Grain Free Cheddar Cheese Crackers

Unfortunately, I can not say I have even tried these cheese crackers...but have been told by many that they are awesome!!!  I decided to experiment with some left over cheese and make them for my boyfriend recently...they didn't last long!  I can't do dairy (I wish so badly I could), but know a lot of my followers can so I wanted to share this with you!  If you can't tolerate dairy, you can try these Dairy Free "Cheez-its" Crackers that I made with nutritional yeast for the cheesy flavor.  Twice I have been told they are like Better Cheddars and so good!!  Feel free to play around with different cheeses, I have used Cheddar and White Cheddar and they both were eaten quickly.

I normally make crackers with almond flour or other nut meals as the main ingredient.  Cheese adds more fat and therefore more crunch without browning them a bit.  Nut flour crackers are typically better slightly brown.  These cheese crackers do not need to get brown to crisp up.  If you let them get brown, they will taste a tad bit burnt...some people love that taste!!  I'd watch these carefully towards the end of the cook time and possibly take out the edge pieces that will cook faster!

Grain Free Cheddar Cheese Crackers

Ingredients

• 1 1/2 cups shredded cheddar cheese, not packed*
• 1 1/4 cup almond flour (Bob's Red Mill or other coarse flour will work just fine)
• 1 egg
• 1 tbsp butter, melted
• 1/2 tsp sea salt plus more to sprinkle over the top of crackers

Instructions

1. Place all of the ingredients in a food processor and combine until dough forms. Stirring in a bowl should work too, just whisk the egg before you add it in.
2. Place dough ball onto a piece of parchment with another piece placed over top
3. Press the dough down a bit with hand. Use a rolling pin to roll it out to about 1/4 inch or less in thickness.
4. Remove the top piece of parchment and cut the crackers into desired size. A pizza cutter works great for this. Sprinkle with a bit more sea salt
5. Place the parchment lined crackers on a baking sheet and bake at 350 for 20-25 minutes
6. Do not let these start to brown unless you like the taste of slightly burnt cheese.

Notes

*I have used cheddar and white cheddar in this recipe, but any cheese should work!!

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!  Give the gift of health this holiday season, gift sets available!

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!!

Kate's Healthy Cupboard - Gluten Free Recipes

Olive Garlic Crackers

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)
• 1/2 cup green olives, diced
• 1 egg, whisked
• 1 tbsp grass-fed butter, melted Ghee, or coconut oil, or MCT oil  
• 1/4 tsp or more sea salt
• 1/4 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 1/8-1/4 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!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Gingerbread Cookie Bites

Molasses style cookies are a favorite around here anytime of the year!  Gingerbread man cookies are festive, cute and have a lot of character, but they are also a lot of work!!  I decided to take that flavor and do a simple cookie ball with all the flavor and half of the work! This gingerbread recipe calls for a unique flour...chestnut flour.  What is chestnut flour??!  Chestnut flour is a gluten free alternative to regular flour made from ground chestnuts.  Chestnuts have been dried and made into sweet flavored flour in Italy for centuries. In Tuscany, chestnut flour is considered a staple food, and it is commonly called for in recipes such as:  chestnut flour bread, pie crust, crepes, and other baked goods.  Its sweet flavor makes it the perfect fit for recipes involving almonds, chocolate, honey and hazelnuts. I have found it to be awesome in fall recipes that incorporate pumpkin and spice.  Chestnuts do not contain the fat content regular nuts have, and are instead largely composed of carbohydrates.  Chestnut flour does have less carbohydrates than regular white flour but has many of the same baking properties as flour.  It creates a fluffier baked good, has a distinct taste that has a bit of spiciness to it and pairs really well with warm fall flavors, especially ginger! I love using almond flour and am not afraid of fat by any means.  I'm just enjoying how much fun this flour is to work with, and not to mention how good it is!

Is it actually a nut or a fruit?  According to Wikipedia, it’s a fruit.  If you have tree nut allergies, please look into this more, but my understanding is that it’s not a nut!!! Where can you buy chestnut flour?  Check with your local natural grocery stores, I do know some Natural Grocers are selling it.  You can also order it from Amazon or from nuts.com.  I realize it's a unique ingredient, but I promise you will enjoy it.  I have some other recipes including these crunchy Ginger Snaps or this Pumpkin Bread you could also try.  I also provided a substitution for the flour in the recipe "variations" section of this cookie recipe for those of you that don't want to order it.  Both versions of the cookies are great, I just think the chestnut flour adds a bit more flavor.

Gingerbread Cookie Bites

Ingredients

• 1 1/2 cups finely ground almond flour (I prefer Honeyville)
• 1/4 cup chestnut flour* (see substitution below)
• 3-4 tbsp granulated sweetener such as coconut palm sugar (I usedSwerve for a no sugar option)
• 3 tbsp grass-fed butter, softened(ghee or coconut oil should work)
• 1 1/2 tbsp molasses
• 1 tsp vanilla extract
• 2 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp sea salt

Instructions

1. Place the almond flour, chestnut flour (or arrowroot), sweetener, butter and spices and salt in a food processor and combine
2. Add in the molasses and vanilla and pulse until dough forms into a big ball
3. Place the dough in the refrigerator forat least 30 minutes to keep the cookies from spreading as they cook
4. Roll the dough into one inch balls and place on a parchment lined cookie sheet
5. Bake at 350 for 12-15 minutes. Let cool for a few minutes on the cookie sheet before moving to a cooling rack.  Cookies will get crisp as they cool
6. Store in an airtight container. Place in the refrigerator if you prefer a hard cookie

Variations

*You can sub the chestnut flour for arrowroot flour, but only use 2 tbsp of arrowroot, NOT 1/4 cup! These may spread a tiny bit more, but are still delicious!!!

Enjoy!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out Beautycounter for more info!!  You will love it!!

Mexican Wedding Cookies (Snowball Cookies)

Mexican Wedding Cookies also known as Snowball Cookies are so many people's favorite holiday treat!  I have to admit, I didn't even know that's what they were called until a few weeks ago and I certainly never reached for them on the treat platters at holiday parties!   I have to admit that this grain free version turned out pretty darn good!!!  I have a client that said these were her all time favorite cookie as a kid and if I could pull it off, she'd be so happy!  I took one to her today (how many trainers do you know take cookies to their clients...I do, when the cookie is grain free and basically sugar free) and her text to me after she tried it read: "Oh my god yes it was really really good!  I want to try to make them this weekend!"  I was thrilled to hear this after she said her childhood neighbor was Mexican and made the best cookies ever!

