Tag Archives: nut free

No Bake Peppermint Ice Caps

Ready for a yummy no bake recipe? Try these little two bite no bakes using mini muffin cups! Little hands can help make them.

They are ready in a jiffy!

No Bake Peppermint Ice Caps Collage

No Bake Peppermint Ice Caps

Directions: Line a mini muffin pan with 18 mini muffin papers.

Bottom Layer Ingredients:

1/2 Cup Coconut Butter, (Softened in the Microwave for 30 seconds)

1/4 Cup Carob Powder

2 Tablespoons Maple Sugar

2 Tablespoons Coconut Milk

2 Tablespoons Coconut Oil, Melted

1 Teaspoon Vanilla Extract, Alcohol Free for AIP

Blend the ingredients together with a hand-held electric mixer. Using a teaspoon cookie scoop, scoop and roll the mixture into balls. Then, press into the bottom of each mini muffin cup. If the mixture is soft at this point, freeze for 20 minutes before proceeding so you can press the top layer evenly onto the bottom. This will depend on how much you soften your coconut butter.

Top Layer:

1/2 Cup Coconut Butter (Warmed in the microwave for 30 seconds)

1 Tablespoon of Maple Sugar

1/8 Teaspoon of Peppermint Extract, Alcohol Free for AIP I use this

Blend together with a hand-held electric mixer. Scoop into scant 1 teaspoon balls and roll between your hands. Press onto the top of the bottom layer, and gently pat to the edges of the mini muffin cup.

Refrigerate for 1 hour. Serve.

Store in the refrigerator, or at room temperature.

Make 18

This recipe is part of the Phoenix Helix AIP Recipe Roundtable Roundup here!

Paleo AIP Recipe Roundtable

 

 

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Thin and Chewy Maple Sugar Cookies

Thin, Chewy Cookies are one of my favorites! I like all kinds of textures in cookies…..Cakey, Crunchy, Thick, Thin, Puffy…..those are just some of the variety of textures cookies can have. Then there is the shape! When you think about it, cookie possibilities are endless, thus the huge number of cookbooks dedicated to cookies alone.

Really, the types of cookies you choose to make, when in the mood, also depends on what kind of time you want to put into them and the level of creativity you are feeling. These cookies are fast and satisfying, pretty, chewy, and sweet with maple sugar and honey. The honey makes them chewy!

Thin and Chewy Maple Sugar Cookies

The Thin & Chewy Maple Sugar Cookies also have coconut oil in them, for some good fat, and I used tigernut flour, which is one of my new favorites! Tigernut flour contains some protein, fiber, and resistant starch making it a natural prebiotic to feed good gut flora. It also gives baked items stability and structure. It is not a nut at all! It is an ancient root vegetable! You can find it here.

Thin & Chewy Maple Sugar Cookies

Preheat your oven to 350¬ļ degrees.

Ingredients:

1/2 Cup Tapioca Flour

1/2 Cup Tigernut Flour

1/4 Cup Maple Sugar, plus extra for rolling

1 Tablespoon Arrowroot Flour

1/2 Teaspoon Baking Powder (corn and aluminum free recipe here at Whole New Mom)

1/4 Teaspoon Baking Soda

1/4 Teaspoon Sea Salt

1/4 Cup Honey

1/4 Cup Coconut Oil

1 Tsp. Vanilla Extract (alcohol free for AIP Paleo)

Directions: Mix together the dry ingredients in a medium bowl with a whisk.

With an electric hand-held mixer, beat in the coconut oil until crumbly. Add the honey and vanilla and blend thoroughly. Scoop balls of dough onto a parchement lined baking sheet with a tablespoon cookie scoop. Roll the balls between your hands and then into extra maple sugar to coat. Space 2 generous inches apart onto two cookie sheets lined with parchment.

Bake in your preheated oven 11 to 14 minutes until golden. They will spread, so leave space between the cookies.

Thin and Chewy Maple Sugar Cookies on Baking Tray

Cool completely before removing from cookie sheet.

Thin and Chewy Maple Sugar Cookies

Thin and Chewy Maple Sugar Cookies

 

*felt ornaments in the photo hand sewn by me! ūüôā

This recipe is not recommended for those with SIBO. This recipe was part of Phoenix Helix AIP Recipe Rountable #195 here.

Paleo AIP Recipe Roundtable

Thin and Chewy AIP Paleo Maple Sugar Cookies! Delicious!!!

 

 

 

 

 

Iced Orange Sweet Rolls

‘Tis the Season when I want to enjoy a treat! These rolls are purely indulgent and reminiscent of carefree days, my Mother’s baking, and sharing a decadent breakfast on¬†a cold winter’s day.

Coconut Orange Sweet Rolls Ready to Eat

Times have changed for me since then. Who knew I would grow up and have¬†food intolerances. But as hard as it was in the beginning to transition to a new way of eating, after almost four years of eating gluten free and then a grain free, Paleo diet, I never would have imagined food in it’s true form is what I have come to crave, what tastes really good to me, and is what makes me feel so great! These rolls satisfy all my indulgence dreams, and as a previous artisan bread baker, they are a great creative outlet. I adore handling dough……I know a little weird, but it is art therapy to me! ūüôā

Orange Iced Sweet Rolls AIP Paleo Coconut Flour

I love this recipe, and I hope you do too! ūüôā It is a hit with my children for sure!

