Almond “Sugar” Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

Spring and summer can get pretty busy, but you still need want some nice cookies around 🙂
So if you don’t have time or don’t want to go through the fuss of rolled out sugar cookies, these will work out great for you. All the taste of rolled sugar cookies, but much less work.
Almond Sugar Cookies
Almond “Sugar” Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)
1/2 c. coconut oil (or dairy free margarine)
2/3 c. palm sugar
1 egg
1 tsp. almond extract
1 3/4 c.  gluten free flour mix
1 tsp. xanthan gum
1/2 tsp baking powder
1/2 c. almond flour
1/2 c. dark chocolate
Preheat oven to 350 degrees
Cream the shortening and sugar together. Mix in egg and extract. In another bowl whisk together flour mix, xanthan gum, and baking powder.
Add dry ingredients to creamed ones and mix well. Roll into small balls and roll into the almond flour and place onto parchment paper lined cookie sheet. Then flatten the rounds down with a fork.
Bake for 7-9 minutes or until cookies are just golden. Let cool.Melt the chocolate in a double boiler. Then you can either dip the cookies into the chocolate or drizzle the chocolate on them.
I even added a few sprinkle to a few…Almond Cookies

Keep in sealed container for up to five days. They also freeze well.

Coconut Almond Chewy Bars (Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

I have been finding that I miss granola bars. Yes there are some out there that are gluten free. The problem is that with multiple food allergies, even the products that are gluten free just don’t work because many still contain sugar or milk. The other thing is that those products just don’t taste that good. So I started playing with a bunch of ingredients, trying to make a healthy yet tasty granola bar. I think this worked out well, but I’ll continue making different flavours so that there is are variety.

Do you ever miss nice chewy granola bars? I did!

I wanted something that tasted sweet and yet was healthy!  I found it now 🙂

Chewy Almond Granola Bars

Coconut Almond Chewy Bars (Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

1 c. quinoa flakes
1 c. almond flour
1 c. unsweetened coconut
1/2 c. ground flax seed
1/2 c. chopped almonds
1/4 c. dried cranberries or raisins
2 tsp. cinnamon
1/2 tsp. sea salt

1/2 c. coconut oil(melted)
1 c. honey
1 tsp. vanilla
3 eggs

Preheat oven to 350 degrees

Mix all your dry  ingredients together in a good sized bowl. Then mix in your wet ingredients.
Pour all ingredients into a greased 9by13 inch pan.
Bake for about 20 minutes/ until edges start to brown.
Then let your bars sit for at least ten minutes before cutting.
Store in the fridge or freezer.

Coconut Almond Chewy Bars
Makes 16 bars or 32 squares.

Grain Free Waffles (Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

Waking up to the smell of freshly cooked waffles…. Oh, I was dreaming! 🙂

So down to the kitchen I go to whip up a batch of these easy to make grain free waffles.

Grain Free Waffles

Grain Free Waffles

1/2 c. almond flour

1/2 c. tapioca flour

1/2 c. coconut flour

2 Tbsp. palm sugar (or desired granular sugar)

1 tsp. baking powder

4 eggs

2 Tbsp. coconut oil or canola oil

1 1/4 c. almond or rice milk

2 tsp. vanilla

Mix dry ingredients into one bowl; mix wet into another bowl; add wet into dry. Mix.

Grease top and bottom of waffle maker each time. Approx. 2 Tbsp. of batter per waffle if
they’re the small square ones. Makes 4 servings. They freeze well.

Jam Thumbprint Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

So I keep baking… My daughter keeps saying, “aren’t you done”? I just laugh and say no. 🙂
I always love to make a variety of treats. I also really enjoy when people try my treats and then I tell them that they’re allergy free…And then they say, but they’re so good. Love it!!
So I have to flip my thumbprint cookie recipe. Really, I doubt that anyone could tell the difference. I ate about five of them right away… Enjoy!