Recipe: Mexican Wedding Cookies

Makes 12-15 cookies

Ingredients

• 1 1/2 cups almond flour*
• 2 tbsp arrowroot flour
• 2-3 tbsp granulated sweetener (I used Swerve for no sugar option)
• 4 tbsp (1/4 cup) grass-fed butter, softened (Ghee or coconut oil should work)
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/3 cup pecan pieces, toasted

Sugar Coating:

• 2-3 tbsp powdered maple sugar or coconut palm sugar (I used 2 tbsp Swerve and 1 tbsp maple sugar only because it's lighter in color compared to coconut sugar)

Instructions

• Place the flour, arrowroot flour, sweetener, butter, vanilla and salt in a food processor and combine
• Add the cooled pecans to the mixture and pulse until nuts are mixed into dough. Dough will seem a bit crumbly, but will mashed together just fine for baking
• Place the dough into the frig for 15-20 minutes to make sure the butter didn't get too soft. This will keep the cookies in a ball when baked.
• Roll dough into 1 to 1 1/2 inch diameter balls and place on a parchment lined cookie sheet
• Bake at 350 for 18-20 minutes or until golden brown
• Let the cookies cool for about 5 minutes before you try to coat them in the powdered sugar or they will crumble.  Don't wait too long or sugar won't stick to the cookies, you want them to still be warm
• Place the powdered sugar in a bowl (you can powder any sugar in a blender or coffee grinder)
• Using a spoon, place each cookie into the mixture and spoon sugar over the top to coat. Once you have done all of the cookies, coat again a second time if you prefer sweeter cookies
• Let cookies cool completely or they will crumble. Store in an airtight container. I prefer glass jars and refrigerate all of my baked goods. Ziploc bags ruin grain free goodies in my opinion, makes them moist or soggy

Quick notes

*I used Honeyville Almond Flour, but Bob's Red Mill should work fine with this recipe. A friend decided to try this recipe with pecan flour that she made herself in a food processor. It's hard to get a fine flour with a food processor, but it worked for her even with the not very fine pecan flour...and she said they were awesome!!!

Enjoy!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 harmful ingredients!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out Beautycounter for more info!!  You will love it!!

Peach Cookie Bars

Peach's are still piled high at my local Whole Foods!  Hopefully your local farmer's market or natural grocery store is well stocked too.  I wanted to do something different with peaches and came up with this yummy cookie bar recipe.  I wanted a dense, crispy, but gooey moist bar.  I think I got it!

You could certainly make these more cake-like if you wanted to by adding an egg.  I haven't tried this so I don't know how it would turn out.  I would eliminate the milk to keep it from being soggy.  If anyone tries this, let us all know how it turns out!  I have always been a gooey brownie or bar person, never a cakey brownie person.  I guess that's why I never liked cake...I was the one asking for a corner piece scraping the frosting off to enjoy and leaving the cake behind!

Peach Cookie Bars

Ingredients

• 2 cups Honeyville Almond Flour*
• 1/2 cup arrowroot flour
• 1/4-1/2 cup granulated sweetener ( I used 1/2 cup of mostly Swerveand a bit of coconut palm sugar)
• 1 peach, peeled and sliced (the more unripe the peach is, the better)
• 2 tbsp grass-fed butter, softened and cut into pieces
• 1-2 tbsp non-dairy milk
• 1 tbsp vanilla extract
• 1- 1 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Instructions

1. Line an 8×8 baking dish with parchment paper, this makes it really easy to get the bars out in one piece
2. Place all of the dry ingredients into a food processor and combine
3. Add in the butter, vanilla and 1 tbsp of milk and pulse until a dough forms
4. The dough should form a ball and be wet, Add more milk if needed
5. Press the dough into the baking dish until fully covered, then place the peach slices on top of the dough
6. Bake at 350 for 32-35 minutes or until the top is golden
7. Let cool, remove the bars from the pan by pulling up on the sides of the parchment paper. Cut into desired size bars
8. Store in an airtight container. These are great at room temp, but as with all almond flour goodies, I think they are best out of the freezer!!! Let them sit for a minute or two out of freezer to thaw the peach.

Quick notes

*I suggest using Honeyville Almond Flour, Bob’s Red Mill does not absorb moisture like the more finely ground flours.

Variations

Softened coconut oil should work in place of the butter for those that are dairy free.

These are even more delicious with Dairy Free Vanilla Bean Ice Cream on top!!  Also if you have been wanting to try Swerve, the confectioner's Swerve is $2 off right now!!  If your order is over $30, shipping is free and you can use coupon code kate10 for an additional 10% off!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Lemon Blueberry Breakfast Bars

So typically decadent bars are not something I eat for breakfast, but it seems like the perfect name for this recipe.  This lemony piece of deliciousness is actually the perfect refreshing treat anytime!

I chose to drizzle it with a lemon glaze to add some extra flavor, but it's not necessary.  This would also be good with any berry or a mix of berries.  You could do blueberries and strawberries and make it a 4th of July treat for your BBQ this holiday weekend!!!

The recipe calls for granulated sweetener and a powdered sweetener for the icing. I used my favorite natural sugar alternative Swerve and it's on sale until July 7th!!!  I use Swerve in all of my baked goods and ice cream recipes, it's the perfect healthy substitute and with a buy 2 get 1 free sale, it's time to stock up!!  And, it's free shipping when you spend over $30 and it's unlimited packages (so for every 2 packs you buy, you get a bag free)!  For this recipe I'd order at least 2 bags of the granulated so you get the free bag and one of the confectioners (powdered) or you can simply run the granulated thru a spice grinder or blender to powder it.  That way you qualify for free shipping!

 Lemon Blueberry Breakfast Bars

Ingredients

• 1/2 cup coconut flour
• 1/4 cup almond flour
• 3 pastured eggs (I order from Tropical Traditions)
• 3/4 cup full fat coconut milk
• 1/3-1/2 cup granulated sweetener (I used Swerve for sugar free option)
• 1 1/2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup fresh organic blueberries* (or more if you prefer)

Icing:

• 3/4 cup powdered sweetener (I used confectioner Swerve for no sugar option.  You will need to run granulated sugar through a spice grinder or blender to prevent grainy icing)
• 4-5 tbsp fresh lemon juice
• 1/8 cup non-dairy milk (I used So Delicious unsweetened vanilla coconut milk)

Instructions

1. Combine the flour, sugar, salt and soda in a bowl and set aside
2. Beat the eggs, coconut milk and lemon juice in a large bowl
3. Combine the flour with the wet ingredients and the zest and mix until all of the clumps are out
4. Fold in the blueberries
5. Pour batter into a 8×8 greased dish
6. Bake at 350 for about 30 minutes

For the icing:

1. Place all of the ingredients in a blender and combine
2. Drizzle over the bars once they have cooled.

Variations

*Any berry or combination of berries would work in here. I would cut any berry besides blueberries into smaller pieces.

For some reason, baked goods that use coconut flour tend to taste better cold.  I suggest storing this in the refrigerator until you serve it or if you happen to have any left over!!

Kate's Healthy Cupboard - Gluten Free Recipes

Chocolate Cherry Blondies

Chocolate covered cherries may be a favorite Valentine's treat for some of you, and if so, you will love these.  You don't have to like chocolate covered cherries to like these blondies!  Blondies, what the heck is that really?  Basically they are brownies without the cocoa.  According to wikipedia:

A blondie (also known as a "blond[e] brownie" or "blondie bar") is a rich, sweet dessert bar.  It is made fromflour, brown sugar, butter, eggs, baking powder and vanilla and may also contain walnuts or pecans Chocolate chip blondies may contain white or dark chocolate chips. A blondie may have a taste reminiscent of butterscotch.

Blondies resemble the traditional chocolate brownie, but are based on brown sugar instead of cocoa; they are sometimes referred to as blonde brownies. They are baked in a pan in the oven similar to how traditional brownies are baked, then cut into rectangular shapes for serving.

Like brownies, blondies may include chocolate chips. They may also contain coconut, nuts, toffee, or any other chunky candy for added texture. Blondies aren't usually frosted; the brown sugar flavor tends to be sweet enough.

