Lady fingers are a staple cookie that can be enjoyed alone with tea, or used in a multitude of recipes such as, ice-box cakes, trifles, charlottes and tiramisu. The sponginess of these cookies is what makes them favorable for these types of recipes. They wonderfully absorb flavors without becoming mushy.
Preheat oven to 400 degrees. Line two baking sheets with parchment paper. If you will be piping your lady fingers, fit a large pastry bag with a plain 1/2 inch round tube. (I chose to spoon mine out which made them a bit wider, but still great-and less clean up!)
Place egg whites in a bowl and beat on high until soft peaks form. Slowly drizzle in about 1 tablespoon of the maple syrup and continue beating until stiff and glossy. Do not overbeat or the egg whites will break.
In another bowl beat egg yolks, remaining maple syrup and vanilla. Whip until thick and pale in color.
Sift flour, arrowroot and baking powder together. Do not skimp on the sifting. It is imperative when working with coconut flour which has a tendency to clump.
Fold half the egg whites into the egg yolk mixture. Fold in flour mixture, and then fold in the remaining egg whites.
If using the pastry bag, transfer the batter to a pastry bag and pipe out 3 inch long fingers onto the parchment about an inch apart. Alternately, spoon batter into fingers on the parchment (Still works, but may not be as uniform and pretty). Bake for 8 minutes.
Allow to cool on wire racks completely before peeling away from parchment. Store in an airtight container until ready to use. These do freeze well. Freeze in a single layer on baking sheet and then transfer to a storage container.
NOTE: My ladyfingers are so yellow because of the crazy orange colored yolks I have on my backyard pastured eggs! Most store-bought ladyfingers are a drab white.
These are the yummiest cookies and the best part is that they’re so easy. I LOVE that they are inherently allergy-friendly (well, supposing your allergies are not to peanut butter or eggs…) so they are a great go-to for us. I love that I don’t have to mess with measuring and figuring out gluten free flours because they do not contain any flour…yet you’d never know! Give these a try…you won’t regret it! I won’t tell anyone if you eat seven in one day…
Preheat oven to 350 degrees. Combine all ingredients except chocolate chips in a large bowl and stir until mixed. Toss in chocolate chips and stir to combine. Drop by small spoonfuls onto baking sheets lined with parchment paper and bake for 9 minutes.
*Each time I’ve made these, I have had to add a few splashes of water to the mix in order to get it to be wet enough - I think it is because my peanut butter is on the drier side. If your mixture is crumbly, feel free to add a little water until it’s moist and they will still turn out great!
Mmmmmm. Such a delicious treat that can hardly be deemed as a “treat.” It is packed with nutrition, from the iron, complete protein, calcium, fiber, and antioxidants of the chia seeds to the good fat in the peanut butter to the antifungal properties, healthy fat, and lauric acid of the coconut oil. I used coconut sugar, which is low on the glycemic index so it doesn’t spike your blood sugar and there is only a very small amount in the recipe. The chocolate gives it a rich flavor and is what makes this a treat. Go make these…they are delicious and you don’t have to feel any guilt when eating them!
Combine everything but the chocolate chips and milk over low heat, stirring occasionally until smooth. In a separate pot, melt the chocolate chips slowly over very low heat and mix in the milk. Remove when the mixture is smooth.
Line mini muffin tins with paper liners. Fill each muffin tin about halfway to three-fourths of the way full with the peanut butter mixture (it will seem very runny). Next, scoop a bit of chocolate and top each liner with chocolate mixture. Place muffin tins in freezer until firm (this only took 15-20 minutes for me). Enjoy these “treats” straight from the freezer! Store either in the freezer or the refrigerator…they will become a puddle if you leave them out (especially in Arizona!).
*Tip: Place muffin tins with just the peanut butter mixture in the freezer for 5-10 minutes before scooping on the chocolate layer to avoid the chocolate sinking to the bottom of the mixture.
