Ultimate Paleo Chocolate Chip Cookies

I know, I’ve been a little quiet on the blog lately… there’s been a LOT going on! First things first, I wanted to make sure you didn’t miss out on this amazing opportunity: 

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Enter for a chance to WIN a Blendtec, Cuisinart 14-Cup Food Processor, and lots of other amazing prizes over at March Muffin Madness hosted by Shirley of gfe-gluten free easily. Shirley is teaming up with some of your favorite bloggers to share a different muffin recipe each day for the entire month of March! I shared my Delicious Paleo Carrot Cake Muffins. To see the complete line up of bloggers and to read all of the DELICIOUS details (including instructions on how to enter to win), CLICK HERE

Ultimate-Chocolate-Chip-Cookies450px-AllergyFreeAlaskaI’ve kept the recipe for these Ultimate Paleo Chocolate Chip Cookies in my back pocket for a while, just waiting for the right time to share it with you. After a few super busy weeks, I think it’s the right time.  ;)

I make these for my family when we need a little treat or pick me up (I may have even let my girls have 2 for breakfast the other day… but I won’t confirm or deny that). I’ve made this recipe for several friends, some are gluten free, some are not. Regardless, everyone has loved them, and some have been completely surprised these are grain free. They taste a lot like a regular “Toll House Style” chocolate chip cookie. Who knew grain free could taste so good?!  ;) 

A Few Notes About Substitutions:
1. If you can’t do almond flour or nuts, this recipe isn’t for you. Try my Gluten Free Toll House Style Chocolate Chip Cookies instead (the recipe calls for 1/4 cup of almond flour, but simply substitute sorghum flour for the almond flour and you’ll be golden). 
2. If you are egg free, try these Chocolate Chip Cookie Bites or Protein Packed Monster Breakfast Cookies instead. 
3. And lastly, for sugar-free, try these Stevia Sweetened Chocolate Chip Cookies (just use cocoa nib in place of the chocolate chips for completely sugar-free). 

All my love, 
Megan (with a long E)

Ultimate Paleo Chocolate Chip Cookies

Yield: 2-3 dozen (depending on the size)

Ultimate Paleo Chocolate Chip Cookies

Ingredients

Instructions

  1. Preheat oven to 375 degrees (F).
  2. In a large mixing bowl, combine the almond flour, arrowroot starch, palm sugar, baking soda, and sea salt.
  3. Cut in the coconut oil until the mixture resembles coarse crumbs.
  4. Whisk in the eggs and vanilla. The dough will appear to be dry, but keep mixing until the ingredients come together to form a thick cookie dough.
  5. Stir in the Enjoy Life Chocolate Mini Chips.
  6. Refrigerate in an airtight container for 2 hours.
  7. Drop by heaping teaspoonfuls onto parchment or silicone lined baking sheets and bake 9-11 minutes, or until the cookies are golden brown.
  8. Cool on the baking sheets for 5-10 minutes before transferring the cookies to paper towels to help draw out the excess oils. Store in an airtight container.

Recipe Notes from Megan

These cookies come out of the oven crispy on the outside and chewy on the inside. For extra chewy cookies, under bake them by a minute. For completely crispy cookies, bake them until they are deep golden in color (just be careful not to burn them).

http://www.allergyfreealaska.com/2014/03/12/ultimate-paleo-chocolate-chip-cookies/

This recipe is linked to Make Your Own Monday, Fat TuesdayAllergy Free WednesdayGluten Free Wednesdays, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, and Gluten Free Fridays. 

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

Big & Soft Paleo Ginger Molasses Cookies

Oh goodness… I can’t believe it’s December! What happened to November?! In less than 2 weeks AJ and I will celebrate our 10th wedding anniversary, and then in 2 1/2 weeks it will be Christmas. It’s all coming so fast – time needs to slow down so I can get done what I want to! And actually, as far as shopping is concerned, I’m just about done; I just want more time time to fit in all of the craft and baking projects. ;)

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I have a weakness for cookies… especially ones of the ginger molasses variety (they taste SO good dunked in a cup of black coffee!). The distinct molasses and spicy ginger flavors blend so well together, and while I do like the harder ginger snaps, there’s something equally amazing about the big and soft ginger molasses cookies. These Big & Soft Paleo Ginger Molasses Cookies certainly live up to their name. They are big, and so soft they nearly melt in your mouth. Bet you can’t eat just one! ;)

OH! And speaking of cookies… my sweet and talented friend, Jeanine, of The Baking Beauties, is offering a FREE Gluten Free Cookie E-book as a Christmas present to her readers (how awesome is that??!). You can download the E-book and find out more information about it by clicking HERE

