Gluten Free Oatmeal Chocolate Chip Cookies

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 🙂IMG_0832.JPGIMG_0830.JPG

ingredients

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 egg

1 tsp vanilla

1 c dark chocolate chunks (Bernard Callebaut solid bar broken into chunks)

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directions

  1. Preheat oven to 350F (convection bake- if not switch from top to bottom rack half way between cooking)
  2. 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.
  3. Roll dough into round balls and arrange on baking sheets lined with parchment paper.
  4. Bake 12-14 minutes. Transfer to cookie rack and let cool.

*I love eating these cookies frozen!

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xo

 

 

 

Paleo Deep Dish Salted Carmel Chocolate Chip Blondies

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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!

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ingredients:

caramel:
    • 1/4 cup coconut oil, melted
    • 1/3 cup almond butter
    • 1/3 cup maple syrup
blondie:
  • 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)

instructions:

  1. preheat oven to 350 degrees f.
  2. 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).
  3. 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.
  4. add to the skillet, smoothing out on top of the caramel.
  5. place in the oven and bake for 20 – 25 minutes, or until the blondie is cooked through.

yields 8*

 

xo

Chicken Tacos

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Who doesn’t love a good taco?! These plantain shells are my new addiction! They add such great flavor!

These were super simple….

Plantain taco shell

Chicken

Red cabbage

Guacamole

Cherry tomatoes

Cilantro for garnish (and because I LOVE tons of it!)

What are your favorite taco toppings?

xo erin

Paleo Mayo

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{ homemade mayo } for those of you who don’t like mayo… You should give this a try! It’s seriously good and super easy to make!

Ingredients:

1 egg, room temperature

juice 1/2 lemon

1/2 tsp sea salt

1/2 tsp dried mustard

1 c avocado oil

Directions:

In a mason jar add all ingredients. Place your immersion blender in your jar all the way to the bottom and mix together and your ingredients will start to thicken. Blend for about 2 minutes.

* I make my mayo in a mason jar so you can just pop on the lid and stick it in the fridge, less mess, less dishes and there you have it!

xo erin

BBQ Aprticot Wings

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Ingredients

4 pounds chicken wings
2 c BBQ sauce
1.5 C apricots, chopped
1 tsp ginger powder
1 TBS garlic powder
2 T gluten free tamari
Directions
  1. In a medium mixing bowl, combine all the sauces & spices. Remove about ½ cup of the mixture and refrigerate for later!
  2. Add the chicken wings to a large slow cooker, then cover with the sauce mixture. Stir until wings are well-coated. Cook on low for 6-8 hours.
  3. Once done, set oven to broil. Line a baking sheet with foil.
  4. Remove wings from slow cooker and place on the lined baking sheet. Drizzle with some of the slow cooker sauce if desired. Broil for approximately 2 minutes.
  5. Remove pan from oven, flip wings, and brush wings with the remaining sauce mixture that you saved out.
  6. Return to oven and broil for an additional 3-5 minutes, until sauce starts to caramelize.
  7. Remove from oven and serve!

xo erin