Last night, I wanted to have some cookies. So, this morning I came up with this egg free (because I did not have any), grain free, gluten-free, sugar-free, dairy free cookies.
They were really delicious and satisfying. These soft cookies having a little crunchiness (pecan), rich cacao and creamy taste (coconut oil) was perfect for me. The only problem was I had them as my breakfast and could not stop myself but eat them. So four out of 6 were gone already. I’ve put the last two in freezer for my cookie crisis (just like last night) in the future. I was afraid that I would eat them too. That is why this small batch (6 pieces) is good for me. If you make them smaller (1 tbs) you will have 10 cookies.
1 Cup Almond meal
Pinch Himalayan salt
¼ tsp Baking soda
2 tbs Coconut oil
2 tbs Maple syrup
1 ½ tbs Cacao (unsweetened)
1/3 cup or more Pecan pieces
1 egg (omit if you would like to have nutty cookie)
Preheat oven 350F
Mix all the ingredients with fork.
Wet your hands and form 6-10 cookies, place them on parchment paper.
Bake 7-10 minutes. I did 10 minutes.
Let the cookies completely cool first, otherwise they will fall apart, crumble. Still tastes good though :)
When I made them again next day, I added some chocolate chips, they melted and burned.
Don’t overcook the cookies. Check after the 7th minute. They get harder once they cool down.
The only sad news about these cookies is because of the almond meal (even though only 1 cup), they are high in calories. But if you keep your diet full of vegetables and protein at least the days you eat these, then you can enjoy them with no guilt :))
As you all know by now that crepes are my kitchen staples as they are replacing the bread. I eat gluten free and my husband (he does not have gluten issue) is too obviously. But today, since he started to crave bread, I will make him one of my non GF bread recipe as a surprise.
I posted another crepe recipe before but I would like to share this recipe with you too. I ran out of Quinoa flour and I could not find, so I bought brown rice flour and made crepes with it. The previous crepe recipe was grain free but if you did not have the ingredients, I included the optional substitutes that could make it gluten free but not grain free. There were also optional ingredients like egg but in this crepe recipe, you need egg.
1 cup minus 2 tbs Brown Rice Flour
2 tbs Tapioca flour (or Non Gmo cornstarch)
1 cup+ water
1/2 tsp Himalayan salt
1/2 tsp Honey (or maple syrup)
1 tbs olive oil (or melted coconut oil or butter)
Mix them all well and add water to make the runny consistency.
Heat your non stick pan with oil of your choice (coconut oil, butter), pour the mixture (about 1/2 cup) from one side of the pan (8″ ) and swirl around to make a thin layer. Once this side is cooked, it should move easily, flip over the other side and cook that side too.
Adjust the salt and honey according to your taste. It depends on what you will eat them with. ex: veggy omelette, sweet things etc
The amount of the mixture you pour into your pan depends on the size of your pan. It can be a 8″, 9″ or even bigger pan. So you have to adjust. What I started to do is, instead of using cup, I directly pour from the container of the mixture, from one side of the pan, swirl the pan, if I need more, pour a little bit more to where the crepe is left short on the pan.
Make sure your pan is not scratched or damaged, crepe will stick.
If you need, you can lift the crepe when on pan and add a little more oil to swirl and flip over.
This cake is my first grain free cake recipe and my husband & I loved it.
When we first stopped eating grain and sugar, after 10 days, I thought I can make something with a grain free flour and maple syrup. As you can imagine, after ten days, having a delicious, guilt free, soft-fluffy cake like this was heaven.
If you check out my Chocolate Hazelnut Cake you will see ingredients are almost same but the texture and taste is totally different. Actually I also tried this recipe with cashew meal and again great cake with different characteristics. And each one has different toppings. For instance, this almond cake is served with caramel sauce but of course no sugar and totally different ingredients.
1 +1/2 cups almond meal
1/2 tsp baking soda
Pinch Himalayan salt
5 tbs maple syrup
3 large eggs
1/2 cup coconut oil, melted
6 tbs cacao
1.5 tsp vanilla extract
1/2 cup boiling water
– Preheat oven 350F
– Put parchment paper on 9″ baking pan, pyrex.
– You need three bowls. In the first one, mix boiling water, cacao, vanilla, maple syrup, orange zest. Let cool on the side.
In the second bowl, mix ground hazelnut, salt and baking soda.
In the third bowl, mix egg and coconut oil until creamy.
