Coconut Flour Cut-Out Cookies

I always grab my almond flour when I’m making a batch of cookies, and I really love my other cookie recipes. But, when having to bake cookies for my daughter’s class I was faced with a dilemma – nut free school – eeek!  Surprisingly, coconut flour cookies taste pretty yummy and got the approval from my kiddos.

I find there are a few tricks to the perfect cut out cookie: chilling the dough, working in small batches and rolling out the dough in between two pieces of plastic wrap make the job less sticky.

Coconut Flour Cut-Out Cookies

  • 1/4 cup coconut oil
  • 1/2 cup honey
  • 1 egg
  • 1/2 cup coconut flour, firmly packed (+1 tablespoon if needed)
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla
  • dash of kosher salt
  1. Preheat oven to 325.
  2. Whisk together coconut oil and honey.
  3. Whisk in egg. Add dry ingredients, whisk until smooth. (dough will thicken upon standing) If it still seems too soft of a batter, add 1 tablespoon more of coconut flour.
  4. Scoop out onto plastic wrap, flatten into a disk and wrap in the plastic wrap.
  5. Chill dough for at least 1 hr.
  6. Roll out (in between plastic wrap is easiest), use cutters and carefully place on baking sheet lined with parchment or silpat.
  7. Bake for 11-13 minutes until slightly dark around edges.
  8. Remove from oven and let cool down for at least 5 minutes on tray before moving to a cooling rack.  They will be delicate at first, but firm up once cooled.
  9. Decorate and eat. Frosting recipe below.

The frosting I used on these cookies pictured is very simple but unfortunately not stable.  Since coconut oil melts at 76 degrees, they would need to remain chilled or kept in a cooler area.

Dairy Free Icing

  • 1/4 cup coconut oil
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla
  • for light pink color- a few drops of fresh beet juice
  • for chocolate frosting – add 2 tablespoons cocoa powder
  1. Whisk together all ingredients until smooth.
  2. Spread on cookies.
  3. Top with sprinkles if desired.

Hope you all are having a lovely Valentine’s Day!

Many blessings

~Michelle

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Freezer Chocolate Candy

Let’s face it, the most common gift to receive on Valentine’s Day is a box of chocolates.  But unfortunately for many of us there isn’t much variety or options in the stores of chocolates we can eat, due to food restrictions or just a desire to eat healthier.  This very easy recipe would be such a special treat to make for your loved ones, children or for yourself :)

Although the name isn’t very enticing, I had to put “freezer” in the title.  Why, you may ask?  Well it’s simple, this candy needs to be stored in the freezer, and eaten straight from the freezer.  So this is my disclaimer, I’m putting this out there right now, this chocolate will melt quickly!  It does not travel well…. but it doesn’t have to.  This is the perfect late night snack for those sweet tooth people (myself included).  So think of it like a frozen dessert, you wouldn’t pack icecream in your child’s lunchbox!

I have made several variations of the chocolate bark and you can adjust the recipe to fit your personal preferences, varying nuts, adding raisins, etc.  My personal favorite is just peanut butter with the shredded coconut for a little texture.  Be careful guys, this stuff is addictive.

It’s very easy to put together, just a minute on the stove, then about 30 minutes to set in the freezer and voila! Homemade chocolate bark that isn’t full of sugar, dairy and other nonsense.

Freezer Chocolate Candy

  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 1/2 cup peanut or almond butter
  • 3/4 cup cocoa powder
  • 1/2 cup unsweetened shredded coconut
  • raisins, chopped nuts, etc – optional
  1. In a saucepan over medium heat, melt together coconut oil, honey, nut butter and cocoa powder.  Mix until smooth. Remove from heat.
  2. Stir in shredded coconut.
  3. Spread onto a silpat or parchment lined sheet tray into an even layer. Sprinkle with additional toppings if desired.
  4. Place in freezer. Allow to chill for 30 minutes or until set. Remove from freezer and break into pieces.
  5. Store in an airtight container in the freezer.

*To make hearts or different shapes, allow the chocolate to sit on the counter for a few minutes until slightly thawed.  See we can still have heart shaped candies!

I’m going to do my best to keep these chocolates hidden in the freezer until Friday!

Here are a few of my other favorite Valentine’s treats I have made in the past:

And in case anyone has wondered the status of my health, I’m still in remission and med free!  I was just very busy during the holidays and spending time with the kids.  We are also in the midst of building a house and it has taken up much of my time and energy.  You can follow me on Instagram (@ shelley608) if you would like to keep in touch and see the progress of our house.  Blogging has definitely been put on the backburner until things settle down a bit and we are moved in.  This recipe was just too good and easy not to post and share with you all.  I hope you guys enjoy it as much as I do.

Many blessings,

~Michelle

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Caramel Walnut Tart

This is a rendition of a favorite recipe I learned in pastry arts school.  Obviously, made adapted to be gluten free and sweetened with honey.  Very simple and easy to make, but for whatever reason tarts look so impressive??  It’s just a pan, and I think everyone needs one!  The chocolate glaze on top is completely optional and can either be drizzled or completely poured over as a top layer.  For the drizzle, only make a half recipe of the chocolate glaze. This recipe is completely SCD compliant without the chocolate glaze.

