Tuesday, October 21, 2014

Chicken Pot Pie

Paleo Chicken Pot Pie (Gluten and Dairy Free)

I didn't grow up in a pot pie family. In a health-conscious house, a creamy, buttery, meaty comfort food just wasn't on the menu. So, I really have no explanation for my recent obsession with this dish - though, of course, the one we have been eating is a version that I put a healthy, grain-free slant on. Why didn't I discover chicken pot pie sooner? It's a brilliant guise under which to clean out the produce drawer and it's full of fat, sweet green peas, which I kind of have a thing for. Plus, there are plenty of leftovers and, let me tell you, easy entrees that last for a few meals are pretty key right now (right, who are we kidding? Pretty key always). 

Paleo Chicken Pot Pie (Gluten and Dairy Free)

Don't be mistaken: even though it is a healthier version, it is still the warm, filling and flavorful dish that a pot pie is supposed to be. But instead of cream and butter, you get tons of flavor from one of my favorite spice mixes, herbs de Provence. It's not as soupy (though, if you want more gravy, you can easily adjust the recipe. There are instructions in the notes), but the filling is moist and satisfying and the crust is crispy and golden brown. 

Best of all, this is a quick and hearty dinner that can be prepared in advance and baked as soon as you get home from work for a delicious weeknight meal. 

PS: Don't worry; this is the last meat dish for awhile. We'll go back to desserts on Thursday!

Paleo Chicken Pot Pie (Gluten and Dairy Free)Paleo Chicken Pot Pie (Gluten and Dairy Free)

Paleo Chicken Pot Pie


For the crust
  • 1 1/2 cups blanched almond flour
  • 1/4 cup + 2 Tablespoons coconut flour
  • Pinch salt
  • 4 Tablespoons very cold vegan butter
  • 1/2 cup vegan buttermilk (see note)

For the filling
  • 2 Tablespoons vegan butter or coconut oil
  • 3 Tablespoons coconut flour
  • 1-1.5 lbs cooked chicken breast, cubed
  • 1 1/2 cup chopped sweet onion
  • 2 cups frozen green peas
  • 2 large red peppers, seeded and chopped (about 2 cups)
  • 2 cups chopped carrots
  • 1 1/2 cups chopped celery
  • 1 1/2 cup chicken stock
  • 3/4 Tablespoon herbs de provence
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon ground black pepper
  • Salt to taste (omit if your chicken stock is well-salted)
  • Almond milk or coconut milk (optional; see note)

Cooking Directions:
  1. Preheat the oven to 350F. 
  2. In the bowl of a food processor, combine the almond flour, coconut flour and salt with a few pulses. Then cut in the cold vegan butter by pulsing until it is mostly incorporated and only pea-sized pieces are left. Then, with the processor going, add the buttermilk in a thin stream until it comes together in a ball that is not too sticky. You may not need the entire 1/2 cup (I only used 1/4 cup + 2 Tablespoons). 
  3. Turn the dough out onto a floured surface or piece of wax paper and roll out with a floured rolling pin (or cover another sheet of wax paper) into an 11" circle. Wrap in plastic and chill in the refrigerator while you make the filling.
  4. In a large, deep pan over medium high heat, melt the butter or oil and add the coconut flour and stir until the butter or oil is absorbed. It will be crumbly and dry. Let it toast for a minute or two until the color deepens slightly. 
  5. Add the vegetables and toss to combine and coat them with the coconut flour. Then add the chicken stock, herbs and spices. Cover and let it cook down until the vegetables are tender. Turn off the heat, add the chicken and toss to combine.  
  6. Transfer the filling into a 9" pie plate. It will seem like a lot but pack it in tight so it all fits. Cover the pie plate with the dough and seal around the edge of the pie plate (crimp or discard the excess). Carefully slice 4-6 vent cuts into the top of the crust, and brush the top with egg wash (1 beaten egg + 2 Tablespoons milk of choice) or oil.
  7. Bake for 35-45 minutes until top is golden and filling is bubbly.

