Beyond the Bite

Get Beyond the Tick Bite and Eat Right For Your Life.

Tigernut Flour Cast Iron Cookie Pie (Paleo, AIP-friendly, Nut Free, Egg Free, Coconut Free)

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I’ve been waiting to post this recipe for some time now.  Mainly because with New Years, comes New Years resolutions, many of which are to avoid sweet treats and sugar.  That being said, I believe Valentines Day is the perfect excuse to share a decadent dessert recipe.  I played around with the idea of a “cookie pie” for quite awhile.  At first, I started with a regular Paleo version made with almond flour, twerking it to perfection.  Then I decided to try and omit the eggs and nuts and make an autoimmune friendly variation (using carob chips of course).  The end results between the two are slightly different, the egg version being lighter and fluffier, while this cookie pie is chewy and fudge-y, just the way I like it.  You can decorate this cookie pie any which way you like.  I chose to swirl melted chocolate on the top and garnish with strawberry slices.  My vanilla icing and a few fresh raspberries would be equally delicious and festive.  On another note, if you are without a cast-iron, no fear, this recipe bakes up just as tasty in a 8×8 inch brownie pan. That being said, if you are going to use your cast iron, I recommend it be one dedicated specifically to baked goods, as any savory cooking you may have previously used the pan for may leech unwanted flavors into your baked good.

For more Valentine’s Day themed sweet treats be sure to check out this recipe roundup here.

Happy Valentines Day!

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Tigernut Flour Cast Iron Cookie Pie

Print Recipe

(Serves 8-12)
Ingredients

  • 1 1/4 cup Organic Gemini tigernut flour
  • 1 1/4 cup tapioca starch
  • 2 tbsp gelatin + 3 tbsp water
  • 1 cup non-hydrogenated palm shortening (or) ghee
  • 1 3/4 cups maple sugar
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 1 cup chocolate (or) carob chips for AIP
  • 1/2 batch of vanilla icing  (optional)
  • Melted chocolate or carob chips for drizzling (optional)
  • Fresh strawberries for serving (optional)

Process

  • Preheat oven to 350 degrees.
  • In a bowl, sift together sea salt, baking soda,tapioca starch, and tigernut flour.
  • In a second bowl, beat shortening, coconut sugar ,and vanilla until smooth.
  • Add the dry ingredients into the wet, mixing with a spatula until smooth.
  • Whisk together gelatin and water to create a slurry, then add to the mixer and beat quickly to combine.
  •  Fold in chocolate chips.
  • Scoop cookie dough into a greased, 10 inch cast iron pan and place in the preheated oven to bake for 20-25 minutes.
  • Remove the pan from the oven and allow to cool completely before decorating, cutting, and serving.

Recipe Notes

This recipe can be made using almond flour in place of the tigernut flour and butter or coconut oil in place of the shortening.

 

 

 

1 Corinthians 13:3 ” If I give all I possess to the poorand give over my body to hardship that I may boast, but do not have love, I gain nothing.”

Keto Vital Proteins Chewy Vanilla Frosted Cookie Bars (Nut Free)

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Today’s recipe is one for all of the individuals like myself that have found healing through the Ketogenic diet.  There is a lot of “controversy,” should I say, about going keto while healing from an autoimmune disease.  However, all science aside, I believe it all ultimately comes down to the specific individual and their bodies personal needs.  Some women lose their cycle on keto, while my endocrine system on the other hand was, and continues to be, the happiest its ever been.  Some individuals lose weight, I on the other hand was able to reach “normal” range once again, after battling severe weight loss for years.  Some can’t focus, are lethargic, and just overall feel bad on a ketogenic diet.  I for one, feel quite the opposite.  This is not to say that I do not follow the Autoimmune Protocol.  Rather, I have found that by combining the two, my health is at its best and able to move forward in healing.  A sure sign of this is the ability to slowly reintroduce a few foods, all of which just so happen o be consumed on the Keto diet, ultimately helping me expand my diet  (i.e. ghee, grass-fed butter, eggs).  The reintroduction of eggs alone has made things a lot easier in the realm of baking, which brings us to today’s recipe.  While both a AIP & Keto diet should be focused around real, healing foods, I believe we all deserve a treat every now and then (especially when their persistent efforts to heal are slowly but surely proving to be helping). So, while I am a girl head over heals for good chocolate (nothing better than brownies, am I right?), my mast cell disorder makes cocoa a big no-no.  Therefore, I decided to try and make a bar similar to that of a brownie, only full of vanilla in flavor.  My inspiration ultimately stemmed from Joshua Weissman’s  (aka Slim Palate) 1 lb Chocolate Brownies, which, by the way, are beyond amazing and always a crowd pleaser.  Today’s recipe is almost like a chewy blondie, without the chocolate chips, though you could easy add some and skip the frosting if you’d like. The collagen powder gives the bars a big punch of protein, while the cocoa butter lends a subtle “chocolate” taste, without the actual cocoa.  Overall, these vanilla frosted cookie bars are quite scrumptious, and serve as just the perfect dessert for anyone looking for a little indulgence.  After all, life must be lived.