Technically I think these could be called Chocolate Cherry Cookie Bars as well, but I like blondie for this recipe.  Since brown sugar is an ingredient in blondies, I had to come up with an alternative.  I chose to add a bit of coconut palm sugar to give it that caramel, molasses taste.  Another option would be to add a bit of molasses to granulated sugar since that's basically what brown sugar is.  I used Swerve for my sweetener to keep these low sugar and added just a bit of coconut palm sugar.  They turned out perfect, moist but with a crisp crackly top!

Chocolate Cherry Blondies

Ingredients

• 2 cups Honeyville Almond Flour
• 5 tbsp grass-fed butter or coconut oil, softened
• 1/2 – 3/4 cup granulated sweetener (I used almost 3/4 cupSwerve*and 2 tbsp coconut palm sugar)
• 1 egg
• 2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup dark chocolate chips (use Enjoy Life Choclate Chips orEnjoy Life Chocolate Chunks
  to make dairy free)
• 1/2 – 3/4 cup cherries (cut into fourths)**

Instructions

1. Place the softened butter/oil and sugar in a mixing bowl and cream with a hand mixer or in a stand up mixer until fluffy
2. Add the egg and vanilla and continue to blend
3. In a mixing bowl, combine the flour, soda and salt
4. Slowly add the flour mixture as you continue to beat until well combined
5. Fold in the chocolate chips and lastly, fold in the cherries
6. Bake at 350 for about 25 minutes until slightly brown
7. Let cool for 30 minutes before cutting into them (I prefer these out of the refrigerator cold)

Quick notes

*If you want to order Swerve, they have given my readers an extra 10% off your online order with code KATE10.

**It is almost impossible to find fresh cherries this time of year, so frozen is what you will use. They tend to be very dark in color and that is why this looks like a blueberry blondie. It is best to keep them frozen until you have added the chocolate chips so they do not melt and bleed into the dough.

As Wikipedia says above, any nut or candy can be used in blondie recipes.  Use this as a base and add what ever nuts, fruits, chocolates you would like!

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!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Chocolate Strawberry Brownie Cookies

I tried to stay away from chocolate for awhile...it was a short while!  Now it's time for Valentine's Day recipes and it just wouldn't be right to not include chocolate!  The good news is that these are made with cocoa powder and Swerve Sweetener (my favorite natural sweetener than contains no sugar!) and dark chocolate chips, so they are fairly low in sugar.

I debated over using cherries or strawberries in this recipe.  I think both are a part of many Valentine's celebrations with chocolate covered cherries found in most assorted chocolate boxes and chocolate dipped strawberries a favorite of many this time of year.  I chose strawberries since fresh organic berries are available right now and cherries are only found frozen this time of year.  I highly suggest fresh fruit for the lower moisture content.  Frozen fruit lets off more moisture and will make these extra gooey.  These cookies are already gooey and that's why they are named brownie cookies.  These can also be made with no fruit, but I would add an extra tablespoon of coconut milk to create more moisture.  Either way, these are delicious!!!

You will see in the instructions that you melt the butter/oil and add in the cacao/cocoa powder.  I learned that cocoa powder gives a better chocolate flavor to baked goods instead of using unsweetened chocolate.  But...to bring out the flavor of the powder, it must be added to a warm liquid to bring out the flavor molecules.  These turned out very chocolatey and maybe this is why, I only tried it this way.  I certainly don't need to make another batch to test this theory, two batches were enough to consume this week!!!

Swerve is on sale until the end of the month, you receive 40 single serve packs with your order!  Use Coupon Code KATE10 for an additional 10% off!!

Chocolate Strawberry Brownie Cookies

Ingredients

• 1 1/2 cups Honeyville Almond Flour
• 1/4 cup cacao or cocoa powder
• 1/3 cup grass-fed butter or coconut oil
• 1/2 cup granulated sweetener (I prefer Swerve or erythritol for a sugar free option)
• 3 tbsp full fat coconut milk
• 1 tbsp vanilla
• 1/4 tsp sea salt
• 1/4 tsp baking soda
• 3/4 cup dark chocolate chips*
• 1/2 cup fresh strawberries, chopped**

Instructions

1. Melt the butter/oil in a saucepan.  Once melted, add the cocoa/cacao powder and 1/4 cup of chocolate chips and remove from heat
2. Once the chocolate chips have melted, add the coconut milk, sweetener and vanilla and blend with hand mixer
3. Combine the almond flour, salt and soda in a mixing bowl. Pour the butter mixture into the flour mixture and stir well
4. Fold in the additional 1/2 cup chocolate chips and strawberries
5. Bake at 350 on a parchment lined cookie sheet for 11-13 minutes
6. Let cookies set up on the cookie sheet for at least 5 minutes or they will fall apart
7. Let cool on a cooling rack to continue to set up
8. Store in an airtight container

Quick notes

I highly recommend using Honeyville flour or these may turn out very very gooey.

Variations

*To make these dairy free, use Enjoy Life Choclate Chips or Enjoy Life Chocolate Chunks and coconut oil.
**Any fruit would work in these, but please read the text above about fresh versus frozen fruit. If you want to leave the fruit out, read the text above as well for modifications.

These may also work in an 8×8 greased pan to create brownies.  The cooking time will be longer and the inside may not get cooked through.  I have not tried this, but I’d be just fine eating these with a spoon if need be!!!

*To make these dairy free, use Enjoy Life Choclate Chips or Enjoy Life Chocolate Chunks and coconut oil. **Any fruit would work in these, but please read the text above about fresh versus frozen fruit. If you want to leave the fruit out, read the text above as well for modifications.

These may also work in an 8x8 greased pan to create brownies.  The cooking time will be longer and the inside may not get cooked through.  I have not tried this, but I'd be just fine eating these with a spoon if need be!!!

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!!

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!  Give the gift of safe skincare this holiday season, gift sets available.

Kate's Healthy Cupboard - Gluten Free Recipes

Cranberry Orange Shortbread Cookies

One last cookie recipe for the Holidays!  These shortbread cookies have the perfect crunch and buttery flavor.  I am learning to really like the cranberry and orange flavor pairing and it's the perfect combo for Christmas.

Cranberries are a very low sugar fruit making them a great low carb option for cakes, cookies and muffins.  I did have to add arrowroot flour t0 this recipe to get them to hold together and retain their crunch.  It does add a bit of starch to this recipe, but it's such a minimal amount!  The fourth cup only adds about two carbs per cookie.  I also used Swerve as the sweetener in this recipe to keep the sugar amount low, that way you can have more than one without guilt!!!

Recipe: Cranberry Orange Shortbread Cookies

Ingredients

• 1 1/2 cups Honeyville Almond Flour
• 1/4 cup arrowroot flour/powder
• 1/2 cup grass-fed butter, chilled and cut into pieces
• 1/2-2/3 cup granulated sweetener (I used 2/3 cup Swerve)
• couple dashes of sea salt
• 1 heaping tbsp orange zest (Microplane that I love for zesting)
• 1 tsp fresh juice of the orange
• 1 tsp granulated sweetener or Swerve
• 1/3 cup fresh cranberries, chopped

Instructions

1. Place the cranberries in a food processor with 1 tsp sweetener and pulse
2. Toss cranberries with juice and zest, set aside
3. In the food processor, add flour, arrowroot, sugar and salt.  Pulse until combined
4. Add the butter to the flour and pulse until dough forms
5. Remove the dough and place in a mixing bowl. Fold in the cranberry mixture
6. Roll dough into a log shape and wrap in plastic wrap. Place in the freezer for at least an hour
7. Slice frozen dough into at least 1/4 inch pieces and place on a parchment lined cookie sheet
8. Bake at 350 for about 10 minutes or until edges become a tiny bit brown
9. Remove from oven and let cool on cookie sheet for 5 minutes then move to a cooling rack for cookies to set

I have found these to be a perfect breakfast cookie!!!

