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Favorite Gluten Free Christmas Cookies – with Paleo Option

Favorite Gluten Free Christmas Cookies – with Paleo Option

A shortbread cookie classic, perfect for holiday time. These are adorned with sugar sprinkles, but if you find those objectionable, use any preferred frosting or icing, raisins, grated dark chocolate, or cinnamon. For a sugar free frosting, click here.

Favorite Gluten Free Christmas Cookies - with Paleo Option
Print Recipe
Easy and less sugary than most cookies. Coconut sugar is used here, but brown sugar is excellent too, if your family can tolerate it. Makes a couple dozen cookies, more or less depending on how thick you like them. See notes below for organic and dye free sprinkle ideas. For a Paleo version, see substitutions below.
Servings Prep Time
24-36 cookies 40 minutes
Cook Time Passive Time
9-15 minutes 9-15 minutes
Servings Prep Time
24-36 cookies 40 minutes
Cook Time Passive Time
9-15 minutes 9-15 minutes
Favorite Gluten Free Christmas Cookies - with Paleo Option
Print Recipe
Easy and less sugary than most cookies. Coconut sugar is used here, but brown sugar is excellent too, if your family can tolerate it. Makes a couple dozen cookies, more or less depending on how thick you like them. See notes below for organic and dye free sprinkle ideas. For a Paleo version, see substitutions below.
Servings Prep Time
24-36 cookies 40 minutes
Cook Time Passive Time
9-15 minutes 9-15 minutes
Servings Prep Time
24-36 cookies 40 minutes
Cook Time Passive Time
9-15 minutes 9-15 minutes
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350. Lightly grease two cookie sheets with coconut oil, and line with parchment paper.
  2. Place butter or ghee (at room temperature, not melted) in a stand mixer and cream until white. This may take a few minutes. Meanwhile, blend the flours, xanthan gum, and salt in a separate bowl and set aside.
  3. When butter is soft and white, add sugar, and continue beating til fluffy, about 5 minutes. Add vanilla, and stir in the dry ingredients. Keep mixing til you have a soft cookie dough.
  4. Lightly dust a counter top with GF (white rice flour will work better than brown rice) or Paleo flour (tapioca or manioc will work better than almond flour). Roll the dough out into a round that is 1/3 to 1/2 inch thick. If you like a golden glaze finish, brush with egg yolk and coconut milk (or heavy cream). Use cookie cutter rounds or holiday shaped cutters to cut cookies, and place on baking sheet. Dust with your choice of sprinkles, grated chocolate, or cinnamon.
  5. Roll leftover pieces out again, and repeat the process of cutting cookies, placing on sheet, and sprinkling with whatever you like. After cookies are on sheets, you can set raisins in each cookie if preferred.
  6. Bake for 9-18 minutes, depending on thickness. Don't over bake. Edges will be light golden brown. Transfer to cooling rack. Once cooled, you may frost the cookies if you like.
Recipe Notes

Sprinkles are available dye free, organic, or plain old artificial everything - use what works in your house. If kids can tolerate these, an occasional exposure is something to let them enjoy and celebrate with friends and family!

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Easy Fast Molten Chocolate Cakes

Easy Fast Molten Chocolate Cakes

No need for wheat flour in this classic recipe. Makes six individual molten cakes. Eat right after they’re out of the oven, this is by far the best way to enjoy them.

