Almond Thumbprint Cookies (Dairy, Gluten/Grain, Egg and Refined Sugar Free)

I really should have posted these before Christmas as they were created for our Christmas cookie tray however time slipped away.  Life, baby, homeschool, Christmas...you know what I mean :)

These cookies turned out really well and stuck to my diet of egg, dairy and refined sugar free.

Ingredients (makes 12-15 cookies)

• 1 1/3 cup ground almonds or almond flour
• 1 tablespoon coconut flour
• 2 tablespoons tapioca or arrowroot starch
• 2 tablespoons ground flax
• 1 tablespoon pysllium husk
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2 tablespoons coconut or palm sugar (optional-if sweeter is desired)
• 1/4 cup maple syrup
• 1 teaspoon almond extract
• 1-2 teaspoons water (adjust for rolling into balls)
• 1/3 cup softened coconut oil
• 1/4 cup shredded unsweetened coconut (for rolling)
• 2-3 tablespoons of your favourite jam (I recommend strawberry or raspberry)

Directions

1. Preheat oven to 350 F and prepare cookie tray.
2. In a large bowl combine all dry ingredients except shredded coconut.
3. In a medium size bowl combine all wet ingredients except jam.
4. Add shredded coconut to a plate.
5. Add wet to the dry and mix just until combined. 
6. Roll into balls and add a little water if needed to help them stick together.
7. Roll balls into the shredded coconut.
8. With your thumb press into the middle of the ball creating a little dip.  You may need to reshape your cookie to ensure it stays together.
9. Add a little jam into each dip of your cookie balls.
10. Bake in preheated oven for 10-12 minutes or until golden brown.
11. Store in air tight container in the fridge or freezer.

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Breakfast Cookies (Dairy, Egg, Gluten, Grain and Refined Sugar Free)

I love protein for breakfast and sometimes actually get tired of drinking a protein shake.  These cookies are a great alternative.  They are hearty and give you lots of energy for the day.  Filled with protein, iron, fibre and omegas they will give you the boost you need to get going.

Ingredients

• 3 tablespoons ground flax 
• 1/2 cup water
• 1 ripe banana
• 1/3 cup melted coconut oil
• 1/3 cup honey or maple syrup if vegan
• 1 teaspoon gluten free vanilla
• 3/4 cup pumpkin seeds ground up
• 1/4 cup cocoa
• 1 1/2 tablespoon psyllium husk
• 1 cup shredded unsweetened coconut
• 2 tablespoons coconut flour
• 1/3 cup hemp hearts
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt

Directions

1. Preheat oven to 350 F and prepare cookie sheet.
2. In a small dish combine flax and water.  Set aside.
3. In a large bowl combine all ingredients then add the flax/water.
4. Stir until fully combined.
5. Scoop onto baking sheet.
6. Bake 20-25 minutes until cookies appear set.
7. Let cookies rest on the cookie set for 2 minutes then transfer onto a wire rack.
8. Store in an airtight container in the fridge.

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Hemp Heart Energy Cookies (Egg, Dairy, Gluten/Grain Free with Refined Sugar Free Option)

I have two more months to go in this pregnancy and I am starting to feel tired and more hungry.  I am getting a little low in my iron which is not helping.  I have been eating more hemp hearts as they are an excellent source of iron as well as protein, omega fatty acids and fiber.  I have been adding them to my smoothies, cereal and salads as well.  I love these cookies as they give me the energy and nutrients I need for a snack or even breakfast.

Ingredients

• 1 tablespoon ground chia or ground flax seeds 
• 1/4 cup water
• 3/4 cup nut butter
• 1/2 cup honey
• 1 cup unsweetened shredded coconut
• 1/2 cup pumpkin seeds ground to a powder
• 1/3 cup hemp hearts
• 1/3 cup sunflower seeds
• 1/4 cup dark chocolate chips (optional -omit for refined sugar free option)
• pinch sea salt

Directions

1. Preheat oven to 350 F. 
2. Add ground chia/flax seeds to water and set aside.
3. In a mixing bowl combine nut butter, honey, coconut, ground pumpkin seeds, hemp hearts, sunflower seeds, chocolate chips, and sea salt.
4. Add flax seeds and water to bowl.
5. Stir to fully combine.
6. Roll dough into 1 inch balls.44
7. Bake for 12-15 minutes or until lightly browned on top.
8. Cool on a wire rack.
9. Store in an airtight container in the fridge.

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Chickpea Cheese Biscuits (Grain and Refined Sugar Free)

This recipe is an adaptation from recipe from Wheatless in India.  These are really simple to make and easy to adapt with different spices for flavour.  We have enjoyed these warm out of the oven or cold the next day.  We hope you enjoy them as well.