Enjoy!
xoxo,
Megan

Big & Soft Paleo Ginger Molasses Cookies

Big & Soft Paleo Ginger Molasses Cookies

Ingredients

  • 1 1/2 cups blanched almond flour (I use either Honeyville or Anthony's)
  • 1/2 cup arrowroot starch
  • 1/4 cup coconut flour
  • 2 teaspoons ground ginger
  • 1 teaspoons baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon sea salt
  • 1/2 cup coconut oil, just melted
  • 1/4 cup unsulphured molasses
  • 1/4 cup honey or pure maple syrup
  • 1 egg

Instructions

  1. Preheat oven to 350 degrees (F).
  2. In a large mixing bowl, combine the almond flour, arrowroot starch, coconut flour, ground ginger, baking soda, ground cinnamon, ground cloves, and sea salt.
  3. Mix in the coconut oil, unsulphured molasses, honey or pure maple syrup, and the egg and mix until combined.
  4. Refrigerate the dough for at least 2 hours.
  5. Roll heaping tablespoons of dough into balls and place them on a parchment or silicone lined baking sheet. Gently flatten the balls of dough with your fingers until they are about 1/2 inch thick.
  6. Bake for 9-12 minutes. Leave the cookies on the baking sheet to cool.
http://www.allergyfreealaska.com/2013/12/09/big-soft-paleo-ginger-molasses-cookies/

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

This recipe is linked to Make Your Own Monday, Teach Me TuesdayFat TuesdaySlightly Indulgent TuesdayAllergy Free Wednesday, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday and Pennywise Platter, Gluten Free Fridays andWellness Weekend. 

Mom’s Amazing Gluten Free & Vegan Apple Pie

Pie… it’s one of the best three letter words ever (especially when it’s homemade, slightly warm, and served with your favorite dairy free vanilla ice cream and a cup of coffee!). My mom’s homemade apple pie is the best, which is why her recipe inspired me to create my own gluten free version. This Mom’s Amazing Gluten Free & Vegan Apple Pie would be a wonderful addition to your holiday dessert line up, but please don’t limit this deliciousness to just a holiday recipe. Pie should be served year round- for birthdays, holidays, celebrations, or simply just because. 

With this pie, it’s hard to say which is the star of the show: the apple filling perfectly smothered in a sweet layer of cinnamon and nutmeg, or the buttery-like gluten free flaky pie crust. I’ll let you decide and you’ll have to let me know. I’m partial to both, although my opinion may be somewhat biased. ;) 

Mom's Apple Pie 2 Allergy Free AlaskaI confess, since perfecting my Best Gluten-Free Flaky Pie Crust Recipe I’ve gone a little overboard with my pie making (like with my Gluten & Dairy Free Maple Pumpkin Pie), but it’s just been sooooo long since I’ve had yummy pie with a flaky crust. And my family isn’t complaining- I suspect yours won’t either! 

Peace, Love & Pie… xo
Megan

 

Mom's Amazing Gluten Free & Vegan Apple Pie

Yield: one 9-inch pie

Mom's Amazing Gluten Free & Vegan Apple Pie

Ingredients

Instructions

  1. Follow the directions for the Best Gluten-Free Flaky Pie Crust Recipe (make sure to double the recipe), and roll out one of the crusts and fit it into a 9-inch pie plate. Do not trim down the excess dough from the edges of the pie crust.
  2. In a large mixing bowl, combine the apples and lemon juice.
  3. In a small mixing bowl, whisk together the palm sugar, sorghum flour, arrowroot starch, cinnamon, and ground nutmeg. Sprinkle the mixture over the apples and toss to coat.
  4. Place the apple mixture in the pie shell, including any of the juices that may have accumulated.
  5. Roll out the second pie crust and gently place it on top.
  6. Trim the overhanging pie crust dough edge about 1 inch from the rim of the pie plate. Fold and roll the top pie crust under the lower pie crust and flute as desired.
  7. Use a sharp knife to carefully cut a series of slits, at least 4-8, in the top of the pie crust so the steam can escape.
  8. Brush the crust with almond milk (you may not need to use the entire teaspoon), and sprinkle it with the cane sugar.
  9. Place the pie on a baking sheet (to catch drips), and baking in a preheated 425 degree (F) oven for 15 minutes. Reduce the heat to 350 degrees (F) and continue baking for another 45-50 minutes. The pie will be done when the crust is golden brown and the apples are soft (carefully insert a knife in one of the steam slits to test the softness).
  10. Cool for at least 2 hours before serving.

