Category Archives: gluten free

Saturday, August 4, 2012

Allergy-Friendly Pizza Crust (free of: gluten, dairy, nuts, eggs, soy, yeast, sugar) with a video!

Last summer I made a vegan gluten-free strawberry shortcake from Without Adornment.  It was super yummy.  And as I ate it I thought, this would make a fabulous pizza crust.  And it sure did.  This was a huge triumph for me in the pizza crust department.  Up until that time I had nothing but bad luck with gf pizza crusts.  Some store bought were so terrible I could barely choke them down.  So what makes this a nice recipe for pizza crust?  Well, for starters, it’s strong and can hold ingredients, it doesn’t have a funky flavor or aftertaste, and it’s easy and very, VERY inexpensive.  And best of all, my son can eat it – and that makes mommy super happy.  Does it taste just like a gluten crust…no.  But it does the job and thus my family eats pizza each week and without all the gunk (especially yeast –  I stay far away from that stuff).  I made a video of how to make the pizza, as the trick to getting it right is baking it on cooling wire, so I recommend viewing the video to see how I bake the crust.  We usually make pizza on the weekends.  Fun and easy.  Okay, so please let me know if you have any questions about this recipe. Have fun…hooray for pizza.

5.0 from 2 reviews
Allergy-Friendly Pizza Crust
 
This pizza crust is great for all! Free of: gluten, dairy, nuts, eggs, soy, yeast, and sugar. This recipe is slightly adapted from Without Adornment.
Author:
Ingredients
  • 140 grams brown rice flour (1 cup)
  • 60 grams tapioca flour (1/2 cup)
  • 40 grams arrowroot starch (1/3 cup) or ¼ cup potato starch.
  • 1 teaspoon xanthan gum
  • 1 tablespoon gluten free baking powder
  • ½ teaspoon salt
  • ¼ cup light tasting oil
  • ¾ cup filtered water
  • ½ teaspoon apple cider vinegar
Instructions
  1. Preheat oven to 400 degrees
  2. Mix dry ingredients in a bowl and wet in a separate bowl. Combine.
  3. Mix and form into a ball. Flour your baking mat and roll out dough (see notes). Bake 12 minutes. The crust should be on a mat and then placed on a rack to bake. (If you don't like using silicone baking mats, roll out the dough on parchment paper and then bake on a baking sheet). See Ricki notes below (she baked it this way).
  4. After the crust bakes for 12 minutes, transfer crust from the mat to the cooling rack to cool.
  5. Build the pizza. See here for homemade pizza sauce or here for nightshade free pasta sauce, and we love this dairy free cheese. Keep the crust on the rack. After piling on your topping, bake another 10-12 minutes (on the rack). The longer you bake the harder the crust will get, so be careful. I like the texture at the 12 minute mark.
  6. Remove crust from oven and allow to cool on the cooling rack it was baked on. When cool, transfer to cutting board (or cut on a mat)
Notes
1. If you make the crust too thick it will have a biscuit texture. Go for a thin crust for a more traditional texture.
2. Caution: don't let the dough sit too long in the bowl after you combine the ingredients, as it will start to "grow" from the apple cider vinegar and the baking powder and get really soft. Please see the video. And add as much flour as your need to roll it out. I've made this so many times, so I'm quite used to working with this dough, so be patient with it and yourself. The more flour you add, the more it will come together for and you'll be able to roll it out.
3. You can add spices and flavors to the dough, such as garlic granules. oregano, Italian Seasoning, onion granules, etc.
4. If you're not comfortable using your cooling racks (or not sure if they are oven safe) Bed Bath and Beyond sells a cooking/baking rack for pizzas (however, it looks like the same exact material as my cooking rack). But some folks might feel more comfortable with this: Pizza Baking Rack

 Shared on: Melt in your Mouth MondaysKeep It Simple Mondays, Monday Mania, Mealtime Monday My Meatless MondayJust Another Meatless MondayMade from Scratch MondayFat Tuesday, Slightly Indulgent TuesdaysRecipe Box TuesdayAllergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Full Plate Thursday, Tastetastic Thursday, Keep It Real ThursdaysWellness Weekend, Fight Back FridayFresh Bites Friday, Freaky FridayLifeologia Summerizing Party, Friday FoodWhole Foods Friday

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Labels: allergy-friendly, dairy free, egg free, gluten free, main dish.

