Pumpkin Bread - low carb, sugar free, grain free & spicy

Pumpkin Bread

Low carb, gluten and grain free pumpkin bread (spicy!)

1 3/4 c almond flour
1/2 c - 1 tbsp coconut flour
1 can pumpkin
4 eggs
1/2 c butter
1/2 c olive / grapeseed oil
1 cup Splenda
1 tsp stevia
2 teaspoons baking soda
1 1/2 teaspoons salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 tsp kosher salt
2 tsp xanthan gum






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Gluten Free, Grain Free, Low Carb Chocolate Chip Cookies (Soft and Chewy...)

Gluten Free, Grain Free, Low Carb (Soft and Chewy) Chocolate Chip Cookies


Well, another gluten free chocolate chip recipe...what's the big deal? Well, let me tell you...these are good, really really really good. Like pretty close to what I remember the gluten-y version being, although according to my Mom who still eats gluten, sometimes my memory fails me - which I don't necessarily think is a bad thing.

I hvae tried 5 or 6 other gluten free, some grain free and some lower carb cookies, and none of them can hold a candle to my newest recipe interation.  I think if you wanted them to be dairy free, you could use coconut oil instead of the butter, quite successfully, and if there are dairy free chocolate chips? (I don't know) you could use those too...or use cranberries, or raisens, or whatever cookie add-in you dearly miss!  The best part about these cookies is that they are soft on the inside and won't just crumble when you take a bite...plus the flavor, OMG the flavor. Delcious!

If you try these, please let me know what you think...becuase in my humble opinion, these are the best gluten free, grain free and low carb (they don't taste it...promise) chocolate chip cookies I have ever had. These are definitely going on our family Christmas cookie list...

Gluten & Grain Free, Low Carb Chocolate Chip Cookies

1 stick of unsalted butter
1/3 c Splenda granular
1/4 tsp (40 drops) nunaturals liquid stevia (sugar equivalent to 1/3 cup)
1/2 tsp molasses (optional)
2 eggs
1 tsp vanilla
1/3 cup+2 Tbsp almond flour
2 Tbsp coconut flour
1/4 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp kosher salt
2/3 cup dark chocolate chips (use sugar free, should you so choose, to make them entirely sugar free)
2/3 cup nuts, chopped (I used walnut)


Cream softened butter, stevia and Splenda. Add vanilla, molasses and eggs. Beat until combined. Add dry ingredients, except nuts and cups and blend well. Add nuts and chocolate chips.

Bake at 350 for 8-10 minutes. Enjoy!

What a treat!

Gluten Free Carrot Cake Cookies

Carrot cake cookies

1 cup almond flour

2 teaspoons cinnamon

1 (scant) teaspoon nutmeg

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 c unsalted butter at room temperature

1/3 cup truvia baking mix or 2/3 c sugar

2 eggs

1 teaspoon vanilla extract

1 cup grated carrots

1/4 cup raisins

1/3 cup old fashioned oats

1/2 cup chopped walnuts

1/3 c unsweetened coconut, plus more for rolling

Beat butter and truvia. Add eggs and vanilla.  Add dry ingredients. Add mix ins.

Roll into balls (a little smaller than golf balls) and then roll in coconut.  

Bake at 350 for 12-15 minutes.

Store in the fridge...they start very cookie-like, but get more cake-like everyday.

Soooooooooo good!

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The Perfect Gluten free (paleo) Pancake

Ok...let me tell you about these pancakes. They rock. They are the best that I have made...and we make pancakes almost every weekend. The subtle banana is awesome, almost like banana bread. The taste and texture are spot on. I have found my magic pancake recipe. The only problem (if you consider it a problem...and I don't) is that it makes a lot. Like 30.

On a high note, you can make normal size pancakes with this recipe and flip them without screwing them up. That's been a problem with lots of the other things I've tried...they all recommend 3 inch pancakes. Really??? Silver dollar pancakes were cool when I was 5...I don't want to have to eat 20 of the things to be full, plus that takes forever to cook them all. With this recipe, in my non-stick pan with no additional grease, oil or butter, I made 5-6 inh pancakes with little problem. (I am not a master flipper....you can do it too!! Promise!)

Yum. Eat. Enjoy!

