Posts Tagged gluten free

Lemon Sugar Cookies (low sugar grain free)

Today was the perfect day to work on a grain free sugar cookie.

Success!

The first batch I used  Thai coconut sugar from Divine Organics.  It reminded me of coconut nectar and the cookies turned out really good!   To make it more interesting I attempted a batch of egg free cookies.  These turned out great too.   I was so excited I wanted to share them with you in time for Easter, just in case you are looking for something sweet that is allergy friendly, grain free, low in sugar, and quick to make.

My attempt at coming up with the frosting was another story. I wanted to do an Easter-themed topping with natural food coloring.  I made one attempt and decided to give up and  do a search.

Here this is what I found.  http://detoxinista.com/2012/04/quick-lemon-frosting-paleo-friendly/

Super easy and tasty!  My daughter, Summer, who hates coconut, actually likes these cookies! Her only gripe, she wanted more frosting. Yeah!  With ingredients like this, any mom would smile at the request for more frosting on a cookie.  I know I did.

Lemon Sugar Cookies (low sugar grain free)

Ingredients

  • COOKIES:
  • 1 cup almond flour
  • 1 cup coconut flour
  • 1 cup unsweetened coconut flakes
  • 1/4 tsp vanilla powder (or 1/2 tsp vanilla extract)
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/4 cup melted coconut oil
  • 1/4 cup sweetner of choice (honey, coconut nectar, agave, cane sugar...)
  • zest and juice of 1 lemon
  • For an egg-free recipe: substitue the egg with1 tablespoon chia seeds soaked in 1/4 cup water and add up to 1/2 cup coconut milk until it is not crumbly.
  • FROSTING:
  • http://detoxinista.com/2012/04/quick-lemon-frosting-paleo-friendly/
  • 2 tablespoons coconut oil, softened
  • 2 tablespoons raw honey
  • 1 teaspoon fresh lemon juice
  • zest of half a lemon
  • •pinch of sea salt
  • cream together in the food processor.

Instructions

  1. Pre-heat the oven to 350 degrees.
  2. Using a food processor combine the flours and the coconut flakes and process until well blended.
  3. Add in the soda, salt, and vanilla. Process again.
  4. Add the egg, coconut oil, sweetner, the zest and juice of the lemon and process until well mixed.
  5. Form the dough into balls and press lightly on a non-stick pan or use parchment paper lined pan.
  6. Bake for 8 min in preheated oven. Makes about 18 cookies.
  7. Remove the cookies from the pan and cool on a baking rack. When they are completely cooled, frost them and put them into an air tight container and keep in the refrigerator or freezer.
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http://sweetthymellc.com/blog/2013/03/15/lemon-sugar-cookies-low-sugar-grain-free/

 

 

 

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Raw Apple Crisp

 

I came up with this recipe a couple of years ago.  We had started incorporating raw food dishes into our diet and this recipe is a result of that adventure.  This quickly became one of our favorite year round desserts, and a quick dish that is easy and delicious to take to any function.

The original version of this includes 2 cups of cranberries chopped in a food processor.   You can add or substitute in any hard fruit such as pears, nectarines, or peaches, keeping with the general amount of about 8-10 cups.  Adjust the amount of  maple syurp to your taste. Seasonal add-ins are easy to incorporate.  If you feel the need to add a little more nutritional punch to it, sprinkle in a couple of tablespoons of hemp seeds.

Raw Apple Crisp

Ingredients

  • Filling:
  • 6-8 Braeburn or Granny Smith apples
  • juice of one lemon
  • 1 T cinnamon
  • 1/2 cup maple syrup
  • Topping:
  • 1/2 cup medjool dates, pitted
  • 1 cup raw cashews
  • 1 cup raw almonds

Instructions

  1. Core and dice the apples. Mix the lemon, syrup, and cinnamon together and fold into the apples. Let the apples marinade for a couple of hours, although this is not absolutely necessary.
  2. Place the pitted dates in a food processor and chop until they are well broken, add the almonds, and process, Lastly, add the cashews and process.
  3. Place the apples in a 9 x 13 pan. Spread the topping over the apples and serve. Or, mix the topping and the apples together in a bowl and serve.
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http://sweetthymellc.com/blog/2013/01/31/raw-apple-crisp/

 

 

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Rice-A-R00′s

Scotch-a-roos have been a family favorite for many years.  I believe these where one of Bob’s sister Pam’s favorites.  We have made them for years as a quick bar.  Many different groups and teams of kids have enjoyed them from time to time.  That is until the world of gluten free, GMO’s, and high fructose corn syrup. Our diets have changed tremendously over the past 7 years.  Some things where easy to change, other things, not so much.  The scotch-a-roos may have been one of our last stands. I finally stopped making them a couple years ago.  I could not bring myself to buy the corn syrup, let alone a few of the other ingredients.  I have finally got around to converting them to something that makes me feel a lot better about making them.  This recipe uses local honey (something I am a huge fan of) and sucanat. It’s won the approval of my family.  In a pinch, it is a quick and easy, out-the-door,  pan of bars.  (I have subbed in Enjoy Life chocolate chips and they work just as well)

Rice-A-R00′s

Ingredients

  • Bottom
  • In a pot mix:
  • 1 cup local honey
  • 1 cup sucanat
  • Bring this to the point that it boils and then remove it from the heat.
  • Add: 1 tsp vanilla (optional)
  • 1 cup peanut butter
  • Stir in:
  • 6 cups gluten free rice crisps or brown rice crisps (I found gluten free from Natures Path or ewhon)
  • Press entire mixture in a lightly greased 9x13 pan
  • Topping
  • Melt in a small pot
  • 1 tbls butter or coconut oil
  • add in 2 cups dark chocolate chips
  • 1 tsp vanilla (optional)
  • pour over the crispy mix and spread evenly.
  • Allow to cool and then cut into bars.
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http://sweetthymellc.com/blog/2012/12/19/rice-a-r00s/

 

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