(1) You can do a lot of this in advance, like preparing teh filling and making and dough for the crust. Store it all in the fridge and let the filling come to room temperature before rolling out the dough, topping it and baking.
(2) If you want more gravy in the filling, add 1/2 cup of almond or coconut milk when you add the chicken at the end.
(3) If you would like to make this vegan, replace the chicken with one can of chickpeas (rinsed and drained) and  brush or spray the top with oil, instead of using the egg wash, before baking.
(4) To make vegan buttermilk, gently stir 1 teaspoon of lemon juice into 1/2 cup almond milk and set aside for about 5 minutes to curdle slightly.
(5) Yield 1 x 9" pot pie

Thursday, October 16, 2014

Grain-Free Blondies

Does this blondie need much of an introduction? Has any blondie ever needed any sort of introduction? Doubtful. 

Ever since these cookies, I have had a hankering for grain-free blondies. Like the cookies, they are satisfyingly thick and pillowy soft, to the extent that biting into them is actually kind of relaxing in a really bizarro way. But they are even more moist than the cookies, if you had believe that. 

The extra moisture is thanks to the addition of sunflower butter (which, to the unfamiliar, is basically the equivalent of peanut butter, but sunflower seeds are pureed instead of peanuts), which I like to use as the base of these because peanut butter has too strong of a flavor and almonds, or rather their flour, are already pretty heavily represented in the ingredient list. 

Sun butter has a wonderful texture and one of the more neutral flavors of the nut/seed butters, in my opinion. It works perfectly as a base for a bar cookie. What's the catch, you ask? I wish I could tell you that there isn't one, but there is (it's a tiny one): Unlike peanuts or almonds, sunflower seeds contain an enzyme called chlorogenic acid, which reacts with baking soda and results in a greenish hue (source) after they have had a chance to sit for a little while. Luckily,  this recipe doesn't contain much sun butter or baking soda so the reaction is minimal - in fact, it looks like you mixed green sanding sugar into the batter - and it took about 12-24 hours to appear. You can see it in the photos below, if you look very closely. See? It's really no big deal. 

If it bothers you, you can swap in peanut or almond butter, or even cashew butter for extra super creaminess. But we ate them with the festive green flecks and were so distracted by the taste that we didn't even notice. In fact, it took me some time to convince the people who ate them that they were, indeed, "healthy". No one thought it was possible that these contain no flour, butter or sugar.

Don't believe me? Give them a try and see what you think!

Grain-Free Blondies
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  • 1 3/4 cups blanched almond flour
  • 1/4 cup coconut flour
  • Pinch salt
  • 1/2 teaspoon baking soda
  • 1/2 cup sunbutter, almond butter, or your favorite nut or seed butter (see note)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup honey
  • 2 Tablespoons vanilla almond milk
  • Coconut sugar (optional)
  • 1/2 cup dark chocolate chips

Cooking Instructions
  1. Preheat the oven to 350F. Grease a 10.5" loaf pan and set aside. 
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, salt and baking soda. 
  3. In another bowl, beat the egg, and then stir in the vanilla, honey and almond milk until smooth and completely combined. 
  4. Pour the wet ingredients into the dry ingredients and stir to completely combine. If you prefer a sweeter taste, add coconut sugar as desired.
  5. Fold in chocolate chips.
  6. Pour batter into prepared pan and gently smooth into an even layer. The batter will be very thick, so be sure to work it into the corners, etc. 
  7. Bake for about 14-17 minutes and cool completely before slicing. (see note)

(1) After about a day, the baking soda begins to react with an enzyme called chlorogenic acid in the sun butter, resulting in tiny green flecks in the bars. It's actually sort of pretty, and looks like you stirred green sanding sugar into the blondies. But if that bothers you, simply replace the sun butter with peanut butter, almond butter or another favorite nut butter.

(2)  My batch was perfect after 15 minutes of baking time, but the tester did not come out entirely clean. That's because these continue to cook and firm up as they cool. I know it's a lot to ask but they have to cool to room temperature (or be chilled in the fridge) before slicing, or else they will totally fall apart. 

Yield: 8 large blondies or 16 blondie bites.

