Friday, December 9, 2016

Chocolate Candy With No Sugar

Wow. Such a great blog poster I am! Nearly a year goes by before a new post. (bad fingers, bad, bad)

What's that? Chocolate candy with no sugar?  bleh!

I got the original recipe from the Splendid Low Carbing site. Love that fantastic site!!!  While you are browsing there, do a search for "Peanut or Almond Butter Chocolate Candy".

And it is a great recipe. I even made it exactly as written the first time. Have I revised it? Of course! Only because I didn't have an ingredient here or there and I didn't want to melt the stuff on the stove. I know, lazy. Here's how I do it, sometimes.

My version:
Chocolate Candy with no Sugar

1/4 C butter (salted or unsalted, it doesn't matter to me, but real butter)
1/4 C coconut oil
1 oz 100% cacao baker's chocolate
Powdered sweetener to equal 1/4 C plus 2 Tbs sugar  (depends on what I have at the time, Zylitol, Stevia blend...) I put it in my Magic Bullet to powder it after measuring it)
1 tsp vanilla extract
1/4 C whole powdered milk
1/4 C almond butter (or peanut butter or pecan butter or sugar free - if you can find it - sun butter)
Chopped nuts (optional)
Seasonings all optional and to your taste (instant coffee, cinnamon, cardamom, orange peel powder, nutmeg, coriander, mint)

Blend the sweetener and the powdered milk to be powdered (if it isn't a fine powder to begin with).

Put butter, coconut oil, and chocolate into a glass 2 cup measuring cup. Stick it into the microwave for 30 seconds. Nope, it isn't all melted, but stir it until everything is melted and blended well. After a minute or so if you need to heat it up a little longer, stick it back in for about 10 seconds.

After it's all melted and blended, add the rest of the ingredients and stir until it's all blended well.

Pour it into an 8x8 or 9x9 inch square square glass cake pan and freeze. Once it is frozen solid, cut or break it into pieces and put into a container with a lid and store it in the refrigerator.

You can also use a rectangle cake pan, not the 9x13 inch, tooooooooo big, but a smaller rectangle cake pan if you have one for pieces a little thinner. It can be stored in the freezer if you like, but it is just a bit too hard for me to eat that way, even though it does melt fairly quickly. For me, the fridge works better.

I don't use the whey powder in the original recipe, don't have any. I did the first time because I had it but have run out and have not gotten any more. I know... my bad, but it works without the whey powder and that is fine with me. I also don't add the whipping cream from the original recipe because I usually don't have any on hand, and that is Okay with me, too.

Try it! Play with it! EnJOY eating it!

I don't have the carb count or calorie count, etc. for this, but it is listed for the original recipe on the Splendid Low Carbing site.

Enjoy!! Enjoy!!  😊

Friday, January 15, 2016

Cheesey Veggie Snack

I'm not a foodie blogger. I like food, yes. I sometimes like to cook, yes. I do NOT like clean up at all. LOL I also don't do a lot of chat chatter before I post the recipes I want to share on here. When I am looking for a recipe the last thing I want to do is scroll, scroll, scroll, and scroll some more to find it and be able to print it out. That's just me. I want that recipe and I want it now!!  LOLOL

Now, all that being said, here's the recipe. No exact measurings, I didn't measure a thing.

Cheesey Veggie Snack

1 cucumber, washed, ends chopped off, shredded
A bit of onion, shredded
1 egg
Goat cheese with tomato and basil
Parmesan cheese, shredded
Bragg's Organic Sea Kelp Delight Seasoning
Garlic powder, don't need much


Preheat the oven to 350 degrees.

Shred the cucumber into a bowl, not on a cutting board, bowl. It's WET!!
Shred a little bit of onion into the bowl. Throw a bit of salt into the fray and mix it up, let it set about 5 minutes. Now put it into a strainer over the sink and press out the liquid, as much as you can get out of the mix. Set aside.

In the recently vacated bowl, break up the goat cheese into little pieces. I think I used about... 2 TBS, maybe. Toss in some shredded parmesan cheese from the bag, add the egg, garlic powder, and the Bragg's seasoning and mix it all up. If it looks like you want some more of either cheese, add it now and mix. Grab the strainer and put the cucumber and onion into the cheese mixture, mix it up well.

Grease a cookie sheet (I used Pam). Drop spoonfuls of the cheese-cucumber mix on the cookie sheet and flatten them out. Bake in the oven for about 15 - 20 minutes. Remove and let cool.

