Add the oil, honey, applesauce, chia seed meal, and vanilla to a bowl and mix with an electric mixer. Then add the tapioca flour, almond flour, and coconut flour. Mix again.
Roll into little balls and place on unbleached parchment paper.
Use your fingers to create an indentation and fill it with raspberry or strawberry jam. Bake in preheated oven for about 15 minutes
*To make your own, simply blend whole almonds in a blender just until a meal forms.
It’s that time of the year again. Well seasoned and not-so-well seasoned cooks are pulling out (maybe even dusting) their cookie sheets and getting ready to bake up a storm of cookies.
If you’re one of them, Chocolate Crinkles must be on your list of to-bakes. Seriously. Their soft, fudgy, chocolate-y, rolled-in-powdered-sugar goodness is just too hard to pass up.
Watch the video here:
Now that wasn’t too hard was it? And aren’t they pretty? It looks like snow.
These cookies are both gluten and dairy free, but they are not limited to those who are gluten and dairy intolerant. They’re really yummy, anyone will enjoy them.
Remember to adjust the bake time on these cookies depending on how large you roll the dough. If they’re smaller then 1 inch, start out at 8 minutes. You want them to be slightly under-baked when you take them out so they can finish cooking all the way while sitting on the cookie sheet. So keep your greedy little fingers to yourself and let them cool (if that’s even possible).
Enjoy everyone!
Sarah:)
Gluten Free Chocolate Crinkles
Gluten Free Chocolate Crinkles Cookies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Servings: yields 3 dozen cookies
Preparation Time: 10 minutes plus chilling time
Transfer melted chocolate to a medium sized bowl. Whisk in oil and sugar. Mix in eggs, one at a time. Whisk the vanilla in. Mixture should be thick.
Add the flour mix, xanthan gum, salt and baking powder. Mix everything together (should be the consistency of brownie batter). Refrigerate for an hour or more, until the mixture has firmed up.
Preheat oven to 350 degrees F.
Place powdered sugar into a small bowl. Roll dough into small balls (dough should be stiff) and roll in powdered sugar. Place 2 inches apart on a cookie sheet greased with palm shortening, and bake for 10-12 minutes (just until tops feel slightly firm). Let cool on sheet for 3 minutes before removing to wire rack.
Add all ingredients except coconut oil to blender. Blend until smooth. With blender still running, slowly drizzle melted/cool coconut oil into mix. Pour into a frosty mug or a large glass, fill with ice and enjoy.
Decadent and addictive, you’d never guess how wholesome this fabulous bread actually is! Wonderful for a snack, as part of a holiday meal, or for loving gift-giving, this is THE best, moistest and most flavorful apple bread I’ve ever had.
1/2 cup chopped raisins (even if you don’t normally prefer raisins, consider adding them, as they really add a lot of depth and flavor to this recipe)
1/2 cup chopped walnuts, more to taste
Preheat oven to 350 degrees. Grease and flour a 9×5 bread pan.
Sift first four ingredients together and set aside. Cream together oil or butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir into the wet mixture one at a time in this order: brandy, apples, dry ingredients, coconut, raisins, walnuts. Stir until combined but do not over-mix more than necessary.
Spread mixture evenly in pan. Bake for one hour or until a toothpick comes out clean in the center.
Allow to cool for 10 minutes in the pan, then use a butter knife to gently loosen the edges and turn out on a cooling rack to cool completely. Cuts best with a serrated knife and gentle sawing motion when cool – if you can wait that long! Enjoy with a nice glass of cold milk or good coffee.
Makes your house smell wonderful and keeps for days in the fridge – IF it lasts that long! 🙂
Sauté onion and garlic in coconut oil until onion is soft. Add bison and sauté for another 2 minutes.
Add curry, cumin, turmeric, salt, pepper and coconut cream concentrate and beef broth. Cover and simmer for 2 hours or until the meat is tender. Add remaining ingredients and continue cooking until the vegetables are soft and cooked through.
Serve over rice or pasta and top with sour cream or plain yogurt.
Mix coconut oil, molasses, sugar and egg together with a fork.
Mix almond meal, coconut flour, baking soda, salt, cloves, ginger and cinnamon in a separate bowl and mix well.
Combine the 2 mixtures and mix with a spoon to form a dough. Chill dough in the refrigerator for 30-60 minutes.
Preheat oven to 350 degrees F.
Roll into 1-inch balls and dip in sugar (optional). Place on a cookie sheet lined with parchment. Bake for about 8 minutes in preheated oven.
* You can make your own almond meal by grinding almonds in a blender until it forms a meal. Be careful not to over process the mixture or else you will get almond butter!
Heat oven to 350 degrees. Grease the bottoms only of one loaf pan (or other baking dish) with extra coconut oil and set aside.
Mix sugar and coconut oil until blended. Add in the eggs, one at a time, blending well after each one. Add the bananas and water; then after that is blended, add in the rest of the ingredients except nuts and coconut just until moistened. Stir in nuts and coconut, then pour into the loaf pan.
Bake until toothpick or a knife inserted in the middle of loaf comes out clean, about one hour. Let it cool for about five minutes; remove from pans to wire rack and cool completely before slicing.
Gingerbread is great. It has sugar and spice and everything nice. And since pumpkin is nice, it belongs in this bread.
This bread is incredibly moist, mostly thanks to the pumpkin. It also has a nice amount of spice and sugar. You can probably use 100% whole wheat flour if you want, but I haven’t tried that yet.
By the way, you can add some nutmeg or cloves in here if it suites your fancy. I didn’t even think about that when I was making it. Neither did I miss it, but you might.
Thanks for stopping by! Hope you all enjoy the bread.
Sarah:)
Pumpkin Gingerbread
Pumpkin Gingerbread
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