Enjoy!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out Beautycounter for more info!!  You will love it!!  Give the gift of safe skincare this holiday season, gift sets available.

Grain Free Thumbprint Cookies (Guest Post)

Today's recipe is a Holiday classic!  This grain free thumbprint cookie recipe comes from Leeann, the creator of the blog www.cutthewheatblogspot.com.  I decided to make these today and used chocolate as the filling to make them even more decadent and because I didn't have jelly on hand. These are delicious and so buttery!  They were a huge hit around here and there aren't many left.  My batch spread out a lot more than hers, as you can see.  I think I pushed down the batter too much, but that certainly doesn't affect the taste.  I used about 4 dark chocolate chips in each cookie and added the chips after they had baked for about 15 minutes and then baked an additional 5 minutes.

Enjoy Leeann's story and her recipe below!

Amidst the trays of colorful iced angels, Russian tea cakes, gingerbread men and coconut macaroons lie my favorite cookie of all time: jam thumbprints. These tasty cookies have a buttery, tender dough that gets rolled in crunchy nuts and then topped off with fruit jam. To me, they are the quintessential Christmas cookie. I can almost still feel the slimy raw eggs on my hands as I rolled the dough in the nut mixture as a child. My mom insisted on putting the jam in, though!

cookie1-1

When I started reducing, and eventually eliminating, wheat from my diet, I thought I’d bid my favorite cookie goodbye forever. I was willing to do just that, but on a whim, I decided to come up with a test recipe for my beloved cookie this holiday season. I’m proud to announce that with a few hours of hard work, I made myself a fantastic recipe that ‘s so close to the real thing even my husband, daughter and in-laws, all wheat and sugar consumers, couldn’t tell the difference.

These cookies are not only wheat free—they are completely grain free. If you prefer, you can refrain from rolling the cookies in nuts and simply place the jam in the middle. They’re delicious all the same!

Grain Free Thumbprint Cookies

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 3/4 cup butter, softened (or 1/2 c coconut oil for vegan)
• 2/3 cup granulated sweetener (I used erythritol)*
• 8 drops liquid Stevia
• 1/2 tsp. vanilla extract
• 1 egg (for dough)
• 1 beaten egg (to help nuts stick to dough balls)
• 3/4 cup crushed walnuts or pecans (optional)
• * Gluten free, sugar-free jam for topping (I used peach, strawberry and raspberry no sugar Polaner)

Instructions

1. Preheat oven to 325 and coat cookie sheet in nonstick spray.
2. In large mixing bowl, cream together butter, erythritol, stevia and vanilla.
3. Add in the egg and lightly mix until smooth. Slowly mix in almond and coconut flour.
4. Ball up the dough into one tablespoon servings, and roll each ball in the beaten egg, and then cover in chopped nuts.
5. Place each cookie a few inches apart on a parchment-lined baking sheet.
6. Use a greased thumb or small spoon to create indents in each cookie, then fill with approx.. ¼ – ½ tsp. of jam.
7. Bake at 325 for 15-20 minutes or until cookies are very slightly browned at the edges. Allow to cool and set for 10 minutes, then transfer to a cooling rack. Enjoy!

*I used Swerve as the sweetener in place of all other sweeteners to keep this a low sugar treat.

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!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Pizzelle Cookies

Pizzelles were a Christmas tradition around our house.  They were one of my favorite cookies; light, crispy, not to sweet, but full of flavor.  I was up to the challenge of creating a grain free version and am very excited to share this recipe with you!!

According to Wikipedia:  Pizzelles are traditional Italian waffle cookies made from flour, eggs, sugar and butter and flavoring (often vanilla, anise or lemon zest) Pizzelles can be hard and crisp or soft and chewy depending on the ingredients and method of preparation.

Pizzelles were originally made in the Abruzzo region of south-central Italy. The name comes from the Italian word for "round" and "flat" (pizze); this is also the meaning of the word pizza.

The cookie dough or batter is put into a Pizzelle Iron, which resembles a waffle iron.  Typically, the iron stamps a snowflake pattern onto both sides of the thin golden-brown cookie, which has a crisp texture once it is cooled. There are also several brands of ready-made pizzelle available in stores.

I obviously used a Pizzelle Iron, but these cookies could be baked in the oven as well.  The iron makes them nice and crispy, but I think the butter in this dough will make them spread and become thin as they bake.   The iron also leaves a perfect imprint for the holiday season, so if you love these cookies, it's worth buying a Pizzelle Iron!

Grain Free Pizzelle Cookies

Ingredients

• 1 1/4 cups Honeyville almond flour
• 1/2 cup arrowroot flour
• 3/4 cups granulated sweetener (I used Swerve for sugar free option)
• 1/2 cup grass-fed butter, melted
• 3 eggs
• 1/2 tsp baking soda
• 1 tbsp or more anise extract*

Instructions

1. Beat the eggs and sugar together. Add the butter and anise and mix well
2. In another mixing bowl, combine the flour, arrowroot and soda
3. Combine the two bowls until smooth
4. Once the iron is hot, spoon a tablespoon of batter into center of each pattern on the iron. Press down for about 8-10 seconds until golden
5. Use a metal spatula to remove each cookie and place them on a cooling rack. Let them cool in a single layer so they can harden and become crisp.
6. To make these in the oven, I would spoon out batter on a parchment lined cookie sheet and bake at 350 until golden brown.

Variations

These can also be made with vanilla extract. Start with a teaspoon and increase to desired flavor.

I tried to make these last season with no luck.  I realized this time around, that they needed some starch for the crunch and to help hold this fragile cookie together.  I was thrilled that these turned out this year...and got crisp once they cooled!!!!

Happy Holidays!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out Beautycounter for more info!!  You will love it!!

Christmas Sugar Cookies

I think I am more excited about my sugar free frosting than I am about these cookies!!  I always have loved frosting...forget the cookie or cake, I just want to scrape the frosting off!  I'm also pretty excited about coloring the frosting red and green...well pink and green...with natural ingredients like spinach and beet juice.  Don't worry, you will never know they are in there and you can certainly leave the frosting white.

Christmas Sugar Cookies

I made two different recipes so that I could give an egg free option as well.  I personally prefer the one with egg in it and butter.  Butter really does make everything better and when it comes from grass-fed cows, it's so good for you too!  The recipe with butter and an egg is your traditional sugar cookie recipe and makes a crispy on the outside and soft on the inside cookie.  The recipe that uses shortening tends to make the cookies soft all around.  To decorate the wreaths, I used chopped pistachios and craisins.  It's hard to find sprinkles that aren't just straight sugar and fake colorings.  Whole Foods does sell naturally colored sprinkles, but they are just colored sugar if you just cant be without sprinkle!

