly baked apples.

Whole Apple Maple Coffee Cake - Whole top View

Ming always gets frisky in the cooler weather, so we will be doing more outside walks. In the heat she just plops down and refuses to budge. Fawn pugs do have a double coat, which must be terribly hot. I can only imagine if I were wearing not one, but two coats in the hot weather, what I would do. Here she is in her beautiful new collar and leash from Pack Leashes. We always get her a brand new spiffy collar after Summer, and I found this company recently that donates 4 pounds of dog food to a no kill shelter with every purchase, plus their leashes are guaranteed for life! Gotta love that! You can get 20% off your purchase from me when shopping with them by using the code MINGANDLILY at checkout.

ming

I’ve recently been busy in my sewing room making quilts. In this case they are two panda quilts, one is finished, and I am almost done with the second. I’ve been sewing since I was in middle school. I made one of my prom dresses in high school, then when my husband and I bought our first home, I made window treatments, pillows, table runners and other home decor. When we had our little girls, I sewed them dresses and Halloween costumes and stuffed animals. Then a nice women in our town introduced me to quilting, and I found a whole new avenue that I really loved. Two years ago I opened an Etsy Shop, Porcupine Craft Studio.  You can visit if here: Right now I have many different bags available, and my daughter Jessica makes greeting cards using quilling art. The quilts will go in the shop in the next couple weeks. I find time to sew in the evenings, and I  find it relaxing and an enjoyable creative outlet.

Here’s my latest quilt.

Apple Maple c

Back to the Apple Maple Coffee Cake! It is perfect for a rainy day or a sunny autumn day. This recipe is grain free, dairy free and nut free. I topped it with a creamy coconut butter maple frosting which is spread over the baked apple top. The cake is baked with the apples in the bottom, which makes them perfectly soft.

Apple Maple Coffee Cake with Maple Glaze

Preheat the oven to 350º degrees F.

Ingredients for the Cake:

3 Cups of Peeled, Cored and Sliced Apples

1/2 Cup of Maple Sugar

1/2 Cup Plus 2 Tablespoons of Coconut Flour

6 Pastured Eggs

1/4 Cup of Organic Shortening 

1/4 Cup of Coconut Butter

1 Tablespoon of Pure Vanilla Extract

1 Tablespoon of Fresh Lemon Juice

1 1/2 Teaspoon of Baking Soda

2 Teaspoons of Ground Cinnamon

1/4 Teaspoon of Nutmeg

1/4 Teaspoon of Ginger

1/4 Teaspoon of Allspice

1/8 Teaspoon of Cloves

1/4 Teaspoon of fine Sea Salt

Ingredients for the Maple Glaze:

1/2 Cup of Coconut Butter 

2 Tablespoons of Real Maple Syrup

Directions:

Grease an 8″ spring form or cake pan with organic shortening. Draw a round circle on parchment paper using the bottom of the cake pan as a template. Cut out the circle and place it in the bottom of the greased pan.

Place the peeled, sliced apples in the bottom of the pan in concentric circles starting on the outside and working your way in.

apples

In a food processor, add six eggs and the maple sugar. Process until creamy. Add the lemon juice, vanilla extract, coconut butter (soften the coconut butter just slightly for ten seconds in the microwave) and palm shortening, process until creamy. Add the coconut flour, baking soda, salt, and all the spices. Process for thirty seconds, then scrape down the sides of the processor, and process another minute. Scoop the cake batter over the apples and spread evenly over the apples to the sides of the pan.

*If using a spring form pan, I recommend placing it on a cookie sheet to bake in case of leakage.

Bake in your preheated oven for 45 to 55 minutes, or until a toothpick comes clean when poked in the middle of the cake with just a few crumbs on it.

Remove the coffee cake from the oven, and cool on a wire rack for ten minutes. Remove the sides of the spring form pan and cool completely. If using a cake pan, run a knife around the edges of the cake pan, and invert onto a wire rack to cool. When the cake is cooled, you are ready to make the glaze.

This is super simple and delicious. Soften a half cup of coconut butter in the microwave. Do this in ten second increments just until it is soft. Whisk in two tablespoons of pure maple syrup with a fork. Then, spread the glaze evenly over the coffee cake. Now it is all done and ready to serve.

You can absolutely pour this glaze over the cake when it is still warm and serve it that way too! There is nothing better than a warm coffee cake!

Apple Maple Coffee Cake with Maple Glaze. This cake is moist and perfect for Autumn. Grain, Dairy and Nut Free!

Banana Crunch Cookies

Banana Crunch Cookies - Grain Free

Make these crunchy cookies reminiscent of banana cream pie and pecan sandies.

