Grain Free "Cheez-Its" Crackers

Have you seen how many varieties of Cheez-Its there are now?  I'm rarely at any store other than Whole Foods and Natural Grocers, so when I am, I am always in awe at all the new junk food...it really isn't worthy of being called food!  Is anyone else guilty of looking at other people's carts and wondering what they are thinking and how did they miss that soda, boxed fake meals and corn syrup laden goodies are so horrible for you!!!   I realize not everyone is so fortunate to shop at Whole Foods, but come on, make better choices with what is available to you!!!

OK, enough of my rant!  Here is a recipe that uses nutritional yeast for a dairy free cheesy cracker recipe that you can feel good about eating!  I almost didn't get a chance to take a picture of these before they were gone.  Someone was sneaking them off the pile of my setup for the picture...they are that good!!!  These are the perfect cracker to dip or break up into my Bacon Chili Recipe!!!

Grain Free “Cheez-Its”

Ingredients

• 1 3/4 cup almond flour*
• 3 tbsp Nutritional Yeast
• 1/2 tsp sea salt, plus more for sprinkling on top
• 1 egg
• 1 tbsp butter or coconut oil, melted
• 2 tbsp lemon juice

Instructions

1. Combine the flour, salt and yeast in a bowl
2. In a small mixing bowl, whisk the egg with the melted butter/oil and lemon juice
3. Combine the two bowls and stir until dough forms
4. Place the dough between two sheets of parchment paper and roll out to about 1/8 inch thickness
5. With a sharp knife or pizza cutter, cut dough into desired cracker size (I use a ruler with a pizza slicer to get them straight and even) and sprinkle the top with more sea salt
6. Slide the bottom piece of parchment and crackers onto a cookie sheet
7. Bake at 350 for 15-20 minutes until golden (the crispier they will be in you let them golden)
8. The outer crackers will brown the fastest, remove those and continue to cook the remaining crackers

Quick notes:  *Honeyville or Bob’s Redmill will work just fine for these crackers.

Variations:  I used melted butter to make these a bit “creamier” tasting, but expellor pressed coconut oil will work for dairy free option.

Enjoy!

Grain Free German Pancake

I recently purchased The Joy of Cooking and am slowly making my way thru this enormous cookbook.  It is an incredible cookbook and should be in every cooks kitchen!  It is full of recipes, tips, tricks and explanations. I have quite a few ideas that were inspired by this book and can't wait to get cooking!

I came across this German Pancake recipe and knew I had to recreate it grain free!  This turned out so darn good and was a huge hit at Sunday brunch.  This would make for a perfect addition to your Easter menu and can be enjoyed with numerous toppings....and it's easy to make!

Grain Free German Pancake

Ingredients

• 4 large pastured eggs, yolks and whites separated
• 3 tbsp granulated sweetener (I used Swerve for sugar free option)
• 1/4 cup non-dairy milk (I used unsweetened vanilla coconut milk)
• 1/4 cup lukewarm water
• 1/2 cup arrowroot powder
• 1/4 tsp vanilla extract
• 1/8 tsp sea salt
• 3 tbsp grass-fed butter (coconut oil should work fine for dairy free option)

Instructions

1. Preheat oven to 400
2. Combine 4 yolks, sweetener and salt in a bowl and whisk until thick and lemon color (about 1-2 minutes)
3. Whisk in the milk, water and vanilla. Add in the arrowroot and whisk until smooth
4. In a separate bowl, beat the egg whites until stiff peaks form, but not dry
5. Add the whites to the yolk mixture, gently whisk until the whites are incorporated, but not deflated. Light foam is what you want
6. Melt 3 tbsp of butter in a 10 inch oven safe skillet (I prefer cast iron) over medium heat
7. Once the bubbles have subsided, pour the batter into the skillet and cook until the bottom is golden (about 2 minutes)
8. Place the skillet in the oven and bake until it puffs up and the top is golden and feels dry and set (about 5 minutes)
9. Slide onto a plate and serve hot with grass-fed butter and syrup (we use Xylitol Maple Syrup to make these sugar free), fresh fruit sauce or warm preserves

Quick Notes:

I wanted to take the photo of the pancake in the skillet so I poured syrup on it immediately and it made the bottom carmelize a bit since it ran down the sides to the bottom of the hot pan.  We loved it and will always do that instead of placing it on a plate first

On the same page as this pancake recipe were a Dutch Pancake recipe and Austrian Pancakes recipe.  Austrian pancakes will be my next breakfast recipe this weekend and I will let you all decide which one you prefer.  They both use eggs as their base and use the skillet to oven technique, but do have different ingredients.  Can't wait to try these to see how they compare!!

Kate's Healthy Cupboard - Gluten Free Recipes

Cashew "Alfredo" Sauce (Guest Post)

Last weekend I had the opportunity to meet Ann from The Paleo Network.  She and her husband are triathletes that have gone grain and dairy free and are reaping the benefits!  They were featured on our local news  a few weeks back to tell their story.  We had a great time chatting about food, of course we did, we both love to be in the kitchen!

Today I am sharing a recipe with you for her Cashew Alfredo Sauce that she happened to mention to me. I decided I had to make this since it sounded so good!!!  It is such a versatile sauce and could be used in so many ways!  I was craving mushrooms today so I sauteed mushrooms and grass-fed ground beef together and drizzled...ok drenched it with the sauce!  Yum!!!  Ann uses it in a number of ways that she shares with you today!

The only thing I did differently was that I sauteed the garlic in coconut oil (or you could use butter) and then added it to the oil to add to the cashew sauce.  I don't like to use olive oil with high heat is the reason for this.

Paleo Sausage & Veggie Pizza

Lasagna Baked

Hello to all of you! A big thank you to Kate for giving me the opportunity to write this post. A little background on the recipe I’m sharing with you today. I grew up in the Midwest eating creamy casseroles and decadent comfort foods. My favorite Italian dish (and maybe my favorite dish all together) while growing up was Fettuccine Alfredo. Since going Paleo, I no longer eat dairy or grains. What does this Midwest girl do? I learned you could make creamy sauces out of cashews. I knew nutritional yeast added a "cheesy" flavor.  Traditional alfredo sauce typically has garlic in it.  So I threw ingredientstogether into my Vitamix blender and tested it out on some spaghetti squash and zucchini “noodles”. Perfection! Since then, I’ve used it as part of my Paleo Lasagna and on Paleo Pizza (drizzled on top of the meat and veggies). I’ve also mixed it into cauliflower rice, roasted Brussels sprouts and shredded chicken. It also tastes great in omelettes (serves as a glue to hold it together) or atop egg muffins.