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Friday, July 20, 2012

Easy and Delicious Lasagna (dairy free, gluten free, vegan)

This lasagna recipe came about after making Kelly’s lasagna many, many times.  I love her recipe, but wanted a vegan version.  Cashews are the answer!  I love cashews, they are a dairy-free girl’s best friend.  They really mimic the flavor and texture of cheese.  I’m excited to share this recipe with you because it’s honestly super delicious.  My husband LOVES this lasagna.  And it takes no longer to make than traditional.  The most annoying part for me though is the noodles.  They take so long to boil and I only do a few at a time. I’ve tried using those no-bake noodles, but I don’t recommend them. But other than that, everything comes to together nice and quick.   And the key to any lasagna (as you might know) is allowing it enough time to cool before serving.  The lasagna you see here was cooling for at least an hour.  I hope your family enjoys this recipe as much as we do. 
Ingredients:
-Gluten Free Brown Rice Lasagna Noodles.  I use about 12 total noodles.  (I think this brand is the best).
-1 batch cashew cheese filling (recipe here).
-Homemade marinara sauce (recipe here).  You could also use store bought marinara, just try and find low sodium
-Optional (Daiya shredded “cheese” on top for presentation) 

How To:
Preheat over to 375
1.  You honestly make this lasagna like any other regular lasagna.
2.  Make the marinara sauce.
3.  Make the cheese filling.
4.  I use a 15x10x2 inch Pyrex baking dish.  I start with some sauce and cheese on the bottom of the dish, then start layering noodles, cheese, sauce, noodles, cheese, sauce, etc.  I just swirl the cheese and sauce together in each layer, you want nice thick coating so the noodles don’t get dried out.  The cashew cheese will thicken quite a bit while baking and will “puff” up.    
5.  You can finish the layers by adding some dairy free cheese shreds on top, but this is totally optional.  
6.  Bake covered (I don’t use foil in my kitchen, so I use a stainless steel cookie sheet to cover) and bake for 45 minutes. 
7.  Allow at least 30 minutes to cool. 
You can see here how well this stays together. 
Delish.  

Shared on: Melt in your Mouth MondaysKeep It Simple Mondays, Monday Mania, Mealtime Monday My Meatless MondayJust Another Meatless MondayFat Tuesday, Slightly Indulgent Tuesdays,Gluten Free WednesdaysWhole Foods Wednesdays, Real Food Wednesdays, Keep It Real ThursdaysFull Plate ThursdayTastetastic Thursday, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, Whole Foods Friday

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Labels: allergy-friendly, dairy free, gluten free, main dish, vegan, vegetarian.

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Saturday, July 14, 2012

Chewy Granola Bars (grain free, dairy free, cane-sugar free, SCD friendly)

We are a granola bar loving family.  My husband takes one to work everyday with his lunch and the kids love them for an afternoon snack.  However, it’s hard to find granola bars with (1) no cane-sugar, (2) no grains, and (3) SCD friendly.  So I made some.  And they are super delicious.  They are everything I like in a granola bar: chewy, not too sweet, and easy to digest.  These granola bars are great for SCDers, not only because they are legal, but because all the main nuts and seeds have been soaked and dehydrated for optimal digestion.  I hope you enjoy them as much as we do!
Ingredients:

Wet
-2.5 ounces seeded Medjool dates (6 dates) soaked for at least 3 hours (I soak mine for 5)
1/4 cup + 1 tablespoon honey 
1/4 cup + 1 tablespoon cashew butter (I love this brand)
-2 tablespoons coconut oil

