Grain Free Cranberry Recipes

by Kate on November 19, 2014

cranberrypic

The Holidays are here and so are all the parties filled with food and cheer!!  Thanksgiving Dinner would just not be the same without some sort of cranberry something making an appearance.  As a kid, it was jellied cranberries (yes the jiggly stuff with the can rings still in tact as it’s served) or a sauce that was always on our table.  It never appealed to me and actually turned me off of cranberries!!  It wasn’t until a couple years ago I started baking with them.  They are the perfect berry to use for a low carbohydrate/sugar lifestyle since they are so low in sugar.  They are not naturally sweet, quite sour actually!  I wanted to provide a bunch of grain free recipe for you to incorporate cranberries into your holidays and learn to love them if you don’t already!!!

All of these recipes are grain free, but I did include a few that include cheese for those that can tolerate dairy.  For those low carb folk, you know how to swap out sweeteners to make the sweet treats low in sugar.  I prefer to use Swerve as my sweetener of choice and would even substitute it for honey or maple syrup in some of these recipes.  You may need to add a bit of moisture to the recipe, but otherwise it should work just fine!  I believe a recipe or two calls for brown sugar, blend a bit of molasses in with the swerve to create brown sugar!!  If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

 

cocktail

Cocktails and Mocktails

 

Fizzy Cranberry Ginger Pear Cocktails from Heather Christo (Pictured Above)

Cranberry Sparkler Mocktail from Cupcakes and Kale Chips

Cranberry Ginger Hot Toddy from Brittany Angell

Cranberry Ginger Mulled Wine from All Day I Dream About Food

 

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Breakfast, Breads and Muffins

 

Cranberry Smoothie from A Girl Worth Saving

Cranberry Orange Smoothie from Made To Glow

Paleo Pumpkin Cranberry Granola from Elana’s Pantry

White Chocolate Cranberry Biscotti from Kate’s Healthy Cupboard

Cranberry Orange Buttermilk Breakfast Cake from Brittany Angell

Cranberry Streusel Coffee Cake from Meaningful Eats

Orange Cranberry English Muffins from Fluffy Chix Cook

Coconut Flour Cranberry Lemon Muffins from Intoxicated On Life

Cranberry Pecan Muffins from Kate’s Healthy Cupboard

Pumpkin and Fresh Cranberry Scones from Zenbelly

Cranberry Orange Drop Scones from All Day I Dream About Food

Cranberry Almond Loaf from Elana’s Pantry

Cinnamon Cranberry Bread from Hollywood Homestead

Cranberry Lime Mini Loaves from All Day I Dream About Food

Cranberry Orange Pound Cake With Pecans from This Is So Good

Cranberry Lemon Loaf from Against All Grain (Pictured Above)

Cranberry Jalapeno “Cornbread” Muffins from All Day I Dream About Food

Chocolate Chip Cranberry Pecan Bread from Beauty and The Foodie

 

Cranberry Salsa

Starters and Snacks

 

Cranberry Pecan and White Cheddar Cheese Ball from Eat. Drink. Love.

Cranberry Salsa and Cheese Spread from Kate’s Healthy Cupboard (Pictured Above)

Itty Bitty Sweet Potato Stacks from Fit Foodie Finds

Cinnamon Cranberry Chutney from Raia’s Recipes

Cranberry Pecan Crackers from Kate’s Healthy Cupboard

 Cranberry Orange Gummies from Primal Palate

Low Carb Craisins from Fluffy Chix Cook

Dried Cranberries from Healthy Living How To

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Entrees

 

Cranberry Glazed Ham from I dream About Food All Day Long

Pork Tenderloin with Chipotle Cranberry Sauce from The Wanderlust Kitchen (Pictured Above)

Cranberry Apple Stuffed Pork Loin from Diabetic Connection

Pork Tenderloin with Cranberry-Raspberry Sauce from Delicious Shots

Crockpot Chicken with Butternut Squash, Pears and Cranberries from Stockpiling Moms

Turkey Meatballs with Cranberry Glaze from I Breathe… I’m Hungry…

 

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Sides and Salads

 