Recipe Notes from Megan

I use organic cane sugar on the outside of the crust because it caramelizes beautifully. If you don't want to use organic cane sugar, I recommend omitting it altogether. I do not recommend substituting palm sugar because it could burn instead of caramelize.

http://www.allergyfreealaska.com/2013/11/10/moms-amazing-gluten-free-vegan-apple-pie/

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

This recipe is linked to Fat TuesdaySlightly Indulgent Tuesday, Gluten Free WednesdaysAllergy Free WednesdayFrugal Day Sustainable WaysThank Your Body ThursdayTasty TraditionsFull Plate ThursdaySimple Lives Thursday and Pennywise Platter, Gluten Free Fridays and Wellness Weekend

Gluten & Dairy Free Maple Pumpkin Pie

The first Thanksgiving that I was gluten, dairy, and refined sugar free was interesting. It wasn’t bad by any means, just different. I was going through a time of transition, an adjustment period in my diet, and I had to learn how to make my favorite recipes differently. It was actually my sister in law who made me a gluten and dairy free pumpkin pie that first Thanksgiving (it was awesome… and crust-less). Since then I have tweaked her substitutions to come up with this Gluten & Dairy Free Maple Pumpkin Pie. And let me tell you what, you won’t miss the refined sugars or dairy – at all. The maple syrup is such a wonderful addition to the pumpkin and spices. It really is delicious! 

DSC_0962 (Large)The whipped topping you see in the picture is simply chilled coconut cream (the thick cream that separates from the liquid in certain brands of canned coconut milk, like the Thai Kitchen Brand) whipped with a few drops of liquid vanilla stevia (course, you could use maple syrup, honey, or another sweetener instead). If you prefer to use another brand of coconut milk (that’s maybe guar gum free), simply place the entire can of coconut milk in the blender, sweeten to taste, and blend. Place in an airtight container in the fridge overnight. The coconut milk will thicken, and then you can use it as whipped topping (it just might not be quite as thick as what’s pictured above, but still delicious). 

Wishing you all an early, but very Happy Thanksgiving! 
xoxo,
Megan

*If this recipe doesn’t accommodate your dietary needs, please check out my gal pal, Shirley’s, Gluten-Free Pumpkin Pie Recipe Roundup with Over 30 Recipes! There is certainly a recipe to accommodate nearly all types of dietary needs: egg free, Paleo, nut free, etc…

Gluten & Dairy Free Maple Pumpkin Pie

Yield: one 9-inch pie

Gluten & Dairy Free Maple Pumpkin Pie

Ingredients

  • 1 unbaked Best Gluten-Free Flaky Pie Crust Recipe
  • 15 ounces unsweetened pumpkin puree
  • 1/2 cup almond milk (or rice milk, hemp milk, coconut milk beverage, etc...)
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cloves

Instructions

  1. Whisk all of the ingredients in a medium size mixing bowl until well blended.
  2. Pour filling into the prepared unbaked pie shell and bake in a preheated 400 degree (F) oven for 15 minutes. Reduce the oven temperature to 350 degrees (F) and bake for an additional 40 to 50 minutes. The pie is completely cooked through when a toothpick inserted in the center of the pie comes out clean.
  3. Allow to cool completely before serving.
http://www.allergyfreealaska.com/2013/11/05/maple-pumpkin-pie-dairy-free/

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This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

This recipe is linked to Make Your Own Monday, Teach Me Tuesday, Fat TuesdaySlightly Indulgent TuesdayAllergy Free WednesdayFrugal Day Sustainable WaysThank Your Body ThursdayTasty TraditionsFull Plate ThursdaySimple Lives ThursdayPennywise Platter, and Gluten Free Friday.

Best Gluten-Free Flaky Pie Crust Recipe

When my parents were married, my dad gave my mom a jewelry box with “A pie a week keeps the husband sweet” inscribed on the inside of it. Needless to say, after 40+ years of marriage, mom became an expert pie maker. Her banana cream pie is my absolute favorite (or was my favorite; I plan on making over that recipe one of these days), but if you asked my dad what his favorite pie is, he’d probably vote pecan. 

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I think making pie crust is a bit of an art. Mixing the dough just enough not to overwork it, handling and feeling the dough to know the correct texture and consistency, rolling the dough, and being able to roll it out evenly. It’s taken me years of watching and helping my mom to somewhat feel like I have a handle on it, and even still I have off days. The great thing about pie crust though, it doesn’t matter if you’re a seasoned pie crust maker or not. Pie crust doesn’t necessarily have to look good – it just has to taste good. And I can assure you this pie crust lives up to its name. It really is the Best Gluten-Free Flaky Pie Crust Recipe I’ve ever had. So if your crust doesn’t end up looking as “perfect” as you think it should, don’t fret. Just remember that you’ll never find any two homemade pie crusts that look the same. Differences add character and uniqueness to your pies! 