Cashew “Alfredo” Sauce

Ingredients

• 2 cups raw cashews, soaked in water for at least 6 hours
• 8 garlic cloves, minced
• ¼ cup olive oil
• ½ cup nutritional yeast
• 2 t. sea salt

Instructions

1. Drain and rinse your raw cashews.
2. Add the cashews to your blender (I use my Vitamix ) and enough cold water to cover the cashews. Blend until creamy and smooth.
3. Saute minced garlic in the olive oil in a small frying pan over medium heat for 1-2 minutes, or until slightly golden.
4. Add oil and garlic to the cashew sauce along with the sea salt and nutritional yeast. Blend again until incorporated and smooth.
5. Add additional water, if necessary.

Variations

You could probably add a little fresh basil (either to the blender or as a garnish). Roasted red peppers (pureed into the sauce) could also be a nice touch.

Let us know what you drizzle or pour this Alfredo sauce over!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Coconut Cashew Cookies

This has to be one of my favorite cookie recipes that I have created!!  They taste so buttery even though there's no butter in them, they are made with virgin coconut oil and melt in your mouth.  I used my favorite virgin coconut oil from Tropical Traditions and they want to give a lucky reader a free 32 ounce jar of their Gold Label Virgin Coconut Oil!

Win 1 quart of Gold Label Virgin Coconut Oil!

Tropical Traditions is America's source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil?

You can also watch the video they produced about Gold Label Virgin Coconut Oil:

Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

To enter to win, you must subscribe to Tropical Traditions newsletter and comment on this blog post with what you would make or do with the coconut oil if you win.   They do not sell any info and this will allow you to receive email updates of all of their sales...they have a lot!  I order so many things from them including their farm fresh soy free eggs, grass-fed ground beef, coconut oil, flour and cream.   The winner will be randomly chosen on March 6th.

Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

Cashew Coconut Cookies

Ingredients

• 1 1/2 cups raw cashews
• 1 cup unsweetened shredded coconut
• 1/3 – 1/2 cup granulated sweetener*
• 1/4 tsp vanilla beans, about 2 beans
• 1/4 tsp baking soda
• 1/4 tsp sea salt, just shy of
• 1/4 cup virgin coconut oil, melted
• 2 tbsp full fat coconut milk

Instructions

1. Place the cashews and coconut in a food processor and pulse until a coarse sand texture is created
2. Add the sweetener, vanilla beans, salt and soda and pulse until combined
3. Add in the oil and coconut milk and pulse again to form a dough
4. Using a cookie scoop or spoon, place balls of dough on a parchment cookie sheet and press down slightly on each dough ball. They will spread more in the oven
5. Place an additional cookie sheet under the other sheet to prevent the bottoms of the cookies from browning too much
6. Bake at 350 for 8-10 minutes, until slightly brown
7. Remove from the oven and let the cookies sit on the cookie sheet for 5 minutes to set then place them on a cooling rack to get crisp
8. Store in an airtight container

Quick notes

*I used about 1/2 cup of Swerve and a tablespoon of coconut palm sugar to make these low in sugar.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

"Cheesy" Kale Chips

I love Whole Foods, wandering around seeing what new products have been granted self space and what local products are new to market as well.  I spend a lot of time in Scottsdale, Arizona and a lot of time at the Whole foods there.  Every time I go, I have to take some extra time that first trip to the store to see what's new.  Arizona is part of the western region for Whole Foods that includes California, where Colorado is part of the mountain west region, so we get different products.  Arizona gets a lot of products that originate from California and if they sell well, we will be lucky to hopefully see them on the shelves in Colorado and vice versa.

There are a couple things I can't find at my local Whole Foods that I love to get down there.  One item in particular, Quite Cheezy Kale Chips made by Alive & Radiant Foods (my Whole Foods only sells two of the flavors as of late and the Quite Cheesy is not one of them).  The entire line of their products are delicious. I think I seriously bought a bag every trip I made to the store (that is often) and ate the entire bag!  Serving size is 2.2, that's a joke...I eat the whole bag wishing I had more!  After looking at the ingredient list, I knew I could make these at home when I got back to my dehydrator.  This recipe is pretty darn close...close enough for me!

I know not everyone has a dehydrator, but you should (in my opinion), since there are so many great things you can do with them and they are reasonably priced (I have this dehydrator and it works great).  I have not tried this in the oven on the dehydrate setting, but if you do, please leave a comment on how they turned out.  This spread would be awesome as a "cheese" spread for crackers (I have numerous grain-free cracker recipes) or as a dip for vegetables.  So if you don't have a dehydrator, you can still enjoy this recipe!

“Cheesy” Kale Chips

Ingredients

• 1 cup raw cashews (soaked overnight)
• 1/3 cup roasted red bell pepper*
• 2 tablespoons lemon juice
• 2 tablespoons Nutritional Yeast**
• 1/2 tsp sea salt
• 1 bunch kale (I used Dino, but any Kale will work)

Instructions

1. Wash the kale, pat dry and tear into pieces, about 1 1/2 inches and place in a bowl
2. Drain the water off of the cashews and place all of the ingredients in a food processor or blender until smooth
3. Pour the spread into the bowl and massage it into the kale to cover each piece
4. Place kale on dehydrator trays and dehydrate at 125 for 8-10 hours or until desired crispiness
5. Store in an airtight container, I prefer glass

Quick notes

*I used roasted peppers for additional flavor. The Alive & Radiant Foods is considered raw, so a red bell pepper is what they used. Either one will work.

**Nutritional Yeast is something a lot of vegetarians use to make things taste cheesy. It is full of B vitamins, some protein and lots of flavor. It can be found in the baking section of a health food store or may be sold in bulk. It looks like yellow flaky fish food to me:)

Variations

To make these a bit spicy, add some cayenne pepper or other seasonings you like.

If you are looking for ways to get more greens in your kids, this recipe will work!

Kate's Healthy Cupboard - Gluten Free Recipes

Chocolate Cherry Blondies

Chocolate covered cherries may be a favorite Valentine's treat for some of you, and if so, you will love these.  You don't have to like chocolate covered cherries to like these blondies!  Blondies, what the heck is that really?  Basically they are brownies without the cocoa.  According to wikipedia:

A blondie (also known as a "blond[e] brownie" or "blondie bar") is a rich, sweet dessert bar.  It is made fromflour, brown sugar, butter, eggs, baking powder and vanilla and may also contain walnuts or pecans Chocolate chip blondies may contain white or dark chocolate chips. A blondie may have a taste reminiscent of butterscotch.