Tuesday, October 14, 2014

Vegan, Sugar-Free Pumpkin Spice Latte

You can always tell for sure that the seasons have changed, as opposed to just entering a cold snap, by one simple litmus test: where the cat sleeps. If it is still summer, no matter how cool the day and how aggressive the air conditioning, the cat avoids the bed like the plague. If, however, it is fall or winter, you'll be woken up several times throughout the night (if, that is, you sleep at all, but that's a discussion for another day) by paws in your face and a dense, furry body trying to burrow directly into your ribcage for warmth. And so, after a cold, sleepless undoubtedly-fall night of being pawed in the face and ribs, only the promise of a (homemade) pumpkin spice latte is consolation enough to expend the effort necessary to get out of bed and face the day.

Yeah, I know: everyone and their mother/brother/dog walker has their own "totally authentic you'll never know it's not from Starbucks so easy DIY pumpkin spice latte". Thankfully, this isn't one of those totes-easy-you'll-never-know copycat concoctions. You'll know. You should know. This one contains actual pumpkin and no sugar, instead of artificial-pumpkin-impersonator-sugar-slurry. Instead of being airy and heavy and milky, it's thick and spicy and silky and luxurious, like a morning pumpkin spice beverage should be but, in my experience, never really is when you get it at a coffee shop. 

The thing about a #PSL (as the kids call it) is that it needs no introduction of explanation, and is too easy, and too much better than the store-bought variety, not to make it at home. So, shall we? 

Pumpkin Spice Latte
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  • 3/4 cup vanilla almond milk
  • 1-2 teaspoons espresso powder (see note)
  • Heaping 1/4 teaspoon pumpkin pie spice
  • 1/4 cup pumpkin puree
  • 1 Tablespoon maple syrup (or to taste)

Cooking Instructions:
  1. Dissolve the espresso powder into the almond milk and bring to a scald (tiny bubbles around the outer rim). Do not let boil.
  2. Whisk in the remaining ingredients.
  3. Serve immediately.
(1) I like strong coffee so I used 2 teaspoons of espresso powder, but you can use only one, or even a half, if you are more sensitive to caffeine. 
(2) If you don't have espresso powder, use 3/4 cup strong brewed coffee and reduce almond milk to 1/4 cup. Your latte will be a little thinner.
(3) Makes one large or two small lattes.

Thursday, October 9, 2014

Turkey, Apple and Sage Meatballs

The theme of today's recipe is "using stuff up"*. Have a boatload of apples lying around from a successful trip to the apple orchard? Use one up! Can't figure out to do with the leftover majority of a bunch of sage you only needed 5 leaves of? Use it up! Needed half a pound of ground turkey but was forced by Costco's insane package sizes to actually buy 6 pounds, most of which is now languishing in your freezer? Use (some of) it up!

*which, hopefully, explains the rather unusual content. Meat on A Clean Bake? THE HUMANITY. Just go with me here...

Most "use it up" meals tend to be somewhat mismatched and potentially unappetizing, but this one, I can assure you, is neither of those things. The meatballs are moist and flavorful - and this is a testimony from a person who hates ground meat, so take it very seriously - with a crunchy pan-fried crust on the outside.

The spaghetti squash base is my own preference, but you can feel free to use whatever pasta/vegetable/starch base you prefer. Wheat or GF noodles, zoodles, mashed white or sweet potato or butternut squash, or even polenta would be an excellent base for this dish. Feel free to top it with whatever red sauce you have on hand if you prefer, though I found this to be quite good without being drenched in sauce.

Dinner is served!