Chipotle Lime Cranberry Sauce from All Day I Dream About Food

Cranapple Sauce from Real Food Forager

Sugar Free Cranberry Sauce from Brittany Angell

Brandied Cranberries from Carb Wars

Healthy Cranberry Relish from Eating Paleo 4 Health

Lacto-Fermented Cranberry Apple Relish from Learning and Yearning

Cran Bacon Cauliflower from Green Dreams Detroit

Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan from Cookin Canuck

Sweet and Crunchy Brussels Sprouts from Detoxinista

Cranberry Avocado Salad with a Sweet White Balsamic Vinaigrette from Tried and Tasty

Sweet Potato & Green Bean Salad with Maple-Mustard Dressing from The Pig and Quill

Apple Cranberry Holiday Stuffing from Autoimmune Paleo

Paleo Sweet Potato Cranberry Stuffing from Fed & Fit

Cranberry Apple and Bacon Stuffed Acorn Squash from I Breathe. I’m Hungry (Pictured Above)

Paleo Sausage Apple and Cranberry Stuffing from Paleo Newbie

Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing from Eats Well With Others

 

 

lemon-cranberry-bundt-cake-pinterest

Sweets and Treats

 

Acai Berry Cranberry Tea Sherbert from A Healing Harmony

Cranberry Chocolate Chip Paleo Ice Cream from Paleo Porn

Cranberry Chia Cups from Primal Palate

Cranberry, Ginger and Coconut Bundt Cake from Beard and Bonnett

Grain Free Lemon Cranberry Bundt Cake from Life Made Full (Pictured Above)

Cranberry Hand Pies from Primal Palate

Grain Free Cranberry Apple Crisp from Lexi’s Clean Kitchen

Cranberry-Orange Spice Mini Tarts from Tasty Yummies

Grain-Free Cranberry Pumpkin Kugel from Real Food Forager

Cranberry Crumb Bars with Pecans and Rosemary from Real Food Kosher

Cranberry Coconut Paleo Treats from Gutsy By Nature

Cranberry Almond Coconut Macaroons from All Day I Dream About Food

Cranberry Hazelnut Chocolate Chip Cookies from Kate’s Healthy Cupboard

Cashew Butter Cookies with Cranberries and Chocolate Chips from Primavera Kitchen

Double Dark Chocolate Cookies from The Healthy Foodie

Cranberry Ginger Butter Cookies from All Day I Dream About Food

Cranberry Orange Shortbread Cookies from Kate’s Healthy Cupboard

Vegan Cranberry Thumbprint Cookies from I Food Real

Grain Free Chocolate Cranberry Cookies from The Healthy Maven

Cranberry Walnut Chocolate Chip Cookies from All Day I Dream About Food

 

 Have a wonderful Thanksgiving!!

 

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If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

 

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Cranberry Salsa

by Kate on November 10, 2014

Cranberry Salsa

This is one of my favorite appetizers to serve during the holiday season!!!  The original recipe includes a cream cheese and goat cheese spread that you pour this over.  It is fantastic with tortilla chips and crackers!  I can no longer tolerate dairy so plain salsa is it for me…delicious on it’s own as well!

I might actually use this on my turkey this year instead of gravy for Thanksgiving dinner.  It’s almost like a cranberry relish and could be used over any meat or fish!  I made the salsa sugar free by using  Swerve instead of white sugar.  Cranberries are very low in sugar so they are perfect for those trying to stay as low carb as possible during the holidays.

 

Cranberry Salsa
 
Ingredients
  • 3 cups fresh or frozen cranberries (thawed)
  • 1 jalapeno, seeded and chopped
  • ½ cup cilantro, chopped
  • 1 bunch green onions, chopped (about 4-5)
  • ⅓-1/2 cup sugar (I used Swerve for no sugar option)
  • Juice of 2 limes
Instructions
  1. Place all of the ingredients in a food processor. Blend until desired consistency
  2. Refrigerate for an hour or overnight
  3. Serve with chips or crackers as salsa or pour over cheese ball (directions in the notes below)
  4. This may be cranberry overload, but I think these Grain Free Cranberry Pecan Crackers would be awesome with this or these Plantain "Tortilla" Chips!
Notes
Cheese Ball:
8oz Cream Cheese, softened (I prefer whipped so it spreads easier on crackers)
4oz butter, softened
2 oz goat cheese

Mix together in a food processor until smooth. Spoon into a bowl that is wrapped with plastic. Wrap and chill until set.

