Cane Sugar Free – The Recipe Train

Oat Flour Oatmeal Cookies

Posted on April 27, 2024December 11, 2024 by Annie Eskeldson

Ingredients:

5 eggs
3/4 cup Monk Fruit Sugar
3/4 cup Monk Fruit Brown Sugar or Swerve brown Sugar
1 TBSP Pumpkin Pie Spice
1 TBSP baking soda
3/4 TBSP Celtic salt (to taste)
1 and 1/2 cups Ghee or Coconut Oil (softened or melted)
1 TBSP Organic Vanilla
3 and 3/4 cup Organic Oat Flour (*see note below)
3 and 3/4 cups Organic Rolled Oats
1 and 1/2 cups Lily’s Dark Chocolate Chips
1 and 1/2 cups Organic Raisins or cut up prunes (optional)

Directions:

Warm Oven to 350 degrees F
Add the first seven ingredients to a very large bowl and mix with electric mixer
Add the Organic Oat Flour and mix
Add the Organic Rolled Oats and mix
Add the raisins and choc. chips and mix
Form 1 and 1/2 TBSP- 2 TBSP size balls of dough and put on cookie sheet lined with parchment paper
Flatten the balls a bit as they will not flatten on their own
Bake 8-10 minutes at 350 degrees F
Let cool a few minutes then transfer to a cooling plate or rack
Enjoy!

What’s in the Cupboard: *Oat flour – you don’t need to buy this. You can simply use a food processor and grind up your rolled oats for a few minutes and Presto! You’ve got oat flour. When measuring, use a spoon to transfer it to your measuring vessel. Processing it will cause it to be fluffier so you want to measure again after processing. Indeed, you need both the processed flour and the 3 and 3/4 cups of the rolled oats.

You can substitute Cinnamon and Nutmeg for the Pie Spice using 1 and 1/2 tsp of each instead. You can use ghee or coconut oil or a mix of both. Use any sugar you like, I just prefer Monk Fruit to make the recipe sugar free. You can add 3 TBSP of molasses to this recipe for enhanced taste as well. If you are fresh out of raisins, but have prunes, they work great in this recipe! I just cut them into small pieces first. I have not made these using chia seed or flax eggs, but I don’t see any reason why that would not work. If you can, use duck eggs, they really enhance the body of the cookie.

Dishing on this Dish: We have made these for years, and they are always a hit! We found using duck eggs makes a firmer cookie. These are pretty firm with chicken eggs, but they need a bit of time to cool and set up after pulling them out of the oven. This is a nice large recipe. It makes about 6 dozen small cookies or about 4 dozen large cookies. This is great for large families, or for freezing. These cookies freeze so nice! Just pull them out when you are ready to use them. They travel well too. What is the benefit of using oat flour? Low Oxalate! The chocolate chips will add some oxalate for sure, so use more raisins and less chips, or just omit the chips all together.

Cane Sugar Free, Dairy Free, Egg Free, Gluten Free, Peanut Free, Soy Free

Avocado Snicker Doodles

Posted on April 7, 2020June 11, 2020 by Annie Eskeldson

INGREDIENTS

2 Tbsp Chia
6 Tbsp filtered water
1.5 Cups Coconut Sugar (Xylitol will work too)
1/3 Cup soft (not melted) Enjoy Life Soy Free Butter
1/2 avocado
2 tsp Vanilla
3 cups gluten free Bob Red Mill 1:1 Baking Flour or King Arthur Flour
1/2 tsp Baking Soda
1/2 tsp Sea Salt
TOPPING:
4 TBSP Coconut Sugar (or Xylitol)
1 tsp Cinnamon

DIRECTIONS

Tilt a mixing bowl to one side and whisk together the Chia Seed and Filtered Water. When thickened, set the bowl down flat.
On the other side of the mixing bowl, mash the butter, avocado, vanilla, and sugar together with fork. When mixed well, go ahead and blend into the thickened Chia Seed so that now all ingredients in the bowl are well combined.
Add the Flour, Baking Soda, and Sea Salt. Stir until it becomes easier to just mix with your hands. You will have a dough that is very thick.
Using a TBSP measuring spoon, scoop out rounded balls onto parchment lined baking sheets. This recipe makes exactly 4 dozen.
Take the dough balls and roll the tops through the Sugar and Cinnamon topping.
If desired, you can slightly press the dough down so it is more flat. It won’t flatten on it’s own while baking. You can leave it as a ball though, if you wish.
Chill the cookie dough balls on sheets for an hour in the fridge. This step isn’t required, but is recommended for texture.
Bake them at 400 degrees for 8-10 minutes, but be very careful not to over-bake. 8 minutes was good enough here.
Let them cool completely before eating.