I was going to use a zucchini, but, alas, I had already used the zucchini, and I really wanted to make a snack, so I braved it and used a cucumber. And it actually turned out pretty good! I polished it off while writing this. LOL I'm sure you can use ANY shredded veggie and it would be good. Heck, use more than one kind at a time! Play with it! Eat it! Enjoy!  :)

Saturday, August 8, 2015

Coconut Flour Fried Donuts

Ohhh... and these turned out really tasty. I wasn't sure how they would turn out, but even hubby liked them.... and he likes his SUGAR! I did put a little sugar on the top of his donuts after they were fried, but very little, and he still liked them.

Low carb/sugar free, grain free, gluten free. And good. I found this recipe at the All Day I Dream About Food blog and decided to give it a go. I didn't even modify it beyond using a stevia blend sweetener instead of what it called for and the almond milk. I don't have almond milk, I used whole cow's milk. If I hadn't run out, I would have used raw, whole goat milk. Oh, yes... I didn't put anything on top of the donuts as in the recipe, except for a little sugar on hubby's. Still tasted just wonderful.

Oh... when the recipe says to "flip out onto a wire rack to cool"... my donuts didn't know how to flip out of that pan at all. With the first group I lightly greased the non-stick pan and had to dig out the donuts so when it came time to fry, I fried 3 donuts and the rest were "donut holes". After washing and drying the pan for the next group of donuts, I SLATHERED the pan with butter. I still had to dig the donuts out but they weren't as hard to get out and didn't break so badly as the first group. I fried donuts.

Here are some photos of my donut making!! And then the recipe.

Filling the pan for the first group of donuts.

After I took the first group out. They didn't know how to flip at all.

And this is what they looked like after I got them out. They did taste wonderful already, though.

This is the second group of donuts. I still had to dig them out of the pan but they did come out a looking more like donuts than donut holes.

And my finished donuts!  (Turn the burner down on the oil and don't fry too long). They taste great. They do, they do!  Thank you, Carolyn, for an awesome recipe!


Coconut Flour Fried Donuts – Low Carb and Gluten-Free
Yield: 10 medium donuts
Serving Size: 1 donut
Coconut Flour Fried Donuts – Low Carb and Gluten-Free

  • 1/2 cup Coconut flour
  • 1/4 cup Swerve Sweetener or other erythritol
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs
  • 1/4 cup coconut oil, melted
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp vanilla
  • 1/4 tsp stevia
  • Oil for frying (coconut, grapeseed, etc.)

  • Coating:

  • 1/4 cup unsweetened shredded coconut, lightly toasted
  • 1/4 cup powdered Swerve Sweetener or other powdered erythritol

  1. For the donuts, preheat oven to 325F and grease a donut pan well.
  2. In a large bowl, whisk together the coconut flour, sweetener, baking powder and salt.
  3. Stir in eggs, coconut oil, almond milk, vanilla and stevia until well combined and batter is smooth.
  4. Fill wells in donut pan about 2/3 full (you will have leftover batter and will need to do another batch).
  5. Bake about 16 minutes, or until set and just barely brown around the edges. Remove from oven and let cool 5 minutes in the pan, then flip out onto a wire rack to cool completely. Repeat with remaining batter (I got 10 donuts out of my pan).
  6. In a large skillet, add oil so it is about 1/2 inch deep. Heat over medium heat.
  7. While oil is heating, combine toasted coconut and powdered sweetener in a medium bowl.
  8. Once the oil is hot, add 5 or 6 donuts to the pan. Flip after 1 to 2 minutes (they brown quickly), and cook the other side another minute or so. Remove from the pan and quickly dip each side in the coconut coating, pressing lightly to adhere.
  9. Let cool slightly on wire rack (they are really good warm out of the oil!).
Serves 10. Each serving has 7 g of carbs and 4 g of fiber. Total NET CARBS = 3 g.
153 Calories; 13g Fat (76.5% calories from fat); 2g Protein; 7g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 143mg Sodium
Happy baking and eating, everyone!   :)

Wednesday, July 29, 2015

Grain Free Sandwich Bread

 WOW... I have not posted in here for quite awhile! And the last thing I posted was the bread recipe... and yes, it did turn out good and I was in love... ok... sorta in love... kinda hard to be in love with a loaf of bread or the recipe for it, but I do/did like it a lot.  :)

I'm posting another bread recipe... the original modified greatly and I made it today and thought... these last two years, all these Paleo, grain free, gluten free bread recipes I've tried, the flours, the blends... the ones that were half way decent, the ones that were good, and the ones I tried and threw out, either from the original recipe I used or with my modifications. And then I tried this... *sigh*  So far, so good. I will find out how the bread holds up to a few days after being baked. But, so far, so good. And I even cut into it while it was still HOT out of the oven and the bread didn't fall apart. The top didn't even cave in while baking or after I took it out. And it tastes good!

