Healthy Gingerbread Cookies - Gluten and Sugar-free
These healthy gingerbread cookies are made without white flour or refined sugar, but they taste like the real thing! Perfect for decorating.
- 1 1/2 cups almond flour(almond meal works, too)
- 1/4 cup arrowroot or tapioca starch
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 2 Tablespoons melted coconut oil
- 1/4 cup pure maple syrup
- 1 tablespoon blackstrap molasses
- Extra arrowroot or tapioca starch , for rolling & cutting
- 1 batch of Coconut Sugar Icing , for decorating
- Preheat the oven to 350F and line a baking sheet with parchment paper. In a large mixing bowl combined the almond flour, starch, ginger, cinnamon, salt, and baking soda and stir to combine. Add in the coconut oil, maple syrup and molasses and stir again until a sticky dough is formed.
- To make cut-out cookies, place the dough in the freezer for 30 minutes to help it firm up. (Or you could place it in the fridge overnight, if you want to make this a day in advance.) Place the dough in the center of a large piece of parchment paper and sprinkle it with a bit of arrowroot or tapioca starch to help prevent sticking. Using a rolling pin to roll the dough into a flat sheet, about 1/4-inch thick. Pull away the excess dough to reveal each shape, and re-roll the dough to create more shapes. (I ended up with about 15 cookies using cookie cutters about the size of the palm of my hand.)
- Alternatively, you can skip the cut-out cookies and just roll the dough into tablespoon-sized balls, roll them in a bit of coconut sugar, and flatten them on the baking sheet with your hand. They are amazing this way, too!
- Bake the cookies at 350F for about 10 minutes for cookies with a soft center, or 14 to 15 minutes for a more crisp cookie. (The edges should brown for a crispier cookie.) Allow them to cool completely on the pan before icing and serving. They will firm up as they cool.
- Leftover cookies can be stored uncovered on the counter for up to 3 days, or you can store them in an airtight container in the fridge for up to 2 weeks. (Freeze them for up to 3 months.)
The coconut sugar icing doesn't harden, so I recommend storing these cookies on a flat surface to keep the frosting in tact. They will dry out at room temperature after a couple days, so you'll want to freeze them in an air-tight container if you want to make them much further in advance. For best texture, don't store these cookies in an airtight container at room temperature-- they get softer when sealed in a bag, but they stay firm if left on a plate.
Modified from www.Detoxinista.com
Gluten-Free Stuffing Recipe
- 1 (14-ounce) loaf gluten-free sandwich bread, cut into medium-sized cubes We stock Joe’s Deli GF bread in the clinic
- 2 large eggs, whisked
- 1 tablespoon olive oil
- 1 cup diced celery
- 1/2 teaspoon minced garlic
- 2 cups gluten-free chicken broth
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 tablespoon thyme
- 1 tablespoon sage
- 1 teaspoon rosemary
- Preheat oven to 350°F and spray a 2.5-quart casserole dish with gluten-free cooking spray.
- Cut the gluten-free sandwich bread into medium-sized cubes.
- Add olive oil, celery, and minced garlic to a medium skillet and saute over medium/high heat until soft, about 6-8 minutes.
- Add spices to a small bowl and stir to combine.
- Add bread pieces to a large bowl.
- Pour seasoning blend and whisked eggs over the bread and stir.
- Add sauteed celery and garlic to the bread mixture and stir.
- Pour the gluten-free chicken broth over the bread and gently mix until the bread is evenly moistened.
- Pour the stuffing mixture into the greased casserole dish.
- Bake on the middle rack for 40-50 minutes until the top of the stuffing is golden brown and lightly crisp. Please watch your ovens because all ovens are different.
- Keep any leftovers in an air-tight container and refrigerate. The stuffing can be easily reheated in the oven or microwave. Enjoy!
Modified from www.mamaknowsglutenfree.com
Low-Fat, High Protein Dairy-Free Eggnog Recipe
Active time: 20 minutes (plus 4 hours chill time)
- 2 cups Oat/almond/cashew milk
- 1/2 vanilla bean, split and scraped
- 2 large eggs plus 1 egg yolk
- 1/4 cup fat-free coconut milk (shaken, from a can)
- 1/2 teaspoon cornstarch
- 1/4 teaspoon freshly grated whole nutmeg (plus more for garnish)
- 1/8 teaspoon salt
- 1/4 cup white rum or bourbon (optional)
- In a medium saucepan, bring 1 1/2 cups of the milk and the vanilla bean pod and seeds to a simmer over medium heat. Meanwhile, whisk the eggs, egg yolk, coconut milk, cornstarch, nutmeg and salt in a medium bowl until light yellow.
- Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour it back into the pan. Stir constantly over low heat with a wooden spoon until the eggnog begins to thicken, about 10 minutes.
- Remove from the heat and immediately stir in the remaining 1/2 cup of milk. Transfer the eggnog to a pitcher; cover and refrigerate for at least 4 hours or overnight.
- Remove the vanilla pod. Spike the eggnog with alcohol if desired, and garnish with freshly grated nutmeg.
Modified from www.dailyburn.com
Sugar-Free Apple Cider Sangria
- 2 apples, roughly chopped
- 1 orange, sliced
- 1/4 cup pomegranate seeds
- 1 bottle of your favorite white wine (Pinot Grigio is great here)
- 1/2 cup vodka
- 2–1/2 cups fresh apple cider
- 2 cinnamon sticks
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon cinnamon
- 1 tablespoon fresh grated ginger, optional
- 1 cup carbonated water or club soda
- Add all ingredients to a large pitcher, except carbonated water. Let sit
- Serve over ice with fresh fruit!
The longer it sits, the better! Make at least two before serving, or up to 24 and let it sit in the fridge.
Modified from www.dailyburn.com
Gluten-free Almond Flour Shortbread Cookies with only 3 Ingredients
- 1 1/2 cup Almond Flour packed
- 3 tablespoons Maple Syrup
- 3 tablespoons Melted Coconut Oil
Optional ingredients - recommended to add flavors
- 1/4 teaspoon Salt
- 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Almond Extract
Before starting, keep in mind that these are slightly softer than regular shortbread cookies. They are vegan, gluten-free cookies made with wholesome ingredients, crispy on the outside, and chewier in the center.
Preheat oven to 325°F (160°C). Line a cookie sheet with parchment paper.
In a medium-size mixing bowl, add all the ingredients: almond flour, maple syrup, melted coconut oil, salt, vanilla extract, and almond extract,
Combine the ingredients with a spatula first, squeeze the dough with your hands to bring ingredients together, and form a cookie dough ball. If too wet, you can add more almond flour.
Scoop the dough with a measuring tablespoon and roll it into a ball.
Place each ball onto the lined cookie sheet.
Use a fork to flatten each cookie. The thinner, the crispier they will be. You can add sprinkles now, using a fork to press them gently into the batter.
Bake for 10-12 minutes until slightly golden and slightly hard on top.
Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to completely cool down.
Store in the fridge in a sealed container for up to 5 days