I’ve been working on this recipe for years. Previously I’ve made several gluten free pie crusts that have worked, and worked well, but they still weren’t good enough to meet my standards. I wanted a flaky pie crust recipe that could hold its own if ever compared to mom’s. Finally, after years of experimenting and making 3 different pies this week… by George, I did it!

But before we get to the recipe, I wanted to share a few pictures with you. This (below) is my chilled and lightly floured disk of dough, sitting on a piece of lightly floured parchment paper. You can either roll the dough out as is (using more flour as you go along so the dough doesn’t stick to your rolling pin), or you can place another piece of parchment paper on top of the disk of dough and roll it out between the sheets of parchment. It just depends on what’s easier for you and what you prefer. 

DSC_0879 (Small)Once the dough is rolled out, you can either invert the pie crust over the top of the pie plate (say a little prayer) and gently peel off the back of the parchment paper, or you can use your rolling pin to help move the crust. These next few pictures will show you how I start to move the pie crust with the rolling pin: 

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A Note Regarding Substitutions:
As stated earlier, I’ve worked very hard over the last few years to develop a truly perfect gluten-free pie crust recipe. That said, the ingredients I’ve used in this recipe were chosen for specific reasons. If you substitute another flour or ingredient than that as listed, I can’t guarantee the end result of your pie crust. Testing recipes is incredibly time consuming, and unfortunately I can’t fine tune a recipe to fit everyone’s individual dietary needs. If the ingredients in this specific recipe won’t work for you, please let it be your guide, or a launching point for you to do your own experimentation. ;) I’m more than willing to aid in suggestions or give you my opinion. Just please know I can’t guarantee the end results!

Best Gluten-Free Flaky Pie Crust Recipe

Yield: one single pie crust pastry

Best Gluten-Free Flaky Pie Crust Recipe

Ingredients

Instructions

  1. In a large mixing bowl, whisk together the sorghum flour, millet flour, arrowroot starch, brown rice flour, xanthan gum, and sea salt.
  2. Cut in the palm shortening until the mixture resembles coarse crumbs.
  3. Add the apple cider vinegar and water, and stir gently until the mixture comes together to form a dough. Place the ball of dough inside of a large zip lock bag and use your hands to flatten it into a disk. Refrigerate for 15 minutes.
  4. To roll the dough, lay a piece of parchment paper on a work surface and lightly sprinkle with flour. Place the disk of dough in the middle of the parchment paper, sprinkle the disk with flour, and roll the dough into an 11-12 inch round starting from the middle and working out towards the edges. Keep sprinkling the dough with flour as needed to prevent the dough from sticking to the rolling pin.
  5. Using your rolling pin (as pictured above) to aid in moving the dough, carefully ease the crust into a 9 inch pie plate. Or use the bottom layer of parchment paper to invert the entire pie crust over the top of the pie plate (say a little prayer) and gently peel off the parchment paper. Press the dough evenly into the bottom and sides of the pie pan (if there are any tears in the crust, simply wet your fingers and try to smooth them out as best as you can).
  6. Trim down the edges of the pie crust leaving about 1/2 an inch of excess dough. Fold the excess dough underneath and crimp the edges.
  7. Fill and bake as desired.
  8. To Pre-Bake the Crust without Filling:
  9. Preheat oven to 375 and prick the bottom of the crust all over with a fork. Line the crust bottom with coffee filters or parchment paper and fill with a single layer of dried beans. Bake for 15-20 minutes, or until the pie crust begins to change color around the edges. Remove the coffee filter or parchment paper and the beans. Bake for an additional 5-15 minutes, or until the crust is golden brown and dried out. Cool completely before filling.

Recipe Notes from Megan

This 14” Pie Crust Bag is ideal for rolling out perfectly round pie crusts. I have one that a friend gifted me and absolutely love it!

This crust performs better if rolled out immediately following the dough’s 15 minute chill time. If it is refrigerated for a longer period of time it tends to dry out and can be difficult to work with. If you have to refrigerate the dough for longer (like overnight), make it just a tad wetter than normal (But not too wet! Just remember, you can always add more liquid, but you can’t take it back out once it’s mixed in). Dough that is refrigerated for a longer period of time must rest at room temperature for at least 30 minutes prior to rolling.