Even though we don’t NEED to be grain-free, this cookie is a favorite of everyone in our family. Forget needing to buy granola bars for on the go — these cookies are nutritious AND yummy! You can feel great eating these cookies with no guilt.
Combine ingredients in large bowl.
Drop by large spoonful onto parchment-lined cookie sheet. Press flat.
Bake 325* for 15-20 min.
Cool and enjoy! These taste great straight from the freezer!!
If you’ve never had tapioca pudding, you are in for a treat! I used to make it a lot when our children were little, but had sort of “forgotten” about it until the other day… Here is my favorite recipe.
Using an electric mixer, beat the egg white until it forms soft peaks.
Combine the milk, maple syrup, egg yolk, salt and tapioca in a heavy-bottomed sauce pan and whisk together well.
On medium/high heat and, stirring constantly, bring the mixture to a full rolling boil. Remove from heat. Be care not to scorch the milk.
Quickly whisk in the beaten egg white and then stir in the vanilla extract.
Allow to cool for 20 minutes before serving. Or, you can cover the pudding and refrigerate it.
Enjoy!
This version of the macaroon delivers the coconutty flavor without making you pull out your hair because you can’t get your egg-whites into stiff peaks. This treat tastes delicious eaten straight from the freezer.
Toss the shredded coconut, honey, flour, and salt together.
Stir in the egg and almond extract.
Scoop onto parchment-lined cookie sheet and bake 325* for 20 minutes.
Enjoy warm, room temp, or chilled in the freezer.
These grain free sesame cookies are so yummy! They are chewy and exactly what a cookie should be. No more missing wheat!
Preheat oven to 350 degrees. Combine almond flour, salt, and baking soda in a mixing bowl and stir. In another bowl, combine honey, almond butter, butter, vanilla and almond extract. Stir until mixed. Combine wet and dry mixtures and stir to mix well. Form the dough into 1-inch balls, then roll in the sesame seeds. Place on a pan lined with parchment paper and flatten with your fingers. Bake for 8-10 minutes until the cookies are lightly golden brown. They will puff up slightly and fall as they cool. Cool on the pan for a few minutes, until firm, and transfer to a baking rack.
EDITOR’S NOTE: Sesame seeds are high in phytic acid. It would be a good idea to use some that have first been soaked overnight in warm water with a little salt and then dehydrated at a low temperature to retain their enzymes.
One word: YUM. I made this recipe up on a whim the other day. I like to take my kids to the park each Friday and we always bring a snack. On this day, I decided to be a really cool mom and make them a treat for the park. It is usually hardboiled eggs and carrot sticks. They loved this and so did I. The texture is perfectly creamy and you can never go wrong with chocolate!
In a blender, combine ingredients and puree until smooth. If your dates are hard, you may want to soak them in water for about 30 minutes to soften them. Chill for 30 minutes to an hour and then serve up in glasses, sprinkle with a dash of salt (if desired), and enjoy! This can also be served immediately but I like it most when well chilled.
*Feel free to substitute with another natural sweetener, such as raw honey or maple syrup, if needed.
I made this recipe up on a whim the other day when looking for a fun, different snack I could feed my kids. All of us loved it but my soon-to-be four year old who didn’t love the texture. It has a texture similar to tapioca pudding, if you’re wondering. Chia seeds are packed with nutrition - they are high in protein, calcium, omega-3 fatty acids, and antioxidants. They are a superfood! Enjoy this pudding, it makes a great snack. Feel free to add more sweetener to your liking. This is not very sweet as written since we do not sweeten things nearly as much as we used to.
Combine coconut milk, chia seeds, apples, and a generous amount of cinnamon (I use a lot). Let sit for 20-30 minutes until the mixture thickens. Serve topped with additional cinnamon and enjoy!
*Make this sweeter, if desired, by adding some honey or other sweetener to the coconut milk mixture.
Ice cream for breakfast? Why not! This recipe features raw cream and milk, pastured eggs, soaked nuts, delicious fruits, and natural sweeteners.
