Thanks for coming back! Though I’ve had a-whole-lotta life goings on, I certainly didn’t go without cooking all this time… but blogging about it?
Merry Christmas Eve — I am baking gluten-free for a New Year’s transition into giving glutenless living a try. I am baking diabetic-friendly* on top of that. This doesn’t mean that I’m retracting flavor.
Dark Chocolate Orange Cookies
- 1 c almond flour
- 3 tbsp golden flax
- 3/4 stick butter
- 1 egg
- 1/2 c brown sugar
- 1/4 c xylitol
- 1 tsp baking soda
- 1/2 c dark chocolate chips
- 6 drops doTerra® wild orange essential oil
1. Cream butter and sugars. I’ve found that the food processor works great for this because at the very end I’ll ultimately get smaller pieces of chocolate chips in these almost classic lace cookies.
2. Add egg and orange oil; blend.
3. Add dry ingredients, then chips. Blend.
4. Bake at 350° for 5-7m — let cool before removing from pan. If you can cool them overnight, they’ll solidify a little better for traveling.
Cashew Butter(scotch) Blondies
- 1 1/2 c white beans (drained/rinsed)
- 3 tbsp butter
- 1/4 c cashew butter
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- level 1/4 tsp salt
- 2/3 c xylitol
- 1/4 c molasses
- 2 tsp vanilla extract
- 1/4 c ground golden flax
- 1/4 c toffee bits
- 1/4 c butterscotch chips
1. Make cashew butter by using the food processor to grind 1/3 c or so of roasted cashews. Or by buying it. No judgement.
2. Once you’ve measured the right amount of cashew butter, throw everything else BUT your chips in the food processor and blend until a smooth paste.
3. Then throw in the toffee/butterscotch chips and pulse the food processor until blended, but not decimated.
4. Pour into foil or parchment paper-lined 8×8″ pan and bake at preheated 350° oven for 30m.
*They’re friendly, but not like best-friends-for-life friendly; please use your judgement on sweetening levels.