Temperature, altitude and humidity will affect pie crust dough. If you find the crust difficult to roll out and you think it’s too dry, simply throw it in a food processor, add 1 tablespoon of cold water, and pulse 3-5 times. Check the dough. If you think it will hold together and roll out properly – great! If not, continue to add more cold water, tablespoon by tablespoon until the dough comes back together.

http://www.allergyfreealaska.com/2013/11/04/perfect-gluten-free-pie-crust-pastry-vegan/

Now, how ’bout a slice of Gluten & Dairy Free Maple Pumpkin Pie?! 

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Or maybe Mom’s Amazing Gluten Free & Vegan Apple Pie?

Mom's Apple Pie Allergy Free Alaska

All my love,
Megan (with a long E)

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

This recipe is linked to Make Your Own MondayTeach Me TuesdayFat TuesdaySlightly Indulgent TuesdayAllergy Free WednesdayFrugal Day Sustainable WaysThank Your Body ThursdayTasty TraditionsFull Plate ThursdaySimple Lives Thursday and Pennywise PlatterGluten Free Fridays and Wellness Weekend

Whole Food Fridays 9-20-13

Welcome to Whole Food Fridays! Come link up your own GLUTEN FREE & WHOLE FOOD recipes and find new ones to try!

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Thank you for participating week after week!

Highlighted Recipes:

Chocolate Chip & Raspberry Frangipane Cake Bars from Vicky @ Gluten Free SCD & Veggie

Raw Sun Dried Tomato Sauce with Butternut Squash Pasta from Angela @ Bare Root

Maple Apple Crisp from Marianne Kay @ Ragdoll Kitchen

Want to participate? Here are the guidelines:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • You must provide a link back to Whole Food Fridays somewhere in the body of your post. Recipes not linked back to Whole Food Fridays will not be eligible to be highlighted the following week and may be deleted.
  • All recipes MUST BE GLUTEN FREE and made from REAL WHOLE FOOD ingredients.
  • Your blog does not have to be a gluten free blog in order to link up a recipe, but please make sure your recipe is gluten free.
  • Recipes for natural homemade soaps, lotions, etc. are also welcome.
  • Please leave me a comment! I love it when I hear from you. Often times comments make my day!

What your recipe CAN contain:

  • Any real whole food ingredients (gluten free whole grains, nuts, seeds, legumes, fruits, vegetables, herbs, healthy oils, etc).
  • Natural Sweeteners (honey, agave nectar, brown rice syrup, maple syrup, yacon, coconut nectar, coconut sugar/palm sugar, sucant, stevia)
  • Meats, eggs and dairy are all okay (although dairy free options are always an added bonus).
  • Bacon. Yes, anyone who makes anything with bacon gets extra brownie points (just make sure your bacon is gluten & nitrate free)!

What your recipe CANNOT contain:

  • Anything artificial, including anything refined or highly processed.
  • Any sort of boxed mix or prepackaged anything (with the exception of packaged GF noodles, chocolate chips, nut butters, etc…). Just remember fresh real whole foods are best!
  • Refined sugars (like plain white sugar or brown sugar – organic is okay).
  • Liver and/or chicken feet. Okay, I’m joking. You can link up a recipe that contains either, I just probably won’t highlight it the following week.

If your post does not comply to the above guidelines it will be deleted (and I will probably delete it without leaving you a note telling you I did (sorry), because that could be very time consuming). If you have any questions just leave me a comment below and I will try my best to get back to you.

Please be descriptive and tell us a bit about what you’re sharing. Is it vegan? What about dairy free? Is it grain free? Etc… I think you understand; you’re a smart bunch!

Thanks again for stopping by Whole Food Fridays! I look forward to seeing you every week!
xoxo
Megan


Zucchini Apple Bread or Muffins

I had such an amazing trip back home to Kodiak Island, Alaska! For 4 days I played on the beaches, acted like a tourist visiting the boat harbors, and caught up with old friends. It was fabulous. And in typical Kodiak fashion, it rained and blew sideways the first 2 days I was there, but then the weather cleared up and we were left with this awesomeness:IMG_2531 (Small)
It honestly doesn’t get any better or gorgeous than Kodiak on a beautiful day. The sun came out and my best bud, Lisa, and I were able to get some unbelievable shots. These next few pictures were taken on top of Pillar Mountain using my iPhone (the LCD screen went out on my point & shoot, so thank God for back up technology!). These photographs are totally unaltered and showcase the true beauty of Kodiak. IMG_2546 (Small)
Downtown Kodiak sits at the base of Pillar Mountain.IMG_2560 (Small)
This is a view of the runway and the Coast Guard Base. Kodiak is home to the largest Coast Guard base in the Pacific. IMG_2567 (Small)
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This is the Alaska Wildlife Troopers patrol vessel Woldstad. I’ve grown up around and on boats, but I still can’t get over the size of the really big vessels. They are impressive – this picture doesn’t do the Woldstad justice!
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St. Paul Boat Harbor. IMG_2466 (Small)IMG_2493 (Small)
This is one of my favorite pictures. I did brighten this one up a little bit. Kodiak