Blondies resemble the traditional chocolate brownie, but are based on brown sugar instead of cocoa; they are sometimes referred to as blonde brownies. They are baked in a pan in the oven similar to how traditional brownies are baked, then cut into rectangular shapes for serving.

Like brownies, blondies may include chocolate chips. They may also contain coconut, nuts, toffee, or any other chunky candy for added texture. Blondies aren't usually frosted; the brown sugar flavor tends to be sweet enough.

Technically I think these could be called Chocolate Cherry Cookie Bars as well, but I like blondie for this recipe.  Since brown sugar is an ingredient in blondies, I had to come up with an alternative.  I chose to add a bit of coconut palm sugar to give it that caramel, molasses taste.  Another option would be to add a bit of molasses to granulated sugar since that's basically what brown sugar is.  I used Swerve for my sweetener to keep these low sugar and added just a bit of coconut palm sugar.  They turned out perfect, moist but with a crisp crackly top!

Chocolate Cherry Blondies

Ingredients

• 2 cups Honeyville Almond Flour
• 5 tbsp grass-fed butter or coconut oil, softened
• 1/2 – 3/4 cup granulated sweetener (I used almost 3/4 cupSwerve*and 2 tbsp coconut palm sugar)
• 1 egg
• 2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup dark chocolate chips (use Enjoy Life Choclate Chips orEnjoy Life Chocolate Chunks
  to make dairy free)
• 1/2 – 3/4 cup cherries (cut into fourths)**

Instructions

1. Place the softened butter/oil and sugar in a mixing bowl and cream with a hand mixer or in a stand up mixer until fluffy
2. Add the egg and vanilla and continue to blend
3. In a mixing bowl, combine the flour, soda and salt
4. Slowly add the flour mixture as you continue to beat until well combined
5. Fold in the chocolate chips and lastly, fold in the cherries
6. Bake at 350 for about 25 minutes until slightly brown
7. Let cool for 30 minutes before cutting into them (I prefer these out of the refrigerator cold)

Quick notes

*If you want to order Swerve, they have given my readers an extra 10% off your online order with code KATE10.

**It is almost impossible to find fresh cherries this time of year, so frozen is what you will use. They tend to be very dark in color and that is why this looks like a blueberry blondie. It is best to keep them frozen until you have added the chocolate chips so they do not melt and bleed into the dough.

As Wikipedia says above, any nut or candy can be used in blondie recipes.  Use this as a base and add what ever nuts, fruits, chocolates you would like!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Chocolate Cherry No Bake Cookies

I'm going to keep this short and sweet and to the point.  If you haven't tried the Chocolate Drop Cookies recipe yet, you need to!  You will love them, unless you are not a coconut person and that is why I created a coconut free no bake cookie!  I loooove the coconut chocolate cookies, but these are darn good as well...different good!  And, no bake cookies are so easy and quick!

Chocolate Cherry No Bake Cookies

Ingredients

• 3 tbsp grass-fed butter or coconut oil* (or combo)
• 1/8 cup vanilla dairy free milk (I prefer So Delicious no sugar vanilla coconut milk)
• 1/2 cup granulated sweetener** (I used Swerve for no sugar option)
• 3/4 cup raw almonds
• 1/2 – 2/3 cup dried cherries
• 1/2 cup almond butter
• 1 generous tbsp cocoa/cacao powder

Instructions

1. Place the almonds in a food processor and pulse until they are ground into pieces.  Add the cherries and pulse again, set aside
2. In a saucepan, melt the butter/oil with the milk, sugar and cocoa/cacao powder. Bring to a boil for 1-2 minutes
3. Remove from heat and add the almond butter, nuts and cherry mixture and stir until combined
4. Place spoonfuls of the mixture onto a parchment lined plate or small cookie sheet
5. Place the cookies in the freezer for about 15 minutes to set
6. Store cookies in the refrigerator or freezer in an airtight container

Quick notes

*Make sure the oil is expeller pressed (Tropical Traditions sells this) or refined coconut oil so you do not have coconut tones in the cookies.

**I have not tried this with a liquid sweetener. I think it will work, but I would start with only a 1/4 cup.

Variations

These can be made with any dried fruit, nut and nut butter. I used sliced almonds to avoid skins in this recipe, but whole almonds will work.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out my Beauty Counter link for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Superbowl!

The big game is almost here and I wanted to give you all some suggestions for grain free snacks, good eats and treats!  You could also visit my Pinterest Page and find numerous other recipes!  Sorry to all of you 49ers fans, but I have to go with the Ravens!  I like Jim Harbaugh so much more and I want to see Ray Lewis go out with a win.  It should be a great game and I hope you all can stay grain free and guilt free!!

Dips, Spreads, Crackers and Chips:

Spicy Rosemary Cashew Crackers

"Wheat" Crackers

Sunflower Seed Herb Crackers

Plantain "Tortilla" Chips

Taro Chips

Kale Chip

Spicy Collard Green Chips

Spinach and Avocado Dip

Almond Coconut Spread

Maple Vanilla Cashew Butter

Beet Sunflower Seed Pesto

Finger Foods:

Bacon Wrapped Scallops

Coconut Shrimp Cakes

BLT Lettuce Wraps

Sushi Lollipops Rolls

Spicy Tuna Sashimi Salad

Avocado Deviled Eggs

Asian Chicken Meatballs

Spicy Sauteed Shrimp

Meatza

Avocado Egg Salad

Treats:

(As you all know, my site is full of treats, but here's a few favorites!)

White Chocolate Macadamia Nut Cookies

Chocolate Peanut Butter Protein Balls

Peanut Butter Banana Cups

Chocolate Strawberry Brownie Cookies

No Bake Chocolate Drop Cookies

Raw Coconut Cookie Bites

Chocolate Hazelnut Dough Ball Cookies

Almond Butter Chocolate Chip Cookies

Ginger Snaps

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Kate's Healthy Cupboard - Gluten Free Recipes

Italian Stuffed Spaghetti Squash

I am all about easy dinner and lunch ideas, simplicity.  I have learned that I do best with simple ingredients and honestly could eat the same thing same over and over again for my meals.  My passion truly lies in baking and sweet treats...as if you haven't noticed!!  I do try to give my readers ideas for dinners that are satisfying and most importantly taste good.  So often I am asked for meal ideas and that is one of the main reasons I created this site.

This Italian Stuffed Spaghetti Squash Recipe is a fairly easy idea full of flavor!  The stuffing is the recipe I use for my lasagne (recipe below) with the addition of ricotta, mozzarella and yellow squash (or rice noodles if you eat rice).   I can't eat dairy, but this is awesome without the cheese and I use thin slices of yellow squash as the noodles.  I added grated parmesan cheese to the top of one squash for the dairy eating crowd and left one cheeseless.