They have a wonderful caramel banana flavor and the texture of a pecan sandie.

Banana Crunch Cookies Grain Free AIP Paleo

Using banana chips is they key to the crunch! I crushed the banana chips to resemble chopped nuts, and stirred them into the dough. Then I sprinkled some extra crushed banana chips on top.

You can use honey or maple syrup in this recipe.

plate of banana crunch cookies - AIP Paleo

Banana Crunch Cookies

Ingredients:

1/2 Cup of Banana Chips (I use these. The ingredients are just bananas and coconut oil)

1/2 Cup of Coconut Flour

1/4 Cup of Avocado Oil

3 Tablespoons of Coconut Butter (softened)

2 Tablespoons of Coconut Sugar

2 Tablespoons of Honey or Maple Syrup

1 Tablespoon of Grass Fed Gelatin (I used this kind)

1/4 Teaspoon of Vanilla Powder (Vanilla Extract if not strict AIP)

1/4 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Ground Mace

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Cream of Tartar

Directions:

Preheat your oven to 350° degrees F.

Lay out a cookie sheet lined with parchment paper.

Crush the banana chips using a small food processor (or you can put them in a ziplock back and pound them with a rolling pin until they resemble small chopped nuts).

In a medium mixing bowl, add the avocado oil. Then, sprinkle the oil with the grass fed gelatin, and beat with an electric hand-held mixer. Add the coconut sugar and honey, beat. Soften the coconut butter in the microwave for a few seconds, then add it to the bowl and beat until creamy and incorporated. Add the coconut flour, vanilla powder, cinnamon, mace, sea salt, baking soda and cream of tartar and mix until combined. Add 3 tablespoons of crushed banana chips to the cookie dough and mix. Reserve the remaining crushed banana for the tops. Using a tablespoon cookie scoop, scoop up the dough, then pack it firmly into the scoop before releasing it onto the prepared cookie sheet. You will have 9 cookies. Flatten each cookie with the palm of your hand. Sprinkle the remaining crushed banana chips evenly onto each cookie. Bake in your preheated oven for 9 minutes.

Cool completely on the cookie sheet.

Makes 9

Banana Crunch Cookies - Nut Free, Egg Free, Dairy Free, AIP Paleo

“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

 

Blueberry Pumpkin Seed Biscotti

Blueberry Pumpkin Seed Biscotti - Paleo, Gluten Free

Here’s a brand new delectable cookie recipe using dried blueberries and crunchy sprouted pumpkin seeds! The result is a vanilla blueberry crunchy cookie you will love! They are crumbly and delicate, so handle with care. Bonus! They are starch free!

Blueberry Pumpkin Seed Biscotti Grain, Dairy and Nut Free

Blueberry Pumpkin Seed Biscotti

Ingredients:

2 Eggs

1/2 Cup of Coconut Flour

1/4 Cup of Olive Oil

1/4 Cup of Maple Syrup

1 Teaspoon of Pure Vanilla Extract

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Fine Sea Salt

1/3 Cup of Dried Blueberries (I used these)

1/3 Cup of Sprouted Pumpkin Seeds (like these) Regular pumpkin seeds will give you different results than sprouted.

Directions:

Preheat your oven to 350º degrees F.

In a medium bowl, beat the eggs with a hand held mixer. Then add the olive oil, maple syrup and vanilla extract to incorporate. Sift together the Coconut Flour, Baking Soda and Salt. Add it to the liquid ingredients, and blend until incorporated. Finally, beat in the dried blueberries and pumpkin seeds.

Scoop the cookie batter onto a parchment lined cookie sheet, and using the sides of the parchment. Shape it into a rectangle measuring approximately 12″ x 4″ x 1″ high. Alternatively, you can shape it with slightly damp hands. This keeps the dough from sticking to your hands.

Blueberry Pumpkin Seed Biscotti - Grain, Dairy, Nut Free

Bake in your preheated oven for 18 to 20 minutes, or until the edges are starting to brown.

Remove from the oven and cool on the sheet for one hour. Reduce your oven’s heat to 325° degrees. Place the cooled cookie log onto a cutting board, and with a serrated knife, carefully slice the log on a diagonal, cutting the cookies into long rectangles about 1 inch thick each.

Place the cut side down back onto the parchment paper, and bake 5 minutes per side. After the first 5 minutes, take the cookies out of the oven and flip them over to the other cut side. Take care not to over brown, as all ovens are slightly different. Remove the biscotti from the oven and cool completely.

Store in an airtight container after cooling. Enjoy!

Makes 12

Blueberry Biscotti - Nut Free

 

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