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Gingerbread Cookies

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These Gingerbread Cookies are sure to put a smile on your face. They are slightly crunchy on the outside, and perfectly chewy on the inside!

These cookies are filled with protein, and perfect for dunking…or better yet, how about coconut milk ice-cream sandwiches?!!! 🙂

Gingerbread Cookies

 

 

 

 

 

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Gingerbread Cookies
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Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Paleo, gluten-free, grain-free, soy-free, dairy-free, egg-free, refined sugar-free (Adapted from Make It Paleo)
Ingredients
  • ½ cup black strap molasses
  • ¼ cup grade B maple syrup
  • 3 Tbsp coconut oil
  • 1 Tbsp full fat coconut milk
  • 3 cups blanched almond flour*
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 3 large pieces of parchment paper
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small saucepan, heat molasses to boiling.
  3. Add maple syrup, coconut oil, and coconut milk.
  4. Stir to combine.
  5. Remove from heat.
  6. In a separate bowl, combine all dry ingredients and stir.
  7. Pour syrup into dry ingredients and stir until completely mixed together.
  8. Refrigerate for 20 minutes.
  9. Line two cookie sheets with parchment paper.
  10. After 20 minutes of refrigeration, using tablespoon, drop a tablespoon of dough onto parchment paper (about the size of a silver dollar)
  11. Once all dough is on parchment paper, place another piece of parchment paper over dough, and roll dough balls out to ¼ inch thickness.
  12. Repeat with 2nd sheet of cookies.
  13. Discard top sheet of parchment paper used for rolling cookies.
  14. Bake for 10 minutes.
  15. *I buy blanched slivered almonds at Trader Joe's, and grind into a flour with a coffee grinder. One Trader Joe's bag equals 2 cups of almond flour.

 

Paleo Cinnamon Apple Muffins

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My cinnamon apple muffins are SO good on a cool fall morning with a warm cup of tea. Bake time differs, depending on location. Some say they take up to 26 minutes to bake. Either way, let your nose be your guide. When you begin to smell them, they are nearly finished. Once they bounce back to the touch, they are ready to be pulled out to cool.

Paleo Cinnamon Apple Muffins

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Paleo Cinnamon Apple Muffins
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Recipe type: Baked Goods, Breakfast, Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Paleo, grain-free, gluten-free, dairy-free, soy-free, refined sugar-free
Ingredients
  • 3 cups blanched almond flour
  • ¾ cup peeled, chopped apple
  • 3 eggs
  • ¾ cup coconut oil
  • ¾ cup honey
  • 1½ tsp cinnamon
  • ¾ tsp baking soda
  • 1 tsp sea salt
  • additionally, ½ tsp cinnamon plus 1 tsp coconut sugar for topping
  • 15-18 muffin/cupcake liners
Instructions
  1. NOTE: I buy blanched almonds at Trader Joe's and grind them into a fine powder with my coffee grinder.
  2. Preheat oven to 350 degrees.
  3. In a medium size glass mixing bowl, add almond flour, chopped apple, eggs, oil, honey, cinnamon, baking soda, and sea salt.
  4. Stir to combine ingredients.
  5. Place muffin liners in muffin tins.
  6. Fill liners to ⅔ full.
  7. Mix ½ tsp cinnamon with 1 tsp of coconut sugar.
  8. Sprinkle mix on top of muffins.
  9. Place muffins in 350 degree oven for 22 min.*
  10. *Bake time may change depending on location. Some say they take up to 26 minutes to bake. Muffins are typically finished baking when you begin to smell them, and they bounce back to the touch. They taste best when not over cooked.

Paleo Tortillas

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When I met my husband, he said, “Can you dance?”.

As sure as anything, I said, “I can do anything.”

His response… “Can you make tortillas?” (…what???)

It’s 20 years later. Not only do I make tortillas, I make paleo tortillas that taste good! 🙂

*This is a modified version of Hayley’s Grain-Free Flat Bread over at Health Starts in the Kitchen. Thanks, Hayley! You rock!

Paleo Tortillas

 

 

 

 

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Paleo Tortillas
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Prep time: 
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Serves: 6
 
Paleo, grain-free, gluten-free, dairy-free, soy-free, refined sugar-free
Ingredients
  • 1 cup almond flour
  • 1 cup tapioca flour
  • 1 cup spring water
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • *coconut oil, avocado oil, ghee butter, or tallow for pan or tortilla press.
Instructions
  1. Preheat oven to 350 degrees.
  2. Line cookie sheet with parchment paper.
  3. Place all ingredients in a medium size bowl and stir.
  4. The batter will be VERY thin. You have not made a mistake.
  5. Heat cast iron skillet over medium heat.
  6. Add coconut oil, avocado oil, ghee butter or tallow to skillet
  7. With a ¼ cup measuring cup, pour batter into your skillet.
  8. Cook for 1-2 minutes per side, just until it's getting a few brown spots.
  9. Your tortilla will be firm on the outside, but uncooked in the center.
  10. Transfer your tortillas to your parchment lined cookie sheet.
  11. Repeat until your batter is all used up.
  12. Bake tortillas at 350 degrees for up to 20 minutes.
  13. Remove from oven and cool slightly.
  14. ALTERNATIVE METHOD:
  15. Allow batter to thicken for 10 minutes.
  16. Using an electric tortilla press, wipe a little coconut oil, avocado oil, or ghee butter on heated surface where tortillas will be cooked.
  17. With an electric tortilla press, slowly pour ¼ cup batter into center of tortilla press.
  18. Press down until batter appears to stretch to inside edges of press.
  19. Cook each tortilla for 1 minute.
  20. Set aside to cool while you cook the rest of the tortillas.
  21. This takes much less effort and time.

 

Pumpkin Spice Muffins

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It’s still warm and sunny here at the beach, but I couldn’t help but make my pumpkin spice muffins to snack on through the week!

Pumpkin Spice Muffins

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Pumpkin Spice Muffins
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Recipe type: Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free, GAPS, SCD
Ingredients
  • 3 cups blanched almond flour
  • 3 large organic eggs
  • 1 cup organic pumpkin puree'
  • ½ cup coconut oil
  • ½ cup honey
  • 1½ tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground ginger
  • 1 tsp sea salt
  • 1 tsp baking soda
  • ¼-1/3 cup chopped pecans
  • NOTE: I found all of my ingredients at Trader Joe's.
  • I buy raw slivered almonds and grind them into a flour with a coffee grinder.
Instructions
  1. Preheat oven to 350 degrees.
  2. Place muffin liners in muffin tins.
  3. Combine all ingredients except pecans in a medium/large bowl.
  4. Fill each paper lined tin to ¾ full.
  5. Sprinkle pecans over top of each muffin.
  6. Place muffins in oven.
  7. Bake for 22 minutes, or when muffins bounce back to the touch.

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I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible. All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. Learn More →
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Summer's Paleo Granola
Super Simple Dairy-Free Coffee Creme
Kid's Choice Beef Stew
Hazelnut Milk Hot Cacao
Ellie's Best Nut Milk Bag