Italian Stuffed Spaghetti Squash

Ingredients

• 1 large spaghetti squash
• 1 lb Italian sausage
• 1/2 lb grass-fed ground beef
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1 1/2 tsp dried basil
• 1/2 tsp fennel seeds
• 1/4 tsp ground pepper
• 1/8 cup fresh parsley, minced
• 1 can (28oz) plum tomatoes
• 3 cans tomato paste
• 1/2 cup water
• parmesan or mozzarella cheese (optional)

Instructions

1. With a fork, poke holes in the spaghetti squash so it can “breath” and bake at 350 for 45-60 minutes depending on the size of squash
2. While squash is cooking, saute the sausage over medium high heat in a large sauce pan, about 3-4 minutes
3. Add the beef, onion and garlic until brown. Drain the grease
4. Add the salt, basil, fennel, pepper and parsley
5. Place the tomatoes in a bowl and mash.  Add the paste and water to the tomatoes and pour mixture into the meat
6. Simmer and cover until squash is done cooking
7. Remove Squash once it is easy to pierce with a fork and cut it into two halves lengthwise
8. Scrape out the seeds and fill each side with the meat
9. Top with cheese and place under the broiler for the cheese to melt and brown (optional)
10. Scrape the squash to form spaghetti and enjoy!!!

Variations

To make lasagne, follow all of the directions above for the sauce and let simmer covered for 1 1/2 hours.  In a small bowl, combine 2 cups ricotta cheese, 3 eggs (beaten) and an additional 1/8 cup of fresh parsley.  Place a layer of noodles or squash on the bottom of a greased 9×13 dish.  Cover with 1 1/2 cups of sauce, half of the ricotta mixture, 1/4 cup parmesan and 1/2 of the mozzarella (half of a 3/4lb bag).  Repeat layering ending with sauce and sprinkle with remaining cheese.  Bake at 350 covered for 25 minutes, remove cover and bake an additional 20 minutes.

Kate's Healthy Cupboard - Gluten Free Recipes

Chocolate Strawberry Brownie Cookies

I tried to stay away from chocolate for awhile...it was a short while!  Now it's time for Valentine's Day recipes and it just wouldn't be right to not include chocolate!  The good news is that these are made with cocoa powder and Swerve Sweetener (my favorite natural sweetener than contains no sugar!) and dark chocolate chips, so they are fairly low in sugar.

I debated over using cherries or strawberries in this recipe.  I think both are a part of many Valentine's celebrations with chocolate covered cherries found in most assorted chocolate boxes and chocolate dipped strawberries a favorite of many this time of year.  I chose strawberries since fresh organic berries are available right now and cherries are only found frozen this time of year.  I highly suggest fresh fruit for the lower moisture content.  Frozen fruit lets off more moisture and will make these extra gooey.  These cookies are already gooey and that's why they are named brownie cookies.  These can also be made with no fruit, but I would add an extra tablespoon of coconut milk to create more moisture.  Either way, these are delicious!!!

You will see in the instructions that you melt the butter/oil and add in the cacao/cocoa powder.  I learned that cocoa powder gives a better chocolate flavor to baked goods instead of using unsweetened chocolate.  But...to bring out the flavor of the powder, it must be added to a warm liquid to bring out the flavor molecules.  These turned out very chocolatey and maybe this is why, I only tried it this way.  I certainly don't need to make another batch to test this theory, two batches were enough to consume this week!!!

Swerve is on sale until the end of the month, you receive 40 single serve packs with your order!  Use Coupon Code KATE10 for an additional 10% off!!

Chocolate Strawberry Brownie Cookies

Ingredients

• 1 1/2 cups Honeyville Almond Flour
• 1/4 cup cacao or cocoa powder
• 1/3 cup grass-fed butter or coconut oil
• 1/2 cup granulated sweetener (I prefer Swerve or erythritol for a sugar free option)
• 3 tbsp full fat coconut milk
• 1 tbsp vanilla
• 1/4 tsp sea salt
• 1/4 tsp baking soda
• 3/4 cup dark chocolate chips*
• 1/2 cup fresh strawberries, chopped**

Instructions

1. Melt the butter/oil in a saucepan.  Once melted, add the cocoa/cacao powder and 1/4 cup of chocolate chips and remove from heat
2. Once the chocolate chips have melted, add the coconut milk, sweetener and vanilla and blend with hand mixer
3. Combine the almond flour, salt and soda in a mixing bowl. Pour the butter mixture into the flour mixture and stir well
4. Fold in the additional 1/2 cup chocolate chips and strawberries
5. Bake at 350 on a parchment lined cookie sheet for 11-13 minutes
6. Let cookies set up on the cookie sheet for at least 5 minutes or they will fall apart
7. Let cool on a cooling rack to continue to set up
8. Store in an airtight container

Quick notes

I highly recommend using Honeyville flour or these may turn out very very gooey.

Variations

*To make these dairy free, use Enjoy Life Choclate Chips or Enjoy Life Chocolate Chunks and coconut oil.
**Any fruit would work in these, but please read the text above about fresh versus frozen fruit. If you want to leave the fruit out, read the text above as well for modifications.

These may also work in an 8×8 greased pan to create brownies.  The cooking time will be longer and the inside may not get cooked through.  I have not tried this, but I’d be just fine eating these with a spoon if need be!!!

*To make these dairy free, use Enjoy Life Choclate Chips or Enjoy Life Chocolate Chunks and coconut oil. **Any fruit would work in these, but please read the text above about fresh versus frozen fruit. If you want to leave the fruit out, read the text above as well for modifications.

These may also work in an 8x8 greased pan to create brownies.  The cooking time will be longer and the inside may not get cooked through.  I have not tried this, but I'd be just fine eating these with a spoon if need be!!!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!  Give the gift of safe skincare this holiday season, gift sets available.

Kate's Healthy Cupboard - Gluten Free Recipes

Bacon Chili

What!!!  No beans in your chili?  Yep, no beans.  I have chosen to not eat beans and legumes for a couple of reasons.  For one, I don't eat much starch anymore, I have chosen a high fat eating plan.  Second, beans and legumes contain considerable amounts of phytates — anti-nutrients which bind to minerals in the legumes, making them unavailable to our bodies. (This means some of the minerals present in the legumes aren’t able to be accessed by our bodies).  Nuts also have some phytates, but I feel the beneficial fats far exceed any of the nutrients in beans and legumes.  With all of that said, please feel free to add beans to this recipe.