Jam Thumbprint Cookies
Jam Thumbprint Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)
1 1/4 c. coconut oil, dairy free margarine or shortening
1/2 c. palm sugar (or desired granular sugar)
2 eggs
1 tsp. vanilla
2 c. gluten free flour mix
1 tsp. xanthan gum
1/2 c. almond flour
approx. 1/4 c. jam ( I use E.D. Smith No Sugar Added)

Preheat the oven to 325 degrees
Cream the margarine and sugar together. Then add the eggs and vanilla and mix well. In a different bowl, whisk together the flour mix, xanthan gum, and almond flour. Add the dry ingredients into the creamed ingredients. Mix well.
Shape the batter into small balls (if you get your hands a little wet it makes rolling and putting in the thumbprint less messy) and put onto parchment paper lined cookie sheets. Push your thumb into each cookie ball. Fill the thumbprint with jam.

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Bake for 16-18 minutes or until the bottoms are just starting to brown. Makes approx. 5 dozen cookies.

If they can make it to the freezer before getting eaten, they freeze well.

Almond Cookies (Gluten Free/ Refined Sugar Free/ Grain Free/Dairy Free)

I was offered these cookies not long after I had found out about my food allergies.  The recipe is from an Italian friend of mine. The only thing I changed was the sugar. Her original recipe had white sugar.

Best of all there are only four ingredients!

Almond Cookies

Almond Cookies (Gluten Free/ Refined Sugar Free/ Grain Free)
4 c. almond flour
1 c. palm sugar (or desired granular sugar)
3 egg whites
1/4-1/2 c. slivered almonds

Preheat oven to 350 degrees
Beat eggs whites and sugar for five minutes; add almond flour, mix. Measure one teaspoon of paste and roll into balls with wet hands.( so it doesn’t stick to hands)
Roll balls in slivered almonds, place onto parchment paper lined cookie sheet, flatten somewhat.
Bake 15 minutes. Don’t remove off paper until cool.

Chocolate Cream Pie (Gluten Free/ Grain Free/ Dairy Free/ Refined Sugar Free)

So today I decided that I really wanted Chocolate Cream Pie. Now for me to do this I would not only have to figure out a crust, but also figure out the pudding for the filling. Oh my goodness. It turned out great!
I even had it before my dinner… Tee Hee(don’t tell)
I didn’t even wait to make my coconut cream to go on top the first piece.

Chocolate Cream Pie

Chocolate Cream Pie (Gluten Free/ Grain Free/ Dairy Free/ Refined Sugar Free)

Crust:
1 1/2 c. almond flour
3 Tbsp. coconut flour
1/2 c. palm sugar (or desired granular sugar)
1 egg
1/2 c. coconut oil (melted)

Preheat your oven to 325 degrees

Stir almond flour, coconut flour and palm sugar together. Mix in egg then coconut oil.
Press into 9 inch pie plate. Bake for 16-18 minutes or until starting to brown on the edges.
Take out and let cool.

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Chocolate Filling:
2 c. plus 2 Tbsp. coconut milk
3/4 c. palm sugar
1/3 c. cocoa
1/4 tsp. sea salt
2 Tbsp. corn starch
2 tsp. vanilla

In a small bowl, mix together the 2 Tbsp. of coconut milk and the corn starch; set aside.
Whisk sugar, cocoa and salt together in a medium sauce pan. Whisk in the 2 cups of the coconut milk.
Put pan on medium/low heat, continuously whisking. (Believe me if you stop, you’ll get lumps)
As your mixture starts boil, add in corn starch mixture. Let pudding thicken, then remove from heat. Whisk in vanilla.
Pour chocolate filling into baked pie crust. Put into the refrigerator for at least two hours to cool.

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If you would like to, you can top off your pie with Dairy Free Coconut Cream!

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This recipe is definitely a favourite of mine!

** I have even made this pie and frozen it. It works great as a frozen dessert!!

*** Just moved sites and can’t figure out how to link nicely yet… Please be patient … 🙂 ****

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