Reduced Carb Blonde Brownies

I just posted this recipe on my other blog:  

Reduced Carb Blonde Brownies

It is gluten and grain free.  It could easily be made dairy free by substituting the butter for coconut oil.

Enjoy!

Golden Cashew Coconut Cookies

Golden Cashew Coconut Cookies

These little babies are good!  They remind me of the frosting from German Chocolate cake.  Yummy!  Of course, they are gluten and grain free, soy and dairy free.  



Golden Cashew Coconut Cookies
Makes about 2 dozen

Pre-heat the oven to 350F, and line a baking sheet with parchment paper.  Set it aside.

In a mixing bowl with an electric mixer, beat:

2 eggs

Add and continue beating:

1 cup coconut sugar
1/3 cup date sugar*

Add and mix well:

1 tablespoon plus 1 teaspoon coconut oil
1/2 teaspoon vanilla extract (I make my own.  Recipe here)
1/2 teaspoon sea salt
1 cup unsweetened shredded coconut
1/3 cup cashew pieces
3/4 cup almond flour
1/4 cup ground flax seed

Scoop by small scoopfuls, (2 tablespoon size), onto the parchment lined sheet about 2" apart.  Flatten the tops of the cookies, and bake them at 350F for about 10 minutes.  

Allow them to rest on the baking sheet for 3 to 5 minutes, then transfer them to a paper towel to continue cooling.  

Store covered with waxed paper or paper towels between the layers.  Enjoy!

*For low carb, use just coconut sugar

Note:  The oranges were just for the photo shoot.  Don't eat them on a low-acid diet.

Delicious Gluten Free Carob No Bakes!

Delicious Gluten Free Carob No Bakes!

This recipe came about because I was wanting something sweet and easy. I've been having this recipe rumble around in my brain for a couple of weeks now.  Finally, I had the time to make it.  

It is gluten free, grain free, dairy free, soy free, peanut free, and I think it is delicious!  It does use Utz Potato Sticks, but those could be substituted with more nuts or coconut flakes.  I put them in there for the crunch factor!



Delicious Gluten Free Carob No Bakes!

In a medium sized sauce pan, combine, and bring to a boil:

1/3 cup agave nectar*
1/3 cup coconut sugar

*To keep sticky things like agave nectar from making a huge mess with measuring cups, first spray them with a little cooking oil spray.  They'll come right out.

Remove the pot from the heat, and stir in all at once:

1/3 cup raw almond butter
1/4 cup unsweetened carob chips


Add the following ingredients and mix them thoroughly.  At first I didn't think there would be enough sauce, but I kept mixing and it covered all of the dry ingredients completely:

1 cup Utz Potato Sticks
1/2 cup coconut chips (or shredded coconut), unsweetened
1/2 cup slivered almonds

Scoop by about 2 tablespoons full onto either waxed paper or parchment.  I used my normal 1/4 cup scoop and just filled it half-way.

Store them covered with waxed paper or parchment between the layers.



Enjoy!

Chewy Jumbo Carob Chip Cookies, Grain Free

This is my "signature" Chewy Jumbo Chocolate Chip Cookie Recipe, only it's undergone a massive makeover.  It is free of soy, dairy, all grains, all gluten.  It does have eggs in it, but that could easily be substituted with 2 tablespoons flax mixed with 6 tablespoons warm water.  This recipe makes a very chewy, nutty cookie. Delicious!

Sharron's Famous Chewy Jumbo Carob Chip Cookies, Paleo Style

Pre-heat the oven to 375F.  In a large bowl combine:

1 cup almond flour

¾ cup shredded coconut 

½ cup flaxseed meal (ground)

¼ cup potato flour
1 packet unflavored gelatin (Knox)
1/2 teaspoon salt

Set this aside.  In a mixing bowl, with an electric mixer, beat until light:

3/4 cup coconut oil

Carefully add while mixing:

1 cup coconut sugar

4 packets “Truvia” sweetener (I actually use Kroger's generic product. I have verified that it doesn't contain any grain products.)

Add and mix until combined:

2 eggs
1/2 tablespoon vanilla

Add the flour mixture little by little until it is mixed in.  Finally, add and mix till just combined:

1 cup unsweetened carob chips* (be sure they are free of dairy and soy)

½ cup walnut pieces (optional)


Scoop by 1/4 cupfuls or same-size ice cream scoop onto parchment lined cookie sheets. Bake at 375F for about 9 to 13 minutes. They should be just becoming firm around the edges and still very soft and puffy in the middle. Remove them from the oven and allow them to finish baking on the hot baking sheet. Allow them to cool completely on paper towels before storing them covered with paper towels between the layers of cookies.

*Note:  The cookies in the photo were make with 1/2 cup of chopped dates instead of carob chips.  Oh, so good!  Yummy with Homemade Almond Milk  :)

Enjoy!