I remember as a kid I never really cared for chili, unless it was canned with meat and beans only.  I think too many chili's have too many tomatoes that over power the taste.  I just don't like biting into a spoonful of mushy tomatoes personally.  I did put tomatoes in this recipes, but next time may make it with even less.  Some of you may want even more and love the mushiness and flavor they add.

Bacon Chili

Ingredients

• 1 lb grass-fed ground beef
• 4 slices bacon
• 1 onion, chopped
• 1/2 red bell pepper, seeded and cut into 1/2 inch pieces (optional)
• 3 garlic cloves, minced
• 1/8 cup chili powder
• 1/2 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp red pepper flakes
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1 (28oz) can diced tomatoes
• 1/2 tsp sea salt (or more if tomatoes don’t have added salt)

Instructions

1. Slice the bacon into 1/2 inch pieces and place in a large saucepan over medium heat
2. Once the bacon is cooked though, pour off all but 2 tablespoons of the bacon grease and return pan to the heat with the bacon in it
3. Add the onions, peppers, garlic and all of the spices except the salt and cook until the onions get tender and start to brown, about 10 minutes
4. Increase the heat to medium high and add the beef, breaking it up into pieces with a spoon until no longer pink, about 3-4 minutes
5. Add the tomatoes and salt and bring to a boil, then reduce heat to a simmer. Cover, stir occasionally and cook for about an hour
6. Remove lid and let the chili cook for an additional hour to thicken up
7. Add salt to taste

This is great without, but you could top with cheese if you can tolerate it!!  This is the perfect make ahead meal or double it to freeze for later!

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!  Give the gift of safe skincare this holiday season, gift sets available.

Kate's Healthy Cupboard - Gluten Free Recipes

Sausage and Mushroom Frittata

A frittata is an Italian omelet and is often confused for a quiche.  A frittata does not have a crust like most quiches do and it also starts on the stove and ends in the oven.  I find frittatas to be so easy, and like quiches, can be made with so many different ingredient combinations. Here is a basic frittata recipe that certainly has more than just a basic taste!  It will give you an idea of how to create whatever frittata you'd like!

A couple of things to consider as you create your ideal frittata recipe:

Typically you use two eggs per person and the total number of eggs determines the skillet size.  An eight egg frittata will be cooked in an eight in skillet and ten eggs cooked in a ten inch and so on.  If you prefer a thicker frittata, use a smaller skillet than number of eggs.  Make sure the skillet is oven safe, I prefer cast iron for this.

A frittata cooks fairly quickly and most raw ingredients won't have enough time to fully cook.  Saute vegetables and meat before adding the eggs.  This also allows for moisture to be drawn out of the vegetables.  Raw vegetables will release too much moisture and leave your frittata soggy.  This is why tomatoes are not a good option since they have a high water content when raw and cooked.

Add salt to the whisked eggs, not to the vegetables, salt draws out moisture.  Before you salt and pepper the eggs, consider your ingredients and their saltiness.  For instance, sausage, ham and bacon are salty, therefore you will not need as much salt as you would if you are making an all vegetable frittata.

Recipe: Sausage and Mushroom Frittata

Ingredients

• 8 pastured eggs
• 1/2 lb breakfast sausage*
• 8oz sliced mushrooms
• 1/2 an onion, diced
• 1 tsp fennel seeds
• couple dashes of paprika and garlic powder
• salt and pepper
• 1/2 - 3/4 cup cheese, grated or diced (optional)

Instructions

1. Turn oven onto broil and position the racks in the bottom portion of the oven
2. Whisk the eggs with salt and pepper (add cheese to mixture if desire), set aside
3. Brown the sausage in an 8 inch skillet(or smaller for thicker frittata) and add in the onions and mushrooms
4. Continue to saute until most of the moisture is cooked off, turn heat down to medium low
5. Pour in the egg mixture and scrape the sides as the eggs cook
6. Continue scraping as egg curds begin to form, you want the frittata to be cooked about half way through
7. Once it’s cooked half way through, place the skillet under the broiler for about 3-5 minutes until it begins to brown
8. Remove from heat and serve hot

Quick notes

*I used Whole Foods Ground Breakfast Pork Sausage. If you buy plain pork sausage, you will need to season it more since the one I used is already seasoned. You could certainly do bacon or ham instead.

Let us know what flavor combinations you come up with!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Creamy Roasted Cauliflower and Mushroom Soup

It seems that most of the west is about to experience a bit of a cold front.  I thought this would be the perfect time to share this recipe!  I'm fortunate enough to still be in Arizona where a cold front means it's going to be in the 50's!  I live in Colorado, so listening to the weather forecast here cracks me up!!  What these people think is cold is definitely a hot winter day at home!

Even if it's not cold where you are, this is a delicious soup recipe to enjoy for lunch or dinner.  I served it with bacon pieces and used the bacon grease for flavor.  If you'd prefer, you can certainly skip the bacon, but who skips bacon?  This would also be good with shredded chicken as well.

Creamy Roasted Cauliflower and Mushroom Soup

Ingredients

• 1 head of cauliflower, cut into pieces
• 2 tbsp coconut oil
• 2-3 pieces of bacon (optional)
• 2 tbsp bacon grease, butter or coconut oil
• 1/4-1/2cup white onion, diced
• 2 garlic cloves, minced
• 1 tsp fresh thyme or 3 tsp dried
• 8 oz mushrooms, sliced
• 1/4 cup white wine
• 3 cups homemade chicken broth (or canned)
• 3/4 cup full fat coconut milk
• 2 tbsp grass-fed butter (optional)
• sea salt and pepper

Instructions

1. Place the pieces of cauliflower in a bowl and coat with the 2 tablespoons of coconut oil. Place single layer on a parchment lined cookie sheet and sprinkle with salt and pepper and roast at 400 for 25-30 minutes
2. Cook the bacon in a skillet, reserve the grease, cut the bacon into pieces and set aside
3. Place the bacon grease, coconut oil or butter in a large sauce pan with the onion. Saute the onions until slightly browned
4. Add the garlic, thyme and mushrooms. Saute until the mushrooms are tender, about 5-10 minutes
5. Add the white wine and de-glaze the pan
6. Add the chicken broth and cauliflower and bring to a boil. Reduce heat to a simmer for 5 minutes
7. Place the soup, coconut milk and optional butter in a food processor or blender and combine until desired consistency
8. Salt and pepper to taste
9. Sprinkle the bacon pieces on top (optional)

I served this tonight and when I told Tom what I had made, this was his response: "If I saw that on the label ofa soup can, I would not think it sounded very good."  About two bites into it, he kept telling me how awesome it was!  I knew he was going to like it!  Butter, bacon and mushrooms, who wouldn't love this!!

