Almond and Chocolate Chip Shortbread Cookies

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Haaaaaaappy Tuesday!

I hope you all had a wonderful weekend.

Today I am talking about an attempt at gluten free shortbread. It was a challenge. This recipe is more cookie and less shortbread, but nonetheless it’s still delicious. I originally wasn’t going to post because the cookies weren’t “perfect,” but thankfully my husband told me that was a dumb idea…so now you get the recipe!

I’ve been binging on the Great British Baking Show and I’m so addicted. I want to bake EVERYTHING they do, but since I can’t have gluten or dairy, I have to think of new ways to create their scrumptious creations. I am definitely not a well-practiced baker, so I have a lot of learning to do. Especially with converting to “free” style. Wah wah.

Next weekend I plan to make TONS of new goodies, so stay tuned!

  • 1 cup almond flour
  • 1/4 cup brown rice flour
  • 1/4 cup tapioca starch
  • 3/8 cup coconut sugar
  • 8 Tbsp butter, softened and cut into small cubes
  • 2 tsp almond extract
  • 1/4 cup mini dark chocolate chips

1. Mix the flours and sugar in a mixer.
2. Make a well in the middle of the mixture and add the cubed butter and almond extract. Mix until the dough comes together in a ball.
3. Fold in the chocolate chips.
4. Quickly place the ball of dough on parchment paper and roll out to about 1 inch thick (too much time here will melt the butter!). Wrap in the parchment paper covering all ends and refrigerate for one hour or until firm.
5. Preheat the oven to 375. Get the firm dough out of the fridge and cut into 1 inch rectangles. Bake for 8-10 minutes or until slightly golden.

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Power Balls

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I tried really hard to think of a better title for these, but power balls is what you get. I mean, they ARE round and they do contain some power. Not like super hero power, but human energy power. From peanuts. And oats. And superfood seed stuff. Don’t you enjoy how eloquently I write? It’s almost like you can see the adult child typing away relentlessly.

Ok…I’ve rambled enough for your Monday. Hi, how are you? I’m GREAT. This weekend my husband and I went skiing and I seriously can’t stop thinking about it. I kind of just want to quit my job, buy ski gear and become a bum on the side of a mountain. All while getting RIPPED and EXCEPTIONAL at skiing. Ugh! Adult child again! Sorry!!

Ok, here’s the scoop on this recipe. It’s insanely easy. Also, what’s nice is that you can really make it any flavor that you’d like. You can add chocolate chips, spices, nuts, or a little dab of honey if you’d like them sweeter. If you don’t have the seed blend from Trader Joe’s, you can roll your balls in a blend of chia seeds, hemp seeds, buckwheat, coconut chips, and/or cranberries. That’s what all is in this blend. Enjoy!

  • 1 cup gluten free oats
  • 1/2 cup peanut butter (I used crunchy, but creamy works as well)
  • 5 dates, soaked*
  • approx. 2 Tbsp Trader Joe’s Super Seed Blend with Cranberry and Coconut Chips

*For the dates, soak them for at least two hours in room temperature water. Reserve the water.
1. Add the cups of oats to a food processor. Pulse until the oats become a fine flour.
2. Blend in the dates slowly until fully incorporated. Add a small amount of the date water if needed (you want the mixture to form a ball easily).
3. Add the peanut butter. The mixture should easily hold it’s shape as a ball.
4. Pour the mixture in a small bowl and work with your hands to form small balls.
5. Roll each ball individually in the seed blend. I used a cutting board to do this.
6. Freeze for up to two hours then enjoy!

Eggnog Cake Donuts

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I feel almost embarrassed to post this. It’s been so long since I’ve posted. I think I underestimated how much time a food blog takes. Thankfully, lately I’ve been really feeling motivated to start doing things that inspire me and make me happy. Creating in the kitchen definitely fulfills that. SO…I’m hoping to post more recipes in the future!

These donuts are really delicious. After Christmas there usually are random leftovers in the fridge that you don’t feel like dealing with. For me this year it was eggnog. I LOVE some sweet sweet nog, but it doesn’t have quite the same luster after Christmas is over. So…put it in a donut. This recipe is quick and easy and the donuts will keep for several days if you can make it that long. They are best when freshly iced, so eat ’em up while you can!

I would love to leave you with something funny or ironic, but I’m drawing a blank today. So, to all of you, probably all ten of you, thank you for reading my blog. Thank you for caring enough to read through my random stories and listen to me ramble. I realize that I am no writer or food genius (yet..ha!), but thank you anyway. Here’s to hoping for bigger and better things to come!

Ingredients:

  • 1 cup gluten free flour mix (I used Pillsbury)…just make sure there is xanthan gum in the mix
  • 1/3 cup sugar
  • 3/4 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • pinch of salt
  • 1/2 cup eggnog (I used Califia almond milk eggnog..SO GOOD)
  • 1 large egg
  • 2 Tbsp softened coconut oil
  • 1/2 tsp vanilla extract
  • For the Glaze:

  • 3 Tbsp eggnog
  • 1 Tbsp spiced rum (optional)
  • 1 1/2 cup confectioners’ sugar

1. Preheat the oven to 425 degrees. Lightly grease a donut pan.
2. In a large bowl, mix the flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix the eggnog, coconut oil, egg, and vanilla. Mix wet ingredients into dry ingredients.
4. Spoon the batter evenly into each donut pan.
5. Bake for 5-7 minutes. Turn the donuts onto a cooling rack and allow to cool to room temperature.
6. In a small bowl, whisk the eggnog, rum (if using), and confectioners sugar. Dip each donut into the mixture and let set. Enjoy once set!

Below, half are rum glazed (darker half) and the other half is without rum. Both ways are delicious!
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