 

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

 

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Breakfast Bacon Meatloaf

by Kate on November 4, 2014

Breakfast Meatloaf

I have been sitting on this recipe for over six months until I got a good picture!  Meatloaf is not my favorite to photograph, but this is a fantastic recipe!!  Who doesn’t like sausage and bacon thrown together with some beef!!!  We eat this for dinner, but it’s perfect for breakfast too.

Breakfast isn’t complete without potatoes or hash browns of some sort.  I wanted to keep this recipe lower carb so I opted for boiled jicama instead of potatoes.  Either one will work and you could really use any type of potato, taro or yucca.  The key is to par-boil them to soften them up before hand.

Breakfast Bacon Meatloaf
Serves: 6
 
Ingredients
  • 1½ lbs grass-fed ground beef or bison
  • ½ lb pork breakfast sausage
  • ½ lb bacon (about 6 pieces), sliced into 1 inch pieces
  • ¾ cup jicama, cubed and softened (potatoes can be substituted)*
  • ½-3/4 cup onion, diced
  • 1 egg
  • 1 tsp fennel seed
  • ½ tsp sea salt
  • ¼ tsp garlic powder
  • ¼ tsp pepper
Instructions
  1. Brown the breakfast sausage, disgard the grease and set aside.
  2. Cook the bacon pieces until crispy or desired tenderness, set aside. Keep the grease in the pan!
  3. Saute the onions and softened jicama in the bacon grease, add in all of the seasoning. Cook until the onions are translucent
  4. In a large mixing bowl, combine the beef, sausage and bacon with the egg. Add in the onion mixture using your hands to mash it all together
  5. Form into a loaf and place in a greased casserole dish. Drizzle with ketchup
  6. Bake at 350 for 40-45 minutes
  7. This is fantastic as leftovers too!!
Notes
*To soften the jicama, cook in boiling water until soft. Takes 45-60 minutes depending on the size of your cubes. I cut them about ¼ inch squares in size. Use the entire jicama and save the remaining pieces to saute as potatoes another time!

If you prefer to make your own ketchup, here is a low carb recipe

 

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

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Flourless Pumpkin Cookies

by Kate on October 6, 2014

Flourless Pumpkin Cookies

It is Pumpkin Palooza time!!!  Every recipe on Pinterest and Facebook seem to be fall related and involve a lot of pumpkin!!!  I have a couple of hopefully unique recipes to share this fall season…including these Flourless Pumpkin Cookies with a chocolate chip option!!  Many people have requested nut free recipes, hence my addiction to coconut butter based goodies!  I do have to admit, these would be darn good with almond butter too, so feel free to use it in place of the coconut butter.

These little good for you fat bombs can be enjoyed guilt free when you use my favorite sweetener Swerve!  My mom described these like taking a bite of pumpkin pie.  They are moist and melt in your mouth delicious!!   These cookies are super easy to make and have a short list of ingredients!  Enjoy

2.0 from 1 reviews
Flourless Pumpkin Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
Ingredients
  • ½ cup coconut butter
    , softened (also known as coconut concentrate and coconut manna)*
  • ½ cup canned pumpkin, packed
  • 1 egg
  • ½ cup granulated sweetener (I used Swerve for no sugar option)
  • 2 tsp cinnamon
  • ¾ tsp clove
  • ¾ tsp ginger
  • ¾ tsp nutmeg
  • ¼ tsp sea salt
  • ½ cup dark chocolate chips, optional (Use Enjoy Life Chocolate Chips or Enjoy Life Chocolate Chunks for dairy free option)
Instructions
  1. Place the coconut butter, pumpkin and egg in a food processor and combine until smooth
  2. Add in the sweetener, spices and salt and mix well
  3. Place the batter in a bowl and stir in chocolate chips (optional)
  4. Spoon the dough onto a parchment lined cookie sheet
  5. Slightly press down the dough since these will not spread. If dough is too sticky, bake for a few minutes, remove and then you will be able to press down
  6. Bake at 350 for about 15 minutes
  7. Remove cookies and place on a cooling rack to set up
  8. Store in an airtight container, I prefer a glass jar
Notes
*To soften the coconut butter, place the jar into a saucepan filed with water. Heat over medium heat until it has softened.

