25 06, 2014

Sugar-free Grain-free ‘Coffee’ Cookies

By |June 25th, 2014|cookies, gluten-free, grain-free|0 Comments|

 

These cookies were an experiment.  I decided to try to have another attempt at sugar-free as all the things I’ve made so far have either had a bit of an aftertaste from stevia or the cooling sensation from erythritol or xylitol.

I think these are actually very tasty and I was happy with the sweetness.  They didn’t taste artificial at all and I used such a small amount of erythritol that they didn’t have the usual cooling sensation.  Along with the erythritol I used Lo Han Guo, which is a non-caloric sweetener made from a ground fruit.  I haven’t used it half and half with another sweetener before and was worried the aftertaste would be very strong, but it really isn’t at all.

I also decided to experiment with a mixture of nut flours.  I generally stick with almond flour as I have it on hand, so it’s quick and easy.  But today I ground up cashews to make a cashew flour.  I’m really pleased with the texture and flavour this gave the cookies.  They’re a little softer than an all almond flour cookie and I think the cashew added a little sweetness.

I know I would have really liked some sort of dried fruit such as raisins or dates, but since I was trying to make these as low GI as possible, I decided against those.

I used Dandy Blend instead to give them a coffee-like flavour and raw cacao nibs in place of chocolate chips.

All in all, I’m very happy with the result of this experiment.  I’m looking forward to trying other flavours and combinations to come up with different cookies.  Maybe I’ll try using some cocoa next time.

So, here’s what I did…

June25

To a large bowl, I added 1 cup of almond flour.

1june25Then I added a cup of ground cashews (measured after grinding).

2june25I added 1/4 cup raw cacao nibs and 1/4 cup chia seeds.

3june25And 2 tbsp. erythritol, 2 tbsp. lo han guo, 1/2 tsp Himalayan salt & 1/4 cup Dandy Blend.

4june25Mixed the dry together then added 1 local organic duck egg (what I had on hand) & 1/4 cup melted virgin coconut oil. Then mixed it all thoroughly.

6june25Dolloped onto a parchment-lined cookie sheet and baked at 350F for 12 minutes and cooled on a wire rack.

Sugar-free Grain-free ‘Coffee’ Cookies

  • 1 cup almond flour

  • 1 cup cashew flour

  • ¼ cup raw cacao nibs

  • ¼ cup chia seeds

  • 2 tbsp. erythritol

  • 2 tbsp. lo han guo (I ordered mine here)

  • ½ tsp. Himalayan salt

  • ¼ cup Dandy Blend (I ordered mine here)

  • 1 large oranic egg

  • ¼ cup gently melted virgin coconut oil

  1. Preheat oven to 350F

  2. In a large bowl, mix together all dry ingredients.

  3. Add eggs and oil and mix until well-combined.

  4. Onto parchment-lined cookie sheets, dollop mixture by the tablespoonful.

  5. Use a wet fork to press down the tops of the cookies.

  6. Bake for 12 minutes. Remove from oven and after 5 minutes, remove to wire rack to cool.

9 11, 2013

‘Beautiful You’ Girls’ Night Out

By |November 9th, 2013|cookies, dessert, gluten-free|0 Comments|

‘Beautiful You’ Girls’ Night Out
Last night I was honoured to be a part of Johanna Quinn’s charity event, ‘Beautiful You’ dedicated to celebrating women and our beauty.  Johanna did a wonderful presentation and discussed the role of the media in how we perceive ourselves.  It was truly eye-opening and I had lots of “Yep, that’s the way I think” moments during her speech.
I was thrilled that Johanna asked me to be a part of the planning of the event and that I could contribute some yummy and healthful goodies for the ladies to snack on while mingling and getting to know each other.
All proceeds from the free event went to Free Them which is a charity near and dear to Johanna and her husband Jeff’s hearts.
 