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Chewy Keto Vanilla Frosted Cookie Bars

Print Recipe

(Makes 16) 
Ingredients

Process

  • Preheat oven to 350, grease a 8 inch brownie pan, and line with parchment paper.
  • Melt cocoa butter and ghee separate.
  • In a food processor or stand mixer, beat together egg, sugar substitute, ghee, and vanilla until smooth, then slowly pour in cocoa butter until fully incorporated.
  • In a separate bowl, whisk together baking soda, sea salt, coconut flour, and collagen powder, then mix into wet mixture.
  • Pour the batter into the prepared baking pan and place in the oven to bake 25-30 minutes until set and golden around the edges, then remove from the oven and allow to cool completely before removing from the pan.
  • Once cooled completely, frost with vanilla icing or eat as desired.

Recipe Notes

The bars must cool COMPLETELY before removing from the baking pan.

It is important not to over beat the mixture after pouring in the cocoa butter, as it will separate. If this happens proceed with the recipe! The ingredients will fix themselves while baking.

 

 

 

 

 

Job 36:32 “”He covers His hands with the lightning, And commands it to strike the mark.”

Chewy Nutter Butter Cookies (AIP/Paleo)

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This week is midterm week in school, which means I am pretty much jammed packed with homework and studying.  Thankfully, I was able to find time last week to official publish the Organ Meat Makeover, and since Valentine’s Day is less than a week away, I figured I’d go ahead and squeeze in a recipe that I’ve been teasing you all about on Instagram for sometime now.  How to start? Well, the texture of today’s cookies is absolutely fantastic.  While I typically try and make sweet treats that are “coconut free,” I decided to embrace coconut in this recipe, and much like the name implies, highlight common coconut ingredients.   With just a bit of gelatin to bind the cookies, these sweet little morsels have a great crust on the outer edges that, once bitten into, gives way to a perfectly chewy interior.  In a way, both the looks and texture of these cookies remind me of the famous peanut butter cookies that have the criss cross marks on the top as well.  They are a sturdy cookie that you won’t have to worry about breaking or crumbling if taking them on a trip or traveling with them.  When my older brother taste tested this recipe, he thought they were peanut butter coconut cookies before I even said anything.  After I told him that it was tigernut flour that gave the cookies their nutty flavor, he still thought they highly resembled a peanut butter cookie, which is why I chose to title the recipe as “nutter butter.”  My mother was also a huge fan of these cookies, though to her tastebuds she tasted more coconut than any actual nut.  Overall, these cookies encompass both the “nutter” and “butter” part of their name, as they are naturally super buttery in flavor even when using coconut oil (rather than ghee). As noted previously, they have a great crunch and chew to each bite, and can easily be served without any icing, as they are naturally rich in flavor.  That being said, if you are looking to spruce up your cookies, topping them with a simple icing, or slathered with a bit of ghee or coconut oil makes for an incredibly decadent treat. Of course, if you do not feel like rolling and cutting the cookie dough, simple make in the style of a peanut butter cookie, using a fork to both flatten the cookie before baking and to create the criss-cross design on top.  All in all, either version works good, and it really just depends what you are in the mood for.  Of course, for Valentine’s Day, I highly encourage forming them into heart shape cookies.