– Mix first and third mixtures and add the second mixture. It will not be a thick mixture.
– Pour mixture in your pan, bake for 40-45 minutes.
Serve with the sauce.
– I did this recipe without following the above mentioned instructions, it did not turn out as fluffy as it is supposed to.
– There is no cup measurement for tahinni sauce because the sweetness is totally up to your taste, and water is to make it a little bit runny to spread/pour over the cake.
I was sitting on my couch enjoying the view through my balcony. Everywhere is white;trees, houses … It is snowing. Than I felt the urge of making spiced coffee cake and mate tea+milk to complement this pleasure. I felt really excited :)
I found this recipe (sorry could not find it again to give the credit), wrote in my recipe notebook with my changes and turned out great.
It is soft; perfect sweetness, lots of cinnamon, warm apple pieces..
Ingredients & instructions:
1+1/4 cup Almond flour
1/2 tsp baking soda
Pinch of Himalayan salt
1 tsp cinnamon
1/2 tsp cardamom
MIX in another bowl;
1/4 tsp vanilla extract
1/8 cup coconut oil
1/4 cup maple syrup
MIX in another bowl;
2 Granny Smith apple (peeled, cored, diced)
1/2 tbs lemon juice
Combine all of them.
Preheat 350F, put a parchment paper on a round baking pan. Pour the batter, bake 20-25 minutes. Swirl the cinnamon mixture on it and Enjoy!
1 tbs cinnamon
1 tbs (heaping) coconut oil
1 tbs maple syrup
I must tell you, this cake is so light, soo dangerous, I ate half of it.
As you see in the picture, it is not thick but still fluffy. You can double the batch if you like. I also sprinkled shredded coconut on it. But I realized you do not need it. You do not need the coconut cream too. It is already creamy enough.
Delicious, nutty, soft in the inside but little crunchy on the top ( as muffin).
Guilt free, high in protein…
1 cup Almond flour / blanched almond
2 tbs coconut flour
1 tbs honey (optional)
3 tbs coconut oil
1/4 tsp baking soda
1/4 tsp Himalayan salt
pecans and raisins
You can either put these on a baking sheet as cookies (1 tbs drops) or in a mini muffin pan (like i did) .
Bake at 350F for 10-15 minutes. Cool 5 minutes.
We all want to be healthy and live a quality life. Here are 10 foundational basics to have a healthy body and mind.
- Eat a healthy diet of whole organic foods. Avoid foods that you are sensitive and/or allergic to.
- Drink plenty of clean/alkaline water. You can put some lemon juice or apple cider vinegar in your water.
- Manage your stress (sleep, healthy diet, exercise, Emotional Freedom Technique ..)
- Exercise regularly. Don’t start an intense exercise program if your body is not up to it. Otherwise you give up. Start within your ability and gradually increase the intensity, length of time. The key point is consistency. Exercising five times a week for thirty minutes is much beneficial for your body than three times a week for an hour. If necessary, start with fifteen minutes and increase gradually.
- Eat plenty of raw vegetables and fruits. If they do not appeal you all that much, find a raw cafe and try their food. Their salads, desserts (made from raw nuts and fruits) are delicious, you will see.
- Get plenty of sleep. If you can not sleep well, try to find out the reason. Your body may be trying to give you a sign. Are you taking too much caffeine, do you have thyroid problem, too much stress etc.
- Get safe and appropriate sun exposure to optimize your vitamin D. If the weather where you live doesn’t permit, you can have your vitamin D levels tested and have supplement if needed.
- Optimize insulin* and leptin* levels through minimizing your sugar, processed food and grain carbohydrates and replacing them with healthy fats such as butter, animal fat, coconut oil, avocados, seeds and nuts.
- Limit exposure to toxins of all kinds (food, air, cleaning chemicals..).
- Consume healthy fats and avoid processed fats like nearly all commercial vegetable seed oils that are high in omega-6 fats.
While we are trying to change our lifestyle to have a healthier life, it is important to be happy, not under too much stress. I know from myself that, if i try to change a lot of things at once, it stresses me out, i become unhappy and i give it all up . So try to change your habits (if you need to) to have above mentioned basics by doing one at a time; start with one and add one more every week. If one of them is harder to adjust, wait till you get used to it and than add a new one.
My mom always says:
‘Stressing out/ worrying/ being unhappy is much worse for your body than what you have (health issue) or do (ex: eat unhealthy).
*For more information please see these titles in HEALTH TIPS section.