Ingredients

• 1 cup plus 2 tablespoons chickpea flour
• 1/2 teaspoon baking soda
• 1 teaspoon onion powder (optional)
• 1/4 cup softened coconut oil
• 1/3 cup organic plain yogurt or non-dairy plain yogurt
• 1/2 cup organic cheese or daiya cheese
• 3-5 drops stevia (optional)
• 2 tablespoons minced fresh chives (optional)

Directions (makes 6-7 biscuits)

1. Preheat oven to 400 F and prepare baking sheet-I use stoneware, so no greasing was needed.
2. In a medium size bowl combine flour, baking soda and onion powder.
3. Cut in the coconut oil and mix until crumbling.
4. Add in yogurt, cheese, stevia and chives and stir until fully combined.
5. Batter will be sticky.
6. Scoop onto baking sheet about 1/4 cup size.
7. Bake 12-15 minutes or until golden brown.

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Apple Spice, Red Fife Muffins (Dairy, Egg and Refined Sugar Free)

I have been exploring some new grains in my baking.  One that my daughter has used in a previous recipe Blueberry, Cranberry Red Fife Muffins.  Organic Red fife flour Canada's heritage wheat flour, which was introduced to in the 1840's.    It is a gluten grain, however it is much lower in gliadin (a protein present in wheat gluten) which makes this flour much easier to digest for those with gluten sensitivities.  I have been told this the only wheat some people can eat.  

Red Fife flour has not been altered by synthetic compounds, chemicals or GMO's. We enjoy its flavour and find it be a great flour for breads and hearty muffins.  It is definitely a great compliment to the apple and spices in these muffins.  We enjoyed these for breakfast or as a snack with a cup of tea!

 

Ingredients (makes about 9 muffins)

• 3/4 cup organic red fife flour
• 1/3 cup chickpea flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 tablespoon psyllium husk
• 3/4 tablespoon flax seed in 3 tablespoons water and let sit for 2 minutes (flax egg)
• 1 cup shredded or chopped apple (1 medium size apple)
• 1/3 cup grapeseed oil
• 1/2 tablespoon apple cider vinegar
• 1/2 cup honey, agave or maple syrup
• 1 teaspoon vanilla

Directions

1. Preheat oven to 350 F and prepare muffin tray.
2. In a large bowl add all the dry ingredients.
3. A medium size bowl add all the wet ingredients including the apple.
4. Stir to combine and then add the wet ingredients into the dry and stir to fully combine.
5. Scoop into muffin tray and bake for 20-25 minutes or until golden brown.

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Blueberry, Cranberry, Red Fife Muffins (Dairy, Egg, Refined Sugar Free)

My oldest daughter wanted to create her own recipe.  She decided she wanted to make muffins.  One of her favourite muffins is blueberry and she wanted to add in cranberries as well.  Since she has a low tolerance to eggs, these muffins are also egg free.  I am so proud of her for creating this recipe, primarily on her own and for even typing it up for me ;)

We used an organic red fife flour.  Red fife flour Canada's heritage wheat flour, which was introduced to in the 1840's.  Although this is a gluten grain it has not been altered by synthetic compounds, chemicals or GMO's.   Red Fife is much lower in gliadin (a protein present in wheat gluten) which makes this flour much easier to digest for those with gluten sensitivities.  I have been told this the only wheat some people can eat.  We enjoy its flavour and find it be a great flour for breads and hearty muffins.  We hope you give it a try!

Ingredients (makes 8-10 muffins)

• 1/2 teaspoon of baking soda
• 1 teaspoon of baking powder
• ¼ teaspoon of sea salt
• 1 ½ cups of red fife flour
• ½ a cup of maple syrup
• 2 chia eggs (1 tablespoon ground chia + 3 tablespoons water =1 chia egg)
• ⅓ of a cup of grape seed oil
• 1 teaspoon of vanilla
• ½ cup blueberries
• ½ cup cranberries

My Little Baker

Directions

1. Preheat oven to 350 F and prepare muffin tray.
2. In a large bowl add all the dry ingredients including the blueberries and the cranberries.
3. A medium size bowl add all the wet ingredients and stir to combine.
4. Combine the wet ingredients into the dry and stir to fully combine.
5. Scoop into muffin tray and bake for 20-25 minutes or until golden brown.

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Date Filled Cookies (Dairy, Egg, Gluten, Grain and Refined Sugar Free)

I remember going to my aunt's house on a visit to Holland when I was a little girl.  She must have been looking after me for the day as we spent some time together baking cookies.  I loved how "fancy" they were with a sweet filling in between the dough and then sealing them together with the end of a fork.  I believe her recipe used raisins and would have used a wheat flour but this is my best interpretation and alteration from a childhood memory.
I hope you enjoy making them as much as I did.