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Chewy Nutter Butter Cookies

Print Recipes

(Makes 1 dozen)
Ingredients

Process

  • Preheat oven to 350 degrees.
  • In a mixing bowl, sift together coconut flour, tigernut flour, shredded coconut, gelatin, sea salt, and baking soda.
  • Melted the coconut oil and add to the dry mixture a long with the maple syrup, maple sugar, and vanilla extract.
  • Use a spatula or fork to stir the mixture together until a wet dough has formed, then allow the dough to sit for 3-5 minutes to allow the coconut flour to soak up some of the moisture.
  • Either use your hands to roll the dough int 6 like-size balls, place them on a parchment lined baking sheet, and then use a fork to press them down, making criss cross marks on the top of each cookie (or) roll the dough out to 1/4 inch thickness and use desired cookie cutters to create shapes.
  • Place the cookies in the oven and allow them to bake 13-15 minutes if criss-cross, and 10-12 minutes if using the cookie cutter method.
  • Remove the cookies from the oven and allow to cool for a couple minutes before placing on a wire rack for further cooling and icing if desired.

Recipe Notes

To make coconut oil-free, substitute non-hydrogenated palm shortening or Tinstar Food’s brown butter ghee in place of the coconut oil.

The shredded coconut can be replaced with Vital Protein’s collagen powder (this variation makes rolling them out easier).

Otto’s Cassava Flour can be used in place of the coconut flour, though I personally like the coconut flour version better.

 

 

 

 

Matthew 5:44 “ But I say to you, love your enemies, bless those who curse you, do good to those who hate you, and pray for those who spitefully use you and persecute you.”

Squash and Sweet Potato Flour Molasses Spice Cookies (AIP/Paleo)

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Though I don’t typically post two sweet treat recipes in a row, however, it’s Christmas, enough said. On that note, I have been going back through the archives and picking recipes that I have wanted to revise, my molasses cookies being one of them.  It is crazy how many new and different products now readily available on the market from the time I made many of my first baked goods.  While I still stand behind them, as I do not post anything that doesn’t get the thumbs up from family and friends, I simply wanted to make some of my recipes using different ingredients.  Overall, versatility is a great thing when it comes to AIP and Paleo baked goods, as it is hard to have literally every ingredient that may possible be used in a given recipe.  Today I chose to stick with two of Anti Grain’s drum dried vegetable flours.  Yes, these molasses spice cookies feature butternut squash and sweet potato, yet you would never in a million years be able to guess so.  They truly come together in a matter of minutes, as no fancy equipment is needed.  With just a spatula and mixing bowl, you can whip up these cookies in no time, the longest period being the actual baking time.  All in all, I was seriously so thrilled with how these cookies came out.  They flattened perfectly on their own while cooking, had the signature crinkle look of a typical molasses cookie, while also containing the perfect chew.  The slightly crisp outside coupled with the soft inside makes for a cookie remarkably similar to any other molasses cookie.  Overall, my parents and a couple practitioners of mine (the official taste testers for this recipe) loved them.

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Squash and Sweet Potato Flour Molasses Spice Cookies

Print Recipe

(Makes 14-16 Cookies)
Ingredients

Process

  • Preheat oven to 350 degrees.
  • In a bowl, whisk together baking soda, sea salt, cinnamon, ginger, gelatin, squash flour, and sweet potato flour.
  • In a small sauce pan, melt shortening and mix with maple syrup and molasses
  • Pour wet ingredients into the dry and fold in using a spatula until a cookie dough has formed.
  • Form dough into like size balls by rolling them in-between your palms, then place them on a parchment lined baking sheet, 3-4 inches apart.
  • Place the baking sheet in the oven and allow the cookies to bake for 15 minutes.
  • Remove the sheet from the oven and allow the cookies to cool for 5 minutes, then transfer them to a wire rack for further cooling.

Recipe Notes

Coconut oil can be used in place of the palm shortening, simply flatten the cookies with the back of a spoon before baking.

 

 

 

Luke 2:8-11 “But the angel said to them, “Do not be afraid. I bring you good news that will cause great joy for all the people. Today in the town of David a Savior has been born to you; he is the Messiah, the Lord.”

Cassava Flour Sugar Cookies (AIP/Paleo, Vegan)

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 It has been over a year since I posted a sugar cookie recipe, and my, have the times of Paleo flours changed.  Last year I had great fun experimenting with different ratios, and came up with the perfect chewy yet crisp sugar cookie that even had an icing free of refined sugar.   Since then, tiger nut flour and cassava flour have come to dominate the world of Paleo flours, which is why I decided to make a new recipe utilizing a more readily available flour.  Of course, if you do not have mint extract, or you do not care for a minty sugar cookie, I encourage you to simply omit this ingredient and make them a regular, vanilla sugar cookie.  Overall, this recipe could not be easier. They have the perfect crumb and because they do not flatten on their own, rolling them out and using cookie cutters to make fun, festive shapes works fantastic.  Of course, you cannot have a sugar cookie without something to top it with.  I have made various buttercream that do not use refined sugar, however, I wanted to create one more a long the lines of icing that is lighter in texture and easy to spread.  All in all, I am thrilled to say I did just that by adding a bit of cassava flour to the mixture, which made for a spreadable icing that freezers great once on the cookies.  While it may sound odd to add flour to an icing, the cassava flour acts as what would otherwise be the starch component in a regular powdered sugar.  Because maple sugar is typically ground finer than other Paleo friendly, granulated sugars, it works best to make a smooth icing.  Overall, the cookies came out fantastic, however, I must admit, my favorite part is the icing. On that note, there are 8 days till Christmas…can you believe it?!