As I mentioned on Facebook, I meant to get this Zucchini Apple Bread or Muffins recipe up for you early last week, but time got the best of me trying to prepare for my trip. Before I left I stocked the house with lots of gluten free food options for my husband and girls. I made a gluten & dairy free beef ziti type of casserole dish, a double batch of No Bake Rice Crispy Treat Bars, and of course – my famous Gluten & Rice Free Multigrain Bread. We try not to eat bread very often, but it sure is convenient to have a few slices of bread on hand, especially for a daddy who isn’t quite as creative as mommy in the kitchen. ;)   

This gluten free Zucchini Apple Bread or Muffins is one of my favorite recipes I’ve created. When I first started my gluten and dairy free journey, a friend I met online requested I make a zucchini apple bread. I’d never heard of that combination in a bread before, so I was naturally curious about it. I developed a recipe (and was so proud of it) and sent it to her to try. I’m not sure if she ever ended up trying it or not. When I asked her about it she said she hadn’t had the time, but I secretly hope she never made it. It really wasn’t a good recipe… and all I can do it laugh about it now. I was just beginning to dip my feet into gluten free baking, and I had no clue what I was doing. And that’s what makes me so proud of this new and updated recipe I’m sharing with you. It symbolizes my growth. I would be proud to serve a slice of this to Oprah or the CEO of Starbucks. This recipe has been hailed by several of my recipes testers as “the best zucchini bread I’ve ever had!” I hope you all enjoy it as much as my friends and I do!

All my love,
Megan (with a long E)

PS – Tab, this is for you! ;)

Zucchini-Apple-Bread-1

Zucchini Apple Bread or Muffins

Yield: 1 loaf or 14 muffins

Zucchini Apple Bread or Muffins

Ingredients

  • 1/2 cup palm sugar
  • 1/4 cup liquefied coconut oil or olive oil
  • 1/3 cup unsweetened applesauce
  • 1 1/2 tsp vanilla extract
  • 2 eggs
  • 1 teaspoon xanthan gum
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup tapioca starch
  • 1/2 cup millet flour or sorghum flour
  • 1/2 cup brown rice flour
  • 1 smallish zucchini, grated and blotted off with paper towels (about 3/4 cup)
  • 1 baking apple, grated (about a cup)

Instructions

  1. Preheat oven to 350 degrees (F).
  2. Cream together the palm sugar, coconut oil, applesauce, and vanilla. Whisk in the eggs, and then add the xanthan gum, cinnamon, nutmeg, sea salt, baking soda, baking powder, tapioca starch, millet flour, and brown rice flour. Stir until the batter is smooth and well blended. Fold in the zucchini and apple.
  3. To make the loaf:
  4. Pour the batter into an 8.5” x 4.5” parchment paper lined and lightly greased metal bread pan (like this one). Bake for 50-60 minutes, or until the crust is golden brown and a knife, when inserted into the center of the loaf, comes out clean. Remove the loaf from the bread pan and place it on a wire rack to cool. Cool completely before slicing.
  5. To make the muffins:
  6. Divide the batter equally between 14 paper-lined muffin tins. Bake for 16-20 minutes, or until a toothpick, when inserted into the middle of one of the muffins, comes out clean. Place on a wire rack to cool.
http://www.allergyfreealaska.com/2013/09/04/zucchini-apple-bread-muffins/

Zucchini Apple MuffinsThis post is linked to Fat Tuesday, Slightly Indulgent Tuesday, Allergy Free Wednesday and Pennywise Platter.

Chocolate Chip Doughnuts with Chocolate Glaze (Grain Free)

What a crazy month this has been! Between keeping up with activities with our girls, my husband’s Subaru breaking down (that old girl had 274,000 miles on her), needing to purchase another vehicle, and just the busyness of summer, my free time has been stretched a little thin. Which is exactly why it’s taken so long to post this recipe for all of you (sorry). Rest assured the minute you sink your teeth into one of these blissful Chocolate Chip Doughnuts with Chocolate Glaze you’ll be in absolute heaven and forgive me for taking so long. :)

Or at least I’m hoping!

