Tag: dairy free

Apple and Butternut Squash Soup

Apple and Butternut Squash Soup

One of my biggest dislikes about cooking butternut squash is peeling it!   That is why I decided to make this  easier for everyone…  I like to roast my squash in the oven first, while the soup is cooking.  Then simple scoop the cooked squash into the soup, puree 

DIY-Pumpkin Spice Latte

DIY-Pumpkin Spice Latte

Fall has arrived… I’m just going to ignore the fact that it is 80 degrees outside my window as I type this…  Maybe the fall weather hasn’t quite arrived, but the fall flavors are in full swing! Forget about paying $5 for a specialty coffee, 

Almond Flour Chocolate Chip Cookies

Almond Flour Chocolate Chip Cookies

I already have a few chocolate chip cookie recipes, however it’s nice to have one just using almond flour.  Great for those who can’t do coconut flour, or simply if you run out of it.  Nothing should stand in your way from making chocolate chip cookies when you need them.  These are moist, crispy on the outside, but chewy centers.  I love them, and so will you!  Be sure to firmly pack your almond flour when measuring or else they will spread like pancakes.  They taste delicious with either butter or coconut oil.  That too is a personal preference.  Just use whatever you have on hand!

Almond Flour Chocolate Chip Cookies

  • 1/2 cup melted butter or coconut oil
  • 1/2 cup honey
  • 1 3/4 cups almond flour, firmly packed
  • 1/2 teaspoon sea salt
  • 1 cup chocolate chips
  1. Preheat your oven to 325.
  2. Stir together all ingredients, except chocolate.
  3. Fold in the chocolate chips (be sure to wait until the mixture is cooled down… not warm from the melted butter).
  4. Scoop onto silpat/parchment lined baking sheets.  And flatten the dough.  These should not move or spread much during baking.
  5. Bake for 18-22 minutes, until golden brown.  Remove from baking sheet onto cooling racks.

*you may notice there is no baking soda, that is not an error.

*recipe yields 24-28 cookies

Baked Salmon Pouches

Baked Salmon Pouches

I’m not sure about you, but I love receiving things in little packages.  Serving salmon baked in parchment is like opening a special gift.  The aroma of fresh ginger and lemon will entice your senses when opened.  Another great thing about these pouches is that 

Dairy Free “Heavy Cream”

Dairy Free “Heavy Cream”

I use this as a replacement for heavy cream in many recipes.  It also makes a decadent coffee creamer.  Cashews are a wonder nut and are so versatile because of their mild flavor and creamy texture.  To make this “cream” simply combine equal parts soaked