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Cassava Flour Iced Sugar Cookies

Print Recipe

(Yields 1 1/2-2 dozen)
Sugar Cookie Ingredients

Vanilla Icing 

Process

  • Preheat oven to 350 degrees.
  • Beat shortening, maple syrup, and vanilla in a standard mixer or food processor.
  • In a separate bowl, whisk together dry ingredients.
  • Add the dry to the went and beat until just combined.
  • Transfer the dough to a large sheet of parchment paper, use your hands to pat the dough down into a round circle, sprinkle it with flour, and then place another piece of parchment on top of it.
  • Use a roller to roll out the dough to 1/4 inch thick, then cut into desired shapes, continuing until all of the dough is used.
  • Put the sheet in the oven and allow the cookies to bake for 10-12 minutes until golden brown on the bottom.
  • Remove from the oven and allow to cool completely before frosting.
  • To make the frosting, puree coconut milk, maple sugar, vanilla, and shortening in a food processor.
  • Add in ottos cassava flour 1 tbsp at a time, then allow the mixture to puree for another 5 minutes until smooth.
  • Once the cookies have cooled, frost them with the icing and enjoy.

Recipe Notes

Add 1/3 cup maple sugar for more sweetness to the cookies if desired.
Replace vanilla powder with vanilla extract in the frosting if not on AIP.

For strict AIP coconut milk, make your own or use Natural Value brand.

In order to get the proper constancy of icing, do not stir the coconut cream into the coconut milk before using. Simply scoop out 1/4 cup of both cream and water to make the 1/2 cup measurement.

Alternatively you can use 1/2 cup of pure coconut cream.

I’ve made these into bars in a 8 inch pan, baking for 15 minutes at 350 degrees.

 

 

 

 

Luke 1:46-47,49 “And Mary said: “My soul glorifies the Lord and my spirit rejoices in God my Savior, for the Mighty One has done great things for me— holy is his name.”

AIP Paleo Anti-Grain Flour Double Pumpkin Spice Cookies (Coconut Free)

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I have three posts that I aim to share with you all before Thanksgiving officially rolls around.  The first are these pumpkin spice cookies that feature the one and only pumpkin flour from Anti-Grain Foods.  Yes, you heard me right, pumpkin flour. It is made from exactly what the name implies (i.e. pumpkin), is minimally processed, and drum dried precisely like the rest of Anti Grain’s fruit and vegetable flours.  For those of you on the elimination phase of the Autoimmune Protocol, the flour does contain some of the seeds for structural and texture reasons, so take precautions if you have not yet re-introduced seeds.  While I personally do not do well with nuts or seeds, I knew that my family would be happy candidates to evaluate and taste test the use of pumpkin flour.  Therefore, since we are neck deep in all things pumpkin spice, I decided to go ahead and make a recipe that literally combined pumpkin and spice, to make a festive cookie that everyone would enjoy.  Overall, I am thrilled with the results, as the combination of pumpkin puree and pumpkin flour gave the cookie a nice crusty outside with a light, chewy inside.  For mix-ins, I used dried currants, though if you are a fan of chocolate and pumpkin, using mini Enjoy Life chocolate chips or homemade carob chips, would be equally tasty.  Now, if you are wondering what the two other posts are that I am wanting to have up before Thanksgiving,  know that a new rendition on my famous AIP Spiced Pumpkin Pie and a low-FODMAP, keto friendly Thanksgiving gravy are coming your way! In the meantime, I urge you to bake off a batch of these cookies to enjoy with family and friends.