 
 Johanna made these delicious chocolate dipped strawberries
 
 Our friend Stephen did most of the arranging of platters, candles and flowers to make the room look beautiful
 
There was the opportunity to buy balloons containing raffle tickets
 
 
And these pretty packages contained the prizes to be won
The lovely ladies from Shelter them selling beautiful Rwandan craft items
 
 Johanna giving her presentation
 
The audience enjoying listening to Johanna speak
Some of the healthful snacks I made, along with Johanna’s strawberries and Stephen’s flowers
 
 
  
The guests received one of these pretty boxes containing a yummy vegan brownie made by the lovely Melissa
It was a great turnout and a wonderful time was had by all.  Can’t wait for Johanna’s next fundraiser (similar to this one).
As promised, here are the recipes for the treats I made.
Maple Chia Cookies
 
·      ½ cup gluten-free rolled oats
·      1 tablespoon virgin coconut oil
·      3 tablespoons maple syrup (look for darker, B grade syrup)
·      1 teaspoon vanilla extract
·      2 tablespoons freshly ground flax seeds (golden or brown)
·      3 tablespoons chia seeds
·      ¼ teaspoon each baking soda, baking powder and Celtic sea salt
·      Preheat oven to 350F and line a cookie sheet with parchment paper.
·      Blend oats in a food processor until flour-like. 
·      Add oil, syrup and flax and blend until smooth. 
·      Transfer to a large bowl and mix in remaining ingredients.
·      Drop teaspoon-sized amounts on cookie sheets (2 inches apart).
·      Bake 14 minutes, then transfer to wire rack to cool.
 
Chewy Peanut Butter and Oat Cookies
 
·      1 cup organic peanut butter
·      1 cup organic coconut sugar
·      2 pastured eggs
·      2 ½  cups gluten-free oats
·      ½ teaspoon Celtic sea salt
·      ¼ cup organic raw cacao nibs

 

·      Preheat oven to 350F
·      Cream almond butter and coconut sugar in the bowl of a stand mixer at medium speed for about 2 minutes.
·      Add eggs and mix for another minute.
·      Add the rest of the ingredients and mix until well-combined.
·      Using a 1 tablespoon cookie-scooper, scoop mounds of dough onto 2 parchment-lined cookie sheets.
·      Flatten dough with your hands (no need to worry about them being close together as they won’t spread).
·      Bake for 14 minutes, rotating cookie sheets halfway through baking time.

Makes 36-40 cookies.

Oatmeal Spice Cookies
 
·      ¼ cup gently melted coconut oil
·      ½ cup coconut palm sugar
·      1/3 teaspoon Celtic sea salt
·      1 large pastured, organic egg
·      2 cups gluten-free rolled oats
·      2 tablespoons chia seeds
·      2 teaspoons ground cinnamon
·      2 teaspoons ground ginger
·      Preheat oven to 350F.
·      In a large bowl, mix all ingredients until well-combined.
·      Dollop, using 2 teaspoons onto parchment-lined cookie sheets.
·      Bake for 15 minutes and then allow to cool for 5 minutes.
·      Remove to wire racks to cool completely.

 

 
Seed Cookies
·      1 ½ cups gluten-free rolled oats
·      ½ cup raw honey
·      ½ cup almond butter
·      ¼ cup raw sunflower seeds
·      ¼ cup raw pumpkin seeds
·      ¼ cup raw cacao nibs
·      2 tablespoons chia seeds
·      1 teaspoon Celtic sea salt
 
·      Preheat oven to 350F.
·      In a large bowl, mix all ingredients together until well-combined.
·      Onto 2 parchment-lined cookie sheets, dollop mixture using a tablespoon-sized cookie scooper.
·      There’s no need to leave space between cookies as they do not spread.
·      Bake for 16 minutes, rotating trays halfway through baking time.
 
Chocolate Macaroons
·      3 organic eggs
·      ½ cup raw honey
·      ¾ teaspoon Celtic salt
·      6 cups unsweetened coconut flakes
·      ¼ cup cocoa
·      Preheat oven to 350F.  
·      In a large bowl, whisk together egg, honey and salt.  
·      Stir in coconut flakes and cocoa until well-mixed.
·      Using a cookie scooper, scoop onto parchment-lined cookie sheets.
·      Bake for 18 minutes.  
·      Allow to cool on wire racks.
Lemon and Lavender Cookies
·       ¼ cup plus one tablespoon virgin coconut oil
·       ½ cup maple syrup (look for grade B)
·       1 teaspoon vanilla extract
·       zest of one organic lemon
·       juice of half an organic lemon
·       ½ cup flaxseed, freshly ground
·       1 cup brown rice flour (could use buckwheat or oat flour)
·       1 tablespoon lavender flowers, roughly chopped
·        
·       preheat oven to 350 F.
·       In a double boiler, gently melt coconut oil
·       In a large bowl, mix together coconut oil and maple syrup.
·       Add vanilla, lemon juice and zest and mix.
·       Add flaxseed, brown rice flour and lavender and mix until well blended.
·       Using 2 teaspoons, dollop onto a parchment-lined cookie sheet.
·       Bake for about 18 minutes or until set.
·       Allow to cool on wire racks.
 This is the lavender I used (found at Homesense)
  