Christmas Sugar Cookies

Makes about 18 cookies depending on size

Ingredients

Option 1:

• 2 cups Honeyville Almond Flour
• 1 cup granulated sweetener (I used Swerve for no sugar option)
• 1 egg
• 1/4 cup grass-fed butter
  , softened (coconut oil should work here)
• 1/2 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp sea salt (omit if using salted butter)

Egg-Free Option:

• 2 1/2 cups Honeyville Almond Flour
• 1/3 cup palm shortening
• 1/4 cup honey*
• 1/2 tsp vanilla
• 1/4 tsp soda
• 1/4 tsp sea salt

Frosting:

• 1 1/2 cups granulated sweetener, powdered** (I used Swerve Confectioners)
• 3 tbsp grass-fed butter (it may work to use additional coconut cream instead.  You may need to add more flavoring to hide coconut taste)
• 3 tbsp coconut cream (the cream that rises to the top of full fat coconut milk when nit it refrigerated)
• 3 tbsp full fat coconut milk (room-temp can that you have shaken)
• 1/2 tsp almond extract (or vanilla)
• 1/4 tsp vanilla extract
• 1 small beet root (optional)
• 6 or more spinach leaves (optional)

Instructions

Option 1

1. Cream together the butter and sugar
2. Add the egg and vanilla and continue mixing
3. In another mixing bowl, combine the flour, soda and salt
4. Fold the flour mixture into the wet mixture and combine, should be thick dough

Egg-Free Option:

1. Cream together the shortening, honey and vanilla
2. In a mixing bowl, combine the flour, soda and salt
3. Combine the two bowls and mix until dough forms

For both variations:

1. Place dough in the refrigerator for 2 hours
2. Sprinkle flour on the counter and rub it on the rolling pin
3. Remove dough from refrigerator and roll out to desired cookie thickness and press with cookie cutters
4. Place cookies on a parchment lined cookie sheet
5. Bake at 350 for 5-7 minutes, until they are slightly brown on the edges
6. Let cool completely before frosting

Frosting:

1. Place the butter and sugar in a small sauce pan over medium heat. Cook until butter is softened, not melted
2. Stir the sugar and butter together and add to a blender with the coconut cream, coconut milk and flavoring
3. Blend until smooth.  If frosting is too runny, put it in the refrigerator to thicken
4. Add spinach leaves to make green or add beet juice*** to make red or simply leave white

Quick notes

*If you choose to use Xylitol honey, add a tablespoon of granulated sweetener as well

**You can powder any sweetener by putting it in a blender or coffee grinder

***To make beet juice, place a small peeled beet root in a saucepan with about 2 tablespoons of water and heat until the water turns red. Pour into the frosting until desired colored

I think these cookies and almost all almond flour baked goods, taste best out of the refrigerator or freezer!

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!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Holiday Hermit Cookies (Guest Post From The Paleo Mom)

Sarah, The Paleo Mom,  describes herself as a scientist turned stay-at-home mom who shares recipes, explains the science behind the paleo diet and it's modifications, and blogs about raising a family on the paleo diet.  Not to mention, she has lost 120 pounds and overcome numerous health challenges by eating this way!  She has a website full of information and recipes you and your family are sure to love!!  She also produces a podcast, The Paleo View, full of good information and tips.  Go check her site out, you'll be there a while!!!! I recently did a guest post on The Paleo Mom featuring my Grain Free Skillet Corn Bread.  Sarah and I have both found unique ways to incorporate plantains into our recipes.  And speaking of unique, Sarah has plenty of recipes on her blog that are unique and healthy, including the cookie recipe she is sharing today.  I asked Sarah if she'd be willing to share one of her upcoming cookie recipes for the holidays and I am excited she wanted to share this grain free recipe with you!  I had never heard of Hermit Cookies, so not only did I learn something new, but I also get to try this yummy looking cookie!!  Sarah will be sharing 2 weeks worth of holiday cookie recipes starting on Monday, so if you haven't already, make sure and "Like" The Paleo Mom on Facebook!

Holiday Hermit Cookies by The Paleo Mom

Hermit cookies (also called fruitcake cookies) are a traditional cookie for any holiday cookie plate, mainly because they are so pretty with so many different colors of nuts and dried fruit, but still simple to make. They have a soft, cakey texture, a lovely spice that is so reminiscent of the season, and a nice chew factor from all the dried fruit. My version of holiday hermit cookies is technically Canadian-style because of the inclusion of chopped dates, but really, I’ve mixed it up so much compared to more traditional recipes that I guess we can just call these Paleo Mom-style. These cookies were a hit with my family (even my oldest daughter who usually only eats cookies with chocolate in them) so my original plans of freezing half the batch to save for Christmas were thwarted. I guess I’ll just have to make more (insert sarcastic “oh darn”).

I used muscovado sugar to sweeten these cookies. If you aren’t familiar, muscovado sugar is an unrefined richly dark brown sugar with a strong molasses flavor, also called Barbados sugar. I have found that the cheapest place to buy it is off of amazon, but my local Whole Foods sells it too. If you wanted, you could substitute evaporated cane juice with a touch of molasses (you’d have to play with quantities to replicate the texture that muscovado sugar gives these cookies).

You may notice that I got a little inventive with the nut and dried fruit combination with these cookies. It works really well! But, if you have a favorite dried fruit and nut combination for hermit cookies or fruitcake cookies, feel free to make substitutions!

This cookie recipe is also what launched me into the holiday cookie-baking spirit this year. The simple act of making these cookies seemed to create the inspiration for a half dozen other recipes (check out my blog www.ThePaleoMom.com all next week for more holiday cookie recipes). Maybe it was how great the house smelled while these were baking. Somehow these cookies make it feel like Christmas time. I hope you enjoy them as much as my family did! Yield: 2 dozen.

Ingredients:

• ¼ cup extra virgin coconut oil, melted
• ¼ cup almond butter
• ¼ cup muscovado sugar (also called Barbados sugar)
• 1 egg
• 1 ½ cups blanched almond flour
• ½ tsp salt
• ½ tsp nutmeg
• ½ tsp cinnamon
• ½ tsp allspice
• ¼ tsp cloves
• 1 tsp baking soda
• 1 tsp vanilla
• ¼ cup chopped dried cherries
• ¼ cup dried cranberries (chop if they are on the large side)
• ¼ cup golden raisins
• ¼ cup chopped medjool dates
• 1/3 cup chopped walnuts
• 1/3 cup chopped macadamia nuts
• 1/3 cup unsalted pistachios (give a rough chop if on the large side)

1. Preheat oven to 350F. Chop nuts and dried fruit into fairly small pieces (measure after chopping) but do not grind with a food processor (that would be too small).
2. Combine coconut oil, almond butter, sugar, egg and vanilla. Stir to combine. Add almond flour, spices and baking soda. Mix to fully incorporate and form a thick dough.
3. Add chopped nuts and dried fruit to dough and stir to combine.
4. Drop rounded tablespoonfuls onto a cookie/baking sheet. Flatten to form cookie patties about ½” or slightly less thick (these cookies don’t spread so whatever shape you make them now is the shape they will be cooked).
5. Bake for 9-10 minutes. Let cool at least a couple of minutes on the baking sheet before moving to a cooling rack (this helps them stay chewy).
6. Store any leftovers in an airtight container at room temperature (or freeze). Enjoy!

Chocolate Peppermint Cookie Bars

This cookie recipe turned out better than I could have imagined!  I think I have become slightly addicted to them...hence eating them as part of my breakfast and lunch today!  They are basically sugar free, but still, it's time to give the rest away before I eat the entire pan!  'Tis the season!!!