Ok, here is my greatly modified recipe of the original recipe posted below this. Does that make it my own recipe??  I'm not sure, but here it is.

Grain Free Sandwich Bread

2 1/2 C raw, hulled buckwheat flour
1/2 C arrowroot
3/4 tsp xanthan gum (I haven't tried using gelatin instead of xanthan gum yet)
2 tsp sea salt
4 tsp baking powder
2 Tbs active dry yeast
1 tsp sugar
1 1/2 C warmed sour milk
2 tsp raw apple cider vinegar
1/4 C avocado oil
2 eggs

Preheat the oven to 375 degrees and grease a loaf pan with butter.

Get your sour milk into a 2 C glass measuring cup and warm it up in the micro-wave or in a pan and warm it up on the stove. Not too hot, just right. Don't want to kill the yeast. Add the 2 Tbs of yeast and 1 tsp of sugar and stir it up until it's well mixed, set it aside.

While the yeast and sugar are doing their thing, put the rest of the dry ingredients into a good sized bowl and mix well. When the yeast stuffs has set awhile and blended and maybe even bubbly (my yeast stuff never has bubbled for me before but it did today and the last time I mixed it with sugar, maybe that's why... I didn't add sugar?) anyway, add the yeast mixture to the dry ingredients, add the eggs, the oil, the vinegar and mix it well. I just used a wooden spoon.

You should have a pretty thick batter/dough, pour/pull out with a spoon into the bread pan, cover with a clean dishtowel and set it aside to rise a little above the loaf pan. Bake for 30-35 minutes at 375 degrees. After that time is up, check it and if you need to, put some foil on top so it won't get too brown. Then continue baking until it has been a full hour (total time) for baking. Remove from oven, turn the loaf pan upside down and oust the bread from the pan and let it cool.

Odds & Ends Notes: Raw, hulled buckwheat flour... can't find it?  I get the buckwheat groats and use my Magic Bullet or coffee grinder and grind it till it's a fine flour. Not hard, doesn't take a lot of time, less expensive than getting the light buckwheat flour when you can find it. I found it online once, do not remember where, and it was expensive. I have bought Bob's Redmill buckwheat flour but it is dark and things turn out dark and sometimes not appetizing.

I very seldom put anything on wire racks to cool. I have from time to time and getting better at it, but usually I don't. Hence, I don't always add that to the recipes I write out.

I let the bread dough rise a little but above the pan, I will see if it will rise a little further next time, it doesn't take long. With the flour mixture from the original recipe I think it is a more delicate flour blend and letting it rise too high will cause it to cave later. Maybe.

My bread using the above recipe didn't cave while baking, it didn't cave when I took it out to cool, it didn't fall apart when I sliced into it while it was still HOT from baking, and it wasn't all kinds of gommy on the inside. Granted, I've only cut two slices from it so far, haven't actually gotten to the middle yet, but if it's a bit gommy in the middle when I get there, I will just bake it a little longer and hopefully it won't be next time.

I do want to try using gelatin instead of xanthan gum sometime, I just haven't gotten around to it, yet. There's that danged round tuit, again.

I haven't tried toasting it, yet. I'll get there.  That's another round tuit thing.

If you're brave, give it a try!! If you aren't brave, give it a try, anyway!  LOL  :)


Day old home made bread alert!!  Yep, it is your typical day after baking dryness. Soooo... bake it in the morning, eat during the day, evening slice it, wrap each slice in wax paper, stack, slide a plastic bag over the stack, tie it with a tie and stick in the freezer. Take out how ever many slices you're going to want each time. Fresh bread.   :)

ADDED:  Okay... am learning a new blend of flower, 2 C heavy (buckwheat) to 1 C starchy type (arrowroot or corn starch or tapioca, etc.) I will try this blend soon. I've also read that to keep things a little moister, use more oils. I will have to look that up again, after I find it again. LOL

Saturday, February 28, 2015

Bread.... BREAD!!!

