Gluten Free Carrot Cake Cookies

Carrot cake cookies

1 cup almond flour
2 teaspoons cinnamon
1 (scant) teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 c unsalted butter at room temperature
1/3 cup truvia baking mix or 2/3 c sugar
2 eggs
1 teaspoon vanilla extract
1 cup grated carrots
1/4 cup raisins
1/3 cup old fashioned oats
1/2 cup chopped walnuts
1/3 c unsweetened coconut, plus more for rolling
Beat butter and truvia. Add eggs and vanilla.  Add dry ingredients. Add mix ins.
Roll into balls (a little smaller than golf balls) and then roll in coconut.  
Bake at 350 for 12-15 minutes.
Store in the fridge…they start very cookie-like, but get more cake-like everyday.
Soooooooooo good!

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The Perfect Gluten free (paleo) Pancake

Ok…let me tell you about these pancakes. They rock. They are the best that I have made…and we make pancakes almost every weekend. The subtle banana is awesome, almost like banana bread. The taste and texture are spot on. I have found my magic pancake recipe. The only problem (if you consider it a problem…and I don’t) is that it makes a lot. Like 30.

On a high note, you can make normal size pancakes with this recipe and flip them without screwing them up. That’s been a problem with lots of the other things I’ve tried…they all recommend 3 inch pancakes. Really??? Silver dollar pancakes were cool when I was 5…I don’t want to have to eat 20 of the things to be full, plus that takes forever to cook them all. With this recipe, in my non-stick pan with no additional grease, oil or butter, I made 5-6 inh pancakes with little problem. (I am not a master flipper….you can do it too!! Promise!)

Yum. Eat. Enjoy!

1.5 c almond flour (I use Honeyville Farms (google it…its’ the cheapest and the best you’ll find.)
3/4 c coconut flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (optional)
8 eggs
2-3 Tbsp honey
2/3 c canned coconut milk (I use jfc or Thai kitchen)
1 banana

Put everything in a blender and run it until everything is smooth and well combined. Then run it for another 45 seconds.

Pour pancakes in a preheated skillet (I let mine heat up the entire time I’m making the batter, I have found this removes the crappy initial batch problem!)

Cook on first side until bubbles form in all areas of the pancake. For me, on med-low, it takes about 3 minutes. Flip. Cook for 1.5 to 2 minutes or until cooked through.

Chicken Parmesan Meatloaf

Gluten Free, Low Carb Chicken Parmesan Meatloaf

1 lb ground chicken
1 egg
1/4 cup almond flour
1 tbsp Italian seasoning
2 tbsp minced garlic
1 tsp salt
1/2 tsp pepper
1 tbsp onion flakes
1 c grated carrots

Mix everything. Bake at 350 for 25 mins. Remove and add spaghetti sauce of choice and a sprinkle of Parmesan cheese and mozzarella. Return to oven for another 20 -30 mins until cooked through.

Waffles and brownie waffles(low carb and gluten free)

Almond and almond Brownie waffles

Waffles and brownie waffles

1.5 c almond flour
7 Tbsp full fat coconut milk(canned)
3 eggs
1 tsp vanilla extract
25 drops stevia liquid sweetener (flavored/ or 20 drops plain)
Pinch of salt
Scant tsp baking soda

Brownie:
Add in addition to above…
15 drops sweetener (instead of 25)
1/4 c truvia bakin blend
3 tsp cocoa powder

Put everything in blender. Blend.

Use waffle maker.

Eat, freeze, enjoy.