3 Ingredient Cookies
Grain Free and Gluten Free 3 Simple Ingredient Cookies - These were our family favorite when we went Grain-Free!
Ingredients
- 2 Cups Almond Flour
- 1/4 Cup Coconut Oil, Melted
- 1/4 Cup Raw Honey
- 6 Grain-Free Pretzels Savor Street Sea Salt
Instructions
- Preheat Oven to 350
- Mix Ingredients until smooth
- Refrigerate Dough for 30 minutes
- Scoop Onto Cookie Sheet and Bake for 8 minutes
- Enjoy!!
Homemade Paleo & Keto Nutella Spread
This indulgent and creamy Nutella will satisfy any cravings you have. Kiddos won't be able to tell the difference either! Healthy spread or dip and one of my go-tos!
Ingredients
- 400 Grams Hazelnuts
- 1 Tbsp Avocado Oil
- 50 Grams Cocoa
- 4 Tbsp Powdered Xylitol
- 1/2 Tsp Kosher Salt
Instructions
- Preheat Oven to 300
- Place hazelnuts in a baking tray and bake them until lightly golden and fragrant (10-14 minutes). While still warm, wrap them in a kitchen towel and rub vigorously to remove the skins
- Transfer hazelnuts to a food processor and process until it begins to form into a paste, add avocado oil and continue until smooth (about 10 minutes)
- Add cocoa, powdered sweetener and salt to taste
- Pour homemade Nutella into a mason jar (or airtight container) and refrigerate until set
Butter Cream Frosting Without The Butter
Ok! This one is extra exciting because I am a cupcake frosting lover!
Ingredients
- 1 Cup Palm Shortening
- 1/2 Cup Raw Honey
- 2 Tsp Vanilla
- 1/2 Cup Arrowroot Powder
- 1/4 Cup Coconut Flour
- 4 Tbsp Melted Coconut Oil
Instructions
- Place all ingredients except the oil in a bowl
- Mix with an electric mixer until smooth and blended
- With mixer on high slowly pour in 2 tablespoons melted coconut oil
- Frost cake or cupcakes and refrigerate!
Notes
If icing is still too thick, add 2 more tablespoons of coconut oil!
Grain Free Blueberry Muffins
Back when we started a no sugar, grain free diet we relied heavily on almond flour and honey to make baked goods. Cinnamon and blueberry muffins were two of our favorites! Because of Kelly’s food intolerances, I made muffins with applesauce instead of eggs and oil instead of butter. While they were delicious, they crumbled very easily! Flash forward to today, I am so happy to be able to bake with eggs again AND to be able to use cassava flour. Together they make the muffins much fluffier and stable for big or little hands.
Ingredients
- 3/4 Cup Cassava Flour
- 2 Tbsp Coconut Flour
- 1/2 Tsp Baking Soda
- 2 Large Eggs
- 1/2 Cup Coconut Milk
- 1/4 Cup Honey
- 1/4 Tsp Liquid Stevia
- 4 Tbsp Coconut Oil Melted and Cooled
- 1 Tsp Vanilla
- 1 Tsp Cinnamon
- 1/4 Tsp Cream of Tartar
- 1/2 Cup Blueberries Frozen or Fresh
Instructions
- Preheat oven to 350 degrees F
- Place liners or grease muffin tin pan
- Sift cassava flour, coconut flour and baking soda together to get a fine flour mixture. Set Aside
- In a separate bowl using a hand mixer, combine the eggs and honey. Mix until creamed
- Add coconut oil and beat on medium for about two minutes, until thick and creamy
- Stir in milk, vanilla, cinnamon, and cream of tartar. If batter is too thick, add one spoon of mix at a time until it reaches the right consistency
- Fold in blueberries and spoon into muffin tin
- Bake for 25-30 minutes or until a toothpick or knife edge comes out clean
Notes
Store in an airtight container for up to four days in the fridge or freeze.!
Roasted Lime Jalapeno Chicken
There’s a reason why Chicken Soup for the Soul is such a best selling book. I think everyone can relate to the warm comforting feeling that comes from Mom’s homemade chicken soup. Well, my girls and I feel the same way about my roasted chicken recipe. I’ve been making it for over 20 years for them, starting when they went to school and they came home starving. I wanted him to have a nourishing meal not just fill up on a bunch of snacks. Needless to say, coming home to the smells and taste of mom’s love in the kitchen was comforting to them and to me as well. To this day whenever Kelly wants me to make it, Kelly asks for chicken with skin, what she called it back then. In this version, I use lime, jalapeño peppers and garlic, an updated version from my original standby which is half a lemon, garlic and onion in the cavity of the chicken Both of which I pour a few tablespoons of melted coconut oil on the outer skin and sprinkle with salt pepper Italian seasoning oregano cayenne to give it extra flavor. How do you like to make your roasted chicken?
Ingredients
- 1 Lime Cut in Half
- 2 Jalapeno Peppers Whole
- 1 Garlic Whole Head Top Cut Off
- 2 Tbsp Coconut Oil
- 1 Tsp Coarse Sea Salt
- 1 Tsp Fresh Ground Pepper
- 1 Tsp Dry Oregano
- 6 Carrots Halved
- 1 Yellow Onion Halved
Instructions
- Preheat oven to 400
- Remove chicken from packaging, discarding any giblets
- Place chicken in a large roasting pan
- Stuff the cavity with half the lime (both halves if they fit), the garlic and jalapeno
- Pour the oil all over the outside of the chicken and quickly sprinkle spices, salt and pepper over the skin (before the coconut oil hardens)
- Place the carrots and onion in the bottom of the pan
- Toss with remaining oil
- Add 1 cup of water to the pan
- Cover pan with foil or a lid and roast for 2 hours or until the juices run clear when you cut into it