Remember bread? mmmmm... always have loved breads.... then I went grain free. Kinda sorta.. I would, and still do sometimes, do the grains, rice - corn. But no gluten. More grain free than gluten free cause gluten free doesn't mean grain free and neither gluten free nor grain free mean carb free! I also went sugar free. Yeah, there are times you need sugar (in bread to feed the yeast but I use a tablespoon and that is it), at least that's why I THINK you add the sugar to the bread dough. OK, I looked that up and sugar is NOT necessary for making bread. All RIGHT! Next time, no sugar in the bread which, NOW, suits me just fine.  :)

ANY way... back to my thought train here and post. Been doing this grain free sugar free thing here for almost two years now and have tasted a lot of ... well, not always so good things and some really good things. I came across guide for mixing your own gluten-free flour mix at The Bread Kitchen. I mixed my own using gluten/grain free flours and added a tsp of xanthan gum to the mix. I used 1 C light (not whole) buckwheat flour, 1 C amaranth flour, 1 1/2 C arrowroot flour, 1 1/2 C tapioca flour, 1 tsp xanthan gum (after I finally got some). USE the xanthan gum if the recipe you are following calls for it. USE it! It makes a HUGE difference. Needless to say, I type from experience on that note since I just now tried using it after almost 2 years of not using it.  :)  USE it! It's the stretch and glue in gluten free! Yeah!

THEN, I found this recipe from Art of Gluten-Free Baking for Gluten-Free Soft Sandwich Bread using her gluten-free all-purpose flour mix, which wasn't the same as what I mixed up since she uses rice flours. But it is where I got the adding the xanthan gum to the flour mix.

Today, I used Jeanne's bread recipe to make bread, but used just 1 T of sugar instead of the 4 called for. I also baked it for the 30 minutes called for, but that wasn't quite long enough, it was not quite done in the bottom portion of the bread. I will bake for 45 minutes next time I make it, and I will make it again. It is GOOD! It rose, it looks like bread, it tastes like bread.

Here is the recipe I used.

Soft Sandwich Bread, Gluten-Free
3 cups (420 g) Jeanne’s Gluten-Free All-Purpose Flour Mix
2 tsp xanthan gum (this is in addition to the xanthan gum in the flour mix)
4 tsp baking powder (reduce or omit if baking at high altitude)
1 tsp salt
4 tablespoons granulated sugar
2 tablespoons active dry yeast (I like Red Star)
1 1/2 cups (355 ml) warm but not hot (about 95 degrees F/35 degrees C) milk (or milk substitute, or water)
2 teaspoons vinegar (I use apple cider vinegar)
1/4 cup (60 ml) olive oil
2 extra-large eggs (about 1/2 cup/120 ml), room temperature
extra olive oil and tapioca flour for the pan
Preheat oven to 375 degrees F/190 degrees C/Gas Mark 5.  Oil and flour a 9 in by 5 in by 3 in loaf pan (standard US loaf pan).  I use a metal pan.
Place warm milk/water into a small bowl.  Whisk in 1 tablespoon of sugar until dissolved.  Whisk in yeast until dissolved.  Set aside to proof (get foamy and verify the yeast is working).
In a medium bowl, mix together the flour, xanthan gum, baking powder, salt, and the remaing 3 tablespoons sugar.
In the bowl of a stand mixer fitted with the paddle attachment, place eggs, olive oil, and vinegar.  Beat for a few seconds to combine.  Add the yeast mixture.  Beat a few seconds more to combine.  Add the flour mixture.  Beat on medium high for 3 minutes.
Scrape mixture into your prepared loaf pan (it should be a very thick batter and look kind of like soft serve ice cream) and smooth the top.  Place in a warm, draft-free spot to rise until about half again its size in bulk (not quite double)–about 30 to 40 minutes at sea level.  Basically, you want it to look a bit puffed up.  I usually do this on top of the stove while the oven is preheating–this allows the oven’s warmth to help the bread rise.  Watch it–don’t let it rise too much.  It should only rise to the top or a bit above the top of the pan.
Bake at 375 degrees for 20 minutes.  If the top of the bread is getting too brown, place a tent of foil over it.  Bake for another 10 minutes for a total of 30 minutes.
Remove from oven and let cool in pan for 5 minutes.  Then carefully turn out onto rack to cool completely.  The bread is doing its last bit of baking during the cooling process, so don’t cut into it until it has cooled completely.  If you do, the bread might be gummy inside.
Again.... I did use my own flour mix:
1 C amaranth flour
1 C light buckwheat flour
1 1/2 C arrowroot flour
1 1/2 C tapioca flour
1 tsp xanthan gum

I did put it back in the oven for another 10 minutes after I cut my fist slice off and now I am heading in to get another slice, with butter, and home made frappuccino and read a book. USE Xanthan gum!