-1/4 teaspoon salt

Dry
How to soak and dehydrate nuts/seeds for better digestion 
-1 cup almonds
-1 cup walnuts
-1/2 cup sunflower seeds
-1/2 cup pumpkin seeds
-1/2 cup dried Turkish apricots, must be finely chopped 
-1/2 cup dried cranberries (sugar free, unsulfered)

How To:
Preheat oven to 350
1.  Add almonds and pumpkin seeds to food processor.  Pulse until they are broken down, especially the almonds.  Mix around with a spoon so the larger pieces are exposed to the blades.  
2.  Next add the walnuts and sunflower seeds and pulse until incorporated and they are slightly chopped (this only takes a few pulses).  These granola bars will only hold together if the nuts and seeds have been chopped enough.  Transfer nuts and seeds to a large bowl and add the chopped dried apricots and dried cranberries.    
3.  Clean out food processor.  Add all the wet ingredients and blend until smooth and creamy.
4.  Add the wet ingredients to the nut/seed/fruit mixture and mix WELL. 
5.  Spoon onto a silicone baking mat and bake on a baking sheet.  I have only made this on a silicone baking mat, so I’m not sure how it will cook on any other surface.  Watch for burning if on a baking sheet or parchment paper.  
6.  Form a large rectangle.  I literally smack this together with a silicone spatula – this also pushes the ingredients together.  You’ll need just over 1/2 inch in height.   
7.  Bake for 18 minutes.  Watch for browning.  Every oven is different.  Check at 15 minutes.  You just want a slight browning of the edges.
8.  Remove the mat from baking sheet and transfer the mat to a cooling rack.  Cool completely before cutting.  
Makes 18 – 20 bars

It helps if you wet or oil the spatula while pounding into place 

Crumbled up, these bars make a great cereal!

Serve with homemade milks
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Labels: dairy free, gluten free, grain free, SCD, snacks.

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Friday, July 13, 2012

Breaded Jalapeno Poppers Stuffed with "Cheese" and Bacon (dairy free, gluten free, grain free)

In college I ate A LOT of jalapeno poppers.  They were my favorite finger food.  Scott and I would buy those deliciously unhealthy frozen ones filled with cream cheese and deep fried in lard.  But oh man did they taste awesome with a tall glass of Guinness.  I haven’t thought much about poppers in years, but a few weeks ago I decided my cashew “cheese” would taste fab stuffed in a pepper – and why not throw some bacon in there too.  Or keep them vegan, both ways are fun.  This “cheese” spread is outrageous.  It makes a great spread on gf toast, stuffed in celery, and I’ve used it as a “cheese” in grilled turkey and cheese sammies for the kids.   If anything, just try the filling.  But I think you’ll really like these tasty popper alternatives to the gut-busting traditional version.  These would make fantastic appetizers for your next allergy-friendly shindig!  Serve with a cold glass of gluten free beer.
Ingredients:
-15 to 30 jalapeno peppers – quantity really depends on the size of the pepper, so you be the judge.  Twenty medium sized peppers should do ya. 
-1 cup cashews soaked for at least 4 hours (I soak mine for 8)
-1/4 cup + 1 tablespoon filtered water   
-2 tablespoons lemon juice
-1/4 teaspoon garlic granules, onion granules, salt, and Italian Seasoning (the Italian Seasoning is optional but I love these herbs and think they taste great with the cashews).  
-4 to 5 strips of bacon (1/3 cup)

How To:
Preheat oven to 375 
1.  With careful, patient hands, hollow out the jalapenos.  I place all the jalapenos in a large bowl of water.  Wash, keep them in the water, and hollow out each one.  I rinse each one off after I hollow to remove any remaining seeds. 
2.  Cook bacon and set aside. 
3.  In a food processor, add drained cashews, water, lemon juice, and spices.  Blend until well incorporated.   Chop up the bacon into little pieces and the add to the food processor.  Blend until well incorporated. 
4.  With a pastry bag (with no tip) pipe in cheese bacon.  
5.  Do not fill completely, as the cashews cheese expands quite a bit when it’s baked.  I leave a little room on the end.  
6.  Mix together breading (almond flour, salt and garlic grans).  Beat the eggs in a separate bowl.
7.  Dip each pepper in the egg, then roll round in the breading.  You can do this twice for extra thick breading.  Be sure to coat and bread the opening of the pepper.  This will help the cheese stay in place.  
8.  Line a baking dish with parchment paper and place each breaded pepper on the paper (say that 5 times fast)!
9.  Bake for 30 to 40 minutes, or until the breading is slightly browned.  
10.  Serving size will depend on the size of the pepper.   I’ve made one batch with 20 (big ones) another batch had 30 (smaller ones).  