Turkey, Apple and Sage Meatballs 
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  • 1.5-2 lbs ground turkey
  • 1 large apple, grated (about 1 cup, packed; peel if you prefer, but I didn't)
  • 1/2 cup finely chopped sweet onion
  • 2 large eggs, beaten
  • 2 Tablespoons coconut flour
  • 2 lightly-packed Tablespoons chopped fresh sage leaves
  • 1/2 teaspoon nutmeg
  • Generous pinch of salt
  • 1/2 teaspoon ground black pepper

Cooking Directions
  1. In a large mixing bowl, stir together the turkey, apple, onion, eggs, and coconut flour until combined. Then stir in the sage, nutmeg, salt and pepper until the flavors are evenly distributed. 
  2. Scoop into 3 Tablespoon balls and roll between your palms to smooth them out.
  3. Preheat the oven to 350 and preheat a couple of Tablespoons of oil in an oven-safe skillet. Fry the meatballs, at least an inch apart, until the bottom is dark brown and crispy (about 3-5 minutes) and then flip and do the same on the other side. 
  4. Transfer the pan into the preheated oven and bake for 9-12 minutes until cooked through (no pink remains in the center). Mine were perfect at 10 minutes.
  5. Store cooked or uncooked meatballs in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. 
(1) Serve with whatever starch you prefer, but I like a spaghetti squash. I halve and microwave (covered) with 1-2 inches of water in the bottom of the bowl until fork tender. My squash was just over 3 lbs and took 20 minutes. Carefully remove it from the microwave, let cool slightly, scoop out the flesh (discarding the seeds) and toss with olive oil, salt, pepper, garlic and red pepper flakes to taste. 
(2) These are a great make-ahead option, as the prepared raw meatballs freeze extremely well. However, make sure to defrost them to room temperature before cooking. 
(3) Makes 20 meatballs

Tuesday, October 7, 2014

Grain-Free Skillet Apple Pear Crisp (and A Taste of Lake Geneva, Wisconsin)

A few weeks ago, my wonderful friends whisked me away for a relaxing weekend in a quaint little lakeside town in Wisconsin called, fittingly, Lake Geneva. We sat outside, drank wine (Wisconsin has this thing for fruit wines, and you haven't lived until you have had the cranberry version), ate really well, drank some more, inhaled fudge and ... well you get the gist. A lot of eating, drinking, chatting and relaxing. And picture-taking, the spoils of which I will now subject you to*. Sorry.

*the recipe is at the bottom of the page, so feel free to scroll down if you don't want to read about apple picking in Wisconsin.

(Please don't be too jealous of my ability to take artistic photos from speeding cars. Thanks.)


The view from our room. It was pretty hard to leave.

And, of course, I dragged everyone to apple picking!
Wait. Isn't fresh-picked wine just grapes? I feel cheated.

I don't know about you, but most years, if I actually get around to organizing a trip to the apple orchard, it's on one of the last days of the season when the trees are barren and picked over, offering me little else than the unripe, undersized and - if you're particularly (un)lucky - insect-riddled seconds of the season.

But this year, as luck would have it, we happened to be in Wisconsin on the very first day that the apple orchards were open. The limbs of the trees were bowing with the weight of more voluptuous, juicy apples than they could seemingly handle, so we were happy to lighten their load. Since there were so many apples, and many of us, it only took about 10 minutes to fill our bag (even counting time spent taking selfies). Nonetheless, we felt so accomplished, even triumphant, that it was time for a snack.

You don't have to tell me twice.

I got home with a full stomach and a ton of apples so I made a crisp. Not a great story, I know, but it's kind of a great crisp. That's not just my opinion; I have it confirmed from multiple sources. So there: data. 

I had a few pears near the end of their lives that needed to be used up, so I used a mixture of fruit, but you can certainly use all apples, if you are lucky enough to have had a day at the orchard (or, you know, if they were on sale at the grocery store), or all pears if you accidentally bough too many from Costco, which was my predicament. I peeled the tough skin off of the apples and left the more delicate skin on the pears, but you don't have to peel whatever you don't want to or have time for. It's completely up to you. 

The rest kind of speaks for itself, and speaks so loudly and seductively that you should probably be prepared for this crisp not to last very long. Honestly, this recipe is so easy, flexible and forgiving that I have to insist you give it a try. 