Ingredients (approximately 15 cookies)
For the Filling

• 1 1/2 cups dates
• 1/2 cup water
• 1/2 teaspoon gluten free vanilla
• 1/2 teaspoon cinnamon (optional)
• 8-10 drops liquid stevia (optional)

For the Dough

• 1/2 cup water
• 1/2 cup coconut oil
• 1/4 cup honey, agave or maple syrup
• 1 teaspoon gluten free vanilla
• ¼ teaspoon sea salt
• 3/4 cup tapioca starch
• 1/3 cup applesauce
• 1 cup coconut flour

Directions

1. Preheat oven to 350 F.
2. In small sauce pan combine dates, water, vanilla, cinnamon and stevia.  Cook on medium heat for about 3-5 minutes and puree until smooth.  Set aside.
3. In a medium size pot combine water and honey.   Bring to a boil and remove from heat and place in a mixing bowl.  
4. Add vanilla, salt, tapioca starch, apple sauce and coconut flour to the mixing bowl and stir until completely blended and turned into a dough.
5. Roll dough and cut out circle shapes.  I just used a drinking class.
6. Place  about 7 circles on a cookie tray.  Add 1 tablespoon of date mixture onto the centre of the circles.    Add another circle on the top of pinch in the sides together.  Using a fork make lines crimp the edges together.
7. Bake for 15-20 minutes or until golden brown.

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Date Squares with a Hint of Orange (Refined Sugar Free)

I asked my oldest what she wanted to make as a treat to bring to Opa and Oma's house.  Her pick was date squares, a big family favourite by us and our extended family.   You could omit the essential oil and use zest instead.  We don't prefer our date squares very sweet as we find dates sweet enough but feel free to adjust stevia and agave if desired.

Ingredients

• 2 1/2 cups dates
• 1/3 cup water
• 1-3 drop orange essential oil (depending on desired taste)
• 5-7 drops liquid stevia (optional)
• 2 cups gluten free quick oats
• 1/3 cup tapioca or arrowroot starch
• 1/3 cup sorghum flour or buckwheat flour
• 1 1/2 tablespoons psyllium husk
• 2 tablespoons ground flax seeds soaked in 1/4 cup water for 1 minute
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 cup plus 2 tablespoons coconut oil, ghee or grass fed butter
• 1/3 cup agave, honey, maple syrup or palm sugar

Directions

1. In a small sauce pan heat dates and water and simmer for 2 minutes.  Puree until smooth and add in orange essential oil and stevia.
2. Preheat oven to 350 F and grease a 9 x 9 baking dish.
3. Combine oats,starch, sorghum, psyllium husk, flax, salt and baking soda into a mixing bowl.  
4. Add oil and agave and stir to fully combine.
5. Take half of the dough and press into prepared dish,
6. Spread date mixture over top of dough.
7. Add remaining dough on top of dates pressing lightly but ensure you don't mix the date layer into the top layer.
8. Bake in prepared oven for 25 minutes or until golden brown on top.
9. Cool on wire rack and cut into squares.

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Decadent Chocolate, Chocolate Chip Cookies with Avocado (Dairy, Egg and Gluten Free)

We love avocados and eat them almost everyday.  Avocados are not only an excellent source of Omega-3, folate and vitamin E but are also rich in glutathione which enhances our cells ability to fight off cancer.
I knew they would be good to bake with but admit I hadn't tried it till more recently.  These cookies do take a bit more time but are SO worth it.  They are very rich and will satisfy any chocolate craving.

Ingredients (makes 24-30 cookies)

• 1 avocado
• 2 tablespoons coconut oil
• 1/2 cup nut butter (peanut, almond or sunflower)
• 1 teaspoon gluten free vanilla
• 2 tablespoons ground flaxseed mixed with 5 tablespoons water (2 flax eggs)
• 1/2 cup honey or agave if vegan
• 3/4 cup palm sugar
• 1 tablespoon psyllium husk
• 1/2 cup rice flour
• 1/2 cup arrowroot or tapioca starch
• 2 tablespoons coconut flour
• 1/3-1/2 cup cocoa
• 1/2 teaspoon baking soda
• 1/2 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cups gluten, dairy free dark chocolate chips 

Directions

1. Preheat oven to 350 F.
2. In a mixing bowl blend the avocado, coconut oil, nut butter, vanilla, flax eggs, honey and palm sugar.
3. In a large bowl combine psyllium husk, arrowroot starch, coconut flour, cocoa, baking soda, baking powder, sea salt and chocolate chips.
4. Let batter sit for 5 minutes to thicken.  If you feel it is not quite thick enough (depending on how large the avocado you used) simply add in another 1/2 tablespoon of coconut flour.
5. Scoop batter onto cookie tray.
6. Bake 10-11 minutes.
7. Store in an airtight container.
8. Enjoy 

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Gluten Free "Shortbread"Cookies (Dairy, Egg, Gluten and Refined Sugar Free)

This is a very simple recipe which is great for those with gluten and egg allergies.  They make a great base for a chocolate chip or decorated cookie but also taste great as a shortbread cookie. The coconut oil makes this cookie, stevia and honey make this cookie a much healthier version of the typical shortbread style.