The Breading Ingredients:
Mix together: 1 cup almond flour, 3/4 teaspoon salt and garlic granules.  Add more as needed  
-2 eggs
Notes:
*The breading is not essential, but makes them taste more like their traditional cousins.  The most time consuming part of this recipe is hollowing out the peppers, the remainder is pretty simple.  Just please be careful with the peppers.  And don’t touch your face under any circumstances.  Bad news.  

Awesome bacon, but not SCD friendly I’m afraid 

This bacon “cheese” is ridiculous.  Love it
Here are some breaded bacon stuffed mixed with naked vegan stuffed ready for the oven (the first time I made these I didn’t line the baking dish, I recommend this step).
Just out of the oven (the middle popper was double breaded) 
See how the “cheese” pushes out.  This is fine, still tastes great, but if you egg and bread over the opening, it helps to hold the stuffing in place (and don’t over stuff). 
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Labels: appetizer, dairy free, gluten free, grain free.

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Thursday, July 5, 2012

Strawberry Cherry Pie with Cashew Cream Topping (gluten free, grain free, dairy free, cane-sugar free, SCD friendly)

This pie is fantastic.  I do believe cherry pie is the greatest thing EVER.  I made this for my sweetie pie (my husband) for our 10 year anniversary.  He LOVED it and I’m so excited to share it with you (and psst, it’s SCD friendly) hooray!  As you might know, us folks on the SCD don’t have a lot of options in the thickening department.  Gelatin (while not my first choice otherwise) is great at thickening desserts.  But fruit does contain natural pectin, so this may thicken up a bit without the gelatin, but won’t hold its shape.  For vegans not following SCD, I’ve provided options below.  
Enjoy!   


Pie Filling Ingredients:
-1 pound seeded black cherries
-1 pound strawberries
-1/4 cup honey (vegans use 1/4 cup agave or maple syrup)
3 dates, seeded and chopped
-1/4 cup orange juice
-1/3 cup cool water
-1 packet of gelatin which is 1 tablespoon (vegans use guar gum)*

How To:
1.  Wash and trim strawberries.  Wash and seed cherries (see below for how I seed cherries).
2.  To a medium sauce pan, add strawberries, cherries, honey, chopped dates, and orange juice.  Bring to a boil and then turn down to a simmer for about 10 minutes.  
3.  Remove pot from heat.  In a small bowl, mix 1/3 cup cool water with 1 packet of gelatin.  Pour gelatin into hot berry mixture.  Stir to incorporate.  You will see it start to thicken up a bit.  
4.  Pour hot berry mixture into baked pie crust (you will have some leftover, so don’t overfill crust.  This leftover mixture makes a tasty jello, so place in a small glass container and store in fridge, when firm, top with cashew cream for a yummy snack).
5.  Allow pie mixture to cool at room temperature.  When cool, place in fridge and allow to set up for at least 4 hours.
6.  Top with cashew cream and serve.

Crust:
-I used this cookie recipe for the crust (omit cacao for SCD and add 2 tablespoons coconut flour)
-It helps to oil the entire glass pie dish, line the bottom with wax or parchment paper, then push in the dough.  Poke some holes in the bottom of the crust before baking. Bake 375 for 12 minutes.  See notes for additional crust recipes. 