Kate's Healthy Cupboard - Gluten Free Recipes

Roasted Tomato Basil Meatballs

Happy New Year to you all!!  Sorry I have been MIA lately.  My boyfriend had knee surgery before the holidays and it's been a bit crazy around here!

I wish I could come out with a bang to start the year off, but to me, baked goods are the way to do that and I am taking a break from those for a bit!  Don't worry, chocolate will be back in my ingredient lists soon, Valentine's Day is right around the corner!!!

This picture doesn't really do this justice, but it's the best I could do with the lighting, dishes and old camera I had.  I recently made this again with ground beef instead of ground chicken that I used in the original recipe.  I really liked both of them, you can't go wrong.

Most meatloaf and meatball recipes use breadcrumbs to hold it together.  I use mushrooms chopped up into little pieces to create the same effect, and they add some flavor.  I love mushrooms and can't believe I wouldn't touch them until a few years ago.  I can eat an entire 8 ounce container myself and always wish I had more!  It's so easy to saute them with butter and garlic and then do a white wine or sake reduction.  YUM!!!

This recipe also called for roasting your own tomatoes for the sauce.  Feel free to buy fire roasted tomatoes in the can if you don't have the time to do this.  I think the oven roasted tomatoes give it more flavor, but either way, this is delicious.  We just eat this plain, we're simple like that, but feel free to serve over spaghetti squash.

Adapted from One Lovely Life's Basil Chicken Meatballs in Roasted Tomato Basil Sauce

Roasted Tomato Basil Meatballs

Ingredients

Meatballs:

• 1 lb ground meat (I’ve used chicken and beef, both are good!)
• 1 egg, lightly beaten
• 1/2 cup chopped mushrooms (use mushrooms that will be used in sauce)
• 2-3 tbsp fresh basil, minced
• 1 tsp fennel seeds
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Sauce:

• 2 cartons of grape tomatoes or 4 large tomatoes on the vine (or large can of fire roasted tomatoes)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp oregano
• 1 8oz can of tomato sauce
• 8oz sliced mushrooms (1/2 cup used in meatballs)
• 1/3 cup fresh basil, minced
• 1 garlic clove
• salt and pepper to taste

Instructions

Roasted Tomatoes:

1. Chop tomatoes into pieces and place single layer on a parchment lined cookie sheet
2. Drizzle with the oil and vinegar. Sprinkle with the oregano and salt and pepper
3. Roast at 375 for 45-60 minutes

Meatballs:

1. In a bowl, combine the meat, egg, mushrooms, basil, fennel, oregano, salt, pepper and garlic powder.
2. Form into one inch meatballs, about 20-25
3. Place on a parchment lined cookie sheet and bake at 400 for 15-20 minutes or until just browned

Sauce:

1. While meatballs are cooking, pulse the roasted tomatoes, tomato sauce and garlic clove until desired consistency
2. Pour mixture into a large saucepan and bring to a simmer over medium low heat.
3. Add the mushrooms and cook until tender, about 5-8 minutes.
4. Stir in basil and add salt and pepper or more basil to taste.
5. If sauce is thicker than you’d like, add a bit of water
6. Once meatballs have finished cooking, add them to the sauce and toss until coated.
7. Serve hot over spaghetti squash or enjoy plain topped with mozzarella if you can tolerate dairy

Kate's Healthy Cupboard - Gluten Free Recipes

Cranberry Orange Shortbread Cookies

One last cookie recipe for the Holidays!  These shortbread cookies have the perfect crunch and buttery flavor.  I am learning to really like the cranberry and orange flavor pairing and it's the perfect combo for Christmas.

Cranberries are a very low sugar fruit making them a great low carb option for cakes, cookies and muffins.  I did have to add arrowroot flour t0 this recipe to get them to hold together and retain their crunch.  It does add a bit of starch to this recipe, but it's such a minimal amount!  The fourth cup only adds about two carbs per cookie.  I also used Swerve as the sweetener in this recipe to keep the sugar amount low, that way you can have more than one without guilt!!!

Recipe: Cranberry Orange Shortbread Cookies

Ingredients

• 1 1/2 cups Honeyville Almond Flour
• 1/4 cup arrowroot flour/powder
• 1/2 cup grass-fed butter, chilled and cut into pieces
• 1/2-2/3 cup granulated sweetener (I used 2/3 cup Swerve)
• couple dashes of sea salt
• 1 heaping tbsp orange zest (Microplane that I love for zesting)
• 1 tsp fresh juice of the orange
• 1 tsp granulated sweetener or Swerve
• 1/3 cup fresh cranberries, chopped

Instructions

1. Place the cranberries in a food processor with 1 tsp sweetener and pulse
2. Toss cranberries with juice and zest, set aside
3. In the food processor, add flour, arrowroot, sugar and salt.  Pulse until combined
4. Add the butter to the flour and pulse until dough forms
5. Remove the dough and place in a mixing bowl. Fold in the cranberry mixture
6. Roll dough into a log shape and wrap in plastic wrap. Place in the freezer for at least an hour
7. Slice frozen dough into at least 1/4 inch pieces and place on a parchment lined cookie sheet
8. Bake at 350 for about 10 minutes or until edges become a tiny bit brown
9. Remove from oven and let cool on cookie sheet for 5 minutes then move to a cooling rack for cookies to set

I have found these to be a perfect breakfast cookie!!!

Enjoy!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out Beautycounter for more info!!  You will love it!!  Give the gift of safe skincare this holiday season, gift sets available.

Grain Free Thumbprint Cookies (Guest Post)

Today's recipe is a Holiday classic!  This grain free thumbprint cookie recipe comes from Leeann, the creator of the blog www.cutthewheatblogspot.com.  I decided to make these today and used chocolate as the filling to make them even more decadent and because I didn't have jelly on hand. These are delicious and so buttery!  They were a huge hit around here and there aren't many left.  My batch spread out a lot more than hers, as you can see.  I think I pushed down the batter too much, but that certainly doesn't affect the taste.  I used about 4 dark chocolate chips in each cookie and added the chips after they had baked for about 15 minutes and then baked an additional 5 minutes.

Enjoy Leeann's story and her recipe below!