Iced Orange Sweet Rolls

Preheat the oven to 350¬ļ degrees. Lay out a parchment lined baking sheet.

The Bun Dough Ingredients:

1/2 Cup of Tapioca Flour

1/2 Cup of Tigernut Flour (Read More about Tigernut Flour in this article by Lauren of Empowered Sustenance)

1/2 Cup of Coconut Flour

1/2 Cup of Applesauce (No Sugar Added)

1/4 Cup of Clear Honey

1/4 Cup of Fresh Squeezed Orange Juice

1/4 Cup of Organic Shortening

1/4 Teaspoon of Sea Salt

1/2 Teaspoon of Cream of Tartar

1/4 Teaspoon Baking Soda

Directions: In a food processor, add all the dry ingredients. (Tapioca, Tigernut, Coconut Flours, Salt, Cream of Tartar and Baking Soda). Pulse a few times to blend. Add the shortening and pulse to get pea sized pieces in the flour. Add the wet ingredients and process until completely combined and coming together in a ball. Remove from the food processor and form a ball with the dough. Lay the dough out between to pieces of cookie sheet sized parchment paper, and roll into a rectangle until the dough is 1/2 inch thick.

Filling Ingredients:

1 Cup of Medjool Dates, Soaked for ten minutes in warm water and pits removed

1/4 Cup of Fresh Squeezed Orange Juice

1/4 Teaspoon of Orange Zest

1/8 Teaspoon of Salt

1/2 Teaspoon Pure Vanilla Extract (No Alcohol for AIP Friendly)

1/8 Teaspoon Sea Salt

Pulse all the ingredients together in the same food processor you made the dough in. No need to wash the processor. Spread the filling to within a quarter inch of the prepared, rolled dough.

Coconut Orange Sweet Roll Dough Spread with Filling

Coconut Orange Sweet Roll Dough Spread with Filling

 

Taking the edges of the parchment as a guide, roll up the buns on the long side. It should look like this.

Ready to Slice Coconut Orange Sweet Rolls

Ready to Slice Coconut Orange Sweet Rolls

 

Slice the buns into twelve even pieces with a serrated knife.

Place on your prepared, parchment lined baking sheet. Like this:

Coconut Orange Sweet Rolls Ready to Bake

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

Remove from the oven and cool completely before frosting. Icing Recipe Below!

Coconut Orange Sweet Rolls Ready to Frost

Sweet Coconut Orange Rolls Icing

Ingredients:

1/2 Cup Coconut Butter

2 Tablespoons of Honey

2 Teaspoons of Tapioca Flour

1/8 Teaspoon of Sea Salt

With a hand held mixer, mix all the ingredients until creamy. Spread it on the cooled rolls. They are ready!

Coconut Orange Sweet Rolls Inside Frosted

Iced Orange Sweet Rolls are the perfect treat! Paleo, AIP and Gluten Free

Makes 12 Rolls.

Eat Your Nutrients!

Eat Your Nutrients!

 

 

Sunflower Pumpkin Seed Crackers

Sometimes I just gotta have something crunchy!  Crackers are especially nice, because I like something to go with the crunch, if I am not eating them plain for a quick crunch fix. You can dress up a cracker with toppings.  I personally like to pile them with meat and veggies or eat them with a salad.  Some of the benefits of  pumpkin seeds are healthy fat, magnesium, zinc, tryptophan, and studies also show they aid in hair growth. Sunflower seeds contain many beneficial vitamins as well, including B vitamins and vitamin E.

This recipe for crackers is free of all major allergens, no nuts, dairy, soy, gluten, grain, and they are easy and fast.

Sunflower Pumpkin Seed Crackers

Sunflower Pumpkin Seed Crackers

You will need a high speed blender or food processor to grind the nuts into flour, two parchment lined cooking sheets, and a rolling pin if you want them thin.

Ingredients:

3/4 Cup Sunflower Seeds (I bought sprouted ones, but optional)

3/4 Cup Pumpkin Seeds (optional sprouted)

1 Pastured Egg or 1 Flax Egg, See Here for good directions on How to Make One

2 Tablespoons Tahini

2 Tablespoons Coconut Oil, melted or Olive Oil

2 Teaspoons Lime Juice

1/2 Teaspoon Himalayan Pink Salt

Directions:  Pulse the seeds in a blender or food processor until you have a very fine flour consistency.  Transfer the ground seeds to a bowl. and add the salt. Next Whisk egg and incorporate it into the nut flour mixture. Melt the coconut oil and tahini in the microwave together for ten seconds then whisk  to incorporate,  whisk in the lemon juice to the coconut oil mixture. Add the liquid ingredients to the nut flour, egg mixture and stir vigorously until a ball forms and the ingredients are thoroughly blended.

Divide dough in half, form into balls and place on two separate pieces of parchment paper. ¬†Top each sheet with another piece of parchment paper to roll them thin and keep the dough from sticking to your rolling pin. ¬†Roll or pat each cracker round out until 1/4 inch thick. ¬†Take off the top parchment paper and bake in the oven 325¬ļ degrees for 15 minutes until golden brown. ¬†After they cool, break into pieces. ¬†Store cooled in an airtight container.

Eat Your Nutrients!

Eat Your Nutrients!

 

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