Easy Fast Molten Chocolate Cakes
Print Recipe
Soooo good, so chocolatey! Use high quality organic ingredients to get the best flavor.
Servings Prep Time
6 individual cakes 20 minutes
Cook Time Passive Time
6 minutes 6 minutes
Servings Prep Time
6 individual cakes 20 minutes
Cook Time Passive Time
6 minutes 6 minutes
Easy Fast Molten Chocolate Cakes
Print Recipe
Soooo good, so chocolatey! Use high quality organic ingredients to get the best flavor.
Servings Prep Time
6 individual cakes 20 minutes
Cook Time Passive Time
6 minutes 6 minutes
Servings Prep Time
6 individual cakes 20 minutes
Cook Time Passive Time
6 minutes 6 minutes
Ingredients
Servings: individual cakes
Instructions
  1. Preheat oven to 450 degrees.
  2. Lightly grease a muffin tray for six large muffins with refined organic coconut oil.
  3. Melt chocolates and ghee (or butter, or casein free margarine) together.
  4. Beat the eggs, egg yolks, and sugar til it makes a thick pale ribbon when you lift the beater, about 10-15 minutes.
  5. Stir in the wam melted chocolate and butter mixture, then quickly fold in the flour you are using.
  6. Spoon into prepared molds. Bake for 6-7 minutes. Centers will be soft and sides firm.
  7. Invert onto a flat surface or onto a smooth cutting board, and let cool for about ten minutes before lifting the muffin tin away. Serve with fruit, preserves, or whipped cream (coconut whipped cream if dairy is not tolerated).
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Honey Buttercream Frosting

Honey Buttercream Frosting

When I was little, I hated cake. I only ate the frosting.

My mom always made her own frosting. The canned stuff wasn’t around yet, and when it was, she was too thrifty to buy it. You could say I’m sort of a frosting snob. It should be really good, as good as the cake (which I now like, a lot); it has to make or enhance the cake. Cheap store bought frostings and cakes have a lot of weird fat in them, along with GMO corn syrup, or other odd ingredients (propylene glycol, GMO canola or corn oil, fake colors, preservatives) that make it taste as artificial as it is.

Real frosting is basically good butter (organic grass fed) and powdered sugar (made with organic non GMO tapioca starch), with smatterings of flavorings or liquid (cream, coffee, brandy, coconut milk, almond milk, etc). There is so much powdered sugar in it that when you make it, the butter absorbs tons of it somehow and you end up with a smaller amount of frosting than total ingredients that you began with. So when I was needing to make a birthday cake recently with zero sugar in it, that was also gluten and dairy free, I was a little lost.

This cake could have no cane sugar in it at all. For kids with SIFO or SIBO, who struggle to manage any sweet carbs at all, you may be able to get away with a small amount of coconut sugar at birthday time. Coconut sugar works well enough in the cake itself as a cup for cup substitution, if you don’t mind a more brown-sugar or caramel slant on the flavor. But that wouldn’t fly for the frosting, because coconut sugar is grainy, just like regular granulated sugar.

The only recipes I could find for “sugar free frosting” were just frosting made with artificial sweeteners. No thanks.

So I worked up this compromise using honey from our own hive, and much less powdered sugar than frosting recipes usually call for: One quarter cup, versus 2 cups, in most recipes. Unflavored grass fed collagen and tapioca flour stand in to give the frosting structure and spreadability. It worked and was delicious.

I have also made a lemon version of this frosting. In that case, grate fresh lemon zest, and add about a Tablespoon to the butter when creaming it. Use lemon extract instead of vanilla, and add 1/2 teaspoon fresh lemon juice also. Hoping to work out the chocolate version soon too! Flavored stevia drops can also let you vary this. Let me know what you think!

 