In a medium saucepan, heat the milk and cream until just warm enough to keep the honey melted upon mixing. (Editor’s Note: Be careful not to overheat or you will lose the raw properties of the milk.)
While the dairy is warming up, whisk the egg yolks, honey, and salt together until well-aerated, paler in color, and somewhat fluffy.
Take one ladle full of the warm milk/cream mixture, whisking continuously to incorporate. Add a second label full in the same manner.
Add the egg mixture back into the saucepan and whisk well. Add in spices to taste (cinnamon, nutmeg, allspice, ginger, clove.)
At this point, I do not heat further, as I’m using my own eggs and milk from our herd share; however, if you have concerns about food safety, cook the mixture over low heat, stirring often and not letting it come to a boil. Optionally, leave the vanilla bean in during cooking for extra vanilla flavor, or reserve it for use in vanilla extract or sweeteners. Cook until the mixture is thick enough to coat a spoon.
Cool the ice cream mix in the refrigerator until chilled through before placing into your ice cream maker. We’ll add the mix-ins when the ice cream is about 5 minutes away from being ready in the machine.
After the mix has cooled completely, follow your machine’s instructions to begin freezing.
When your ice cream is about 5 minutes away from completion, add your mix-ins. I have used the following with great success:
* Dried cherries (chopped)
* Dried blueberries (whole or chopped)
* Your own pureed or chopped jarred fruit
* Chopped raisins, figs, or dates (organic preferred)
* Soaked & dehydrated raw almonds (chopped well)
* Soaked & dehydrated raw pecans (chopped well)
* Soaked & dehydrated raw pumpkin seeds (coarsely chopped)
* Mashed, ripe bananas
* Shredded coconut
* Soaked & dehydrated rolled oats
* Soaked grains (rice, tapioca, buckwheat groats, et cetera)
Top with:
* Sliced fresh fruit
* Cultured sour cream
* Clabbered cheese
* Yogurt
* Chopped seeds & nuts (soaked & dehydrated)
* Carob powder
* Kefir or yogurt cheese
* Honey, molasses, maple syrup, or agave syrup
* Shredded coconut
Are you in the mood for a creamy chocolate pudding? Do you have ripe avocados on hand? In this post, I will show you how to make a most delicious (and healthy) raw & vegan chocolate pudding in under 10 minutes!
Slice avocado: Cut avocado horizontally and scoop out flesh with a spoon.
Blend all well: Add all ingredients to a food processor and blend.
Taste test: Add more liquid if too thick, and adjust sweetness and chocolatiness (hah- don’t think that’s a word) as necessary.
Refrigerate and serve: The pudding tastes better cold, so stick it in the fridge for a couple of hours (or in the freezer for 20 minutes) to cool a bit. Add some cacao nibs, coconut shavings, and walnuts (if you wish) for extra crunch. And savor every chocolaty bite!
This cookie can be made soft or crisp. They can be cooked for a shorter time for a more chewy cookie or longer for a more shortbread style cookie. I made them slightly soft and then left them sit out in an open container for a day and they reminded me of shortbread cookies.
Preheat oven to 350 degrees
Cream Butter and Sugar
Add Vanilla
Add the Almond Meal and Arrowroot Powder and mix until combined.
Drop by rounded tablespoons on to a baking stone or cookie sheet*. Use fingers or a fork to press slightly flat.
Bake for 10 minutes and check to see how firm they are. If baking on a stone you will want to pull them out a little softer than you would like as they will cook a little longer on the stone when you pull it out. When they are done remove from oven to cooling rack. Let the cookies sit on stone for about 5 minutes to firm up. If you try and take them off while it is still warm they might break unless they are really crisp from the oven.
Once cooled take off stone and store in a container. Cover tightly if you like them the way they are or leave the cover off and let them dry out a little more.
* As a note I baked on a stone and so the baking times are based on a stone. If you bake on a cookie sheet you will want to check on the cookies sooner as they will cook faster and will be more prone to burn. They will also be a bit more crisp.