DISHING ON THIS DISH: So, yeah, avocado in my Snicker Doodles? Yep. It’s excellent. You can’t taste it and your cookies won’t be green. This is a fabulous way to save money on expensive dairy free butter. Try not to be put off by having to chill the dough balls in the fridge for an hour, they are worth the wait!

WHAT’S IN THE CUPBOARD: You don’t have to use an avocado in this recipe, but the cookies are extra soft and fantastic with it. If you have an allergy or are just freaked outyou can simply use 1 Cup of Earth Balance Butter instead if you prefer.

Cane Sugar Free, Dairy Free, Egg Free, Gluten Free, Soy Free

Homemade Granola

Posted on December 15, 2019 by Annie Eskeldson

INGREDIENTS

4 Cups Gluten Free Oats
3 Fresh, Organic Apples (cubed, can sub other fresh fruits)
1/2 cup melted Coconut Oil ( can use olive oil)
1/2 cup Maple Syrup (honey or agave will work)
Raisins (or other dried fruit) Save for after baking.
Cashews ( or any alternative or omit completely) Save for after baking.

DIRECTIONS

In a large bowl, measure out oats.
Add fresh, cubed apples
Stir in Maple Honey
Add Coconut Oil
Mix ingredients very well
(Save nuts and dried fruit for later)
Pour mixture onto large, rimmed baking sheet. I line mine with parchment paper.
Bake at 350 Degrees for about 20 minutes (stirring a couple times to ensure even drying/roasting.) Bake a few minutes longer if needed for desired doneness.
After pulling the sheet out, add nuts and dried fruit. Stir into cooling mixture and let it all sit and cool together.
I scoop cooled mixture into glass jars for storing.

DISHING ON THIS DISH: We love granola but I rarely buy it because of sugar content, allergens, and cost. This recipe puts you in control of all three and it’s fast enough to make fresh in the morning yet flexible for huge batches and storing. It’s perfect for a fast breakfast and travels well for a snack on the go. Be sure to add any dried fruit and nuts after baking, otherwise, they’ll burn. You can add any fresh fruits to the mixture and bake those with the oats, though. Other ingredient ideas: fresh apricots, peaches, or strawberries, dried cranberries, dates, coconut shreds…make the mix unique with your own preferences.

Cane Sugar Free, Dairy Free, Egg Free, Gluten Free, Peanut Free, Soy Free, Sweets

Schmeese’s Sun Butter Cups

Posted on June 4, 2019 by Annie Eskeldson

INGREDIENTS

2/3 cup coconut oil
1 avocado (scooped out and seed removed)
3 tbsp cocoa
2 tbsp coconut sugar
2 tbsp agave syrup
10 drops Stevia
1/4 tsp sea salt
1/4 cup Organic Sun Butter

DIRECTIONS

Food Process all ingredients except the Sun Butter
Spoon chocolate mixture into the very bottom of ice trays.
Freeze for 15 minutes.
Remove from freezer.
Add a small layer of Sun Butter on top of the frozen chocolate.
Add another layer of chocolate to the top of the Sun Butter
Freeze again for about 40 minutes or so.
Push out of ice cube trays.
Store in Container in Freezer.

DISHING ON THIS DISH: There are so many things to love about this healthier twist of fat bombs meet Reese’s => Schmeese’s. First, the purpose of the sweeteners is taste only so you are free to use your own preferences and amounts to your own taste and needs. Second, Sun Butter is a way-yum alternative for those of us allergic to peanuts and the sweet/salty taste and smooth texture of these will satisfy any chocolate craving, in fact, half of one is enough for me. Last, if you’re short on time, you can mix all the ingredients together and freeze. You’ll get the same flavor, just not the layered look. Be sure to use the ice cube trays that pop out, not the ones that twist. They are usually circular, not rectangular. Candy molds could be used instead.