Cashew Cream Topping:
-2 cups cashews soaked for 4-6 hours
-1/4 cup coconut oil
-1 1/2 tablespoons vanilla 
-1/3 cup honey (vegans use agave or maple syrup) 
-3/4 cup liquid + more to blend up properly (you can use date sweetened water, nut milk or just plain water for the liquid).  
-2 tablespoons vegetable glycerine  (optional) 
-1 teaspoon lemon flavor (optional)

How To:
1.  In high speed blender, blend above ingredients.  Add the initial 3/4 cup liquid and blend.  Add more liquid until a soft, creamy texture is acheived.  
2.  Transfer into glass storage and place in fridge for at least 4 hours (this mixture will thicken in the fridge)
3.  Top pie

Notes:
*As a general rule, if a recipe calls for 1 packet of gelatin, vegans can substitute 3/4 teaspoon of guar gum.  This resource says to replace gelatin with guar gum at a ratio of 1 part guar gum for every 5 parts gelatin (e.g., 1/2 teaspoon guar gum will replace 2 1/2 teaspoons gelatin). 
*Additional SCD crust recipes: (1) Honey Gram Cracker Crust, (2) Dan’s Awesome Pie Crust, (3) Vegan Raw Pie Crust, (4) Deep Dish Pie Crust

I use one of my stainless steel straws to seed the cherries – they pop right out!
Serve with coconut vanilla bean ice cream (SCD friendly) 


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Labels: cane sugar free, dairy free, dessert, gluten free, grain free, SCD, summer treats.

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Tuesday, July 3, 2012

Chicken Mole with Grilled Mango, Veggies and Sauteed Cabbage (and Happy 10th Anniversary)

Scott and I had fun making this for dinner over the weekend.  We were out of town for our actual anniversary, which was nice because we had plenty of family around to watch the kids while we snuck out to a movie.  We saw Snow White and the Huntsmen.  Pretty good film, definitely a great choice for the big screen.  

As you know my sweet husband loves his chocolate, so I wanted to make him some fun chocolaty things for our 10 year anniversary, this mole sauce being one of them.  I’ve only had mole once, and I really liked it.  I knew Scott would like it too.  We worked the spices as best we could to get a really flavorful sauce.  He wanted me to go heavy on the chocolate (big surprise) and so I put in two tablespoons.  Also, we made this void of any detectable *hot * spice for the kids (so I recommend adding your own). Happy anniversary to my amazing husband.  I love you!! 

Engaged in Hawaii: 2000 (I really miss his long hair)!
Married Tahoe California: 2002
Camping: 2003
Snowboarding: 2007

 

Okay, back to the food…

Chicken Mole with Grilled Mango, Veggies and Sauteed Cabbage
 
Author:
Serves: 6
Ingredients
  • 3 cooked chicken breasts, chopped
  • 1 yellow onion, chopped
  • ¾ teaspoon salt
  • Oil of choice
  • Ground pepper to taste
  • 1 small red pepper, chopped (or other pepper, perhaps one with spice)
  • 1 Roma tomato, chopped
  • 1 or 2 tablespoons dried raisins or cranberries (optional)
  • 1 teaspoon garlic granules (or 2 cloves fresh garlic, chopped)
  • 1 or 2 tablespoons ground cacao (or other chocolate of choice and to taste)
  • 3 tablespoons coconut sugar (or other sweetener of choice)
  • 1 cup filtered water
  • spices:
  • ¼ teaspoon ground cumin, chili powder, dried oregano, and coriander
  • ⅛ teaspoon ground cinnamon
  • optional ground cayenne for heat to taste
Instructions
  1. On medium high heat, saute onion with ½ teaspoon salt until translucent. Add pepper and saute until soft.
  2. Add garlic, tomato, and optional raisins/cranberries. Saute for about a minute.
  3. Add all the spices, stir
  4. Add in cacao and coconut sugar, stir
  5. Add water and bring to a boil
  6. Turn down and simmer for 10 minutes.
  7. Turn off heat, add ground pepper to taste, the additional ¼ teaspoon salt, and optional cayenne.
  8. Blend sauce via your preferred method and transfer back into pot
  9. Add chicken and incorporate with sauce. Allow flavors to meld for a bit. Serve hot with grilled veggies, avocado, fresh cilantro, and vegan cashew sour cream.