Monday, December 29, 2014


I found this recipe.. yeah! I know where I found this recipe!!!  YAYAYAYAYAYAY     submitted by Dee Sparks

Crackers Wheat/Gluten/Yeast Free

1 C flour - use any type wheat free - buckwheat, oat, brown rice, chickpea, white rice
1/2 t salt
2 T olive oil or coconut oil or grapeseed oil
1 - 2 t seasonings
3 - 4 T water

Preheat oven to 400
In food processor or by hand mix flour, salt, oil and seasonings.
Add 3-4 Tb water - start with 3 and whirl or work in and add more as needed to form a ball. 
Remove dough and roll out on well floured surface using same flour as in mix.
Transfer to baking sheet or pizza stone and bake 10 minutes at 400
Once they are nicely browned, cool and break into pieces. One serving is 1/4 of the recipe.
Try chickpea flour and after rolling out cracker sprinkle with sesame seeds and use rolling pin to press into the cracker. (Good with hummus)
Try buckwheat flour and after rolling out cracker sprinkle sea salt and use rolling pin to crush it into the cracker.
Try brown rice and white rice flour (1/2 cup each) and add some Italian spices to the mix before mixing. Try basil, oregano, granulated onion - about 1/2 tsp each.
Have fun with it and as long as it balls up nicely you've got a winner!

Number of Servings: 4

Recipe submitted by SparkPeople user DEE_SPARKS.
I used 1/2 C white rice flour and 1/2 C chickpea flour, thereabouts. It equaled 1 C at any rate. I used a BIT more salt than 1/2 t and I did use 2 T of an Italian seasoning blend. It was wonderful. Hubby almost liked it, it was that good. He won't eat any more than the bite he tried, so I get ALL of the crackers. :::: insert happy dance here ::::  

Sunday, October 12, 2014

Coconut Flour Brownies

I am looking on the web to find where I got this recipe... and so far, it is hiding from me, big time. It's probably hiding in plain sight...

I have tried making a Paleo brownie recipe before, and it had soooooo much chocolate in it. I just could not eat it and I through it out. I love chocolate... but, my goodness.

This recipe, I think, calls for too much chocolate, too, so true to form, I changed it as I went along. I'm glad I did cut the chocolate in half. I also cut the amount of butter in half, too, which, maybe shouldn't have been cut back that much. They taste good, but they are a tad on the dry side. I also put the batter in a 9 x 9 inch pan instead of the 11 x 17 inch pan called for. I do like my brownies a bit thicker than a pancake, which I think they would have been that thick in that size a pan. It calls for a cup of Erythritol and I used a powdered stevia blend, which I had on hand.

Here is the recipe I used, as it was written.

Coconut Flour Brownies

(Ingredients (use organic versions)
2 tsp vanilla extract
1/2 tsp sea salt
1 C Erythritol
8 oz unsweetened baking chocolate
2/3 C coconut milk
2 oz crushed walnuts
1 1/2 C salted butter
6 large cage-free eggs
1 C coconut flour

Preheat oven to 350 degrees. Grease 11 x 17 inch pan. Melt butter and chocolate in a pan on the stove. Remove from heat and allow to cool. Mix eggs, Erythritol, milk, & vanilla. Fold flour into egg mixture and stir. Mix in chocolate and stir until smooth. Fold nuts into mixture. Pour into pan and bake 20 - 25 minutes.

I halved the amount of chocolate and butter. I took away too much butter, I think. They do taste good, though. It's more dense cake with a good taste.  :)

Monday, September 29, 2014

Coconut Flour Chocolate Chip Cookies

mmmmm... cookies... mmmmmmm mmmmmm.... chocolate CHIP cookies. No wheat flour. YAYAYAYAAY  I'm getting to like coconut flour pretty well.

I found this recipe from Paleohacks and had to try it, of course!!  I love chocolate chip cookies!

Coconut Flour Chocolate Chip Cookies - Paleohacks

1/3 C coconut flour (use extra if required)
1/3 C dark chocolate chips
pinch of sea salt
2 whole eggs
1/4 C coconut oil
1/4 C raw honey
1 tsp vanilla extract

Preheat the oven to 350 degrees.

Grease a baking sheet or line it with parchment paper.

Mix the coconut flour, salt, eggs, coconut oil, honey, and vanilla together thoroughly with a whisk.

Throw in your chocolate chips (stop eating them!) and make sure they're evenly distributed throughout the cookie dough.