The bottom of these remind me of an Oreo like cookie.  I made them to be more like a crust rather than a soft cookie.  If you prefer soft, even though I think the way they are is amazing, you could probably add an egg to the recipe and a bit of baking soda.  This has given me a couple of other ideas of bars to make, so expect another one this month!

As you can see the candy on top isn't a bright red like traditional peppermint candies.  Well, that's what happens when things are colored naturally and not with RED #40!  I found these candy canes at Whole Foods, yes they have cane sugar, but at least they don't have high fructose corn syrup and red dye!  You could certainly leave the candy off, but it does add some crunch and additional peppermint flavor.  The red, or should I say pink frosting color is also natural and I will share my trick below!  I have a special ingredient for green as well that will be revealed in my Sugar Cookie Recipe!!

Chocolate Peppermint Cookie Bars

Ingredients

Cookie

• 1 cup Honeyville Almond Flour
• 1/2 cup cocoa powder
• 1/2 cup grass-fed butter or coconut oil, melted (I used a mixture)
• 1/3-1/2 cup granulated sweetener (I used 1/2 cup Swerve for a sugar free option)
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt

Frosting

• 1 cup powdered sweetener* (I used Swerve Confectioners for sugar free option)
• 2 tbsp coconut cream (the cream that rises to the top of a can of full fat coconut milk when it is refrigerated)
• 2 tbsp full fat coconut milk (shake the remaining can of milk and use two additional tablespoons)
• 2 tbsp grass-fed butter**
• 1/2 tsp peppermint flavor
• 1 small beet root
• 4 natural candy canes, crushed (optional)

Instructions

Cookie

1. Mix the melted butter/oil with the vanilla
2. Combine the flour, cocoa, salt and sweetener
3. Add the dry ingredients to the wet and stir until combined
4. Press the batter into an 8×8 greased pan
5. Bake at 350 for 25 minutes
6. Let cool completely

Frosting

1. Place the butter and sweetener in a pan on medium heat until butter starts to melt. Remove from heat and stir well
2. Pour the mixture into a Vitamix or blender with the coconut cream, coconut milk and peppermint flavoring. Blend until smooth
3. Peel the small beet root and place in a saucepan with about 2 tbsp water and cook over medium heat until the water is red.
4. Pour some of the red water into your frosting and stir until desired color is reached.
5. Place the frosting in the refrigerator to set if it’s runny
6. Once the cookie has cooled, spread the frosting evenly and sprinkle the crushed candy over the wet frosting
7. Place in the frig to let the frosting set.
8. Store in the refrigerator (I think these taste best straight out of the refrigerator!)

Quick notes

*You can powder any sweetener by placing it in a coffee grinder or in a blender. The frosting will be grainy if you skip this step and that may not bother you.

**You may be able to use 2 additional tablespoons of coconut cream instead of butter in thefrosting.  I haven’t tried it but it should work.  It may just make it more coconuty and more peppermint extract may be needed.

Variations

For those that do not like peppermint, try any other flavor extract or simply use vanilla.  Add 1/4 tsp to start in case it’s a stronger extract.

Snow is headed our direction and I think these would be delicious served with some Dairy Free Hot Chocolate!!!

Happy Holidays!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Grain Free Skillet "Corn" Bread

As many of you know, I have used plantains as a base for some of my recipes.  I quickly found that plantains have a bit of a corn taste to them when cooked.  When I made this "Tortilla" Chip Recipe, I knew I had found a corn meal replacement...and a substitute for my corn tortilla chip addiction!  A couple years ago, tortilla chips were my go to snack since they were gluten free.  Today, I won't touch anything made with corn for many reasons, including that it can be irritating to the gut and it's one of the main GMO foods sold today!

Recently I created a simple Grain Free "Corn" Tortilla Recipe made from roasted plantain chips ground into a meal.  This got the creative juices flowing...what else can I make with "corn" meal?  How about some skillet corn bread to serve along side your favorite soups and stews this winter (maybe try The Paleo Mom’s Hearty Beef Stew, Offal (But Not Awful) Stew or Paleo Pumpkin Chili)!  This dense bread was a huge hit served straight from the oven with some grass-fed butter!

Inspired by a recipe from Nom Nom Paleo

Grain Free Skillet “Corn” Bread

Ingredients

• 1 1/4 cups Honeyville Almond Flour
• 1 cup roasted plantain chip meal*
• 2 pastured eggs (I order from Tropical Traditions)
• 2 1/2 tbsp grass-fed butteror ghee
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1-2 tbsp honey (optional)
• 1 1/2 tsp baking soda
• 1/4 tsp sea salt

Instructions

1. Preheat the oven to 350
2. Combine the flour, plantain meal, soda and salt in a bowl
3. Cut 1 1/2 tbsp of cold butter into small pieces and toss into the flour mixture. With hands, work the butter into the mixture so it’s crumbly
4. In a small bowl, whisk the eggs, lemon juice, vinegar and honey
5. Melt the remaining 1 tbsp of butter over medium heat in a cast iron skillet
6. Dig a little hole in the center of your flour mixture and pour the egg mixture in the flour. Mix until a dough is formed
7. Turn off the skillet. Make sure the melted butter is covering the entire bottom of the skillet
8. Place the ball of dough in the center of the skillet and press down until it’s about an inch and a half high
9. Transfer the skillet to the oven and bake for 20 minutes

Quick notes

*About 2 cups of chips yields 1 cup of meal.  Roasted plantain chips can be found in the bulk section at Sprouts or in the pre-packages bulk section of Whole Foods. They should only contain plantains, palm oil and salt.

Variations

Solidified coconut oil may work in place of the butter, but I have not tried that.

Feel free to spice this up with some jalapenos or other spices!

Kate's Healthy Cupboard - Gluten Free Recipes

Cinnamon Apple Granola

I have been sitting on this recipe for quite some time.  It is one of my favorite granola recipes, but I get hesitant to share my recipes that I use a dehydrator.  I know only a few of you have one and this can certainly be done in the oven, but the dehydrator always tastes best.

This is the perfect flavor for this time a year and can be enjoyed plain or with milk!  The added protein powder makes this the perfect high fat and moderate protein breakfast!!!  You may also like to try my other grain free granola recipes, Almond Nut Joy, Banana Nut and Pumpkin Spice.

Maybe a dehydrator should be on your holiday wish list!!!  The Nesco that I have is very reasonably priced.

Cinnamon Apple Granola

Ingredients

• 2 1/2 cups raw nuts, chopped (I used almonds and walnuts)
• 1 apple, diced
• 1/3 cup almond flour
• 1/4 cup vanilla protein powder* (I used Jay Robb’s Vanilla Egg White Protein)
• 2 1/2 tsp cinnamon
• 1 tsp lucuma powder, optional
• 1/2 cup apple sauce
• 1/4 cup honey
• 2 tbsp almond butter
• 1/2 tsp vanilla extract
• couple dashes of sea salt

Instructions

1. Combine the chopped nuts, apple pieces, protein powder, almond flour, lucuma, cinnamon and salt in a bowl and mix well
2. In a separate bowl, combine the apple sauce, almond butter, honey and vanilla
3. Combine the two bowls and stir until all the dry ingredients are coated
4. Place on dehydrator sheets in clumps and dehydrate at 145 for 2 hours, then turn down to 115 until desired crunch is obtained. I left it in there for 24 hrs.
5. For oven method, place on a parchment lined cookie sheet and bake at 175-200 until desired crunch is obtained. Stir every so often to cook evenly

Quick notes

*Substitute the protein powder for an additional 1/4 cup almond flour.