Honey Buttercream Frosting - No Sugar Allowed
Print Recipe
A lightly sweet, spreadable and relatively healthful alternative for cakes and cupcakes - when cane sugar and artificial sweeteners are a non-starter. This recipe will cover a single layer cake; double the recipe for a double layer cake.
Servings Prep Time
1 single layer cake 30 minutes
Servings Prep Time
1 single layer cake 30 minutes
Honey Buttercream Frosting - No Sugar Allowed
Print Recipe
A lightly sweet, spreadable and relatively healthful alternative for cakes and cupcakes - when cane sugar and artificial sweeteners are a non-starter. This recipe will cover a single layer cake; double the recipe for a double layer cake.
Servings Prep Time
1 single layer cake 30 minutes
Servings Prep Time
1 single layer cake 30 minutes
Ingredients
Servings: single layer cake
Instructions
  1. Place cold (not warm or melted) butter in a stand mixer and beat til it is pale yellow or white. Stop the mixer from time to time to scrape butter down off sides into center, and continue beating. Depending on how hard butter is to start, this may take 10 to 15 minutes. If you are making lemon frosting with lemon zest, beat it with the butter.
  2. Add honey and beat again til smoothly combined.
  3. Blend dry ingredients in a separate bowl. Add them to the butter and beat until smooth.
  4. Add vanilla (or lemon extract and lemon juice) and blend for 2 more minutes. Add coconut milk or milk substitute and blend again until smooth. Taste with your finger; if not sweet enough, add 1-4 drops stevia or more as desired.
  5. Frosting will be soft, spreadable and not very glossy without MCT oil addition. For glossy finish, blend in 2-4 drops of MCT or Brain Octane oil. Too much will make the frosting slimy.
  6. Spread on cooled cake or cupcakes. Ok out of fridge for up to two days; after that, refrigerate, or refrigerate right away.
Recipe Notes

Makes about 1 and 1/2 cups, or enough to frost an 8" cake round. You may wish to double the recipe to thickly frost a 9" cake. You can substitute any flavored liquid for vanilla extract. For a lemon variation, add 1 TBSP grated fresh lemon zest and 1-3 TBSP lemon juice instead of vanilla flavoring .

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Creamy Dairy Free Paleo Vanilla Pudding

Creamy Dairy Free Paleo Vanilla Pudding

If nobody ever made made scratch pudding for you when you were a kid, you’re in for a treat. This is so deliciously yummy and it’s completely dairy, gluten, and sugar free. Ghee in this recipe is important, even though there are plenty of other fats; ghee is okay for most kids in my practice with dairy allergy (I say “most” because I can’t find any I’ve worked with who couldn’t have ghee due to dairy IgE, but check with your allergist if you’re not sure in your own child’s case). This is also a great option for yogurt, sugar, and smooth-food junkies who need some more nourishing options besides sugary low fat dairy products. But most of all, it is just Really. Good. Pudding.

This recipe isn’t mine. It comes from Our Paleo Life¬†(where you should poke around for even more recipes) – I’ve made it several times. I get perplexing results because sometimes it doesn’t set well, even though I follow the same exact steps. I’ve modified the recipe to enhance ¬†odds for setting better. I’ve also added some stevia to even out the sweetness and removed steps to strain lumps from the pudding. I’ve had no lumps at all each time I’ve made this recipe without straining, so have left that part out. See the variations for other flavors at the recipe’s source link too – chocolate, butterscotch, and peanut butter pudding!

Creamy Dairy Free Paleo Vanilla Pudding
Print Recipe
Really. Good. Pudding. Worth the time it takes to cook and set. Enjoy.
Servings Prep Time
4-6 people 3-4 hours
Cook Time Passive Time
30 minutes 3-3.5 hours
Servings Prep Time
4-6 people 3-4 hours
Cook Time Passive Time
30 minutes 3-3.5 hours
Creamy Dairy Free Paleo Vanilla Pudding
Print Recipe
Really. Good. Pudding. Worth the time it takes to cook and set. Enjoy.
Servings Prep Time
4-6 people 3-4 hours
Cook Time Passive Time
30 minutes 3-3.5 hours
Servings Prep Time
4-6 people 3-4 hours
Cook Time Passive Time
30 minutes 3-3.5 hours
Ingredients
Servings: people
Instructions
  1. In a sauce pan, combine the tapioca starch and salt, without heat - do not turn on the stove yet. Blend these dry ingredients with a whisk til evenly mixed.
  2. Slowly add the coconut milk over low heat, and whisk in to dissolve the dry ingredients. This will take 5-10 minutes of steady whisking. Do not boil.
  3. Once the coconut milk is evenly mixed in with no lumps, whisk in the egg yolks evenly, then the honey and vanilla. Continue on medium high heat til bubbles begin to form around the edges, about 5-10 minutes, whisking constantly.
  4. Once bubbling gently, reduce heat to medium low and continue cooking and whisking. Let the pudding become thick enough to plop back into the pot when you lift the whisk, instead of being drippy or runny. This may take 10-15 minutes.
  5. Higher heat may speed this up but you will also need to whisk more quickly to keep the pudding from burning, sticking to bottom of pot, or boiling.
  6. Stir in stevia drops, ghee, and vanilla. Continue whisking til evenly mixed and pudding is thickened.
  7. Pour into individual heatproof glass or ceramic serving dishes. To prevent a skin from forming on the pudding, place plastic wrap directly on the pudding in each dish and seal. I don't mind the skin and prefer to leave the plastic wrap off. Refrigerate for about 3 hours or overnight. Or, eat right away, warm and a little less set - also delicious!
Recipe Notes

