Sugar Free Slice and Bake Sugar Cookies (dairy free, nut free, egg free, gluten free)

Sugar Free Sugar Cookies (lowcarb, gluten free, dairy free, egg free, nut free)
Sugar Free Sugar Cookies (lowcarb, gluten free, dairy free, egg free, nut free)

Solid cookies that hold together, look pretty and come together in a snap.

Oh my…pretty psyched for these. With the list of everything NOT in them…you’d think they were made of air. They’re not though…but they have a great shortbread texture with a pretty traditional sugar cookie flavor. Delicous!

Slice and Bake Sugar Cookies (dairy free, nut free, gluten free, egg free, low carb)
Makes 11-13 cookies, depending on your rolling

1/2 cup melted coconut butter
1/2 cup melted coconut oil (refined for a less coconutty taste)
1/3 cup Erythritol
1/2 tsp English Toffee Liquid Stevia
1/4 tsp Better Stevia Glycerite
1 ripe banana
1/2 cup coconut flour
1 tsp Great Lakes Unflavored Beef Gelatin – red can
pinch of sea salt

Blend all ingredients except coconut flour and the gelatin using a hand mixer. Sprinkle the gelatin evenly across the batter and mix again. Sift in the coconut flour and mix well.

Allow dough to sit for approximately 10 minutes.

Roll into a log in parchment paper. Using a sharp knife, cut into 1/2 inch cookies, place on a parchment lined cookie sheet, add dye free sprinkles, should you so choose, and bake for approximately 16-18 minutes, or until sides and bottoms turn golden brown.

Allow to cool completely on pan and then for best texture, refrigerate overnight.

Raw Mini Carrot Cakes (paleo, nut free gluten free, dairy free, AIP compliant)

Mini Raw (Nut Free) Paleo Carrot Cakes

Raw Mini Carrot Cakes (paleo, nut free gluten free, dairy free, AIP compliant)

Mmmm…I love love love love carrot cake. What I don’t love is the amount of time it takes to make them and the amount of nuts used in almost every single gluten free carrot cake recipe on the web. When I found a raw carrot cake recipe, I thought I could play around with it to omit the nuts, and make it AIP compliant. I did…and holy canoli, this one was a hit – with my gluten free people as well as my not-so-health-concerned friends!

Here’s my inspiration for this one…http://paleogrubs.com/gluten-free-carrot-cake-bites

AIP Compliant Raw Carrot CakesFor the cakes:
10 medjool dates, pitted
1 pound shredded carrots
1 cup roasted plantain chips (no canola oil….don’t forget)
3/4 cup coconut flakes
1 1/2 TBSP coconut oil
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp mace (or nutmeg if not AIP)

For the Cinnamon Frosting:
3/4 cup Red Palm Shortening
1/3 cup maple syrup
1/2 Tbsp coconut flour
1 tsp vanilla (optional, omit for AIP)
2 Tbsp arrowroot powder
1/2 tsp cinnamon
tiny pinch of sea salt
20 drops of English Toffee Liquid Stevia– optional (omit for AIP)

To make the cakes, blend everything except the carrots in the food processor until well combined. Add the carrots and pulse until everything is blended and chopped nicely. Spoon out into lined muffin tin. Make sure to press down so that they will hold together.

To make the frosting, dump everything in a bowl and use a hand mixer to blend well. Transfer to a piping bag, scratch that (who are we kidding here) a ziplock baggy, cut an edge with good scissors and pipe the frosting in circles to look pretty. You should have extra frosting, no judgement if you pipe it into your mouth…

Refrigerate for at least an hour to allow the cakes to set up, but overnight works too.

Cucumber Apple Jicama Salad

Cucumber Apple Jicama Salad | Easy and delicious for summer potlucks and picnics

This is an amazing salad for summer. It comes together in a flash and everyone LOVES it…seriously, people are wary when you tell them it’s a cucumber apple salad, then they taste it and go back for seconds! To make it lower carb, you could easily sub the honey for a xylitol honey or even a few drops of stevia. You could also decrease the apple by 1 and increase the jicama.

Alright Dinner’s Done people…you asked for it, and here it is 🙂 Enjoy!

Cucumber Apple Jicama Salad | Easy and delicious for summer potlucks and picnics

Cucumber Apple Jicama Salad pairs perfectly with grilled chicken, burgers or anything else on your summer menu

Cucumber Apple Jicama Salad
Serves 6-8

Salad
2 normal cucumbers (or 1 English)
2-3 large crunchy apples (Granny Smith, Gala, Fuji)
½ large jicama (approx. 1 lb)
1 medium sweet onion (yellow or red)

Dressing
4 Tbsp Extra Virgin Olive Oil
4 Tbsp Apple Cider Vinegar
1 ½ Tbsp Honey
2 Tbsp Dijon mustard (optional)
1 clove garlic
3 Tbsp fresh basil
2 Tbsp fresh Italian parsley
½ tsp sea salt

Make dressing by combining all ingredients in a food processor or blender until smooth.

Make salad:
Core and slice the apple thinly, leaving skin on for color and texture. (I use the slicing blade on the food processer) Pour a small amount of dressing over the apples and toss to coat so that they don’t brown while you prepare the remaining ingredients.

Peel cucumber and slice in half lengthwise to allow you to scoop out the seeds. Slice into thin half moons. (Again, I use the slicing blade, but have also had success with a mandolin or just a thin cut.)

Peel the jicama and slice it to the same thickness as the other ingredients. I like to use a matchstick cut, after slicing it thinly.

Slice onion super thin (slicing blade works like a charm).

Add all fruits and veggies to a bowl. Pour dressing over and mix well.

Tastes better after sitting for at least 4 hours, but even better overnight! Enjoy!