Okay, these aren’t really thumb prints I guess, more like heel prints (ha ha). I like lots of filling in my cookies so I make the dips bigger than your typical thumb print width. So these cookies were inspired by a new paleo cookie that has arrived at my local natural foods coop (created by a local bakery called Sugar Plum Vegan). The ingredients: super simple. The price: OUCH! One cookie costs $4 – I’m not kidding. That’s a bit outrageous, especially since these cookies are very easy to make with some very basic paleo ingredients. I bought one to taste test (and I really liked it) so took note of the ingredients and made my own batch the next day. My recipe contains an egg because I like to use egg as a binder and like the way it tastes with the cashews (vegan option in notes). The flavor is truly spot on. I could not justify buying another $4 cookie when I literally had everything at home to make a big batch. These are my family’s new favorite treat. I try to make 2 or 3 homemade snacks each week for the kiddos to decrease my dependence on packaged food (especially packaged snacks). And these are super easy to make and low in the sugar department (which is always a plus). Continue reading
Category Archives: grain free desserts
Monday, May 5, 2014
Grain Free Cashew Thumb Print Cookies
Posted by at 9:41 pm
Labels: cookies, dessert, grain free, grain free desserts, Paleo.
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Tuesday, April 8, 2014
Raw Pepperminty Nutty-Roons
I shared this recipe last month with Ricki on her blog: Ricki Heller. I found Ricki’s blog shorty after I started blogging (about 2 1/2 years ago). I distinctly remember visiting Wellness Weekend for the first time to share a recipe and instantly fell in love with Ricki, her writing style, and (of course) her recipes (of which I’ve made many)! Personally, I suffer from candida, so her blog is of great interest and value to me. I reference it constantly and refer friends and family to her site. Ricki’s cookbook Naturally Sweet and Gluten Free is one of my favorite cookbooks with so many healthy treats for my family. For the guest post I wanted to share a recipe for Ricki’s readers reminiscent of her cooking style with common ingredients used by Ricki herself. I call these “Nutty-Roons” because they are like a macaroon, but with a nice nutty bite to them. Made with only a few simple ingredients, these raw little bites of coconut bliss are sure to please. I made about 10 batches of these as Holidays gifts last year (I kid you not) and they were well received by all. I hope you enjoy them too. You can view my guest post here.
Raw Pepperminty Nutty-Roons
Author: Amber from The Tasty Alternative
Recipe type: Raw, Paleo, Grain Free
Ingredients
- 2 cups unsweetened shredded coconut
- ⅔ cup raw walnuts
- ⅓ cup raw cashews
- 2 tablespoons melted coconut oil
- 2 tablespoons maple syrup, honey, or coconut nectar
- 1 teaspoons vanilla extract
- 1 teaspoons peppermint flavor (or more to your preference)
- 5 drops liquid stevia (plain or flavored)
Instructions
- In a food processor fitted with the S blade, add in the walnuts and cashews and blend for 20 seconds.
- Next add in the shredded coconut and blend with the nuts for another 20 seconds.
- In a small cup, mix together the maple syrup, stevia, vanilla extract, and peppermint oil.
- With the food processor running, pour in the coconut oil and the maple syrup mixture.
- Blend for 10 seconds.
- Scoop out mounds of the mixture and create little macaroon shapes (I use a small ice cream scooper).
- The mixture makes about 15 nutty-roons. Place them in freezer for ½ hour.
- While the nutty-roons are in the freezer, melt some chocolate*. I like to use a 1 cup glass Pyrex, placed in a pot of boiling water. This keeps the chocolate raw and melts nicely.
- Remove the nutty-roons from the freezer and dip each into the chocolate.
- Store the nutty-roons in the fridge. They hold up well at room temperature too, but I like how they taste cold.
Notes
1. You can replace maple syrup with coconut nectar (or honey if not vegan).
2. You could also make your own chocolate (see recipe below).
2. You could also make your own chocolate (see recipe below).
Raw Chocolate Recipe
Author: Amber from The Tasty Alternative
Recipe type: Raw, Paleo
Ingredients
- 2 tablespoons coconut oil
- 2 tablespoons coconut nectar, honey, or maple syrup
- 1 tablespoon + 1 teaspoon raw ground cacao
- ½ teaspoon vanilla extract -Optional: a few drops of stevia
Instructions
- Place the above ingredients into a 1 cup glass Pyrex.
- Place the glass Pyrex into a pan of very hot water and mix around until everything is melted. Do not heat over 110 degree
This recipe was shared on: Allergy-Free Wednesdays, Raw Foods Thursday, Plant Based Potluck Party, Savoring Saturdays
Posted by at 9:18 am
Labels: chocolate, dessert, grain free desserts, guest post, low glycemic, Paleo, raw.
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Thursday, January 2, 2014
Raw Freezer Fudge
Well a Happy New Year to you!
With the New Year upon us today I reflect on some of my most notable challenges and successes from 2013 and from those challenges/successes I created goals for the New Year. No I’m not going to run a marathon, or lose weight, or not cuss, or go to bed early. I know what’s realistic for me. Wait, I do have a goal regarding bedtime which includes getting my bony butt in bed earlier than 11:00 pm (and that, my friends, is something). I’m a very goal oriented person (yes, I make daily goals for myself) and so here are my general goals for the Year (in order by category).
1. Family – marriage. Continue a strong partnership with Scott, use kind/constructive communication, and be mindful of my mood and behavior.
2. Family – kids. Continue to learn and explore alternative methods to deal with sibling bickering (rivalry).
Use effective behavioral interventions, reflective speech, and empathetic language. Continue reading the book “Siblings Without Rivalry” which is proving to be a great resource. Be okay with the chaos that is childhood, laugh about it, embrace it, pick my battles, let things go, don’t be so ridged. Keep it light, fun, structured, and safe. Don’t be overly annoyed and angry.