You may use arrowroot starch instead of tapioca, but I have not tried this yet; potato starch may work too. For salt, I use Himalayan salt because it has a wider mineral profile than ordinary table salt and because sea salt is now (sadly) under scrutiny for having plastic in it. If the pudding hasn't thickened enough after lengthy heating and stirring, remove 1/4 cup of pudding from the pot into a small Pyrex or ceramic bowl or cup. Stir in 1 Tablespoon of starch and blend til smooth and thick. Add this back to the pot and continue stirring with whisk til smooth and thickened.

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Honey Brownie Cake

Honey Brownie Cake

Can’t eat cane sugar, coconut sugar, or any granulated sugar? Or gluten? Or dairy? Need a chocolate cake? Try this recipe, sweetened with honey and applesauce. The result is a moist, dense, chocolatey intersection between brownies and cake.

Honey Brownie Cake
Print Recipe
Cake? Brownies? You decide.
Servings Prep Time
9-12 servings 20 minutes
Cook Time
35 minutes
Servings Prep Time
9-12 servings 20 minutes
Cook Time
35 minutes
Honey Brownie Cake
Print Recipe
Cake? Brownies? You decide.
Servings Prep Time
9-12 servings 20 minutes
Cook Time
35 minutes
Servings Prep Time
9-12 servings 20 minutes
Cook Time
35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350. Grease a 9 x 9" baking pan on bottom and sides with coconut oil, and dust lightly with cocoa powder.
  2. In a small bowl, blend flour and xanthan gum and set aside.
  3. In a mixer, beat 2 eggs, honey, and salt until thick and uniform.
  4. Add coconut oil (preferably soft but not liquid), vanilla, applesauce, and stevia to the honey mixture and blend well.
  5. Add cocoa powder and stir until evenly blended, then stir in GF flour blend.
  6. Separate whites from 3 eggs. Blend the whites to soft peaks in a separate bowl. You don't need the yolks for this recipe. Store them in refrigerator for another purpose, and use with 48 hours.
  7. Fold egg whites gently into the rest of the batter until evenly mixed; stir as little as possible to blend these in.
  8. Bake at 350 x 35 minutes or until knife in center comes out clean. Serve warm with coconut whipped cream, fresh raspberries, or cherry-raspberry sauce. No frosting needed!
Recipe Notes

This recipe emphasizes the flavor of dark cocoa over the sweet. Adjust it to your taste by increasing stevia; for a sweeter version, try 1/4 teaspoon of SweetLeaf Organic Stevia Powder if you prefer. For serving with coconut whipped cream, try this recipe - though I like it with much less stevia (5 drops instead of 25 drops). This Cherry-Raspberry sauce is also delightful with Honey Brownie Cake. For a Paleo-friendly version of this recipe, substitute 1/2 cup coconut flour and 1/2 cup almond flour for the GF flour blend.

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