I used Nature’s Hollow Xylitol Honey for a lower sugar option.

For those of you that try this in the oven, let us all know how it turned out!

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Pumpkin Bars

Today is World Diabetes Day and the month of November is Diabetes Awareness month.  I was asked to partake in a food bloggers event today that Carolyn from All Day I Dream About Food is hosting.  She is doing a giveaway for a Kitchen-Aid Mixer.  Head over to her page to enter to win and check out all of her low carb recipes while you are there!!!

Did you know that Type 2 Diabetes is no longer known as adult on-set, we are seeing so many cases in young children!  This is just one more reason for you and your family to eat a low starch/sugar diet.  At the end of the day, carbs are sugar...yes that includes fruits, sweet potatoes, etc.  This is why I try to create recipes that are low starch and make going grain free that much easier.  I have a sweet tooth so I also always give the option for a natural sugar replacement (my favorite that does not raise blood sugar levels is Swerve...and it's on sale the entire month of November)!  There are essential amino acids (from proteins) and essential fatty acids that the body must have, but there is no carbohydrate that is essential!  "What about fruit, it has so many nutrients?"  I hear this often!  There is a vegetable out there that can provide the same amount or more of the same nutrients without raising insulin levels.  We just don't need them to thrive and survive!

Grain Free Pumpkin Bars

I was asked to make my Pumpkin Butter Truffles for a family dinner this past weekend.  I had some pumpkin leftover and a desire to bake leftover as well.  I threw together this recipe and hoped for a delicious result as I stuck them in the oven.  The batter tasted fantastic, so I knew they would taste good, but just didn't know if they would rise, fall or something in between!  The result...huge hit!!!  These are so moist and not to sweet.

Grain Free Pumpkin Bars

Ingredients

• 2/3 cup Honeyville Almond Flour
• 1/2 cup pumpkin
• 2 eggs
• 3/4 cup almond butter (I use the roasted self grind at Whole Foods)
• 1/2 cup Swerve (Palm sugar* works here if you prefer or a combo of both)
• 1 -2 tsp pumpkin spice to taste
• 1/4 tsp cinnamon
• 1/8 tsp sea salt
• 1/2 tsp soda

Instructions

1. Place the pumpkin, eggs, spice and almond butter in a food processor and blend for 1 minute
2. Add the remaining ingredients and pulse until combined
3. Pour the batter into a 9×9 greased pan
4. Bake at 350 for 25-30 minutes

Quick Notes

Palm sugar is not necessarily diabetic friendly so use sparingly!

Enjoy!  Don't forget to go register to win the Kitchen Aid Mixer!!!

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!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Pumpkin Butter Truffles

Have you tried my Chocolate Peanut Butter Balls (almond butter option), if you haven't, you really should!!  There is even added protein in the recipe to make them that much better!  This Pumpkin Truffle recipe is similar and perfect for a fall chocolate fix!  I don't think I have ever enjoyed or made a pumpkin recipe with chocolate, but I have to say, I like these two hanging out together!!

The inside, what I am calling the pumpkin butter, was scrumptious on it's own.  Feel free to skip the chocolate altogether and use it as a spread or dip.  Another option, if you want to leave out the chocolate, (I think you're crazy) is to roll the balls in coconut instead of dipping them.  Lots of variations here!!!

Recipe: Pumpkin Butter Truffles

Ingredients

• 1/2 cup pumpkin
• 1/2 cup almond butter
• 2-3 tbsp maple syrup
• 1/4 cup vanilla protein powder (Optional, add 1/4 cup more flour to replace.  I used Jay Robb's Vanilla Egg White Protein )
• 1/2 cup almond flour
• 1 tbsp lucuma powder (optional, adds maple flavor)
• 3/4-1 tsp pumpkin spice
• 1/4 tsp cinnamon
• dash or two of sea salt (omit if using salted nut butter)

Chocolate:

• 1/3 cup dark chocolate chip
• 1 tbsp cacao butter or coconut oil

Instructions

1. Combine the pumpkin, almond butter, syrup and oil in a bowl
2. In a different mixing bowl, combine the flour, protein powder, lucuma, spices and salt
3. Add the wet to the dry and mix well
4. Place the mixture in the freezer for a couple hours until it has hardened a bit and can be formed into balls
5. Once mixture is hard enough to handle, form inch in diameter size balls and place them on a cookie sheet or plate lined with parchment and place back in the freezer for 30 minutes
6. While those are in the freezer, add the chocolate chips and cacao butter/oil to a small mixing bowl that has been placed over a small pan of boiling water. This is to get the chocolate to melt without burning it. Once water is boiling, turn down to a simmer
7. With a spoon or a toothpick, place each ball into the chocolate and coat
8. Return each truffle back to the parchment paper and put back in the freezer to let the chocolate set, about 15 minutes
9. Store in the refrigerator or freezer

Quick notes

*Any nut or seed butter would work here. Coconut butter would be an option as well.

*I used a Xylitol Maple Syrup for less sugar, so I added a couple teaspoons of Swerve (my favorite all natural sweetener).

Variations

If you prefer to roll these in shredded coconut, once you form the balls, they should be soft enough and sticky to roll at that time.  I would throw them back in the freezer to set for about 30 minutes.  Store these in the refrigerator or freezer as well.

Let me know what other combinations you guys try!

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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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Kate's Healthy Cupboard - Gluten Free Recipes

Chicken Noodle Soup

Yes, you are reading that correctly...noodles!!!  I am so excited about this recipe!  Not only does it have grain free noodles in it, but it has homemade broth that is full of numerous health benefits!!  Homemade broth is so easy to make, more on that later, but I wish it was available to buy frozen so more people would consume it!  Boxed broth just doesn't cut it when it comes to all the benefits, but it will work in this recipe if that's what you choose to use.

Enough about broth for now, this soup has noodles!!!!  Before you get too excited, those of you that still eat pasta, rices and breads, these will be enjoyable, but not as enjoyable as they will be to those of you that gave up gluten and rice pasta long ago!!!  I truly felt like I was eating noodles and the best part is, there's only a small amount of starch in this recipe.  My mom's chicken noodle soup was my all time favorite as a kid!  It was my birthday dinner request for years!  I remember going after more noodles than chicken and broth, so really it was her noodles that I loved!  They were thick, dense and delicious...and full of gluten!  This recipe comes pretty darn close and makes me feel like I'm getting the real thing!!

There are a couple of ingredients in this that you may be unfamiliar with.  Arrowroot Flour/Powder is the starch I use to bind and soften the noodles.  It is tasteless and often times used to thicken sauces and gravies (great alternative to cornstarch).  It comes from the rizhome plant and is pure starch, so it contains carbohydrates only.  Don't let that scare those of you that are trying to go low carb.  There is such a small amount of it in this recipe (about 21 grams total, so a little over 5 grams per serving)!  I use Bob's Red Mill Brand that can be found in the baking section of a grocery store or online.

The other ingredient is psyllium husk powder (or whole psyllium husks ground into a powder with a blender or spice grinder).  It acts as a thickener and binder as well.  It's mucilage properties (gels when liquid is added to it) sort of act as the gluten without having to use gluten.  It is a soluble fiber and often found in high amounts of things like Metamucil.  Don't worry, this will not cause intestinal distress!  There is such a small amount of it in this recipe, you won't even know it's there!!!  This is typically found in the supplement section of natural grocery stores or availableto order online.

