I’m on a cookie kick! But trying to avoid sugar as much as possible because it makes me feel really sick. The struggle is trying not to eat 12 cookies in one day…..self control seems to be a problem over here! The first time I made these I used Buckwheat flour…but I didn’t have any around this time SO I improvised and used my dry Vitamix blender and made steel cut oats into flour and they still turned okay great! Give them a try! Let me know what you think 🙂
2 c steel cut oat flour (done in my Vitamix)
3/4 c gluten free oats
2 tbsp flax seed
1 tbsp chia seeds
1 tsp baking soda
1/2 tsp salt
1 c coconut sugar
1/2 c coconut oil
1/2 c unsweetened apple sauce
1 tsp vanilla
1 c dark chocolate chunks (Bernard Callebaut solid bar broken into chunks)
- Preheat oven to 350F (convection bake- if not switch from top to bottom rack half way between cooking)
- Stir flour, oats, flaxseeds, baking soda and salt in a medium sized bowl. Beat coconut sugar, applesauce, and coconut oil with electric mixer in a medium sized bowl. Beat in egg and vanilla. Beat in flour mixture until just combined. Stir in chocolate chunks.
- Roll dough into round balls and arrange on baking sheets lined with parchment paper.
- Bake 12-14 minutes. Transfer to cookie rack and let cool.
*I love eating these cookies frozen!
I missed baking clean treats while I was on my mission! It was too hard to carry around the ingredients, and expensive to try new fun recipes on a super tight budget…so one of the first things I wanted to do when I was home was bake something with my sister!
I was craving cookie dough…. my sister had eaten a lot of cookie dough in the last couple of days, so we compromised with this delicious deep dish!
Recipe from With Salt and Whit
Have fun and enjoy!
- 1/4 cup coconut oil, melted
- 1/3 cup almond butter
- 1/3 cup maple syrup
- 1 1/2 cups almond flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 cup melted coconut oil, melted
- 1/4 cup maple syrup
- 1 egg, beaten
- 2 teaspoons vanilla extract
- 3/4 cup enjoy life chocolate chips (Dairy free)
- preheat oven to 350 degrees f.
- in a blender, combine the coconut oil, almond butter and maple syrup. blend until mixed well and smooth. pour into a 8 inch cast iron skillet (or glass baking dish if you do not have a cast iron skillet).
- in a small bowl, combine the almond flour, salt, baking soda, and cinnamon. add the coconut oil, maple, egg and vanilla extract. stir until just combined. fold in chocolate chips.
- add to the skillet, smoothing out on top of the caramel.
- place in the oven and bake for 20 – 25 minutes, or until the blondie is cooked through.
1 large yellow onion
1/2 c gluten free flour
1/2 cup milk of choice (I used almond milk)
2 tbsp olive oil
1 tsp paprika
1/4 tsp garlic powder
1/4 tsp baking powder
1/4 tsp xanthan gum
1 large ziplock bag
1 garlic cloves, minced
1/4 c homemade mayo
1/4 tsp paprika
1 tbsp horseradish
1/2 tbsp ketchup
pinch of black pepper
1/8 tsp sea salt
- Preheat oven to 350 degrees
- Cut 1/4 of inch off the top of the onion. Peel off outer skin. Turn onion upside down, roots up. (BEFORE you cut, make sure to leave at least 3/4 inch from the roots for all cuts).
- Make 4 equal cuts or quarters. Start your cut at the top (near roots)
- Cut each quarter 2 more times. A total of 12 sets of petals will be created.
- Gently spread the petals to open the bloom.
- Combine all dry ingredients in ziplock bag. Add onion and gently shake to coat.
- Take onion out of bag and shake off excess flour in a bowl.
- Pour remaining flour from ziplock into bowl; add oil and milk.
- Batter should be fairly thick. Add extra flour if batter is runny.
- Use your hands to coat all individual petals with batter.
- Place on a pan lined with parchment paper. Lightly spray entire onion with oil.
- Bake for 30 minutes, then remove the foil and bake for 5-10 minutes more or until the onion is tender and the edges are browned.
- While the onion is baking, mix all dipping sauce ingredients together.
- Bake for 18-20 minutes. Allow to cool before moving and serving.
Bloomin onion recipe from Petite Allergy Treats blog.
Plantain Taco adapted from Whole New Mom blog
3 ripe plantains
1/2 c avocado oil
1.5 tsp hot sauce
1 tsp garlic salt
1/2 tsp onion salt
1/2 lime, juiced
1. Pre heat oven to 300F
2. Combine all ingredients in your food processor or blender until smooth.
3. On parchment lined baking sheet pour plantain mixture, spread it out with a spoon or spatula to what ever size shells you would like- I like to make smaller sized shells (around the size of my hand) It should be about 1/4 of an inch thick.
4. Bake for about 25 minutes- until they are firm but flexible. Remove from oven and let the shells slightly cool.
5. Hang shells from the oven rack and cook for another 10-12 minutes. It may need longer but you want to watch them very closely so they do not burn!! This will help the taco shells have a bit more form and crisp up a bit.
6. Remove shells from oven and open them up a bit so as they cool they will keep their open shape- this will make them easier to fill.
Adapted from Smitten Kitchen blog
1 cup oat flour
1/4 cup coconut sugar
3 tablespoons packed dark brown sugar
1 cup gingersnap crumbs (about 16 store bought cookies)
1/8 teaspoon ground ginger
1/8 teaspoon table salt
Pinch of white pepper, especially if your gingersnaps aren’t particularly snappish
1/2 cup unsalted butter, melted and cooled
2 pounds (about 4 to 5) large ripe pears (I used Anjou) peeled, halved, cored and sliced 1/4 inch thick
1 1/2 cups fresh cranberries
1 tablespoon (15 ml) lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/4 cup coconut sugar
2 tablespoons cornstarch
- Preheat the oven to 350°F.
- Stir together the oat flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.
- In a 1 1/2 to 2 quart baking dish, mix the pears, cranberries, lemon juice, lemon zest and vanilla. In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan.
- Sprinkle the gingersnap crumble over the fruit. Set the crumble on a foil-lined baking sheet (in a 2 quart dish, mine didn’t come close to bubbling over but I see no reason to risk it) and bake it for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs.