Grain Free No Oatmeal,Oatmeal Cookies

I do love oatmeal cookies but I’m still trying to eat grain free so I went on a search for a grain free recipe that might fit the bill .I adapted this recipe from Against All Grain.While not an exact duplicate of a chewy grain filled cookie, it is nice to have on hand when the sweet tooth comes a calling.They freeze well.
Ingredients
  • ¼ cup unsalted butter
  • 1 large egg at room temperature
  • ⅓ cup honey
  • 1 teaspoon vanilla extract
  • 3 teaspoons cinnamon
  • 1 cup almond flour (ground almonds)
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon  salt
  • ¾ cup finely shredded coconut
  • ½ cup raisins or chocolate chips
Instructions
  1. Preheat the oven to 350°F.
  2. Place the butter and egg in a bowl  and cream with a hand mixer for 1 minute on high.
  3. Add the honey and vanilla and mix for another minute, until creamy.
  4. Place the cinnamon,  flours, baking soda, and salt in another bowl
  5. Slowly add the dry ingredients to the wet and mix for another minute, until combined.
  6. Add the coconut and raisins or chocolate chips, then mix again for a minute.
  7. Using a spoon, drop balls of dough the size of a golf ball onto a cookie sheet lined with parchment paper and flatten.
  8. Place in the oven and bake for 9 to 10 minutes, until the edges are lightly browned.
  9. Cool on a wire rack completely before eating.
Advertisements

Gluten Free, Grain Free, Blueberry Banana Muffins

This is a great recipe for using up ripe bananas you may have.They are nice treat with a cup of tea or pack in lunches.They freeze well

1 cup blanched almond flour
1/4 cup  coconut flour
3  ripe bananas, peeled and mashed
2  eggs, room temperature
1/4 cup  honey
1/3 cup  butter , melted
3/4 tsp  baking soda
1/2 tsp  sea salt
1 tsp  lemon juice
1 .5 tsp  vanilla extract
1 .5 tsp  cinnamon
2/3 cup blueberries(I used frozen)

1. Preheat your oven to 350 degrees. Place muffin liners in muffin tin.
2. In a large bowl, add coconut and almond flours, baking soda, salt; mix to combine.
3. To the same bowl, add eggs, mashed bananas, honey, butter, lemon  juice, vanilla, cinnamon; mix again to combine. Gently stir in blueberries.
4. Drop by tablespoons into the muffin tins. Fill 12 muffins full. Bake for about 17-20 minutes. Let cool in pan for 5-10 minutes. Transfer muffins to a cooling rack. Enjoy!

Grain Free Pecan Chocolate Chip Cookie

In my quest to eat gluten free and mostly grain free,I look for different flour substitutes for my sweet treats.Most of us are very familiar with baking with almond flour but it is on the expensive side.

On my last trip to Bulk Barn I noticed ground pecans and wondered if I could substitute it for the almond flour in my favourite Grain Free Chocolate Chip Cookie  recipe. At half the price per pound it was certainly worth a shot.The result was a crispier flatter cookie and every bit as delicious.

Pecan Chocolate Chip Cookies

Yield: 1 dozen large cookies

Ingredients

  • 1/4 cup butter plus 2 Tblsp, softened
  • 1/3 cup cane sugar (can substitute brown or white sugar)
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 1/2 cups ground pecans (pecan meal)
  • 3/4 cup chocolate chips
  • 1/2 cup unsweetened coconut (optional)

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Using an electric mixer, mix together the butter, sugar in a large bowl until very creamy (like frosting). Add the vanilla and egg, mixing until well incorporated. Mix in the baking soda and salt. Then slowly mix in the ground pecans, 1/2 cup at a time, until well blended. Using a spoon, fold in the chocolate chips and coconut, if using.

Drop dough by rounded tablespoonfuls about three-inches apart on parchment paper-lined baking sheet. Bake approximately 13 minutes. Allow to cool for 10-15 minutes on the baking sheet.