Healthy Snacks
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”)
No-Bake Chocolate Oatmeal Cookies
These days I do very little holiday baking; however, I continue to honor my father by making his favorite holiday cookie, No Bake Chocolate Oatmeal Cookies. I have adapted the recipe to be a "little bit" healthier than the version I grew up eating.
Gather all ingredients first to have available. Prepare two large cookie sheets covered with parchment paper.
½ cup organic milk of choice (although from my experience animal-based milk seems to be the best)
2 cups of organic sugar
½ cup organic butter (1 stick of butter)
4 TBS organic cocoa
· Place the above ingredients in a large sauce pan over moderate heat.
· Bring to a boil and boil for exactly 3 minutes.
Immediately mix in:
▪ 3 cups of organic quick oats
▪ 1 tsp organic vanilla extract
▪ ½ cup organic peanut butter
Work quickly to drop by teaspoons onto your cookie sheets.
Let cool before eating.
May be stored in tins during the holidays.
Banana Cranberry Bread
1 ¼ cup brown rice flour
2 organic eggs
⅓ cup oil (coconut oil, butter, rice bran oil, macadamia oil)
1 tsp baking soda
1 tsp baking powder
½ tsp nutmeg
1 tsp cinnamon
1 tsp gluten-free vanilla flavoring
3 TBS chia gel
1 cup mashed banana (2 large or 3 small)
½ cup grated carrot
½ cup chopped fresh cranberries
• Preheat oven to 350 degrees.
• Grease and flour loaf pan (coconut oil and rice flour).
• In a large bowl, mix all above ingredients by hand until combined well.
• Pour into prepared loaf pan.
• Bake for 50-60 minutes or until knife inserted in center comes out clean.
• Let set for 15 minutes. Remove from pan and place on cooling rack.
Enjoy!
Almond Butter Cookies
1 cup almond flour
¼ cup coconut oil
¼ cup chia gel with 12 drops of liquid stevia
¼ tsp gluten-free orange flavoring (optional)
1 organic egg
½ tsp gluten-free vanilla flavoring
2 cups almond meal
½ tsp baking powder
• Preheat oven to 350 degrees.
• If necessary, line baking sheet with parchment paper.
• In a large bowl, stir together almond butter, coconut oil, orange flavoring, and chia gel.
• Beat in egg and vanilla.
• In a small bowl, combine almond meal and baking powder.
• Stir dry ingredients into wet ingredients and mix well. May need to use hands to mix.
• Scoop 1 tsp of dough at a time and roll into balls. Set the balls on baking sheet and flatten with fork.
• Bake for 12 minutes or until edges become slightly brown. Do not over bake.
• Place on cooling rack.
Such great flavor!