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As a special morning treat when I was little, my dad would sometimes surprise us with a fresh box of doughnuts. I never met a doughnut I didn’t like, but the ones with the chocolate frosting were my absolute favorite. Which is why I developed these grain free doughnuts for my girls. The girls were invited to a birthday party, so instead of baking a whole cake, I wanted to make something with individual servings – that wasn’t a cupcake. So what’s better than a chocolate covered doughnut?!

These decadent chocolate dipped beauties got an overwhelming response at the party. Everyone loved them and the girls were delighted. The smiles on their little chocolate covered faces were priceless. Doughnuts just have a way of  making people happy, don’t they?

Did you have a favorite type of doughnut prior to becoming gluten free? Were you able to find a recipe or a bakery that makes your favorite doughnut after going gluten free? What’s your favorite doughnut topping? Sprinkles or chocolate chips? Nuts or shredded coconut?

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Chocolate Chip Doughnuts with Chocolate Glaze (Grain Free)

Yield: about 8 doughnuts

Chocolate Chip Doughnuts with Chocolate Glaze (Grain Free)

Ingredients

Instructions

  1. Preheat oven to 325 degrees (F) and generously grease 2 doughnut pans (I use these pans) with palm shortening.
  2. In a large mixing bowl, combine the blanched almond flour, arrowroot starch, baking powder, sea salt, and nutmeg. Cut in the coconut oil until the mixture resembles coarse crumbs.
  3. Whisk in the eggs, almond milk, honey, and vanilla extract. Stir in the chocolate chips.
  4. Transfer the batter to a piping bag or a plastic storage bag (snip off one corner for piping) and pipe into the prepared pan, filing each well about 2/3 full.
  5. Bake for 13 - 16 minutes, or until a toothpick comes out clean when poked into one of the doughnuts. Cool for 5 minutes before removing from the pan and placing on a wire rack to completely cool (I use a butter knife if necessary to loosen the edges of the doughnuts from the pan).
  6. For the Chocolate glaze, place the chocolate chips and the palm shortening in a small microwavable bowl, and microwave on high in 30 second increments, stirring each time, until the chocolate chips and palm shortening are melted and mixed until smooth.
  7. Place doughnuts, one by one, upside down half way into the chocolate glaze. Remove and place right side up on a piece of parchment or waxed paper to set. If toppings are desired, sprinkle the doughnuts with desired toppings and place immediately in the freezer to set for 5 minutes (otherwise the toppings will slide off). Remove from the freezer and store in an airtight container at room temperature.
http://www.allergyfreealaska.com/2013/07/09/grain-free-chocolate-chip-doughnuts-with-chocolate-ganache/

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 I hope you all enjoy these and have a great week! 

All my love,
Megan

This post is linked to Slightly Indulgent Tuesday, Fat Tuesday, Tasty Traditions, Allergy Free Wednesdays, Healthy 2Day Wednesdays, Thank Your Body Thursday, Pennywise Platter, Simple Lives Thursday, and the EOA Link Up.

Sugar Free Triple Berry Cobbler (Grain & Nut Free)

I have the perfect summertime recipe for you today, that’s sugar free and absolutely delicious!  This Sugar Free Triple Berry Cobbler (Grain & Nut Free) is the perfect dessert to bring along on a picnic, camping trip, or to make for your 4th of July celebration! 

…… or to have for breakfast (not that I would know anything about that)! ;)

If you are worried about using stevia in this recipe, don’t be. It blends in wonderfully with the berries. I can’t even detect it, and neither can my husband. Course the brand of liquid stevia you use is key. I only recommend the NuNatural’s brand of stevia. When used properly, it doesn’t have the bitter aftertaste that other stevias do.  

This is truly dessert eating at its finest, especially because it’s sugar and guilt free! 

Enjoy!
xoxo,
Megan

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Sugar Free Triple Berry Cobbler (Grain & Nut Free)

Yield: about 8 servings

Sugar Free Triple Berry Cobbler (Grain & Nut Free)

Ingredients

    Filling:
  • 8 cups frozen triple berry blend
  • 3 tablespoons arrowroot starch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon NuNatural’s Vanilla Stevia
  • Topping:
  • 4 eggs, at room temperature
  • 1/2 cup coconut oil, just melted
  • 1/2 cup coconut flour
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 15 drops NuNatural’s Vanilla Stevia
  • Zest of 1 lemon (about 2-3 teaspoons)