22 07, 2013

Gluten-free Ginger Oat Crisps

By |July 22nd, 2013|cookies, gluten-free|0 Comments|

I have been a big fan of this blog for a few years now and was excited when I saw this recipe (clearly their photography isn’t done with an iPhone lol).  I knew it would be a winner, so I decided to give it a try today.  I doubled the recipe because I wanted to share the cookies.  They took all of 5 minutes to put together, so this is definitely one of those recipes you can whip up at the last minute when you’re craving a sweet treat.  The only change I made was to ‘up’ the amount of ginger and sub. cinnamon for the cloves (Perry is not a fan of cloves).  They are absolutely scrumptious.
Here’s what I did…
 I mixed together  1/2 cup coconut oil and 6 tbsp. of maple syrup.
 Added 1/4 cup buckwheat flour (I ground the whole buckwheat in my Vitamix first)
 Added 1/4 cup coconut milk (from a can, shaken to mix the thick and thin milk)
 I mixed all that together then added 1 1/3 cups large flake oats
 And 1/2 tsp. Celtic sea salt, 1 tbsp. ground ginger and 2 tsp. ground cinnamon
Dolloed it onto 2 parchment-lined cookie sheets (made 24 dollops, so 12 per sheet)
 Then flattened them out with my hand
 Baked them at 350F for 16 minutes, rotating the trays after 8 minutes.  Then left them on the trays for 5 minutes before removing to a wire cooling tray.
16 02, 2012

Protein Bars for my Valentine

By |February 16th, 2012|cookies|0 Comments|

 

I decided to make some protein bars for Perry to take to work for breakfast on Tuesday.  I figured since it was going to be Valentine’s Day, I’d make a few of them heart-shaped.  The shape wasn’t quite as perfect as I’d hoped, but I was very happy with the flavour and texture.

I found this recipe and thought it sounded like a winner.
It had just about everything I was looking for, so I only had to change a couple of things.

Here’s what I did…
 I put 2 cups of almonds and 1/4 cup ground flax seed into my food processor.  Didn’t worry too much about the flax being completely ground up.
I added 1/2 cup raisins and 1/2 cup unsweetened coconut to the food processor
plus 1 teaspoon Celtic sea salt, 1/2 cup hemp hearts and 1/4 cup chia seeds.
 Then I processed it, but left it a bit chunky.
Next, I added 1/4 cup vanilla protein powder (sweetened with stevia)
and 1/3 cup raw cacao powder and processed the whole lot.
Then, in a medium saucepan, I gently melted 1/4 cup virgin coconut oil then added the contents of the food processor as well as 1/2 cup almond butter.
I mixed it all together and scooped it into silicone heart-shaped molds.  Then I topped them with melted 70% cocoa chocolate.
I popped them into the freezer for an hour and voila!
27 07, 2010

Juicer Pulp Cookies

By |July 27th, 2010|cookies|0 Comments|

 

Yet again, I have Meghan Telpner to thank for this fantastic recipe!! I changed it a little bit because of what I had on hand, but kept to her recipe for the most part. I LOVE these cookies!!! I was so sure they were going to be dry and not so appetizing, but they’re delicious. They’re moist and a little sweet, but not over the top. I will make these again and again.Meghan’s recipe is for muffins, but I followed her directions to turn them into cookies.
Here’s what I did…

In a large bowl, I placed about 1 1/2 cups of leftover pulp from beet and ginger juice

I added 1/3 cup ground flax seeds and 2 tablespoons chia seeds

Added 1/4 cup raw honey and 1 teaspoon vanilla

Added 2 eggs and the zest of a large lemon

Added 1/4 cup arrowroot flour, 3/4 cup oat flour, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon Celtic sea salt

Mixed it all together and added 1 cup frozen blueberries and 1/3 cup chopped dates

Used my tablespoon-sized cookie scooper to put them onto a parchment-lined baking sheet, flattened them with my hand and baked at 350F for 20 minutes.