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Pumpkin Spice Cookies

Print Recipe

(Makes 1 1/2 dozen)
Cookie Ingredients

AIP Pumpkin Pie Spice 

  • 1 tbsp ground ginger
  • 2 tbsp ground cinnamon
  • 1 1/2 tsp clove

Process

  • In a standard mixer, beat together vanilla, shortening, maple syrup, canned pumpkin, and maple sugar.
  • In a separate mixing bowl, whisk together pumpkin pie spice, salt, baking soda, pumpkin flour, and gelatin.
  • With the mixer running on low, slowly spoon in the dry ingredients into the mixing bowl until all of the dry ingredients have been added.
  • Allow the mixer to beat until a cookie dough has formed, then add in raisins or currents, allowing it to beat until fully incorporated.
  • Form 1 inch balls, flatten with palm, place on a lined baking sheet, and cook at 350 degrees for 15 minutes until golden brown around the edges.
  • Allow the cookies to cool on their sheets for atleast 15 minutes, then transfer to a plate to serve.

Recipes Notes

If you do not have, or cannot eat pumpkin flour, simply substitute Anti-Grain sweet potato flour or butternut squash flour.

 

 

Colossians 1:9 “For this reason, since the day we heard about you, we have not stopped praying for you. We continually ask God to fill you with the knowledge of his will through all the wisdom and understanding that the Spirit gives”

A Family Review of Paleo Treats + “Tigernut Joy” Cookie Dough Bites (AIP/Paleo)

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Today’s post is a double whammy.  With Halloween being tomorrow, I figured it would be the perfect time to publish my review of Paleo Treats AND share with a killer treat recipe that I have been teasing my Instagram followers with for sometime now.  First off, the lowdown on Paleo Treats.  I call this as “family review,” because I used my aunt, uncle, cousin, and parents to taste test the paleo desserts by Paleo Treats for me.  While my parents eat Paleo on a regular basis, my extended family does not, thus putting these products to the ultimate test.  (Disclaimer: the views shared in this review are honest opinions, not payed or endorsed by Paleo Treats).

Background Info

What I love more than the products of the various Paleo certified companies out there, is that they start from humble beginnings of are either family or friends.  They are always real people, with real stories, and a huge heart for their company, and Paleo Treats is no exception.  The company originally began back 6 years ago, in 2009, with three good friends; Dave, Lee, and Nik.  It is a company based out of San Diego California, where their treats are made in a local facility, mixed, packaged, and labeled all by hand (the best way – in my opinion).  They also  strive to use organic ingredients whenever possible.  Overall, Paleo Treats prizes themselves for “[focusing] on excellence,” and truly, it does show.   Whether you live in the U.S., or half way across the world, Paleo Treats sends their desserts all over, from Australia to Afghanistan.  Each dessert is made with the average of five different ingredients, usually some type of nut and seed, coconut or coconut oil, dried fruit, cocoa butter or powder, and honey.

The Test

There are dozens of certified Paleo treats out there, and like yourself, I am always a bit skeptical of those that claim they are the “best available.”  My family rarely purchases the from the store, as, after all, they have me to make them anything and everything their hearts could ever desire.  Yet there comes a time that I am sure all of you can relate to, and that is the day when you simply want the luxury of having a Paleo compliant treat already made for you.  No turning on the oven, no kitchen mess, and no waiting for the dessert to cool until digging in.  Is this too much to ask?  Well, the folks at Paleo Treats would have to say no, it certainly is not! Therefore, with a house full of both direct and extended family members, I knew I had the perfect opportunity to truly test the paleo desserts by Paleo Treats.