We like cinnamon and spice, you may start with less of each and increase to desired taste.

Any nut butter will work in place of the coconut butter. Almond butter would be awesome!!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

 

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Ginger Tumeric Cookies

by Kate on August 25, 2014

Ginger Tumeric Cookies

I have another flourless and nut free cookie for you!!  And…these are anti-inflammatory cookies!!  If you have not heard of tumeric or curcumin and all of it’s benefits…you must go google it now!  I try to get tumeric in my diet daily and supplement with it as well.  I use the spice on meat, the root in my green drinks or in my ginger lemonade.  Ginger is also a health super star for many reasons and pairs well with tumeric!  Adding a bit of black pepper to whatever you are adding tumeric to, it increases tumeric’s bioavailability.  That is why you will find black pepper in this recipe…and I wanted to give it a bit of bite!

1.0 from 1 reviews
Ginger Tumeric Cookies
Serves: 15
 
Ingredients
  • 1 cup coconut butter, softened (also known as coconut manna or coconut creme concentrate)*
  • ½ cup granulated sweetener (I used Swerve for no sugar option)
  • 1 egg
  • 1 tsp vanilla extract
  • 2 heaping tsp ground ginger
  • 1 tsp tumeric powder
  • ⅛ tsp or more black pepper
  • ¼ tsp sea salt
  • ¼ tsp baking soda
Instructions
  1. Place the coconut butter, egg and vanilla in a food processor and combine
  2. Add in the sweetener, soda and all spices, blend until combined
  3. Form dough into 1 inch balls and place on a parchment lined cookie sheet**
  4. Press each cookie down with your palm, these don't spread much
  5. Bake at 350 or 10-15 minutes or until a bit brown
  6. These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden up as they cool.
  7. Store in an airtight container
Notes
*To soften the coconut butter, place the jar in a saucepan filled with water over medium heat. Make sure you have removed the top layer of coconut oil, save it for another use. Don't melt the butter completely, just soften it.
**If dough does not form into a ball because it is too runny, place batter in the fridge for a few minutes to harden it.

 

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

 

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Dairy Free Peanut Butter Ice Cream Pie

by Kate on July 9, 2014

Dairy Free Peanut Butter Ice Cream Pie Recipe

It has been really hot here in Colorado the past few days, so it’s ice cream season for sure!!  Even though I eat ice cream year round since it’s so easy and delicious to make!  I have the smaller Cuisinart Ice Cream Maker and love it!!!  It has been worth every penny and it’s not even that badly priced!

Fourth of July came around and I was in charge of the dessert.  Since it’s been so hot I wanted to do an ice cream dessert.  I was looking at gluten filled recipes to get some crust inspiration and then it hit me…use my Flourless Peanut Butter Cookie Recipe as the pie crust!!  I chose to add chocolate chips to the recipe to get some more chocolate in there…everything’s better with more chocolate in my world!!  The peanut butter ice cream is simply adding peanut butter to vanilla ice cream.  I’m not going to lie, I actually bought a quart of ice cream from Whole Foods that was full of dairy so I wouldn’t be able to eat dessert! I wanted my treat to be tortilla chips and guacamole instead of this pie!!  I also chose peanut butter since it’s most people’s favorite even though I don’t eat it often.  This will work and be delicious with any nut or seed butter, so feel swap out the peanut butter for the ice cream, the cookie crust and the nut topping!

Dairy Free Peanut Butter Ice Cream Pie
Serves: 8
 
Ingredients
Instructions
  1. Prepare the cookie recipe and spread the dough into a pie dish, pressing up the sides
  2. Bake at 350 for 15-20 minutes. Less time means softer crust
  3. Remove from oven and set aside to cool completely. This can be done the night before and stored in the refrigerator
  4. Prepare the ice cream, but blend in the peanut butter before you run it thru the ice cream maker or freeze it. If you bought the ice cream, blend or stir in the peanut butter.
  5. Scoop the softened ice cream into the pie crust and swirl around. Place it in the freezer to harden
  6. Once the ice cream has hardened, place the chocolate chips in a double broiler to melt. With a spoon, drizzle the chocolate over the pie.
  7. Sprinkle the nuts in the middle or all over the pie
  8. Refreeze until you are ready to serve. You may need to allow it to soften up before cutting into it, but the peanut butter seems to keep it from freezing rock hard
Notes
Any nut or seed butter will work in this recipe!

