Ready for the best gingerbread cookie recipe? I think I’m slowly dying down in the cookie making and this may be my last cookie recipe of the holiday baking season. My husband informed me today we have enough cookies in our freezer to last us through the winter. Little does he know all those cookies are heading off to different houses in cookie boxes. This helps me stay on track while visiting with friends and family, yet also allows other to taste how wonderful Paleo bake goods can be. My gingerbread cookies are free of dairy. My sister-in-law does not do dairy well, so I created a recipe using coconut oil versus butter. If you prefer to use butter, I’m sure the recipe will be great.
Frosting can be done two ways. To make this recipe 100% Paleo you can use my cashew frosting recipe. However, I will be taking these to my families Christmas and my sister-in-law is allergic to cashews and I needed an alternative. I used organic powder sugar (organic powder sugar is free of gluten and corn starch) with vanilla, coconut oil and coconut milk. I’ll let you in on a decorating tip of mine, I fill a sandwich size Ziploc bag and pipe it through the corner to make decorating easy.
1/2 cup coconut oil
3 tbsp molasses
1/2 cup maple syrup
2 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp baking soda
1/4 cup coconut sugar
2 1/2 cups almond flour
3/4 cup cassava flour
pinch of salt and pepper Continue reading
Christmas time makes we want Paleo sugar cookies. I’m not sure if this is because it brings back childhood memories or because I love cookies. My recipe for Paleo sugar cookies is for all my Paleo friends. Now, what you put on top of the cookies is your preference. You could decorate cookies with my Maple Frosting to make it 100% Paleo, but with cashews it does not hold color very well. We pick our battles and decided for to make frosting with organic powder sugar. The reason for organic powder sugar is it is made with tapioca flour versus corn starch. Yes, the powder sugar is sugar and I do not need the Paleo Police reminding me. I feel each person has a version of Paleo in their lifestyle. I never said I’m 100%, I’m a 90-10. That 10 comes into play when something special happens (ex. Christmas or a date night with friends). What I always do is eliminate all gluten because that will cause some nasty water weight, foggy mind and sore joints. To each their own and I’m sure you are comfortable with the decisions you make!
Lets talk flour for one minute. This recipe is made with two primary ones, almond and cassava flour. Cassava flour is a 1:1 for white flour. However, with a high price tag a little will go a long ways. Cassava flour can not be substituted with another flour. It’s a unique flour and creates the ‘normal’ dough consistency. This said, we buy from Otto’s and took advantage of their Black Friday sale to stock up!
When rolling the dough out onto the counter top, do not be shy with your flour. The flour is what stops the dough from sticking to the counter and will help with an easy lift with the cookie cutters. As the dough chills, it will become sticky. Try to work fast. If it becomes too sticky, place it back in the fridge to harden for a few minutes.
Paleo Sugar Cookies
10 tbsp butter (melted)
1/2 cup raw honey
1/2 tsp baking soda
1/2 cup cassava flour
2 & 3/4 cups almond flour
1 tsp vanilla
pinch of salt
additional cassava flour for rolling (approx 1/4 cup) Continue reading
So, it is no secret we are addicted to Kerrygold butter. Currently Kerrygold is doing a contest to create something with gingerbread. When I think of butter for a sweet food item, my mind goes to caramels or fudge. So, this week I have been working on perfecting the spices to get the perfect gingerbread caramels. Needless to say, I have perfected them and they are ready to be shared with you!
Now, I should say this recipe was inspired by some amazing Samoas Truffles I got from Kitchen Vixen earlier this week. Her truffles are off the chain and taste like the Samoas Girl Scout cookies with all natural ingredients! She will be posting her recipe next week, stay tuned for it!
4 tbsp Kerrygold butter
1 cup coconut milk (from can)
1 cup coconut sugar
1 tbsp molasses Continue reading
We love our Instant Pot. I think our biggest love comes when making bone broth. I use to spend two days making bone broth in the crockpot every weekend, only to have the house smell up. Needless to say, Instant Pot has taken the smell out of our house and for that, my husband is grateful! The Instant Pot makes cooking easy and a lot more quick! I have taken my husbands favorite meal and turned it into an Instant Pot meal.
This recipe will use two features on the Instant Pot. First, I use the saute feature. This helps to cook down the onions, celery and beef. Then, I switch it to low pressure on the soup options for a short time. This short time helps to lock in the chili seasoning flavors and create an explosion in your mouth!
Instant Pot Chili
2 tbsp ghee
3 cups thinly chopped onion
2 cups thinly sliced celery
2 lbs ground beef
2 tbsp chili powder
1.5 cups chicken broth
26oz chopped tomatoes
salt and pepper to taste Continue reading
These strawberry bagels are off da chain! If you have followed along, awhile back I posted a recipe for bagels from the cookbook Without Grain by Hailey Barisa Ryczek. If you are new and the strawberry bagel recipe caught your eye, WELCOME!! I’ve taken Hailey’s recipe and added a simple ingredient to get amazing fruit flavored bagels. This simple ingredient is freeze-dried fruit. I have done it with strawberries, blueberries and raspberries. Each one has been a success (never done the fruit flavors together, always individualized).
These strawberry bagels are amazing alone, topped with butter or cream cheese. My husband and I have found they even make great breakfast sandwiches too! The fruit flavor adds a bit of sweetness to the bagel.
One silly thing, and yes I’ve done it too many times. I often get rushed and open up the bag of freeze-dried fruit, throw it in the blender, turn the switch on and then remember it has a ‘fresh’ packet in it. Needless to say, that powder quickly finds it way to the trash can. Make sure you remember to remove the packet prior to creating powder. And if you don’t, know you are not alone…been there, done that!
3 cups (288 g) blanched almond flour
1 cup (122 g) tapioca starch
2 teaspoons sea salt
2 teaspoons baking powder
(1) 1.2 oz freeze-dried strawberries (other another fruit) Continue reading