Amidst the trays of colorful iced angels, Russian tea cakes, gingerbread men and coconut macaroons lie my favorite cookie of all time: jam thumbprints. These tasty cookies have a buttery, tender dough that gets rolled in crunchy nuts and then topped off with fruit jam. To me, they are the quintessential Christmas cookie. I can almost still feel the slimy raw eggs on my hands as I rolled the dough in the nut mixture as a child. My mom insisted on putting the jam in, though!

cookie1-1

When I started reducing, and eventually eliminating, wheat from my diet, I thought I’d bid my favorite cookie goodbye forever. I was willing to do just that, but on a whim, I decided to come up with a test recipe for my beloved cookie this holiday season. I’m proud to announce that with a few hours of hard work, I made myself a fantastic recipe that ‘s so close to the real thing even my husband, daughter and in-laws, all wheat and sugar consumers, couldn’t tell the difference.

These cookies are not only wheat free—they are completely grain free. If you prefer, you can refrain from rolling the cookies in nuts and simply place the jam in the middle. They’re delicious all the same!

Grain Free Thumbprint Cookies

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 3/4 cup butter, softened (or 1/2 c coconut oil for vegan)
• 2/3 cup granulated sweetener (I used erythritol)*
• 8 drops liquid Stevia
• 1/2 tsp. vanilla extract
• 1 egg (for dough)
• 1 beaten egg (to help nuts stick to dough balls)
• 3/4 cup crushed walnuts or pecans (optional)
• * Gluten free, sugar-free jam for topping (I used peach, strawberry and raspberry no sugar Polaner)

Instructions

1. Preheat oven to 325 and coat cookie sheet in nonstick spray.
2. In large mixing bowl, cream together butter, erythritol, stevia and vanilla.
3. Add in the egg and lightly mix until smooth. Slowly mix in almond and coconut flour.
4. Ball up the dough into one tablespoon servings, and roll each ball in the beaten egg, and then cover in chopped nuts.
5. Place each cookie a few inches apart on a parchment-lined baking sheet.
6. Use a greased thumb or small spoon to create indents in each cookie, then fill with approx.. ¼ – ½ tsp. of jam.
7. Bake at 325 for 15-20 minutes or until cookies are very slightly browned at the edges. Allow to cool and set for 10 minutes, then transfer to a cooling rack. Enjoy!

*I used Swerve as the sweetener in place of all other sweeteners to keep this a low sugar treat.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Apple Pie Cookie Bars

After making the Chocolate Peppermint Cookie Bars....I immediately thought about all of the other bar recipes I could create.  These Apple Pie Cookie Bars are perfect for this time of year!  I originally wanted to make a dairy free caramel sauce to drizzle over these, but I haven't perfected it yet and wanted to get this recipe out to you!  These are the perfect addition to your Holiday breakfast menu or dessert menu!!!

Apples can shrivel up when used in baking, such as in pies.  The type of apple can contribute to this, that is why I included Granny Smiths since they hold up well when baked. They also add a bit of tartness paired with a sweeter apple like the Fuji.  Feel free to use whatever variety you want or have on hand.

To help retain the apple's structure, I have pre-cooked the apples before placing them in the oven.  This allows the pectin to go to work and hold the apple's structure.  Pectin is like the mortar that holds the bricks (cellulose) together.  If either one of them is destroyed, the apple collapses, loses volume, and releases liquid. The lemon juice is added to the apples to keep them from turning brown.

Apple Pie Cookie Bars

Ingredients

Crust

• 1 1/4 cups Honeyville Almond Flour
• 1/2 cup grass-fed butter or coconut oil, melted (I used a mix of both)
• 1/2 cup granulated sweetener (I used Swerve for a sugar free option)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• dash of sea salt

Topping

• 3 small apples, peeled and diced (I used a mixture of Granny Smith for tart and Fuji for sweet)
• 2 tsp sweetener (I used 1 tsp palm sugar and 1 tsp Swerve)
• 1 tsp cinnamon
• 1 tsp lemon juice

Instructions

1. Place the diced apples in a saucepan with the cinnamon and the two teaspoons of sweetener, stir until apples are coated
2. Cover the pan and cook over medium heat for about 8 minutes until apples are soft
3. Remove from heat and place in a single layer on a piece of parchment paper to cool
4. While the apples are cooling, combine the flour, sweetener, cinnamon and salt in a mixing bowl
5. Mix the melted butter/oil with the vanilla and pour into the flour mixture, combine
6. Pour the batter into a greased 8×8 pan and bake at 350 for 20 minutes
7. While crust is baking, place apples in a bowl and mix in the lemon juice
8. Once the crust is done, spread the apples on top of the crust and return it to the oven, bake for an additional 10 minutes
9. Serve hot and store in the refrigerator

If I can perfect the caramel sauce, I will certainly share it!  In the meantime, these are fantastic just the way they are!!!

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Macadamia Lace Cookies

These thin, crispy and buttery cookies are sure to melt in your mouth and satisfy your sweet tooth!!  The toffee like flavor pairs perfectly with the dark chocolate drizzle, but these are delicious without it as well!  These may be one of my new favorites...and they are super easy!

This recipe uses a french technique known as browning butter.  It adds a nutty flavor and almost a caramel or butterscotch flavor in this particular recipe.  It would be a great addition to frosting as well!!

Brown butter is made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present. It has a more complex flavor than melted or clarified butter. Brown butter is traditionally served with fish, but makes for a delicious drizzle for vegetables such as brussels sprout and broccoli!  Maybe a brown butter vegetable dish needs to be on my to do list!!!

Inspired by a Fine Cooking Recipe

Macadamia Lace Cookies

Ingredients

• 1 cup raw macadamia nuts, dry toasted and chopped
• 1/2 cup grass-fed butter
• 1 cup granulated sugar (I used Swerve for no sugar option)
• 1 egg, beaten
• couple sprinkles of sea salt
• 1 tsp vanilla extract
• 2/3 cups dark chocolate (optional)

Instructions

1. Slowly toast the nuts in a dry skillet over medium heat until slightly brown. Remove and let cool in a single layer in the refrigerator
2. Place the butter in the skillet and heat over medium heat until browned butter is reach. The butter will boil, bubble and then start to show brown flecks. Remove once it is brown, pour into bowl and let cool for 5 minutes
3. Once the nuts have cooled, place them in a food processor and ground to rough sand consistency.  If they are warm, you will end up with nut butter
4. Place the nuts, sweetener, salt, egg and vanilla in a bowl and mix well. Add the butter and combine
5. Place about a tablespoon full of batter onto a parchment lined cookie sheet. These will double in size so spread them out
6. Bake at 350 for 5-7 minutes or until edges are slightly brown
7. Remove from heat and let them cool on the cookie sheet for 5 minutes and then move the parchment to the counter to cool completely
8. In a double boiler, melt the chocolate chips
9. Pour the chocolate into a small ziploc once it’s cooled a bit
10. Cut a tiny piece off the corner of the bag and squeeze the chocolate to drizzle over the cookies
11. Place in the freezer or refrigerator to set
12. If these are stored in the refrigerator, they may become not as crispy

Happy Holidays!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out Beautycounter for more info!!  You will love it!!

