First let me start by saying, we do not eat breakfast cookies very often for breakfast. However, there are moments when we will be in a hurry and I’ll make a batch the road. I also find myself grabbing for them throughout the day, meaning they are not just meant for breakfast. I think one big concept I had to grasp when I went Paleo is cookies, muffins, cakes, cupcakes and brownies are still ‘treats’ even if they are Paleo. For the first month or two, I thought I could get away with any sweet because it was Paleo, yet this wasn’t the case. My system is sensitive to sugar and carbohydrates now, so I do watch what/how much I consume.
The base to this recipe is a plantain. If the plantain is green, it is more like a potato when cooking it…hard and lacking taste. As it ripens and becomes brown, it takes on more of a sweet banana taste and texture. The key to this recipe is to have a ripe plantain, even thought the skin may be looking like a rotten banana, don’t let that fool you. The darker the peel, the sweeter the plantain will be. Plantains are a favorite in our house from chocolate chip cookies to pancakes.
Two things I want to make note on this recipe. First, this recipe is egg free because of the gelatin. However, it is very important the gelatin cools after cooking because this is part of the ‘set-up’ process. It’s very tempting to grab a hot cookie off the pan, but it will be very very soft without allowing it to cool. Second, you will noticed I have listen organic raisins. I pick and choose what I eat organic and there is a reason for everything. I pick organic raisins because they are sulfate free. That means they are the closest thing to ‘all natural’ and do not have anything to preserve them.
I’m slowly starting to introduce eggs back into my food. I thought when I made this batch of Freeze Dried Strawberry Banana Muffins, the two egg total was not a lot because it would take me a few days to eat through them…um…I’m already three deep into this dozen and it’s only been two hours. Needless to say, the rest are being stored away for the day because I think I could eat the whole dozen in a sitting. The bananas give it a great sweet taste and the strawberries kick it up another notch…like oh hot dang notch!
I always say nothing goes to waste in our house, right down to the brown bananas! I just can not throw away food because I see it as money down the drain. These muffins do freeze well if you have brown bananas but are not in the mood for muffins yet. I will freeze muffins and use them as ‘ice packs’ to aid in keeping my food cool until lunch and then when I’m hungry in the afternoon they are the perfect defrosted snack!
Freeze dried fruit is starting to become a common food on the shelves. I use to get mine at Trader Joe’s when we make a trip, but recently I’ve found it at Aldi and Costco. The freeze-dried strawberries in this recipe help to absorb the moisture and it is important you let the batter set for 10 minutes because it sets up differently and will help in the baking process…that said…don’t rush the setting process.
I do have a soft spot for sweets and seems my followers do too! So when I get an occasion to bake a cake or make some cupcakes I usually make it happen. This said, a coworker had her birthday yesterday and I decided to make a batch of my Paleo chocolate cupcakes with almond butter frosting. These cupcakes are off da chain because they are sweet, but not too sweet and the chocolate and almond butter leave you with their tastes. I HATE when I have a sweet treat and it’s way over powered by the sugar rather than the chocolate. As though I said, “I’ll take one sugar cupcake” and in some situations I’m not sure there is difference between vanilla and chocolate other than their color.
When making the almond butter frosting. Always keep your palm shortening at room temperature. As you whisk, it will break down and blend into the almond butter and maple syrup. If you want to pipe the frosting, I recommend placing it in your piping bag and then putting it in the fridge for 20-30 minutes. This will cause the frosting to set further and make your piping look much more pretty.
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.
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.
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!