1.5 c almond flour (I use Honeyville Farms (google it...its' the cheapest and the best you'll find.)
3/4 c coconut flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (optional)
8 eggs
2-3 Tbsp honey
2/3 c canned coconut milk (I use jfc or Thai kitchen)
1 banana

Put everything in a blender and run it until everything is smooth and well combined. Then run it for another 45 seconds.

Pour pancakes in a preheated skillet (I let mine heat up the entire time I'm making the batter, I have found this removes the crappy initial batch problem!)

Cook on first side until bubbles form in all areas of the pancake. For me, on med-low, it takes about 3 minutes. Flip. Cook for 1.5 to 2 minutes or until cooked through.

Waffles and brownie waffles(low carb and gluten free)

Almond and almond Brownie waffles

Waffles and brownie waffles

1.5 c almond flour
7 Tbsp full fat coconut milk(canned)
3 eggs
1 tsp vanilla extract
25 drops stevia liquid sweetener (flavored/ or 20 drops plain)
Pinch of salt
Scant tsp baking soda

Brownie:
Add in addition to above...
15 drops sweetener (instead of 25)
1/4 c truvia bakin blend
3 tsp cocoa powder

Put everything in blender. Blend.

Use waffle maker.

Eat, freeze, enjoy.

Coconut Flour Pizza Crust

By far our favorite when it has come to gluten free pizza crusts, and the fact that it's low carb to boot makes it a win win for our family. 

This is seriously great crust...and it's easy and there's no yeast, so there's no rise time! Plus, you can cut a real slice of pizza and actually hold it in your hand! When was the last time you could do that with a low carb crust? Enjoy!



Coconut Flour Pizza Crust

Look Mom, no fork!

1/3 c coconut flour

1/3 c grated parm (the cheap stuff in the green can)
3 T almond flour
4 eggs
Pinch of salt
½ tsp baking powder
2 T Italian seasoning (or pizza topping, if you can get it from the Amish Pantry in Clarksville)
1 cup shredded mozzarella
2 T grapeseed or olive oil
1 tsp garlic powder
¼ tsp xanthan gum

 Add everything to a foodprocessor and process until smooth, a minute or so.

 Using wet (like from water) hands, spread the “dough” out onto a parchment paper lined cookie sheet. You may need to rewet your hands a couple of times.

Bake the crust at 375 for 15 minutes, then add toppings and bake for another 10-12

*You can also forego pizza and make this a flatbread by adding cheese to the top before the first baking.  We had it like this with pepperjack cheese with chili the other night and it was delicious!

Coconut Almond White Bread (low carb, gluten & grain free)

Coconut Almond Flour "White Bread"

This stuff is good y'all...like real bread good! It holds up REALLY WELL!!!! You could make a sandwich...we tried it as grilled cheese and it was good. We tried it cold (I keep all my LC/GF stuff in the fridge) with peanut butter and it was like a Wonderbread PB sandwich...good stuff, and easy. And not a lot of fancy ingredients...Make it. You won't be disappointed. It even looks like real bread. (Disclaimer, if you have never baked with coconut flour, it makes things a little spongy...so the texture, with nothing on it, is a little "off", but the flavor is there - a quote from my husband. But, this is by far the BEST low carb; gluten free bread we've experimented with yet)

UPDATE: Makes an AH-MAZING grilled cheese...just pop on the foreman grill with cheese in the middle and grill. Delicious! No extra butter needed because of the high butter content in the recipe :)

Coconut Almond White Bread - Low Carb and Gluten Free

2/3 c almond flour (Honeyville people, invest, seriously!
1/3 c coconut flour
1/2 tsp xanthan gum
pinch of salt
1 packet of stevia (I use Trader Joes brand)
1 tsp baking powder
1/2 tsp baking soda
6 eggs
3 Tbsp coconut oil - liquified
1/2 c. butter - melted
1/3 c. ricotta cheese (full fat)

Line your bread pan (I use an 8x4) with parchment paper and preheat the oven to 350.

In your food processor, blend with your S-blade all the dry ingredients until they are well combined. Add the butter and the oil and mix until combined. Add the eggs and the cheese and allow to process for a minute or two, until everything is really well mixed and the eggs have had ample time to get "airy"-ish.

