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!

Slow Cooker Corned Beef

1 Corned Beef – 3.5-5 lbs
Seasoning Packet from corned beef
2 bottles of gluten free beer (I used Red Bridge) OR 1 bottle of beer and 12 oz of water
Spicy Mustard
1 Tbsp (heaping) of minced garlic
2 bay leaves
6 peppercorns – whole

1 onion, chopped into large pieces

Baby carrots, 2 cups (optional)

Heat your slowcooker/crockpot to high.

Cut the fat layer off the corned beef…seriously, it’s nasty if you leave it on. I recommend a combo of scissors and a serrated knife for this task. It isn’t fun, but it’s worth it.

Slather the corned beef with the mustard – I used a spicy horseradish version (Kroger brand). Probably around ¼ of a cup, but you can’t really use too much!

Put the “mustarded” corned beef into the crockpot. Dump seasoning packet on top. Add bay leaves, peppercorns, garlic and onion. Pour beer (or beer and water) around the beef.

Cook on medium for 6 hours. Add the carrots, if you want and turn up to high for remaining 2-3 hours.

Remove from liquid and serve the carrots and beef (sliced against the grain) with your choice of mustard.

(Goes very nicely with braised cabbage and bacon).

Gluten Free Blueberry Muffins

GF Blueberry Muffins

10 tablespoons unsalted, softened butter
1 cup white sugar
2 large eggs
1 cup sweet white sorghum flour
1 cup white rice flour
1 cup tapioca flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup of milk
½ cup of sour cream
1 tsp vanilla
½ tsp almond extract
1/3 cup of dark brown sugar
1.5 – 2 cups frozen (preferably mini) blueberries – DO NOT DEFROST

Preheat the oven to 375.

Cream the butter and white sugar. Add the eggs and blend. Add one of the flours, blend. Add sour cream, blend. Add another flour, blend. Add ½ of the milk, blend. Add final flour and remaining dry ingredients, blend. Add remaining milk, vanilla, almond extract, and brown sugar, & blend.

Stir in blueberries.

Use muffin liners (GF baking sticks…badly) and fill muffin tins ¾ full. They don’t rise a lot, so if you make them not full, you’ll have squatty muffins.

Bake for approximately 30 -35 minutes or until toothpick comes out clean.

Makes 18-24 muffins, depending on how full you fill your tins.