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.

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.


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.


Top with Chocolate Icing or Sweet Potato Icing.


Shared On: Gluten Free Round Up

5 Minute Chocolate Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)

Do you like Chocolate?
I mean really love chocolate??
Sometimes you would just like to rip someones arm off for chocolate???
That would be me… 🙂
I have had this recipe for a few years, but had not tried to flip it to allergy free until now. First try was ok, but a couple more tweaks and the second try was even better… In less than five minutes you can be enjoying nice warm chocolate cake… mmmmmm
5 Minute Chocolate Cake
5 Minute Chocolate Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)
2 Tbsp. gluten free flour mix
1 tsp. coconut flour
4 Tbsp. palm sugar (or desired granular sugar)
2 Tbsp cocoa
1 egg
3 Tbsp. almond milk (or desired milk)
1 1/2 Tbsp. coconut oil or canola oil
1 1/2 Tbsp. unsweetened apple sauce
1 tsp. vanillaWhisk the dry ingredients together in a good size mug. Then add the rest of the ingredients and mix together with a fork.

Put in microwave on high for 2 minutes and 45 seconds. You may have to adjust the time slightly for your own microwave. The cake will rise then set while cooking so leave enough room in your mug.

Give it a couple minutes to set. Then enjoy!
If you have any on hand you can top your cake with some Whipped Coconut Cream 🙂

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.

Salted Toffee Chocolates (Gluten Free/ Dairy free)

I have said it before and I will say it again. One thing that I miss is chocolate bars. The ones that have multiple layers and flavours. I love caramel and chocolate together.

I was in line at the grocery store a couple of weeks ago, when I found myself staring at the boxes of chocolates.I was feeling a wee bit sorry for myself.(Yes I can admit that)

The next day, while out for a walk with my daughter, I came up with an idea. A toffee filled chocolate type of bark. We knew that we had to top this wonderful bark with something. Since salt and sweetness go so well together, we decided on that. Alas, our bark was created, at least in our minds.

When we went home we made it a reality. So good!!!

Salted Toffee Chocolates

Salted Toffee Chocolates
400 gram bar of dairy free dark chocolate (3 cups chopped)
3/4 c. dairy free margarine
3/4 c. palm sugar (or desired granular sugar)
1/2 tsp. coarse sea salt
Line a 10 inch by 15 inch cookie sheet with parchment paper. Set aside.


Melt half the chocolate in a double boiler. If you don’t have a double boiler, you can use a metal bowl that fits over a small pan that has about an inch of water in the pan.
After chocolate is melted, spread thinly over parchment paper lined cookie sheet.  Spread chocolate right to the edges. Put pan into the refrigerator or freezer to cool.


Meanwhile, whisk the margarine and palm sugar together into a small pan. Heat on medium low, whisking constantly. Bring to boil. Continue to whisk and let boil for two minutes.


Remove pan from heat. Whisk toffee every minute or so for about ten minutes. Then spread toffee mixture over chocolate evenly. Return baking sheet to refrigerator.


Melt remaining chocolate then spread over toffee mixture. Sprinkle with sea salt. Let cool before cutting. Depending on the size, you can get about 60 pieces.
** Don’t just break into pieces. The force of breaking, makes the salt fall off.


 I have tried to make it with a little more filling, but it leaks out the sides when getting cut up.

Store in the refrigerator or the freezer.