Tastes amazing with the sauteed cabbage
And all the grilled veggies of course
The kids like to help by taking the cilantro leaves off the stems
 Delicious grilled mango and veggies
Sauteed cabbage is my absolute favorite.
I could it everyday.
And for dessert:
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Labels: dairy free, gluten free, main dish.

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Tuesday, June 26, 2012

Roasted New Potato Salad

When I think of summer, I think potato salad.  It’s the perfect addition to any BBQ and wonderful alongside my favorites: grilled chicken and baked beans.  Although I love potato salad, I cannot eat it.  Potatoes hurt my digestion and aggravate inflammation.  Moreover, potatoes are not allowed on the SCD, so a big no-no food.  But I do make this dish for my family and summer gatherings…and it’s always a hit.  The roasted potatoes create a wonderful flavor and a fabulous texture.  You could also make this dish with roasted parsnips (if potatoes aren’t your thing). If you do make with potatoes, I recommend new potatoes (my Gramie’s favorite).  I hope you enjoy my tasty alternative on a summer favorite.
Ingredients:
-3 1/2 lbs red new potatoes, or any new potatoes (oil and garlic granules for roasting)
-1/2 cup diced red onion
-10 small dill pickles (4.5 oz), small chop
-1/2 teaspoon salt
-1/2 teaspoon garlic granuels
-1/2 teaspoon onion granules
-2 tablespoons oil

-1 tablespoon + 1 teaspoon Dijon mustard

-2 tablespoons pickle juice
How To:
Preheat oven to 400 degrees
1.  Wash, dry and chop potatoes.  Toss potatoes with 3 tablespoons of oil and 1 tablespoon garlic granuels.  Roast for 40 minutes (or until golden and slightly crispy).  When done, remove from baking dish and place in a bowl.  Allow to cool before adding other topping
2.  When potatoes are cool, toss with above ingredients.
3.  Garnish with paprika (smoked is quite tasty).
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Labels: dairy free, egg free, gluten free, summer cuisine.

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Sunday, June 17, 2012

Happy Father’s Day Chocolate Tarts (grain free, dairy free, cane-sugar free, paleo))

Something a little sweet and a lot healthy for my special husband on Father’s Day.  

To the best man I know.  To the love of my life.  Thank you for being you, and for being the most amazing father to Sky and Ethan. You’re adored and loved more than you’ll ever know.  

Ingredients:
For the chocolate filling
-3 cups cashews, soaked for 6-8 hours
-5 dates, soaked in 1 1/2 cups filtered water for 4 hours
-1 cup date water (or a little more until smooth texture is achieved) 
-1/4 cup honey (use agave or maple syrup for vegan) 
-1/4 cup coconut oil
-1/4 raw cacao (or more to taste) 
-1 tablespoon vanilla
-Grain free crust*

How To:
1.  Drain and rinse cashews.  
2.  Add cashews with other ingredients to high speed blender.
3.  Blend on high to create a nice, smooth texture – use tamper if needed to move the mixture around (add a little more date water if needed).  Blending this in a food processor will yield a gritty texture.  I’m not sure how a regular blender would work, please leave a comment below if you blend in a regular blender (meaning, not with a high speed). The mixture should be thick and smooth.  
4.  Scoop chocolate filling into crusts and decorate with your favorite fruits or other choice toppings.  
5. Transfer to fridge and allow filling to set up (at least 4 hours). 

Notes:
*This crust was inspired by Amy from SS&GF.  
For the crusts I soaked 2 cups of walnuts for 8 hours, then roasted.  I blended them in a food processor with 3 soaked dates and 2 tablespoons of coconut oil.  Then I baked the crusts at 375 for about 15 minutes (not the best crust to remove from tart pan, it sort of falls apart, but still super tasty).  I’ll keep trying.  The walnuts might not have been completely dried and I may need to add less oil.  
Serve with homemade nut milk, such as hazelnut 
Posted by Amber at

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, Paleo, summer treats.

