Sunday, January 8, 2017

Almond Butter Chocolate Chip Cookies



These chocolate chip cookies are every bit as delicious as your old tried and true version - the differences are that they are FLOURLESS, 6 ingredients, and only use one bowl - quick and easy! You know that's my favorite kind of recipe!

Ingredients:

1 egg
1 tsp baking soda
1/2 cup of sugar of choice; I made these with granulated Stevia - feel free to use brown sugar or regular
1 cup almond butter (you could also use peanut butter if you have it; try to use peanut butter that has as few ingredients as possible - as in no more than 2:  peanuts and salt)
1 tsp vanilla extract
1 cup chocolate chips - I used a combo of dark chunks and minis - get creative and use whatever floats your boat!

Preparation:

Preheat oven to 350
In a medium bowl, add egg and and whisk a little bit
Add baking soda, sugar, almond butter, and extract - mix until incorporated
Stir in chocolate chips

Here's a fun trick to give your cookies that chunky bakery look:  using a large spoon, scoop some dough and roll into a 2" ball, separate the ball in half so you end up with two halves.  Flip the halves and stick them back together so that the smooth sides are touching and press them together a little bit trying not to flatten the uneven top.

Place dough balls on a parchment-lined baking sheet and bake for 8-10 minutes - try not to overbake, the cookies may look underdone when they come out, but let them cool on the baking sheet for about 10 minutes and they will harden up a bit.

Remove carefully to a cooling rack to cool completely.

Enjoy!

Makes about 1 1/2 dozen depending on size of dough balls.

Wednesday, August 5, 2015

Chocolate Chip Zucchini Bars




These bars were so easy to make and I was so excited that they actually have a cookie/cake consistency which is not always the case when I use coconut flour.  I finally found the Enjoy Life chocolate chips locally and grabbed them up.  And by the way, you’d never know these were gluten free chips – I would NOT kid you about chocolate, friends.  They melted and TASTE just like semi-sweet regular ole chips!



Ingredients:
1 mashed ripe banana
6T liquid egg whites
4 medium eggs, room temperature
1 cup shredded zucchini, drain on paper towels for 10 minutes
2T melted coconut oil, cooled
2tsp vanilla extract
1T maple syrup
2/3 cup coconut flour
¼ cup tapioca flour
1 ½ tsp cinnamon
¾ tsp baking soda
¼ tsp sea salt
2oz Enjoy Life Chocolate Chunks, or other chocolate chips of your choice

Preparation:
Preheat oven to 350.

Line an 8x8 pan with parchment paper; be sure to leave a little extra paper overhang to help with removing the bars once cooled.

In a large bowl, mash banana then mix in egg whites, eggs, coconut oil, vanilla extract and maple syrup.

Mix in the rest of the dry ingredients, and lastly the zucchini and chips.

Bake for 35 minutes, remove from oven, and cool.

Slice into bars and ENJOY!!!!!!!

Nutrition*:
Makes 9 bars
Calories 170 / Carbs 17g / Protein 6g / Fat 8g / Sodium 193mg / Fiber 4.5g

*Nutrition information is an estimation only and the nutritional analysis I provide for each recipe is calculated via My Fitness Pal using the nutritional data found on their website. I am not a registered dietitian, so always consult a qualified healthcare provider for any answers to personal health care questions.


Adapted from Well Plated

Thursday, March 5, 2015

Paleo Blueberry Scones



Hi, my name is Jenn...and I'm addicted to scones.

There.  I said it.

Only thing is that it's not new news.  Everyone who knows me knows my obsession for these delectable bits of goodness.  If there is a scone on the menu, I want it.  I've tried them all...savory and sweet...biscuity and dense.

Some, of course, are better than others...I prefer them not to taste like air so there has to be some weight to it.  And these here?  Ohhhhhh....I am a happy, happy, girl.  If I had stumbled upon these in a cafe or market, I would go back there again and again.  And now, I own the recipe!  I cannot wait to make these in every flavor imaginable!

SO, without further adieu:

Ingredients
  • 1 cup cashew meal (Trader Joe's sells it already bagged or make your own by pulverizing some cashews)
  • 1/2 cup almond meal (see above)
  • 1/4 cup tapioca flour (seriously, the secret ingredient!)
  • 1/8 tsp sea salt
  • 1/4 cup melted coconut oil
  • 3T pure maple syrup (can also use honey)
  • 1T vanilla extract
  • 1 egg
  • 2T unsweetened cashew or almond milk
  • 1 cup blueberries
Preparation
  1. Preheat oven to 350
  2. Spray a pie plate or line with parchment paper
  3. Whisk dry ingredients together (don't add blueberries yet)
  4. Mix wet ingredients together
  5. Stir wet into dry and mix well
  6. Stir in blueberries (I used frozen fresh that I had on hand and these tend to hold their shape)
  7. Pour into pie plate
  8. Bake for 30 mins
  9. Remove and cool for about 10 mins (I sprinkled with coconut sugar after I took it out of the oven)
  10. Slice and try not to eat all at once...or do...whatevs, it's cool...I understand how you might want to I mean look at them!??


Nutrition*
Makes 8 scones
 Calories 231 / Carbs 13g / Fat 17g / Protein 5g / Fiber 2g / Sodium 350mg



*Nutrition information is an estimation only and the nutritional analysis I provide for each recipe is calculated via My Fitness Pal using the nutritional data found on their website. I am not a registered dietitian, so always consult a qualified healthcare provider for any answers to personal health care questions.
 
Adapted from Fed & Fit Blog