Chicken Broth

I make chicken broth about every two weeks and drink a cup of it everyday.  It is so easy to do and like I said, so beneficial for so many things including healing your gut!!  It provides the body with easily absorbed minerals such as calcium, magnesium, phosphorus and other trace minerals.  In addition to the collagen it provides (Ladies, did you see the word collagen, it improves aging skin!  I hope you are all convinced to make your own broth now!!!), it also contains natural gelatin.

Gelatin was found to be useful in the treatment of a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer. Babies had fewer digestive problems when gelatin was added to their milk. The American researcher Francis Pottenger pointed out that as gelatin is a hydrophilic colloid, which means that it attracts and holds liquids, it facilitates digestion by attracting digestive juices to food in the gut. (source: wapf.org)

I use a crockpot since I let it simmer for over 24 hours, but you can certainly use a large stock pot and leave it cooking overnight.  You want to use about 2lbs of bones for every 4 quarts of water.  Make sure your bones are from grass-fed animals (Us Wellness Meats is great source for tons of different bones and grass-fed meats)!  I use chicken feet most of the time and find them in a freezer at Whole Foods.  Ask the butcher if you can't find them.  I just love how much gelatin feet produce.  They are kind of creepy looking, but once you realize how amazing the broth is, you'll get over it!!  Add the bones and water to your pot and also add at least 2 Tbsp of Apple Cider Vinegar (organic and unfiltered) or Coconut Vinegar(vinegar provides acid and draws minerals out of the bones) along with about a tsp of sea salt.  Use more vinegar and salt if you are using more than 4 quarts of water.  I also add some garlic cloves, a carrot, celery stalk and some onion for flavor.    Allow the broth to come to a boil and then turn down the temperature to a simmer and let it simmer for at least 8 hours, the longer the better.  Once it's cooked, turn off the crockpot or remove your pot from heat and allow the broth to cool.  Strain the stock through a fine mesh metal strainer or with a spider and throw away what you skim off.  Place the cooled stock into glass jars for storage in the fridge (for up to a week) or pour into freezer-safe containers (not glass, they will break!) for later use. You can freeze it in ice cube trays and defrost a few at a time!

When the broth is fully cooled, it may have a gelatinous consistency. That means your broth is rich in gelatin!  Sometimes a longer or very hot simmer may break down the gelatin and your broth won’t appear gelatinous.  Don't worry, the minerals are still there. As you can see in my photo, there is a layer of fat on top.  If you like, you can skim off any fat that is now considered “tallow” – and feel free to cook with it! I have also heard its so good for your skin, applied topically!  I just might have to get brave and put it on my feet at night!!

Chicken Noodle Soup

Serves: 2-4

Ingredients

• 8 cups chicken broth (homemade is best, see recipe in text above)
• 1/2 – 1 onion, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 clove garlic, minced (optional)
• sprinkle of parsley for color (optional)
• salt and pepper to taste
• 2 chicken breasts

Noodles:

• 1/4 cup coconut flour
• 1/2 cup Honeyville almond flour
• 2 tbsp psyllium husk powder (grind whole husks in blender)
• 3 tbsp arrowroot flour
• 2 large eggs*
• 1/4 tsp salt
• 1/4 tsp garlic

Instructions

1. In a large pot, bring the broth to a boil and add the onion, carrot, celery, garlic and salt and pepper.
2. Turn down to a simmer and add the two chicken breasts
3. Depending on the thickness of breasts, cook the chicken completely, about 10-15 minutes
4. Remove the chicken and once it’s cool enough to touch, chop it or shred it and return it to the simmering soup

Noodles:

1. Whisk the eggs in a mixing bowl
2. Add the remaining ingredients and stir until dough forms
3. If it seems too sticky add a tiny bit more almond flour.  It its crumbly, read my comment in Quick Notes below
4. Place a piece of parchment paper on the counter and spray it with coconut oil spray or lightly brush oil onto the paper and place dough on it
5. Take another piece of parchment and do the same to one side and place on top of the dough.  this keeps the dough from sticking
6. Roll out the dough to no less than 1/4 inch thick. If these are to thin, some of noodle will disintegrate. I think a bit over 1/4 inch is best
7. With a sharp knife or pizza cutter, cut noodles into desired width and length, they will grow a bit wider once cooked
8. Place the cut noodles in the simmering broth, cover and cook for 3-5 minutes or until desired tenderness
9. Remove pot from heat and serve

Quick notes

*I use farm fresh eggs that tend to be a bit smaller. If your dough is crumbly after you’ve completely mixed it, you may need to add another egg or half an egg (whisk and pour just half).

Soups On!!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Pumpkin Spice Granola

Happy Fall!!  Tomorrow is the first day of fall so bring on the pumpkin!

I think one of the biggest concerns for people going grain free is, "what will I eat for breakfast?" We have been so trained to eat cereals, toast, pancakes and waffles with an occasional egg for breakfast, carbs and more carbs!  If you are missing your morning cereal, here's the solution!  This granola recipe along with my other granola recipes (Banana Nut Granola and Almond Nut Joy Granola) are the perfect high fat and moderate protein breakfast!  Enjoy them with unsweetened almond or coconut milk or on top of greek yogurt, if you tolerate dairy or just plain.

If you would prefer to make soft cookies out of this recipe as opposed to crunchy granola, that is an option.  I personally like the granola best for the crunch, the cookies are soft and I prefer my nuts crunchy.  Dehydration is recommended but certainly not required.  If you have been thinking of getting a dehydrator, the one I have is very reasonable and so worth it!  I have quite a few recipes that I use it for including, beef jerky, cookies and crackers.  So if you have been contemplating, get it!!!

Grain Free Pumpkin Spiced Granola

Ingredients

• 2 1/2 cups raw nuts, chopped (I used almonds, pecans and walnuts)
• 1/3 cup pumpkin seeds
• 3/4 cup coconut chips (optional, replace with nuts or it may be too soupy)
• 2/3 cup almond flour
• 1/4 cup vanilla protein powder (optional or add more flour. I usedJay Robb’s Vanilla Egg White Protein)
• 1 tsp lucuma (optional)
• 1/2 tsp vanilla
• 1/4 cup maple syrup, honey or coconut nectar*
• 1/2 cup pumpkin puree
• 1/8 cup almond butter
• 11/2 -2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• couple dashes of sea salt

Instructions

1. Combine the chopped nuts, seeds, coconut, protein powder, almond flour, lucuma and all the spices and salt in a bowl and mix well
2. In a separate bowl, combine the pumpkin puree, almond butter, liquid sweetener and vanilla
3. Combine the two bowls and stir until all the dry ingredients are coated
4. Place on dehydrator sheets in clumps and dehydrate at 145 for 2 hours, then turn down to 115 until desired crunch is obtained. I left it in there for 24 hrs.
5. For oven method, place on a parchment lined cookie sheet and bake at 175-200 until desired crunch is obtained. Stir every so often to cook evenly

Quick notes

* I used Xylitol Maple Syrup which is far less sweet than regular syrup and honey. I added 1/4 cup of erythritol as well. If you want it sweeter, make sure to add a granulated sweetener, not more liquid. It will make the granola too soupy.

Variations

If you prefer a soft cookie instead of crunchy granola, spoon out the “dough” onto a parchment lined cookie sheet and bake at 200 for 2 hours

Kate's Healthy Cupboard - Gluten Free Recipes