Pour batter into prepared bread pan and allow to sit for about 10 minutes before you pop into the oven.

Bake for approximately 45 minutes, or until a toothpick comes out clean. Allow to cool and then slice like regular bread.


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Almond Meal Waffles - Low Carb and Gluten Free

I doubled this...made them in the Belgian Waffle maker and Josh takes 1/2 a waffle out of the freezer each morning, defrosts it in the microwave and toasts it, then slathers it with peanut butter and eats it on his way out the door. Greyson also LOVES them...and I feel ok about them eating them, because they loaded with all good for you ingrediants...and they taste good too! You could easily top them with syrup, jelly...even (dare I say it) Nutella for a more indulgent treat!

1 cup almond flour
1 Tbsp coconut flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup of milk
1/2 tsp vanilla or almond extract
2 Tbsp splenda or 2 packets of stevia in the raw
2 Tbsp melted coconut oil
2 eggs

Mix all of the dry ingrediants in the bowl with a whisk. Add the milk, eggs, and extract and whisk. Add the melted coconut oil and stir with a wooden spoon (or just use the whisk...lazy :) )

Allow batter to rest for 3-4 minutes, if it seems runny, add a Tbsp of almond meal/flour. If it seems too thick, add a Tbsp of milk...

Use your waffle maker as you usually would, just make sure to spray it with oil (I use Pam Olive Oil spray) prior to each waffle...these stick, badly!

If you are freezing them for later, let them cool, then freeze them in a single layer on a cookie sheet before putting them in a freezer bag (this keeps them from sticking later).  Defrost, toast and enjoy as desired!

I'm also thinking these would make a great base for strawberry shortcake this summer...just a thought!

Pepperoni Bread - low carb and gluten free

3 eggs
1 clove garlic, crushed or minced
3/4 c  coconut milk (UNSWEETENED!!!!)
1/2 cup coconut flour, sifted
2 tbsp almond flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried Italian seasoning
1/2 cup shredded mozzarella cheese
25 deli (sandwich size is better) pepperoni, thinly sliced

Beat eggs, add remaining wet ingredients. Add dry ingredients and stir.

Lay pepperonis out on pan, (on parchment) and then spread dough on top...the thinner, the better.
Bake 15 mins at 375, take out and flip over. Bake for an additional 5 mins before adding sauce and additional cheese, if desired.  It's good either way :) once you add sauce and cheese, bake for an additional 10 mins at 350 or until cheese is melted.

Texture is a bit different than regular flour...but the thinner you make the crust, the less noticeable it is.  This is due to the coconut flour. It is, however, a lot more healthy than traditional "gluten free" crusts :)

Low Carb, Gluten Free Peanut Butter Cookies

Easy peasy in the food processor...with a great texture and way better for you than regular peanut butter cookies! Definitely try these and see if you ever want to go back. By the way...if you eat the whole batch, these are no longer low carb...but would still be gluten free :)

Low Carb and Gluten Free Peanut Butter Cookies

3/4 c. almond flour
1/4 c. coconut flour
1/4 tsp salt
1/4 tsp baking soda
3/4 tsp cinnamon
1/4 c no calorie brown sugar sweetner (I used Wal-Mart Brand....it's lower carb than Splenda Brown Sugar)
1 tsp liquid stevia (I use NuNaturals, which I buy at iHerb - use referral code FAC437 to save $5 on your first order!)
1/3 c peanut butter (creamy)
1/3 c coconut oil
2 eggs

Heat oven to 325

Mix all of the dry ingrediants in the food processor until they are well-blended. Add all of the wet ingrediants, except the eggs. Mix well. While leaving the food processor on, add the eggs, one at a time.

Line baking sheet with parchment paper. Roll dough into a log(ish) about 1.5 inches in diameter. Pluck off 1.5 inch pieces and place on cookie sheet. Mash slightly with your hand, as these don't spread or change shape (at all...seriously).

Bake at 325 for 10 minutes (optional for pretty cookies...remove from oven at 8 minute mark and use a fork to make traditional peanut butter cookie crosses - if you plan on doing this, you can leave your cookies a little taller at the beginning).

Allow to cool on cookie sheet for 1-2 minutes and then remove (carefully) to a wire cooling rack.

Enjoy...but not the whole batch!