There is only 4 days until Christmas! I cannot believe it – I was hoping that my winter break would last longer however it is already slipping away too quickly. I have been really struggling lately with all of the Christmas baking smells in the air, so I decided I needed to get to work and play around with a cookie recipe. For a year now, due to an in-depth allergy test and my progressing autoimmune disease, I now adhere to a strict Autoimmune Paleo AIP diet, as well as completely avoiding all gluten, dairy, grains, nuts, seeds, soy, legumes and eggs. This has evidently turned baking into a huge experiment(al disaster) most of the time. However, I am impressed with myself because after a day of baking, I finally have a recipe that works and tastes incredible.
For this recipe, I started by melting down the honey and coconut oil in metal/glass measuring cups on low heat on the stovetop. Once they were liquid, I poured them in with the salt and vanilla. Then I mixed in the baking soda and coconut flour. An important step is to let the batter sit for 10 minutes after it has all been mixed to allow the coconut flour to absorb all the wet ingredients. If you are also following a strict Autoimmune Paleo AIP diet, then you won’t want to consume too many of these a day as they do have honey in them, which should only be an occasional treat. Also this recipe includes pure vanilla extract, however the vanilla should be baked off enough that it shouldn’t bother you. If you choose to add chocolate to this recipe, ensure that it is pure cocoa (dairy & sugar-free)! So, let’s get baking!
Autoimmune Paleo AIP Cookies
- ¼ cup Coconut Oil
- ¼ cup Honey
- ½ teaspoon Pure Vanilla Extract
- ¼ teaspoon Salt
- ¼ teaspoon Baking Soda
- 6 tablespoons of Coconut Flour (I use Bob’s Red Mill Organic High Fiber Coconut Flour)
- ¼ cup of raisins OR pure cocoa nubs OR blueberries
- Preheat the oven to 325°F (note: my oven runs hot, so you may need to adjust this for yourself).
- Line your baking pan with parchment paper.
- Mix together the coconut oil, honey, vanilla extract and salt.
- Add the baking soda and coconut flour and mix well until combined.
- Stir in the ¼ cup of your choice (raisins, pure cocoa nubs OR blueberries).
- Let the dough sit for 10 minutes so the coconut flour can absorb the liquid ingredients.
- Take some dough into your hand and roll it into a ball then flatten in your palms.
- Place the flattened dough onto the cookie sheet and gently flatten a little more with your fingers – they should be about 1 inch across.
- Bake for 8 minutes, or until slightly brown. Let the cookies sit on the cookie sheet for 10 minutes after they are taken out of the oven, then transfer them onto a cooling rack to continue cooling.
These cookies are so satisfying and delicious – definitely hit the spot after going a year without cookies. I would recommend eating these with a glass of coconut milk or water as, with any coconut flour recipe, they are drier than most cookies. I wish you all a Merry Christmas or Happy Holidays and a Happy New Year!
Today I took the time to bake some Lavender Cupcakes using the Wholesome Chow mix, which I found at Winners. This baking mix is quite easy to make, as all I added was almond milk, lemon juice, apple cider vinegar, and oil & it is also wheat, soy, egg, nut and dairy-free! This mix has me OBSESSED. I have to be honest – I’m obsessed with anything containing lavender, but these surpassed my expectations. The light and enjoyable flavour of lavender is so delicious, and the cupcakes are so moist for being gluten-free! I am very impressed, and will definitely be on the lookout for more of these mixes to try!
I decided to make a lemon glaze, as I love mixing the flavours of lavender and lemon together. After I dribbled on the glaze, (consisting of lemon juice, icing sugar, sugar, almond milk, and vegan margarine), I grated some lemon on top for some extra zest. It really enhanced the lavender and added something extra delicious to the cupcake!
I always laugh when I compare my baking with the photos of what it’s supposed to look like… the sprinkles melted ok!? At least they still taste delicious! I used Glutino’s seasonal Twinkle Sprinkle Cake mix, however their muffin mix would also work just as well!
I just followed the easy instructions and replaced butter with vegan margarine and milk with Silk almond milk. As a general rule with gluten-free baking, I always add a bit more moisture to the mix. In this case I added a little more almond milk. (Also, if you do choose to use vegan margarine, it will not fluff up when mixed, so skip this step and add all liquid ingredients and mix well)! I also added 3/4 cup of raspberries and crushed up 1/4 cup of coconut flakes. I would highly recommend adding fruit, nuts and/or coconut flakes to these mixes, it makes them at least 10x better!
I received this mix from Glutino, all opinions are my own.
Healthy Snacking, who has the time right? Well now you have no excuses with this delicious and easy to make gluten and dairy-free snack! All you need is:
– Glutino Pretzels
– Rice Thins
– Toppings: capers, dried dill, greek seasoning & pepper.
You can customize these with basically anything that you have in the fridge, and with any spices that you would prefer. And for all those non-lactose intolerant people out there, please pile on the cheese. Great for a snack or appetizer!
I received these pretzels from Glutino, all opinions are my own.
Finally, that rewarding time when your garden starts to give back! I’m going to show you how to make one of my favourite salads, and it tastes even better using garden fresh ingredients! Growing mint is so easy you can even grow it indoors! I love adding Glutino’s sesame-ring pretzels because they add a crunchy texture and their taste compliments this salad.
To create this Cucumber Mint Salad you will need:
- fresh mint leaves
- apple cider vinegar
- olive oil
- Glutino’s Sesame-ring Pretzels
First, chop the cucumbers and thinly slice the mint leaves then combine them in a bowl. In a separate bowl, combine 2 tablespoons apple cider vinegar, 3 tablespoons olive oil and 1 tablespoon salt and mix well. Add the dressing right before eating, toss well, add pretzels on top and enjoy!
I received these pretzels from Glutino, all opinions are my own.
Such a simple salad with so many bold flavours!
I think dip is the answer to everything, so here I am serving pretzels with dip. These Glutino Pretzels are great when paired with my homemade dip. These pretzels are crunchy and salty and snack sized! So easy to take for a snack or to put in a lunch, and I have included my dip recipe so you can enjoy it as well! Snack on!
– 1/3 cup Hellmann’s Olive Oil Mayonnaise
– squeeze of lemon
– 1 teaspoon of Herbamore
– 1 1/2 teaspoon of fresh chopped dill
– 1/2 teaspoon of fresh chopped parsley
– 1 teaspoon McCormick No Salt Added Seasoning
Mix well and enjoy! This dip is so customizable, (and of course gluten and dairy-free!), so you can adjust and add to your preference! Great for snacking or appetizers!
By now you all probably realize that I dip everything in chocolate, and truthfully it is because it makes everything better. These Glutino Lemon Wafers have the perfect tang to mix with a sweet chocolate and ice-cream.
I love these lemon flavoured wafers, they are light, crispy & creamy, and zesty. I will go through a box of these in one sitting if I don’t monitor myself. I usually just eat them out of the box, because they are delicious by themselves. However, today I decided to create a gluten & dairy-free dessert with them. I found that they compliment the ice-cream and chocolate perfectly, creating a refreshing and enjoyable dessert.
I enjoy using Glutino products because I know they are guaranteed gluten free, and all the products I blog about are also dairy free. It is so hard to find snacks that I can enjoy with my allergies, and I am so thankful I have found a great line of products!
~icecream used: Luna & Larry’s Coconut Bliss
~chocolate used: Enjoy Life: Mini Chocolate Chips