Category: Peanut Free

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

Avocado Snicker Doodles

Posted on 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.

Posted in Dairy Free, Egg Free, Gluten Free, Peanut Free, Soy Free, Sweets

Orange Pumpkin Spice Cake

Posted on by Annie Eskeldson

INGREDIENTS

  • 4 TBSP ground flax seed
  • 2/3 cup filtered water
  • 2 tsp Cinnamon
  • 2 tsp Nutmeg
  • 1/2 tsp Ginger
  • 1 tsp Baking Soda
  • 2 TBSP Baking Powder
  • 1 tsp Sea Salt
  • 1 1/2 cups Monkfruit Sugar
  • 1 Cup (generous cup) melted Coconut Oil (or preferred)
  • 6 TBSP Lemon (or orange) juice
  • 2 cups Organic Pumpkin Puree
  • 3 cups Bob’s Red Mill (gluten free) All Purpose Baking Flour

DIRECTIONS

  • Tip a large mixing bowl on it’s side and add flax seed and filtered water.
  • Whisk and let it thicken up a bit. Set the bowl down flat.
  • To the other side of the bowl, add seasonings, baking soda, baking powder, salt, and sugar.
  • Add melted oil and whisk everything together.
  • Add Pumpkin Puree and Lemon Juice. Stir with a large spatula or spoon.
  • Add Flour and stir with large spoon or spatula.
  • Spoon into 8 inch round cake pans that are already greased and floured if needed, or use parchment paper.
  • Bake 20 – 25 minutes ( when knife in center comes out clean) at 350 Degrees.

FROSTING

  • 1 1/2 Cups Ghee
  • 1 pound MonkFruit Powdered Sugar
  • 2 tsp organic Orange Flavoring (or you can just use Vanilla if preferred)
  • 1 tsp Redmond’s Real Salt (finely ground)
  • Mix all ingredients with a hand mixer
  • Frost cake when completely cooled.

DISHING ON THIS DISH: This is a fabulous cake for birthdays in the Fall or for the holidays. Be sure to use a full cup of oil, slightly overflowing. It really brings on the moisture and flavor of the cake. We grow a lot of pumpkins in our garden and I love using our fresh, organic puree for this recipe. You could use other ideas for a topping such as an orange glaze with Stevia or Stevia drops, home-made dairy free ice cream, or whatever you might come up with. It’s a very flexible recipe.

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

Schmeese’s Sun Butter Cups

Posted on 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.