3. Health – body. Continue eating foods that make me feel good and avoid foods that make me feel bad. Start doing more Yoga, or just stretch every morning. Try to walk everyday, or ride bikes to school. Try and get IN bed before 11:00 pm.
4. Health – mind. Continue using positive coping to decrease stress. Introduce more effective coping with sibling bickering. Use more positive visual imagery. Read a few enjoyable books.
5. Professional. Use meditative/relaxation techniques at work when things get stressful. Take time off when I need it. Work on my L.C.S.W. CEUs. Attend at least one new conference or therapy-related talk this year. Meet with my other therapist friends to process and reflect on work and trouble shoot challenges.
6. Hobbies. Blog when I have time, take time away when I need it – blogging will always be there. Continue learning Spanish guitar, and continue playing guitar (it’s very calming and centering). Continue work on my scrapbooking and creating videos of the kids. Plan my spring/summer garden. Break out my jewelry making stuff as a calming, therapeutic activity. Visit a few of my favorite thrift stores when I get the urge to buy something new.
7. Home. Continue to purge what’s not used, continue organizing and cleaning as a method to feel productive and calm. De-clutter as needed. Slowly work on getting the garage more organized. Wash dishes as I cook so I’m not totally overwhelmed by insane kitchen messes.
8. Personal. Go out to dinner with girlfriends. Carve out some alone time each week. It’s okay to not be doing something – be more comfortable doing nothing. Be more in nature. Slow down. Appreciate the pain-free days and treat my body with kindness and respect. Be the change I want to see, speak how I want to feel, and smile at others as often as possible.
9. Be okay with eating an entire batch of raw freezer fudge.
I deserve it!
Happy New Year Raw Freezer Fudge
(click the links below for where to purchase the ingredients)
Ingredients:
-1/2 cup soaked medjool dates (about 7)
-1/4 cup homemade almond butter
-1/4 cup raw local honey
-1/4 cup raw cacao powder
-1/2 cup melted coconut oil
-1 teaspoon vanilla extract
-Chopped walnuts for garnish
How To:
1. Soak the dates in water for 3 to 4 hours. Drain the dates and add dates to a food processor fitted with the S blade. To the food processor add in the almond butter. Pulse the dates and almond butter until the dates are broken down.
2. With the food processor running, drizzle in the melted coconut oil, honey and vanilla. Blend until everything is smooth and creamy. Open the lid and add in the cacao powder. Blend again until the mixture is thick and creamy.
3. Spread mixture out on a silicone mat or wax paper – make it as thick or as thin as you like. Top with chopped walnuts. Place in freezer. The fudge will stay soft from the dates and honey. You could also store in the fridge, but I prefer the freezer. These do well at room temperature for a while. They don’t melt all over the place.
Notes:
*For nut free, use homemade sunflower seed butter.
*For vegan, use coconut nectar or maple syrup (using maple syrup will make the recipe a little softer, as it’s not as viscous).
*For sugar free, use 3/4 teaspoon chocolate or vanilla liquid stevia (or to taste).
{Affiliate Links in Post}
Shared on these wonderful link parties: Raw Foods Thursday, Wellness Weekend, Paleo Link Party, Whole Food Fridays, Gluten Free Wednesdays,
Shared on these wonderful link parties: Raw Foods Thursday, Wellness Weekend, Paleo Link Party, Whole Food Fridays, Gluten Free Wednesdays,
Gorgeous little cookies and I love that you’ve offered vegan options!
St Dalfour jams are my favourite too!
Vicky xo
Thanks Vicky.
Wow Amber, these look amazing! I’m like you, I can’t stand to pay top dollar for something when I can make it at home. I think these will definitely be a treat my family will like… just need to pick up some more cashews 🙂
Thanks for another great recipe. I hope you’re having a great week!
xo,
Cassidy
Thanks Cassidy. You also have a great week. Hugs.
Hello,
Could almond flour be used in the thumbprint cookies, and if so, how much? Thanks.
Micki
Hi Micki,
Not sure about the almond flour. I suggest just using 2 cup of whole almonds and use the same method suggested in the recipe. If you experiment with the almonds, let me know how it turns out. thanks.
fyi I’m not getting into the links for the ingredients you posted in your recipes, it just takes me to a screen that says http
Thanks for letting me know. Something is wrong with the recipe template. I hope to have it fixed here soon. Thank you.
Hi Amber! Do you think arrowroot starch could be subbed for tapioca starch? Thanks!
Absolutely! Good question.
Oh my, I must make these STAT! I will try using my newly found cashew meal I found at Trader Joes!
Cashew meal! Very interesting. I wonder if it is organic? Thanks Tessa. Let me know how they turn out for you. xo
I made these! I used my cashew meal (not organic btw), but it enabled me to skip the chilling step and mix it all quickly in a bowl by hand. I am betting almond flour would have similar results. Anyways, the first batch I baked 10 minutes, and it was too long, they were kind of dry. Next batch I baked at 7 minutes and they were perfect! I also noticed my homemade jelly bled into the cookie a lot more..but the store bought was more thick and sticky and did as it was supposed to! Really yummy snack Amber, thank you!
Great information, Tessa. Thank you! I’m glad you enjoyed them. It’s nice to hear your experience with the cashew flour, as that does act much differently than using raw cashews. For example, 15 minutes is a good bake time when using raw cashews for the cookies, so if making with a nut flour that has been professional ground, the baking time is cute in half! I agree that the store bought jelly is much sticker and more user friendly for this recipe. Thanks for the great feedback. I can’t wait to make your thumb print cookies soon too.
These look super yummy! I must make them! Thanks for sharing!
I hope you enjoy them!