Grain-Free Skillet Apple-Pear Crisp
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For the filling
  • 2 ripe pears, cubed
  • 2 tart apples, peeled (optional) and cubed
  • 1/2 Tablespoon tapioca or arrowroot starch
  • 1/2 Tablespoon fresh lemon juice
  • 1/2 teaspoon allspice
  • 1 teaspoon cinnamon
  • Pinch cardamon
  • 1/4 teaspoon ginger
For the crumble
  • 1 1/2 Tablespoon coconut sugar
  • 1 1/2 Tablespoon cinnamon
  • 1/2 cup almond flour
  • Pinch salt
  • 2 Tablespoons coconut oil, melted
  • 2 Tablespoons honey or maple syrup

Cooking Instructions:
  1. Grease a small oven-safe skillet and preheat the oven to 350F.
  2. In a mixing bowl, toss together the filling ingredients to make sure all the fruit is coated. Pour the fruit into the prepared skillet and smooth into an even layer.
  3. In another bowl, whisk together the sugar, cinnamon, flour and salt, then stir in the coconut oil and honey until it comes together in a large ball of dough. Use your fingers to sprinkle large clumps of the dough over the fruit mixture.
  4. Bake for 30 minutes until the topping is golden and the fruit is bubbly around the edges.

Note: You can use all apples, all pears, or whatever stone fruits you'd like, as long as it amounts to about 3 heaping cups of cubed fruit.

Yield: One six-inch skillet crisp

Thursday, October 2, 2014

Baked Pumpkin Sage Macaroni and "Cheese"

In the interest of not exhausting the pumpkin thing long before even Halloween gets here, let alone Thanksgiving, I am trying to restrain myself. But it's hard. Maybe there is something to this whole mantra about eating seasonally because that's what your body craves or whatever. At least that is my story and I'm sticking to it, because I really want to eat all of the pumpkin I can get my hands on.

So original. I know.

But it's fall and that means football and tailgating, and, though I have only tailgated once or twice (Go Blue!) and I think the only food that was served went disturbingly quickly from freezer to microwave to soaking up the watery beer in my stomach, I hear that more adept tailgaters than I seem to take this very seriously. To those who love football (or at least tailgating) and love food, and may not be able to eat all of it indiscriminately, this one is for you: gluten-free, dairy-free mac and cheese. Er, "cheese".

Though it is still creamy and comforting, as any good mac and cheese should be, the baking process shores it up a bit so as to be more capable of being transported to a stadium parking lot and eaten in between keg stands. Or whatever you crazy kids do. But, if you want a more traditional mac & cheese dish, eliminate the eggs from the sauce and skip the baking process. Just fold the pasta into the (eggless) "cheese" and serve.

You can use any pasta you want, but I tried it with both gluten-free brown rice pasta from Trader Joe's and regular whole wheat, and I found the whole wheat seems to soak up a ton more moisture than the gluten free version, so it didn't end up with my preferred sauce-to-pasta ratio. Just fair warning. It works great with the gluten-free pasta (at least the variety I used).

The "cheese" is a combination of cashew cheese (which stood in for cream cheese here), nutritional yeast, which is a vegan powerhouse food that has a decidedly cheesy flavor, and of course, pumpkin, which lends moisture and texture and, of course, well, it's pumpkin.

Whether you're heading to a tailgate or just looking to spice up your bagged lunch routine, this comforting dish is just the ticket.

Baked Pumpkin Sage Macaroni & "Cheese"

  • 1 box (2.5-3 cups dry) gluten free pasta, cooked and drained (see note)
  • 1 cup whole unsalted cashews
  • 1 cup pumpkin puree 
  • 2 large eggs, beaten
  • 2 Tablespoons almond milk
  • 1/3 cup nutritional yeast
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 5 large sage fresh sage leaves, minced

Cooking Directions: 
  1. Cook the pasta according to the directions on the box. Drain and set aside. 
  2. Preheat the oven to 350F. Grease an 8"x8" (or equivalent) baking dish and set aside. 
  3. In a small bowl, cover the cashews with boiling water to about 1" above the cashews. Set aside to soak for a minimum of 30 minutes. Once they are softened and have absorbed some of the water, drain them, reserving the soaking liquid and puree them in a food processor with 2-3 T of the soaking liquid, or as much as it takes to create a smooth and creamy consistency, like hummus. Discard the unused soaking liquid.
  4. In a large mixing bowl, combine the cashew puree with the rest of the ingredients except the pasta and stir to thoroughly combine.
  5. Gently fold in the cooked pasta and mix until it is thoroughly coated and incorporated with the sauce.
  6. Pour the whole mixture into the prepared baking dish, smooth into an even layer, and bake for 30-35 minutes until the top is crisp. 
  7. Serve immediately, or store in an airtight container in the fridge for up to a week and reheat before serving.