Paleo Desserts

The treats are certified Paleo, gluten free, and all lightly sweetened with honey.  They are made with minimal, whole-food ingredients, and as mentioned previously, strive to be organic and local when possible.  Paleo Treats sent me five different treats of theirs to try, all of which I have pictured above.   After placing the desserts in the freezer to chill (it is instructed that the treats are best served cold), I cut each one of them into 6th for the family to try.  The first to go was the “Cocoa Now!” cookie, which got rave reviews from the start.  Everyone loved the combination of sweet and tangy flavor from the raisins and goji berries that was mixed with the crunch of almonds and pistashios.   Overall, the mix of salty and sweet was just right, as no flavor overpowered the other, rather highlighted each other just right to make the perfect, chocolate-y treat.  From my observance the Cocoa Now is the equivalent of your favorite trail mix formed into a handy snack or dessert.  Next up was the “Brownie Bomb.”  My mother, the lover of all things brownies, thought these were literally “the bomb,” while my father, who isn’t necessarily a huge fan of brownies, happily scarfed his down with a look of satisfaction.  While my parents were the ones who gave me the longest descriptions of why they liked the paleo desserts, I must make note that my cousin, aunt, and uncle, were nodding in agreement the entire time.  I also think my uncle may have said “these are really good” about a dozen times.  The “Mac Attack” is just what the name implies, as it is a fun twist on the typical macaroon.  Aside from the Bandito, the Mac Attack is the lowest in sugar out of all of Paleo Treats products.  Yet who are we kidding…Who is looking at the grams of sugar when indulging in a treat handmade with quality ingredients and a whole bunch of love? Um, no one.  Overall, if you love coconut, you will absolutely love this treat.  On the other hand, those that were not huge fans of coconut still found it enjoyable.  While the main flavor is coconut, this fancy macaroon has a hint of chocolate that adds to the overall depth of flavor.  Next, the Mustang Bar was put to the test.  As stated on Paleo Treat’s website, this treat is “a cross between paleo granola and a sweet snack bar,” that has a “a whisper of vanilla” paired with “creamy buttery nutty opulence.”  I would try and summarize what my family loved about this bar, however, the description by Paleo Treats is so exact that it would simply be verbatim.  That being said, my family especially loved that the cookie was held together by almond butter, which created a creamy texture that offset the nutty chew of the walnuts, almonds, pumpkin seeds, and coconut.   To my mother, it felt “healthier” than the other paleo desserts by Paleo Treats, yet with the same amount of decadence.  Lastly, everyone tried the Bandito.  Though it appears to be a typical nut butter cup, the use of roasted almonds makes for an extra special taste.  The chocolate top is nice and soft, so you don’t have to worry about breaking your front teeth on a frozen cookie.  My mother especially liked the hint of salt, as this highlighted the chocolate quite well.

Nosh

Overall, my family was seriously thrilled with the paleo desserts by Paleo Treats.  Personally, they brought back memories of eating frozen cookie dough at youth group, only this time it’s 10 x better because they’re Paleo.  Each treat is in a perfectly portioned circle that can either be cut into individual servings, or thrown into your purse or backpack for later down the road.  Because they are best served frozen, I couldn’t help but realize that they would be great treats to stash in my families ski jackets when we visit our family in Colorado.  It has always been a tradition to keep our pockets full of “goodies,” and the desserts by Paleo Treats couldn’t fit the occasion better.  While you may take one glance at Paleo Treats and write them off due to the price, I must say, you get what you pay for.  Obviously, paleo desserts aren’t something those living a Primal lifestyle consume all the time, rather, should be just what the name implies (a “treat”).  With all that behind us, Paleo Treats is certainly a company worth supporting.  Pure, Paleo ingredients hand mixed, baked, and carefully shipped in boxes with hilarious wrapping tape straight to your doorstep, folks, I am not sure it gets much better than that!

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Tigernut joy? What does that mean? Well, the flavors in today’s cookies resemble that of an “Almond Joy,” however, instead of using almonds as the name implies, I chose to use tigernuts.  While whole tigernuts would be a great addition to this no-bake treate, I am currently out of them, and am trying to save money and not buy any extra ingredients until I have used up all that I currently have.  As notes, you can use chocolate chips or homemade carob chips, a recipe from Flame to Fork.  I have seen many individuals make my Tigernut Flour Chocolate Chip Cookies using these same carob chips, and the results turn out fantastic.  However, because my family is biased towards chocolate and doesn’t have any reason not to eat it, I chose to use mini Enjoy Life chocolate chips for mine.  In reality, the choice is up to you, but either way, you will get a quick, easy, no-bake cookie dough bites.  I also incorporated Vital Protein’s collagen peptides.  This product is truly revolutionary for both those looking for a clean protein powder, as well as those seeking an extra gut-healing boost in their diet.  You can literally dissolve the powder into anything, or, as I have done in today’s recipe, add it to a sweet treat to make it more satisfying.  All in all, this recipe can be whipped together in a matter of minutes.  Truly, the hardest part is waiting for them to set up in the freezer, but I promise you, it is worth it.

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Tigernut Joy No-Bake Cookie Dough Bites

Print Recipe

(Makes 1 dozen)
Ingredients 

Process

  • In a medium sized mixing bowl, sift together tigernut flour, collagen powder, shredded coconut, and sea salt.
  • In a separate bowl, whisk together vanilla, maple syrup, and coconut oil, then pour it over the dry ingredients, mixing with a spatula until just combined, then fold in the chocolate chips.
  • Use your hands (or) a cookie scoop to form 12 like-size cookie dough bites, placing each one on a parchment lined plate.
  • Once through with making all 12 bites, place the plate in the freezer and allow to chill for atleast 30-40 minutes until the coconut oil has solidified.
  • Store the treats in the freezer or fridge and remove when ready to eat.

