Eat 10 Of These Please

Once again, I am sharing a recipe I stole from againstallgrain. It's so worth it. These are by far the best grain-free cookies I have ever had! I have now made them three times in a row.

They aren't crumbly or dry like most grainless cookies. chewey. Soft. Perfect.

Click here for the recipe

And then eat 10 of them please... I did.

Thanksgiving post to come! 

My Favorite Discovery

So There are these cookies...

No Flour, No Oil, No Dairy, No Eggs, No Refined Sugar.

How?

~Chickpeas~

Chocolate Chips Peanut Butter Cookies

-1 1/4 Cups canned chickpeas, cooked and purred

-2tsp vanilla extract

-1/2 Cup + 2Tbs natural peanut butter

-1/4 Cup honey ( you can also use agave or maple syrup)

-1tsp baking powder

-A pinch of sea salt

1/2 Cup chocolate chips

In an electric mixer, combine all the ingredients except chocolate chips. Make sure the cooked and purred chickpeas are cooled before you do this. Beat until everything is smooth and completely combined. Fold in the chocolate chips. 

Roll into 1/2 inch balls and press down slightly. The cookies will rise only slightly and will not spread. 

Bake at 350 for about 10 minutes, the tops will start to crack when they are done. 

I promise you these are the best alternative for a sweet tooth. You will never know the difference!

Gooey, Chocolatey, and guilt free. 

Grain Free Goodness!

Gluten-Free, Grain-Free Cherry Vanilla Granola

• 1 cup walnuts
• 1 cup slivered almonds
• 2 cups unsweetened coconut
• 1 cup dried cherries
• 1/2 cup almond four
• 1/4 cup honey or agave syrup
• 20 drops of vanilla stevia syrup
• 1 cup unsweetened applesauce
• 1 tsp sea salt

Combine the dry and wet ingredients in two seperate bowls, then toss together in one big one! spread in thin, even layers on several greased cookie sheets and bake until slighly crisp at 350. Let the granola cool completely before storing, it will get more crisp as it cools. 

About 10 cups

Gluten Free Dark Chocolate Brownies

• 5 oz dark chocolate (60-70% cacoa)
• 1/2 cup coconut oil
• 1/2 cup almond flour
• 1/4 cup brown rice flour
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1 cup rapandura sugar or coconut sugar
• 2 eggs
• 1 tsp bourbon vanilla

Combine dry ingredients in a bowl. Make a well in the center and crack both eggs into it. Beat with a fork for a few seconds.

In a saucepan, melt the chocolate and coconut oil. Pour into the dry ingredients along with vanilla.

Beat for a few minutes until the batter thikens and becomes glossy.

Bake for 30 minutes at 350

Serves 8