Grain Free Pizzelle Cookies

Pizzelles were a Christmas tradition around our house.  They were one of my favorite cookies; light, crispy, not to sweet, but full of flavor.  I was up to the challenge of creating a grain free version and am very excited to share this recipe with you!!

According to Wikipedia:  Pizzelles are traditional Italian waffle cookies made from flour, eggs, sugar and butter and flavoring (often vanilla, anise or lemon zest) Pizzelles can be hard and crisp or soft and chewy depending on the ingredients and method of preparation.

Pizzelles were originally made in the Abruzzo region of south-central Italy. The name comes from the Italian word for "round" and "flat" (pizze); this is also the meaning of the word pizza.

The cookie dough or batter is put into a Pizzelle Iron, which resembles a waffle iron.  Typically, the iron stamps a snowflake pattern onto both sides of the thin golden-brown cookie, which has a crisp texture once it is cooled. There are also several brands of ready-made pizzelle available in stores.

I obviously used a Pizzelle Iron, but these cookies could be baked in the oven as well.  The iron makes them nice and crispy, but I think the butter in this dough will make them spread and become thin as they bake.   The iron also leaves a perfect imprint for the holiday season, so if you love these cookies, it's worth buying a Pizzelle Iron!

Grain Free Pizzelle Cookies

Ingredients

• 1 1/4 cups Honeyville almond flour
• 1/2 cup arrowroot flour
• 3/4 cups granulated sweetener (I used Swerve for sugar free option)
• 1/2 cup grass-fed butter, melted
• 3 eggs
• 1/2 tsp baking soda
• 1 tbsp or more anise extract*

Instructions

1. Beat the eggs and sugar together. Add the butter and anise and mix well
2. In another mixing bowl, combine the flour, arrowroot and soda
3. Combine the two bowls until smooth
4. Once the iron is hot, spoon a tablespoon of batter into center of each pattern on the iron. Press down for about 8-10 seconds until golden
5. Use a metal spatula to remove each cookie and place them on a cooling rack. Let them cool in a single layer so they can harden and become crisp.
6. To make these in the oven, I would spoon out batter on a parchment lined cookie sheet and bake at 350 until golden brown.

Variations

These can also be made with vanilla extract. Start with a teaspoon and increase to desired flavor.

I tried to make these last season with no luck.  I realized this time around, that they needed some starch for the crunch and to help hold this fragile cookie together.  I was thrilled that these turned out this year...and got crisp once they cooled!!!!

Happy Holidays!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out Beautycounter for more info!!  You will love it!!

Christmas Sugar Cookies

I think I am more excited about my sugar free frosting than I am about these cookies!!  I always have loved frosting...forget the cookie or cake, I just want to scrape the frosting off!  I'm also pretty excited about coloring the frosting red and green...well pink and green...with natural ingredients like spinach and beet juice.  Don't worry, you will never know they are in there and you can certainly leave the frosting white.

Christmas Sugar Cookies

I made two different recipes so that I could give an egg free option as well.  I personally prefer the one with egg in it and butter.  Butter really does make everything better and when it comes from grass-fed cows, it's so good for you too!  The recipe with butter and an egg is your traditional sugar cookie recipe and makes a crispy on the outside and soft on the inside cookie.  The recipe that uses shortening tends to make the cookies soft all around.  To decorate the wreaths, I used chopped pistachios and craisins.  It's hard to find sprinkles that aren't just straight sugar and fake colorings.  Whole Foods does sell naturally colored sprinkles, but they are just colored sugar if you just cant be without sprinkle!

Christmas Sugar Cookies

Makes about 18 cookies depending on size

Ingredients

Option 1:

• 2 cups Honeyville Almond Flour
• 1 cup granulated sweetener (I used Swerve for no sugar option)
• 1 egg
• 1/4 cup grass-fed butter
  , softened (coconut oil should work here)
• 1/2 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp sea salt (omit if using salted butter)

Egg-Free Option:

• 2 1/2 cups Honeyville Almond Flour
• 1/3 cup palm shortening
• 1/4 cup honey*
• 1/2 tsp vanilla
• 1/4 tsp soda
• 1/4 tsp sea salt

Frosting:

• 1 1/2 cups granulated sweetener, powdered** (I used Swerve Confectioners)
• 3 tbsp grass-fed butter (it may work to use additional coconut cream instead.  You may need to add more flavoring to hide coconut taste)
• 3 tbsp coconut cream (the cream that rises to the top of full fat coconut milk when nit it refrigerated)
• 3 tbsp full fat coconut milk (room-temp can that you have shaken)
• 1/2 tsp almond extract (or vanilla)
• 1/4 tsp vanilla extract
• 1 small beet root (optional)
• 6 or more spinach leaves (optional)

Instructions

Option 1

1. Cream together the butter and sugar
2. Add the egg and vanilla and continue mixing
3. In another mixing bowl, combine the flour, soda and salt
4. Fold the flour mixture into the wet mixture and combine, should be thick dough

Egg-Free Option:

1. Cream together the shortening, honey and vanilla
2. In a mixing bowl, combine the flour, soda and salt
3. Combine the two bowls and mix until dough forms

For both variations:

1. Place dough in the refrigerator for 2 hours
2. Sprinkle flour on the counter and rub it on the rolling pin
3. Remove dough from refrigerator and roll out to desired cookie thickness and press with cookie cutters
4. Place cookies on a parchment lined cookie sheet
5. Bake at 350 for 5-7 minutes, until they are slightly brown on the edges
6. Let cool completely before frosting

Frosting:

1. Place the butter and sugar in a small sauce pan over medium heat. Cook until butter is softened, not melted
2. Stir the sugar and butter together and add to a blender with the coconut cream, coconut milk and flavoring
3. Blend until smooth.  If frosting is too runny, put it in the refrigerator to thicken
4. Add spinach leaves to make green or add beet juice*** to make red or simply leave white

Quick notes

*If you choose to use Xylitol honey, add a tablespoon of granulated sweetener as well

**You can powder any sweetener by putting it in a blender or coffee grinder

***To make beet juice, place a small peeled beet root in a saucepan with about 2 tablespoons of water and heat until the water turns red. Pour into the frosting until desired colored

I think these cookies and almost all almond flour baked goods, taste best out of the refrigerator or freezer!

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Kate's Healthy Cupboard - Gluten Free Recipes