Desserts
Pumpkin Cookies
▪ 1 cup canned organic unsweetened pumpkin
▪ ½ cup ghee, butter, or coconut oil
▪ ¼ cup maple syrup or honey
▪ 1 tsp organic GF vanilla flavoring
▪ 1 ½ cup sweet white rice flour
▪ 1 tsp organic pumpkin or apple pie spice
▪ 1 tsp baking soda
▪ ¼ tsp sea salt
▪ ½ cup chopped or ground pecan
1. Preheat oven to 350 degrees.
2. Mix pumpkin, butter, maple syrup or honey, and vanilla in a large bowl.
3. Add flour, baking soda, salt, and spice. Mix.
4. Fold in nuts.
5. Place by teaspoonfuls on parchment paper on cookie sheet.
6. Bake 8-10 minutes or until light brown.
7. Let cookies stand for 5 minutes before removing them from cookie sheet.
8. They will harden as they cool.
These can be frozen for later.
(approx 8 carbohydrates each)
Chocolate Chip cookies
▪ 1 ½ cups sifted blanched almond flour
▪ ¼ teaspoon baking soda
▪ ¼ teaspoon sea salt
▪ 2 tablespoons coconut oil, melted (melted not softened)
▪ ½ teaspoon G/F vanilla extract
▪ ¼ cup organic maple syrup
▪ 1 pastured whole egg
▪ ½ cup Lily's chocolate chips
In a bowl, mix together your almond flour, baking soda and sea salt. In a separate bowl mix together your melted coconut oil, vanilla extract, room temperature maple syrup, and room temperature egg. Incorporate your wet ingredients into your dry ingredients. Then add your chocolate chips.
After everything is mixed, preheat your oven to 350F and refrigerate your batter for 30 minutes.
Once the 30 minutes are up and your oven is heated, line a cookie sheet with parchment paper and roll your dough in even balls to whichever size you desire. I make mine half dollar size.
Place them in the oven for about 5-7 minutes. Then take them out and slightly flatten them with the back of the spatula. Place them back in the oven for 5 more minutes, or until they have a slight hint of golden brown. They may not look done, but they are, and they'll be so soft and chewy. Even after they have cooled.
Remove from the oven and let cool thoroughly. Enjoy every bite!
Coconut Pumpkin Custard
There is no gluten, dairy, grains, or refined sugars in this recipe. (Use all organic ingredients when possible.)
1 – 14 oz. can pumpkin puree or fresh pumpkin
1 tsp. cinnamon
¼ tsp. ginger
¼ tsp. clove
¼ tsp. nutmeg
3 eggs
1 cup full-fat coconut milk
2 Tbsp. Grade B maple syrup (may omit and just use Stevia to taste as below)
1 tsp. G/F vanilla
(12 drops liquid stevia for added sweetness if desired)
¼ cup shredded coconut
1. Preheat oven to 350 degrees.
2. Set enough water on to boil to fill baking pan as directed below.
3. In a large bowl, combine pumpkin and all spices.
4. In another bowl, lightly beat eggs then add in coconut milk, maple syrup, and vanilla.
5. Slowly beat (or mix) egg mixture into pumpkin mixture until well combined.
6. Add shredded coconut and mix well.
7. Pour the custard into Pyrex cups or bowls. Place in a baking pan and add enough boiling water to come up halfway on custard.
8. Place in oven and bake for approximately one hour.
9. Custard is done when inserted knife comes out clean.
Serve warm or chilled.
Carrot Cake No Bake Cookies
1 cup nut butter of choice
½ cup finely shredded coconut
2 tsp gluten free vanilla
2 tsp cinnamon
1/8 tsp allspice
½ tsp sea salt
½ cup chopped dates
½ cup chopped walnuts or pecans
1 carrot, finely shredded
Optional: Lily’s chocolate chips ¼ cup
• Mix all of the ingredients together by hand.
• Using a spoon, scoop out tablespoon size and roll
into balls between your palms.
• You may roll in shredded coconut or lightly dust
with coco powder.
• Refrigerate the cookies until set. Enjoy!
• You may store your cookies in the refrigerator or
freezer.
(Adapted from “the Heal Your Gut cookbook”)