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Monday, June 11, 2012

There’s Gluten in That?

There’s Gluten in That? Surprising Foods, Cosmetics, and Pills That Contain Gluten

It’s not always obvious on consumer product labels that gluten is an ingredient. Here are some tips for finding hidden gluten.

If you have celiac disease, you may respond strongly and negatively to even small amounts of gluten. So you scour packaged foods labels before you buy, and you question your servers carefully at restaurants…read the full article here
________________________________________

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Labels: gluten free, guest post.

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Friday, May 25, 2012

Lemon Ginger Cookie Chews with Lemon Cream Icing (grain free, low glycemic, vegan)

Something about the combination of ginger and lemon is incredibly pleasing to me.  I use it together in many recipes (especially soups, and my mint ginger lemonade, that I look forward to sharing with you next month).  And when it comes to cookies, I just can’t think of a better combination.  I simply adore ginger snap cookies, but I must admit, I love a soft, chewy cookie.  I hope your family enjoys this recipe as much as we do!

Ingredients 
-100 grams almond flour* (1 cup)
-15 to 30 grams coconut flour (2 to 4 tablespoons) 
-15 grams arrowroot powder (2 tablespoons) 
-2 teaspoons ground ginger 
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 tablespoon ground chia + 3 tablespoons water
-20 grams coconut sugar (2 tablespoons)
-1 teaspoon vanilla 
-1/4 cup oil (I use grapeseed) 
-1/4 cup yacon syrup
-1 teaspoon lemon zest + 1 tablespoon lemon juice
-1/4 teaspoon lemon flavor (optional) 

How To:
Preheat oven to 350
1.  In a bowl add chia and water, mix until incorporated.  Let rest for a few minutes.  
2.  To chia add coconut sugar and mix until incorporated.  Then add vanilla, oil, yacon, lemon zest and juice (and optional lemon flavor).  Mix.
3.  In a separate bowl, mix together almond flour, baking soda, salt, ginger, and arrowroot.
4.  Add dry ingredients to wet, mix.
5.  Start adding in the coconut flour until a thick, sticky batter develops.  For homemade almond flour, I use 4 tablespoon.  
6.  This is a thick, sticky batter (and needs to be so to create these soft, chewy cookies).  So oil your hands well, and make little balls, then press slightly into cookies.  Don’t be afraid of this batter, they will turn out, I promise.
7.  Bake for 12-13 minutes on non-stick surface (I keep mine in for exactly 13 minutes).  

Notes:
*To make the almond flour, I add 1/2 cup cold (refrigerated) almonds to my Vitamix.  I blend on high for exactly 20 seconds, then turn off and scrape around the blades with a knife, then another blend on high for 10 seconds.  The flour made in a high speed blender is much finer than the food processor.  I was using a coffee grinder to make flour too, but it took forever, and left huge chunks of almonds.  So, I like the Vitamix.  I can’t guarantee recipe results with any other flour, that’s why I have a varied amount of coconut flour.  P
lease let me know if you experiment with other almond flours.  If you’re a seasoned grain-free baker, then you will know what the batter is supposed to feel like when it’s just right.  
*The coconut cream is totally optional.  These cookies are amazing all on their own! 
*For coconut cream icing, add the coconut cream from 1can of full fat coconut milk (keep in fridge for several days).  To the cream, add 2 tablespoons of honey, agave or maple syrup; 1/2 teaspoon lemon flavor, 2 teaspoons vanilla, and 1/4 teaspoon xanthan gum if it needs thickening.  Blend with hand mixer.   

*If you don’t want coconut cream, you can make a cashew cream icing. Soak 2/3 cup cashews for 6-8 hours.  In a small blender, add drained cashews, 2 tablespoons sweetener, 2 tablespoons lemon juice, 1/2 teaspoon lemon flavor, 2 teaspoons vanilla, 2 tablespoons oil, and water until desired consistency. 

Posted by Amber at

Labels: allergy-friendly, cane sugar free, cookies, dairy free, dessert, gluten free, grain free, low glycemic.

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