Instructions

  1. Preheat oven to 400 degrees (F), and lightly grease a 9x13 baking dish.
  2. Place the berries in a large mixing bowl and thaw at room temperature until they are just starting to turn soft and juicy. Do not completely thaw.
  3. Add in the arrowroot starch, cinnamon, nutmeg, and vanilla stevia and toss until the berries are well coated in the mixture.
  4. Place the berries in the baking dish and use a spatula or the back of a spoon to evenly distribute them in the pan.
  5. In the bowl of an electric mixer, whisk together the eggs, coconut oil, and coconut flour. Stir in the sea salt, vanilla extract, vanilla stevia, and lemon zest. Crumble the dough topping evenly over the berries.
  6. Bake until golden brown and bubbly, about 25 - 35 minutes. Serve warm or at room temperature with your favorite ice cream.
http://www.allergyfreealaska.com/2013/06/11/sugar-free-triple-berry-cobbler-grain-nut-free/

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This recipe is linked to Make Your Own Monday, Teach Me Tuesday, Fat Tuesday, Slightly Indulgent Tuesday, Allergy Free Wednesday, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday and Pennywise Platter, Gluten Free Fridays andWellness Weekend. 

Protein Packed Monster Breakfast Cookies (grain, egg & nut free)

 go-ahead-its-gluten-free

Over the last several weeks, many of you have asked for grain free recipes that do not contain eggs or nuts. So when Shirley of gfe – gluten free easily and All Gluten Free Desserts posted the latest theme for Go Ahead Honey It’s Gluten Free (When You’re Grain Free and Feel Like A Nut, But Don’t Eat Peanuts Or Tree Nuts), I knew it was time to share this recipe with you. 

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These Protein Packed Monster Breakfast Cookies get their protein from SunButter, coconut, flax and hemp seeds. Hemp seeds have long been regarded for their nutritional value and contain 20 amino acids, including the 9 essential amino acids. I like adding hemp seeds to baked goods, smoothies, and salads for a nutritional boost.

These cookies have a “nutty” flavor and are very filling. Once they cool from being in the oven, they are perfectly crisp on the outside, but nice and chewy on the inside. Just the way I like ‘um!

These are kid – and adult approved, making them the perfect cookie for a quick breakfast or snack on the go!

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All set to bake in the oven

Protein Packed Monster Breakfast Cookies
Yields 16-20 cookies

1 tablespoon flax meal 
3 tablespoons boiling water
1 cup SunButter Creamy Sunflower Seed Spread
1/3 cup palm sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2/3 cup unsweetened & finely shredded coconut (I use Let’s Do Organic)
1/3 cup hemp seed
1/4 cup mini chocolate chips (or cacao nibs or carob chips)
1/3 cup desired seeds or raisins, optional

  1. Preheat oven to 350 degrees (F) and line 2 large baking sheets with parchment paper or silicone liners.
  2. Stir together the flax meal and boiling water; set aside and allow it to sit for at least 10 minutes.
  3. Using an electric mixer, cream the SunButter, palm sugar, maple syrup, and vanilla.  Beat in the baking soda and sea salt, and then stir in all other remaining ingredients (don’t forget the flax meal slurry!). 
  4. Roll the dough by heaping tablespoon into balls and place them on the baking sheets spaced about 3 inches apart.  Using the tips of your fingers, gently flatten the dough until it is about 1/2 an inch thick. 
  5. Bake for 12 to 14 minutes, or until the cookies are turning golden brown at the edges.  Leave cookies on the baking sheet to cool. 
  6. When the cookies are cool and are firm, transfer them to plate lined with a paper towel (this will help draw out the excess oils from the SunButter. Store the cookies uncovered out on the counter (so the air can get to them). They will crunch up on the outside, but still remain soft on the inside. If you store them in an airtight container, they will retain too much moisture and crumble easily.

Megan’s Recipe Notes:
If you can tolerate nuts, you can substitute almond or cashew butter for the SunButter.

If you can tolerate eggs, 1 egg can be used in place of the flax meal slurry.

Thanks to one of my recipe testers, I now know hemp seeds are not permitted in all parts of the world (thanks for the tip, Helen!). If you are one of those who does not have access to hemp seeds, try replacing them with roughly chopped sunflower seeds.

All my love,
Megan

This post is linked to Slightly Indulgent Tuesdays.

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This post contains affiliate links. Allergy Free Alaska, LLC receives a small commission from the sales made through these links. However, we only promote affiliate products we use or support wholeheartedly. The commissions received through your purchases help maintain this site. Thank you for your support!

This post is linked to Slightly Indulgent Tuesday, Wellness Weekend, Allergy Free Wednesdays, and Fight Back Friday.