Use a tablespoon or dessert spoon to portion out the cookie dough onto your baking sheet. Pat down.

Place your cookies into the center of the oven and bake for around 10 - 15 minutes, depending on the texture you want. If this is your first time baking with coconut flour, then aim for around 12 minutes and check to make sure the outsides of your cookies have turned an inviting golden brown color.

Remove from the oven and cool on a wire rack for 10 minutes.

And they are delicious. Even with the modifications I used. I've cut out sugar in my diet to almost non-existent; which is a good thing! Yes... there are sugars I get in some stuff, but I have cut drastically back on sugar. So... my chocolate chips were raw cacao nibs, no sugar in them. And for the 1/4 C honey, I used half that amount and 3/4 tsp liquid stevia to make the other 1/8th cup.

Now, just an aside.... when putting in the coconut oil, you do want it melted, or darn near melted. You might want to have your eggs at room temperature and I use a sifter for my coconut flour because it just really gets lumpy on my and it's hard to get the lumps out (they hide), so...sift the coconut flour. And... speaking from experience here... when adding all your ingredients to the bowl, don't let the soft/melted coconut oil sit around with cold eggs while searching for ingredients and adding them... and if you DO happen to do that... well.... Oh... and don't use a whisk. I had to take a wooden spoon to get the dough that was inside all the way to the top of the whisk out. Wasn't so very hard, just not a necessary move and I kinda made a mess with it. So... no more whisk for me.  LOL

Very good cookies!

Tuesday, February 25, 2014

Buckwheat Peanut Butter Chocolate Cake

I found this lovely recipe.... somewhere. I TRIED this lovely recipe and I'm thinking buckwheat is gonna become my friend.  :) I was scared to try it, but I did break down and try buckwheat. It is not pretty, but it is good.

This is called cake, I think it is more like brownies.

Buckwheat Peanut Butter Chocolate Cake

Preheat oven to 300 degrees F.

1 C smooth, natural peanut butter
1 C sugar (I used a stevia/dextrose mixture, no sugar)
1 C apple sauce
3 eggs
1 tsp vanilla
1/2 C buckwheat flour
1 tsp baking powder
1/3 C cocoa

Mix together the first 5 ingredients with a mixer. Add the remaining ingredients and blend with a spoon, then with mixer on high for about 2 minutes.

Pour into greased 9 x 11 cake pan and bake 40 minutes or until a toothpick inserted into the middle comes out clean.

Grab a cup of coffee or tea and enjoy a slice or two while curled up and reading a book!  :)

Note to self, and anyone else wanting to know: Store in the fridge.

Saturday, February 8, 2014

Grain Free Chewy Ginger Cookies

These are.... good. I thought so at any rate, and since I'm the one eating them, I'm the one who counts, right?  LOL

Found this recipe here, at Empowered Sustenance dot com. First time I made them I didn't read the directions quite right, and baked them for 20 minutes. Don't do that! Once I got past the blackened around the edges of the cookies, they tasted good.  : )

Grain Free Chewy Ginger Cookies
  • 1 Tbs. grassfed gelatin
  • 2 Tbs. coconut oil, melted
  • 2 Tbs. unsweetened applesauce
  • 2 Tbs. honey
  • 1/4 cup sunflower seeds, preferably soaked and dehydrated (or .9 oz. by weight nut flour or Sun-Flour)
  • 2 Tbs. coconut flour
  • Scant 1/2 tsp. ground ginger
  • 1/4 tsp. baking soda
  • 1/2 tsp. apple cider vinegar
  1. Preheat the oven to 350 degrees and line a baking sheet with a Silpat or parchment paper. Mix together the gelatin, coconut oil, applesauce and honey.
  2. Finely grind the sunflower seeds in a coffee grinder for 10-15 seconds, until you have a find powder. Don't over-grind or you will get sunbutter. Stir the ground sunflower seeds, coconut flour and ginger into the gelatin mixture and let sit for 10 minutes to firm up slightly.
  3. Before baking, stir in the baking soda and vinegar. Drop by generous teaspoons onto the baking sheet and flatten slightly. Bake until golden, about 12-14 minutes. Remove from the oven and let rest on the baking sheet for a full 20 minutes (do not remove cookies from baking sheet until they have set). The cookies will be "gooey-er" while warm and chewier at room temperature. For best texture, enjoy within a few hours of baking.
Curl up with a good book, cup of coffee or tea, and a few cookies and enjoy!!!   : )