Recipe Notes

If you can have nuts, Honeyville almond flour will work great in place of the tigernut flour.
Raisins, currants, or homemade carob chips make great AIP substitutions for chocolate chips.

 

 

 

 

 

Psalm 91:14 “Because he has set his love upon Me, therefore I will deliver him;
I will set him on high, because he has known My name.”

 

AIP Paleo Tigernut and Apple Flour Mixed Berry Cookies (Coconut Free)

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Baking cookies is my niche.  I’d rather spending many hours over perfecting a cookie dough recipe over any other baked item any day, though I am not entirely sure why.  Maybe it is because there is nothing like the texture and taste of a real, good cookie.  Yet when you take away the common grains, eggs, dairy, and cane sugar, it seems as though the art of the once easy and straightforward cookie recipe becomes complicated and messy.  Suddenly, cookies become either too gummy, or dry and crumbly.  However, I do not believe that it has to be this way, all that it takes is a little brain-power, science, and experimentation to make a cookie that is, well, a COOKIE!  Today’s recipe is similar to that of a cinnamon raisin cookie.  In fact, I first started off making a snicker doodle, which I thought I’d then make into a cinnamon raisin cookie, but then quickly turned it into a blueberry cookie due to having dried blueberries on hand.  I also thought it would be fun to add freeze dried strawberries, and while you may not stumble across cookie with berries on a daily basis, these cookies will prove why, in fact, they should be a common variety sold in stores and made in houses nation wide.  While there not be an ingredient that is necessarily white in these cookies, I found the blue and red from the dried fruit to be perfect of fourth of July! Overall, I am pleased to say that despite being void of chocolate or caramel, they were gobbled up very quickly in my house, and therefore an easy favorite.

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Mixed Berry Cookies

Print Recipe

(Makes 16) 
Ingredients

Process

  • Preheat oven to 350 degrees.
  • In a food processor or stand mixer, mix together the first 6 ingredients (dry ingredients).
  • Add to the mixer the honey, shortening, and vanilla, beating until a dough as formed.
  • Pulse in dried blueberries and strawberries until just combined.
  • Line a baking sheet with parchment paper, and transfer dough onto the sheet with a cookie scoop and placing in the hot oven to bake for 12 minutes.
  • Once the middle of the cookies is no longer wet looking, and the sides have browned slightly, remove the cookies and allow them to cool for 5 minutes on the baking sheet, then transfer them to a wire rack for further cooling.

Recipe Notes

This recipe also works when replacing the tigernut flour with Otto’s cassava Flour, all that must be changed is that you need to pre-flatten the cookies with a spoon or the palm of your hand before baking.
The baking time varies a bit when using cassava flour.
Almond flour may be another suitable replacement if you can tolerate nuts.

 

 
 

2 Thessalonians 2:16-17 “ Now may our Lord Jesus Christ Himself, and our God and Father, who has loved us and given us everlasting consolation and good hope by grace, comfort your hearts and establish you in every good word and work.”

 

Paleo Cookie Dough Cashew Butter in a Jar

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Regardless of if it is Christmas, New Years, Thanksgiving, Easter, Valentines day, or really any other holiday where gifts may be present, I love using them as an excuse to make food for people.  One item that always intrigues people is the differing versions of nut butter I make.  Whether by utilizing different spices, oils, or combination of nuts, everyone always loves the alternative to regular peanut and almond butter.  I also made and gave away my “pecan pie” butter, and you can find that recipe by clicking here, as well as many other nut and seed butter variations.  Really, there is nothing easier than making homemade nut butter, as you simply stick everything in a food processor and walk away.  Well, you can walk away, if you want, that part is optional.  However, this does come in handy when I want to be doing something other than standing in the kitchen.  With Christmas and New Years right around the corner, I thought that giving out small jars of my pecan pie nut butter was a must.  I also got creative and decided to create a knew variety that I call “cookie dough.”  Sweet, salty, smooth, and creamy, this combination of roasted cashews and brazil nuts makes for the perfect snack on your favorite fruit, or simply by the spoonful.   Of course, this recipe is not AIP Paleo, however, it is a great gift alternative to the typical Christmas cookie, and tends to be welcomed and loved by all ages.

