Cranapple Breakfast Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

So one morning I was hungry and didn’t have my usual ingredients to make smoothie. There are many things that I could have made, but what I really wanted was a cookie… 🙂

Cranapple Breakfast Cookies 3

I’m a big girl, with no kids in the house anymore so I could have gotten away with eating a cookie and no one knowing.

Then I had a thought… What about making a breakfast cookie that would be quite healthy and completely legitimate to eat first thing in the morning… Filled with healthy fats, oats, flax and fruit.

Alas a new cookie and breakfast was created! If you have a child that just doesn’t like eating breakfast or doesn’t have time, just pop a few of these into them 🙂

Cranapple Breakfast Cookies 2

Cranapple  Breakfast Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

Dry Ingredients:

1 c. gluten free oats (I use Only Oats)

3 Tbsp. coconut flour

1/2 tsp. baking soda

1/4 tsp. sea salt

3/4 c. palm sugar (or desired granular sugar)

1/4 c. ground flax

1 Tbsp. cinnamon

1/2 c. chopped walnuts

1/2 c. chopped dried cranberries

Wet Ingredients:

1/3 c. coconut oil

2 eggs

1 tsp. vanilla

1 c. grated apple **

Preheat oven to 375 degrees.

In a medium size bowl, whisk together all the dry ingredients. Set aside.

In another medium size bowl, cream coconut oil. Add in eggs and vanilla, cream. Stir in grated apple.

Add dry ingredients into wet ingredients and stir thoroughly.

Drop by spoonful onto parchment paper lined cookie sheet. Flatten cookies with fork.

For teaspoon size cookies bake for 10-11 minutes or until golden.

For tablespoon size cookies bake for 12-13 minutes or until golden.

Let cook completely. Store in sealed container on the counter for approximately three days or you can freeze them.

** One cup of apple is approximately one medium sized apple. I grate it with the skin on for added fiber. You can peel the apple before grating if desired.

Cranapple Breakfast Cookies

Makes approximately 48 teaspoon size or 20 tablespoon size cookies.

Store in sealed container on counter for up to five days. They also freeze well.

Shared On: Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays , Whole Foods Friday, Allergy Friendly Lunchbox , Make Your Own Monday, Gluten Free Round Up, Mix It Up Monday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesday

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.

Chocolate Chip Cookies (Gluten Free/ Dairy free)

When you were little can you remember the first cookie you ever ate? Probably not…
You can probably remember your favourite childhood cookie. 🙂
For me it was definitely the Chocolate Chip Cookie!
With all the other cookies, squares, pies, and cakes, that cookie is the one that sticks in my mind.
Did you think that when you went gluten free that you wouldn’t be able to have them anymore? I had a very nice email from a lady asking if I would make a gluten free and dairy free chocolate chip cookie recipe…So here they are 🙂
And who doesn’t like them??
Chocolate Chip Cookies
Chocolate Chip Cookies
1 c. coconut oil ( shortening /dairy free margarine)
1 c. palm sugar (or desired granular sugar)
2 eggs
2 tsp. vanilla
1 tsp. xanthan gum
1 tsp. baking powder
1/2 tsp. baking soda
1 c. dairy free chips,chopped dark chocolate, or carob chips
 Preheat oven to 325 degrees
Cream shortening and palm sugar together; then add eggs and vanilla, mix.
In another bowl mix together flour mix, xanthan gum, baking soda, and salt. Mix wet ingredients into dry. Drop by teaspoon onto cookie sheet. Bake for 9-10 minutes for chewy cookies, and 12-13 for crispier.
Makes about 3 1/2 dozen. Freezes well.

Apple Crisp (Gluten Free/ Dairy Free/ Refined Sugar Free)

So I received a phone call recently from my daughter…

Jenn: “Mom, where is your apple crisp recipe?”

Me: “What do you mean?”

Jenn: “You have Caramel Apple Flan and Apple Pie on your site, but where is your apple crisp recipe?”

Me: ” I thought I put that on ages ago… Oops, sorry. Let me get right on that.”

Apple Crisp

So that was the jist of the conversation… Apple Crisp was one of the first recipes that I converted because it was so easy to do. I assumed that I had already posted it… Guess I shouldn’t assume things.

Here is my Apple Crisp recipe… It has evolved to be healthier that it used to be, as well as allergy free. I add the water in with the apples to make somewhat of a built in caramel sauce.

Apple Crisp (Gluten Free/ Dairy Free/ Refined Sugar Free)

Preheat oven to 350 degrees

1/2 c brown rice flour

1 c. gluten free oats

1 tsp. cinnamon

1/4 tsp. nutmeg

3/4 c. palm sugar (Or desired granular sugar)

1/2 c. coconut oil-melted ( margarine or butter)

Mix together and set aside.

6 c. apples- peeled and sliced (cortland or granny smith)

1 tsp. cinnamon

3 Tbsp. palm sugar (Or desired granular sugar)

3 Tbsp. water

Place sliced apples, cinnamon, palm sugar and water into the bottom of a greased 2 quart baking dish.(9by13 will work great). Sprinkle topping over apple mixture.

Bake for 45-50 minutes or until apples are tender.

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Serve warm with ice cream or whipped coconut cream.

Shared On: Healthy 2Day Wednesday, Gluten Free Fridays,

Vanilla Cupcakes (Gluten Free/ Dairy Free/ Refined Sugar Free)

I love chocolate!!! As anyone who reads my recipes, you will know that I love chocolate.
So once in a while I will work on something that is not.
I have been playing with this recipe for a while and it works so well!
Moist as can be and very tasty!

Vanilla Cupcakes

Vanilla Cupcakes (Gluten Free/ Dairy Free/ Refined Sugar Free)

2 c.gluten free flour mix
1/2 c. sorghum flour
(if you don’t want to use sorghum just use 1/2 c. more flour mix)
1 tsp. xanthan
1 1/2 c. palm sugar (or desired sugar)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda

4 eggs
1/2 c. canola or neutral flavoured oil
2 c. almond milk ( or desired milk)
2 tsp. vanilla

Preheat oven to 350 degrees
Prepare baking tin by either greasing or lining tins.

Whisk together flours, gum, sugar, baking powder and baking soda. Set aside.
In a medium sized mixing bowl beat together eggs, oil, milk alternative, and vanilla.
Then add in dry mixture. Stir for 30 seconds, then scrap down sides.
Beat at medium speed for two minutes.

Pour batter into prepared baking tins.
Bake for 11-12 minutes for mini cupcakes, or 16-18 minutes for regular size.
Or until toothpick comes out clean when tested.

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Top with Chocolate Icing or Sweet Potato Icing.

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Shared On: Gluten Free Round Up

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.