 

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

 

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Brownie Fudge

by Kate on June 26, 2014

Brownie Fudge Recipe

Sometimes you just throw some stuff in a bowl and hope for the best…I got what I was looking for with this one!!  I wanted a fudge, but cooked, so kind of a brownie at the same time.  A fat bomb is what some people may call this since it’s loaded with healthy fats like coconut butter, full fat coconut milk and grass-fed butter!  These are nut free and are best stored in the refrigerator!!

5.0 from 1 reviews
Brownie Fudge
 
Ingredients
  • ¾ cup coconut cream/butter, melted
  • ⅓ cup full fat coconut milk cream (The thick cream on top of a chilled can of coconut milk)
  • 2 tbsp grass-fed butter, melted (coconut oil or ghee would work)
  • 1 pastured egg
  • 2 tsp vanilla extract
  • 5 tbsp cacao powder
  • ¾-1 cup granulated sweetener (I used Swerve for no sugar option)
  • ½ tsp vanilla bean powder, optional
  • ¼ tsp sea salt
  • ¼ tsp baking soda
Instructions
  1. In a mixing bowl, combine the cacao powder, sweetener, vanilla bean powder, soda and salt, set aside
  2. Place the melted coconut cream/butter, grass-fed butter, coconut milk cream in a bowl and beat until smooth
  3. Add in the egg and vanilla extract, beat until combined
  4. Add the dry ingredients to the wet and beat until all the cacao lumps are gone!
  5. Spread the mixture into either a 6x6 or 8x8 greased pan, depending on how thick you want them
  6. Bake at 350 for about 20-25 minutes until edges get brown. The center may seem uncooked, especially in the 6x6 pan, but that's ok
  7. Let the pan cool and then place in the refrigerator to cool completely
  8. These are best stored in the refrigerator
Notes
The easiest way to melt coconut cream/butter is to place the jar in a pot and bring the water to a boil.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

 

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Olive Garlic Crackers

by Kate on June 4, 2014

Olive and Garlic Crackers Recipe

I know I post a lot of snacks and treats, but that is what I find the hardest to change when going grain free!  I am such a simple eater when it comes to my meals…protein, vegetable and a healthy fat…that I don’t make new recipes all that often!  I am always looking for something to crunch on or to fill my sweet tooth, so that is where my creativity and time are spent.  My clients seem to have the hardest time with that aspect as well, so snacks and treats are my top priority.  Enjoy these grain free crackers!

Olive Garlic Crackers
 
Ingredients
  • 2 cups almond flour (any brand will work here)
  • ½ cup green olives, diced
  • 1 egg, whisked
  • 1 tbsp grass-fed butter, melted (Ghee
    or coconut oil, MCT oil or Macadamia Nut Oil
  • ¼ tsp or more sea salt
  • ¼ tsp garlic powder
Instructions
  1. Combine flour, salt and garlic in a large mixing bowl and add in the olives
  2. Pour the melted butter and egg over the mixture and stir until combined
  3. Place the dough on a piece of parchment paper with another piece of parchment placed over top
  4. Press the dough dough a bit and then roll it out with a rolling pin until it's about ⅛-1/4 inch thick
  5. Using a pizza cutter or sharp knife, cut the crackers into the desired size
  6. Bake at 350 for 15-20 minutes or until golden on top
  7. Store in an airtight container, glass is my favorite

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

 

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Flourless Lemon Cookies

by Kate on May 15, 2014

Flourless Lemon Cookies Recipe

I have been at it again with the coconut butter!!  I am on a mission to create a bunch of goodies that don’t require a bunch of nut flour.  Nothing against nut flour, but I am trying to limit nut consumption and give people options.  Coconut Creme or Butter is a great alternative to using nut flours and butters.  The fiber in it helps bind and hold baked goods together.  I’m guessing this recipe could be made without the cashew butter and with a full cup of coconut butter.  The cashew butter helps bind and doesn’t melt like the coconut butter does and I felt I needed something to help absorb some of the lemon juice.  Feel free to try it and let us all know how it goes!!