(if you don’t have a tart pan, you can make this in a pie plate)

Caramel Walnut Tart

Chocolate Glaze Ingredients

* (can be made in any quantity, just use equal parts of ingredients)

  • 1/4 cup honey
  • 1/4 cup butter
  • 1/4 cup cocoa powder

  1. Fill pre baked tart shell with walnuts.
  2. Prepare caramel and pour over walnuts.
  3. Place in freezer to set.
  4. Prepare chocolate glaze:  gently melt together honey, butter and cocoa.  Pour over cooled tart.
  5. Let caramel set completely before serving.

Everyone always brings a Classic Pumpkin Pie or Pecan Pie, so this will be a nice surprise.  I like to make freshly whipped cream or coconut whipped cream to serve on top.

Or if you just aren’t into making pies or tarts, try out my Gluten Free Gooey Pumpkin Pie Cake, which always gets rave reviews with my family!

Hope you all have a wonderful Thanksgiving! I have so much to be grateful for and can’t wait to spend the day with family.

Many blessings

~Michelle

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Bacon-Cornbread Stuffing

So in all of my years gluten free, I have never really attempted to replicate stuffing.  For one, growing up my idea of stuffing was from a box, I think we all know which one I am referring to.  And secondly, I was never really a big stuffing person, so being new to the gluten free lifestyle, I was a bit overwhelmed and was just focused on having the basics like turkey and a few sides.

Well now I’m up for the challenge, making a complete gluten free, paleo Thanksgiving feast.  For the first time in years I am no longer the only one eating this way in my family, my daughter and a few cousins have jumped on the Paleo bandwagon (and feel amazing by the way!) I tell you, it does feel nice not to feel alone and sitting in the corner eating my “special” food…. everyone giving you the sad eyes and pitying you.  That is not the case anymore, these days I make my “special” foods in large enough portions to share and family members are actually interested in eating my food :)

My husband really enjoyed this stuffing, he said the texture was great, flavor was on point…. his only gripe, not a fan of nuts in stuffing.  So I left that optional for you to decide.  I personally love the nuts and the nice added crunch they bring to the stuffing. So you make the call.

Bacon-Cornbread Stuffing

*serves 6-8

  • one recipe gluten free cornbread<—click for recipe
  • 1/4 lb of bacon, chopped
  • 1-2 leeks, halved lengthwise then sliced thin (3 cups)
  • 1 cup diced celery
  • 2 tablespoons butter
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh sage
  • 3/4 teaspoon kosher salt
  • 1/3 cup chopped pecans (optional)
  • 1 cup turkey or chicken broth
  • 2 eggs
  • 2 tablespoons butter for topping (optional)
  1. Cut up cooled and fully cooked cornbread.  Cut into tiny cubes (think stovetop), lay in a single layer on sheet tray and bake at 275 for 25-30 minutes until lightly golden and crispy. Remove from oven, then turn oven up to 325.
  2. In a large pan saute bacon until almost crisp.  Add leeks and celery, cook on medium heat until tender about 8 minutes.  Stir in butter, thyme, sage and salt. Remove from heat. Add bread cubes.
  3. In a large bowl, whisk together broth and eggs.  Add vegetable and bread mixture. Add nuts. Toss to combine.
  4. Spread stuffing mixture in an even layer in a 9×13 baking dish. Dot top with extra butter.
  5. Bake for 25-30 minutes until golden brown and crispy on top.

A few more steps go into this, but no more than a gluten-full stuffing :)

More to come!

Michelle

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Gluten and Grain Free “Corn”bread

Ok, I know…. grain free cornbread is an oxymoron… but I promise you won’t miss the corn in these :) Obviously, corn is gluten free, but there are many who can’t do corn, those who follow the SCD or the Paleo diet, myself included.  So here is my rendition using almond flour. It makes a great base, feel free to add diced jalapenos or sprinkle with cheddar cheese to make it your own.

This recipe is based off of my “corn”dog bites, which are a fantastic game day snack or perfect for a birthday party! I decided to only use almond flour in this recipe, and it turned out great. So feel free to use this as a base for the “corn” dog bites if you don’t have coconut flour on hand.

Gluten and Grain Free “Corn”bread

  • 1/4 cup melted butter
  • 2 tablespoons honey
  • 3 eggs
  • 3/4 cup almond flour, firmly packed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  1. Preheat oven to 325.
  2. Whisk all ingredients together, pour into a greased 8×8 baking dish. Top with cheese (optional)
  3. Bake for 23-28 minutes until golden brown.
  4. Remove from oven and cool slightly before cutting and serving.

Now do yourself a favor and make a batch of these tonight, cut into cubes, throw into a ziplock and freeze! (Do not use cheese or jalapenos if you plan to make stuffing with it) You will be one step ahead for my Bacon-Cornbread Stuffing Recipe – coming very soon!!

sneak preview:

Many blessings,

Michelle

Posted in Gluten Free | Tagged , , , | 16 Comments