 Cookie Dough Nut Butter in a Jar

Print Recipe

Ingredients

Process

  • In a food processor fitted with the “S” blade, puree brazil nuts, sea salt, and cashews until smooth.
  • Scrap down the sides, add in maple sugar, vanilla, and MCT oil if using, and allow the food processor to run until fully incorporated.
  • Scoop cookie dough butter into small, 4 oz mason jars.
  • Sprinkle each jar with a few tbsp of chocolate chips.
  • Place a label and ribbon on each mason jar.
  • Give out to friends and family!

 

 

James 1:17 “Every good and perfect gift is from above, coming down from the Father of the heavenly lights.”

Paleo Iced Sugar Cookie Cutouts (AIP Friendly)

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Sugar cookies, the ultimate Christmas treat, have been one that my brothers, mother, and I, have made ever since we were little.  Getting together with friends, we would bake multiple batches of an age-old recipe that I am not quite sure where it came from.   Unlike any other sugar cookie out there, everyone who has ever tried this old family recipe continues to rave about them.
Regardless of how sick I have been, baking and decorating sugar cookies has always been enjoyable.  It doesn’t matter that I cannot eat them, I see cutting cookies into shapes and topping them with colorful icing just as much as an art, as it is a tasty baked good.  
I remember one Christmas a couple years ago, as deteriorated as my body was, I mustered the strength to prop myself up at the kitchen counter and perfectly decorate a few dozen sugar cookies all by myself.  This folks, is pain therapy at its finest, as I used (and still do) the distraction of creating a design with icing until it came out like someone had practically drawn it with a marker.  I have always been a fan of art, whether painting, drawing, or sculpting, and therefore food has become just another way to express this.  

Through the years of Chronic Lyme, and the various allergies that have followed, I have always looked for a sugar cookie that one could roll out, cut, and bake like any regular recipe.  Though I have found some that use nut flours, there has yet to be one that is free of eggs, nuts, and coconut.  Therefore, after scouring the internet for a recipe free of all these ingredients, I decided it was time I came up with a recipe on my own.  If you have been following my recent dessert recipes, you will notice how much of a fan I am of water chestnut flour.  Seriously, it is one of the most under-utilized grain free flour I have yet to come across.  Not only that, but it is completely nut free, while still giving a sturdy texture to all of its recipes.  With Amazon officially stocking 28 oz bags, I am armed and ready to create many of these sugar cookies to give away to many of my friends, family, and doctors.  Just like any recipe that I post on my blog, these cookies have been taste tested by a variety of people, all of which ave differing taste buds.  However, even after the first bite, everyone always ends up telling me the same exact thing, “the texture of these cookies is amazing!”  That, my friends, is the wonderfulness of water chestnut flour.  Not only have there been various people to taste them, but I have slaved over making the recipe as identical to a regular sugar cookie that I can.  Of course, they are not overly-sweet, as any healing protocol tries to exclude as much extra sugar as possible.  Therefore, if you are used to sweeter baked goods and are not following AIP (Autoimmune Paleo), you may find them a bit different to your taste buds.  That being said, everyone in my family (even those who love real sugar), find the taste to be quite perfect! You can get the icing recipe by clicking the link at the bottom of my recipe, or here.  

Iced Sugar Cookie Cutouts 
Print Recipe
Yields 16-20 Cookies 
Ingredients

Process

  • Preheat oven to 350 degrees. 
  • In a food processor, pulse together the first 5 ingredients.
  • Add maple syrup, vanilla, and palm shortening, letting the processor run until a ball of dough has formed.
  • Sprinkle tapioca flour onto a clean surface, and roll out the dough until 1/4-1/8th inch thick.
  • Cut into desired shapes, and place them onto a parchment lined baking sheet.
  • Put the sheet into the oven and allow to bake for 8-10 minutes, until golden brown on top.
  • Remove from oven and allow to cool for 5-10 minutes on the sheet before transferring to a wire rack. 

Recipe Notes
Yes, a half recipe works perfectly, as I have done it may times. 
If you do not want to roll out, simply form the dough into balls, flattening with the palm of your hand.
A standard, KitchenAid baking mixer also works in place of a food processor. 
 

1 Corinthians 1:4-5 “I always thank my God for you because of his grace given you in Christ Jesus. For in him you have been enriched in every way—with all kinds of speech and with all knowledge”