 

Juicer Pulp Cookies

  • 1 ½ cups leftover juice pulp (I used beet with ginger)

  • 1/3 cup ground flax seeds (grind them yourself)

  • 2 tablespoons chia seeds

  • ¼ cup raw honey (or maple syrup or coconut nectar)

  • 1 teaspoon vanilla extract

  • 2 organic eggs

  • zest of a large organic lemon or 2 organic limes

  • ¼ cup arrowroot flour or tapioca flour

  • ¾ cup oat flour (I make mine in my spice grinder)

  • 1 tablespoon ground ginger

  • 1 tablespoon ground cinnamon

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon Celtic sea salt

  • 1 cup frozen blueberries

  • 1/3 cup chopped dates, raisins, goji berries or cranberries

 

  1. To a large bowl, add pulp, ground flax, chia, honey, vanilla, eggs and zest.

  2. Add flours, spices, baking powder, baking soda and salt and mix again.

  3. Add blueberries and dried fruit and mix once more until well blended.

  4. Scoop by heaping tablespoonsful to 2 parchment-lined baking sheets.

  5. Flatten with hand and bake at 350F for 20 minutes.




29 03, 2010

Seed Cookies

By |March 29th, 2010|cookies, gluten-free, health, recipe, Uncategorized|3 Comments|

Cookies that taste good and are actually good for you!
I don’t have much of a sweet tooth, but in the evening I tend to want something sweet and usually go for some chocolate with 70% cocoa.  I enjoy it, but sometimes I’d like something else without resorting to something that’s full of sugar and unhealthy fats.
Today I decided that I was going to invent a cookie that is tasty, sweet and still good for me.  So here’s what I did…
 I mixed together 1/2 cup raw almond butter and 1/2 cup raw honey
 I added 1 1/2 cups old fashioned rolled oats
I added 1/2 cup raw organic sunflower seeds
And 1 tsp. Celtic sea salt
 Then I added 1/4 cup raw organic cacao nibs
 And two tablespoons of raw chia seeds
 I mixed it all together and used my 1 tablespoon cookie scooper to dollop them onto a parchment-lined cookie tray
 I baked them at 350F for 16 mins., rotating the cookie trays halfway.

*Update!!* I remade these cookies yesterday with a couple of changes and they’re soooo good! I melted a 100g 70% cocoa chocolate bar with 2 tablespoons of coconut oil and mixed it into the batter.

 

I also used a mixture of sunflower seeds, pumpkin seeds and slivered almonds instead of all sunflower seeds.

YUM!

16 03, 2010

Yummy Healthy Cookies

By |March 16th, 2010|cookies|0 Comments|

Meghan Telpner strikes again with yet another delicious, healthy recipe for me to enjoy.

I saw this picture of these cookies on her website.
and just knew I had to try them.

They were even better than I imagined.  They remind me of those lacy, syrupy cookies that are crispy and sweet.  But these cookies are chock-full of goodness.
Here are some pics. I took of the process…
Start with rolled oats
Add some raw honey
This is the kind I’ve been enjoying lately
Some maple syrup and flax seeds
Some freshly ground flax seeds and raw cocoa nibs
Add some goji berries (I didn’t have any chia for this batch, but will get some for the next)
Mix it all together
Dollop on a baking sheet covered with parchment
Look how colourful the goji berries are!!
Crispy and delicious!!

Yummy Healthy Cookies
1/2 cup whole rolled oats
1 Tbsp. virgin coconut oil, melted
1 Tbsp. maple syrup
3 Tbsp. raw honey
1/2 tsp vanilla
2 Tbsp. ground flax seeds
3 Tbsp.  whole flax seeds
1 Tbsp. chia seeds
2 Tbsp. raw cacao nibs
2 Tbsp. goji berries
¼ tsp. Celtic sea salt

 

Preheat oven to 350F.

Mix all ingredients in a large bowl.

Dollop heaping tablespoons of mixture onto a parchment-lined cookie sheet.

Bake for about 14 minutes.

Allow to cool on sheet for 5 minutes and then transfer to wire cooling rack.