Ingredients (makes 12-15)

• 1/3 cup softened coconut oil
• 1 teaspoon gluten free vanilla 
• 8 drops liquid stevia
• 1/3 cup honey or agave syrup if vegan
• 1 tablespoon warm water
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon egg replacer
• 1/2 tablespoon psyllium husk
• 1/2 cup tapioca starch
• 1 cup white rice flour

Directions

1. Preheat oven to 325 F.
2. Combine all ingredients and stir until combined.
3. Roll into balls and flatten.  Bake for 10 minutes.
4. Let cook for 2 minutes and transfer to a wire rack to cool farther.
5. Store in an airtight container.

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Monster Oatmeal Cookies (Dairy, Gluten with Egg Free Option)

My mom used to make these when we were kids.  They were always a hit, who doesn't like peanut butter and chocolate?  I don't often make cookies from oats as I do find them hard to digest.  If you have a severe gluten intolerance oats are often difficult on the digestive tract.  Today's advent calender activity was to make something for your neighbour.  I made a few adaptations to my mother's recipe and thought I would share it.  I would like to try this with a combination of ground almonds.

Ingredients (makes 24 cookies)

• 1/4 cup melted coconut oil or earth balance
• 1 cup peanut or sunflower butter
• 1/4 cup ground flax seeds soaked in 1/2 cup water for 5 minutes or 2 eggs
• 3/4 cup coconut or palm sugar
• 1 teaspoon gluten free vanilla
• 3 1/2 cups gluten free rolled oats
• 1/2 teaspoon baking soda
• 3/4 cup dark chocolate chips (optional)
• dye free candies for decoration (optional)

Directions

1. Preheat oven to 350 F.
2. Warm peanut butter and butter.
3. In a mixing bowl add peanut butter mixture, flax seeds, palm sugar, vanilla, oats, baking soda and chocolate chips.  
4. Spoon cookie dough onto cookie sheet.  Add candies for decoration if desired.
5. Bake 10-12 minutes and cool on a wire rack. 

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No Bake Chocolate Bars (Dairy, Gluten, Grain, Nut, Refined Sugar and Egg Free)

I always love a good chocolaty treat.  Instead of using nuts I put in some seeds instead so they will be school safe.  I prefer to keep these in the fridge to they stay nice and hard.  These make a great snack as they also provide some protein for energy.

 Ingredients

• 1/2 cup honey or agave if vegan
• 1/3 cup coconut oil
• 1/4 cup raw cocao or cocoa
• 1 teaspoon gluten free vanilla
• 1/4 teaspoon sea salt
• 1 cup shredded coconut
• 1/3 cup pumpkin seeds
• 1/3 cup sunflower seeds
• 1/4 cup ground flax seeds

Directions

1. Grease a 8x8 dish
2. In a medium size sauce pan add oil, honey and cocoa.
3. Bring to a boil while stirring frequently.  Allow sauce to boil for one minute.
4. Remove from heat.  Add all remaining ingredients.
5. Pour into greased dish.  Allow to cool on counter and them place in fridge to harden.
6. Cut into squares and store in a closed container in fridge or freezer.

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Egg Free Lemon Macaroons (Dairy, Gluten/Grain, Egg and Refined Sugar Free)

I know again...another recipe with coconut.  Honestly, I just love coconut's flavour and its health benefits simply an added bonus.  You can't go wrong with a food that helps balance your digestive tract and boosts your immune system.  Did you know coconut can fight against many illnesses such as giardia, urinary tract infections, lice and other parasites?  Coconut oil is also medium chain fat so instead of storing up as fat in the body it creates energy instead.  So all this being said, I will keep making coconut recipes.  This one was a real hit with the girls and I am happy it is school safe as well.

Ingredients

• 2 cups coconut
• 1 tablespoon coconut flour
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 1/4 cup coconut oil
• 1 zested lemon
• juice from 1/2 a lemon
• 1/2 cup honey or maple syrup if vegan
• 1/2 teapoon vanilla
• 1 tablespoon water

Directions

1. Preheat oven to 350 F.
2. Combine all ingredients, stirring well to ensure they are fully blended.
3. Roll (squeeze) into balls and place onto cookie sheet. (You may want to wet your hands to keep them sticking together well.)
4. Bake for 11-12 minutes.

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