Lemon is one of my favorite flavors and it pairs well with coconut butter.  These cookies almost melt in your mouth!  I have a couple other cookie recipes similar to these Flourless Lemon Cookies that use coconut butter.  Check out my Flourless Chocolate Chip Cookies and my Flourless Nut-Free Snickerdoodle Recipe.  Sorry I can’t get my link option to work, but both of these cookies were recent posts, so just scroll down the main page of my website!

Flourless Lemon Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ¾ cup coconut creme, softened*
  • ¼ cup cashew butter (I prefer fresh grind, jarred has added oils)
  • ⅔ - ¾ cup granulated sweetener (I used Swerve for no sugar option)
  • 1 egg
  • ¼ cup FRESH lemon juice, strained (about 1 lemon)
  • 1 tbsp grated lemon peel
  • 1 tsp baking powder (gluten and corn free)
  • dash of sea salt
Instructions
  1. Place the softened coconut creme in a food processor and pulse until smooth
  2. Add in the remaining ingredients and process until combined and lemon peel has disappeared
  3. Depending on how soft your coconut creme was, you may need to place the dough in the refrigerator for a few minutes to harden
  4. Once dough is hard enough, roll it into about one inch balls. Place the balls on a parchment lined cookie sheet and slightly press down. The cookies will spread slightly.
  5. Bake at 350 for about 10-12 minutes or until slightly brown around edges
  6. Let the cookies cool for a few minutes to help them set up then transfer to a cooling rack
  7. Store in an airtight container and refrigerate if you prefer a harder cookie.
Notes
*To soften the coconut butter, place the open jar in a sauce pan of simmering water. Most brands have a thick layer of coconut oil on the top, remove that to use for something else. You want to use all butter in this recipe or the oil will cause these to spread too much!!

 

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

 

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Kombucha and Kefir Jello

by Kate on May 6, 2014

Kombucha and Kefir Jello Recipe

We all know the benefits of Kombucha, Kefir and Gelatin, so why not combine them all!!  These jello cubes or gummies are full of probiotics and some protein from the gelatin along with many other benefits of the gelatin.  I love both kombucha and kefir, but prefer to drink Kevita Kefir since it is lower in sugar and made from coconut water.  If you have not tried Kevita, I highly suggest you do!!  It’s not as carbonated as kombucha, but still delicious and refreshing.  They just came out with new flavors including Tangerine, my favorite!!  My other favorite is the Lemon Cayenne, but they are all good!  If you are struggling with candida, I highly recommend you stay away from most kombuchas, as they do have some added sugar.

Kombucha and Kefir Jello
 
Ingredients
  • 1 bottle (about 15 ounces) Kombucha or Kefir
  • 3 tbsp grass-fed gelatin, I prefer Great Lakes Gelatin
  • Sweetener of choice (optional, I used 1 teaspoon of Swerve)
  • ¾ cup water, divided into ¼ and ½ cup
Instructions
  1. Bring ½ cup water to a boil
  2. Sprinkle the gelatin in the bottom of a mixing bowl and pour the ¼ cup water over it entirely to soften
  3. Once the water is BOILING, pour it over the gelatin as you stir it. Stir until all of the clumps are gone. You may need to mash some of the clumps, but it will all dissolve.
  4. Add the sweetener, stir and let the gelatin cool for a couple minutes. Don't wait too long or it will start to harden!
  5. Slowly add the kombucha or kefir stirring the entire time, it may fizz a little
  6. Pour into a mold or a 6x6, 8x8 or loaf pan depending on how thick you want the jello
  7. Place in refrigerator to set up
  8. Cut into desired size and serve
Notes
*If you want a more gummy type texture, add a couple more tablespoons of gelatin. You may need to increase the amount of boiling water to dissolve it all.

 

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Kate's Healthy Cupboard - Gluten Free Recipes

 

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