(1) I used Trader Joe's gluten-free brown rice fusilli. You can use any brand, grain or shape you want, but it might slightly change the texture of the final product. 
(2) You can substitute any other squash puree, such as butternut or acorn, if you prefer.
(3) If you want a more traditional mac & cheese dish, eliminate the eggs from the sauce and skip the baking process. Just fold the pasta into the (eggless) "cheese" and serve. 
(4) Yield: About 8 servings

Tuesday, September 30, 2014

Thick and Chewy Grain-Free Snickerdoodles

Thick and Chewy Grain-Free Snickerdoodles #paleo #glutenfree #cleaneating

As a means of relaxing, I've been watching more episodes of Scandal than I would like to admit, but it's like a train wreck: you just can't look away, no matter how tight the grimace on your face becomes. And, I have to say, with all due respect to her ability to "handle it" and rock a pantsuit, Olivia Pope got something completely and unforgivable wrong. And that thing is snacking. She definitely got the red wine part right, but it's the popcorn that I can't figure out. It's boring. It's stupid. It's...not a snickerdoodle. 

After two solid weeks of 24/7 wedding activities, I have a new mantra: "red wine and snickerdoodles". It's my evening ritual, at least the snickerdoodle part, and it's keeping me sane. There is so much to do, and remember and take in during these critical last few weeks. We are right on the cusp of the infamous last-30-days-before-the-wedding chaos, and although I promise you I will not talk about the wedding for the next 30-plus days, I want to get some things off my chest, both because it's blowing my mind, and because these are things I wish I had known going in to this process.

Women in this culture are raised to think about their wedding day as Their Day, and the process of planning it as being all about carrying out the vision they have been constructing in their heads since their first viewing of Cinderella

FYI, Future Brides of America: That's not what a wedding is really like, even though it may often look like that from the outside looking in. I have been to plenty of weddings and seen plenty of friends plan their own but being The Bride is a different story. The most stunning revelation has been how very much it is not about you. It's not even about you and your future husband. Yes, you get to pick the colors and the flowers and the dress, but the truth is that the whole event, the big picture, it's about your friends and family who have loved and supported you all of your life, who have taught you to love and helped you to develop into the person you are, and prepared you to start a life of your very own with a person you love. A wedding is not so much about how much you and your fiance love each other (that's what the rest of your life, starting after the wedding, is about - so it's not entirely insignificant), but instead, about how much your friends and family love and support you and want to be there for you during this happy and life-changing milestone. The love you are surrounded by is immeasurable. 

That's why you go through all of the headache of chasing down RSVPs and putting effort into the details that you might not care about, but other people do (Beef entree? I could care less. But everyone loves beef but me, as it turns out, so we are serving a damn fine beef entree.). There are a lot of details that need to be addressed and there aren't enough hours in the day to deal with them with any leisure, so you need something to counterbalance all the madness and try to enjoy this process.

Which brings us back to snickerdoodles. 

I think if more brides stopped caring about counting every calorie and that silly little concern about fitting into their dress, the wedding planning process would be much easier. After a long Saturday, for example, of transportation details/headcount tracking/other trivial details you definitely don't care about if you are reading this for the snickerdoodle recipe, to relax at the end of the day with a couple of these thick, soft, sweet and spicy favorites (and a glass of wine) was absolutely the ticket. 

Sorry for all the wedding chatter (and I hope this doesn't sound like I am complaining; I am actually thrilled and so touched by all of the love and excitement and support surrounding us in anticipation of our wedding). This is the one and only time I will write a post all about the process of planning the wedding. But for the record, even without such a massive undertaking in your life right now, you'll still love these cookies!

Thick and Chewy Grain-Free Snickerdoodles #paleo #glutenfree #cleaneating

Grain-Free Snickerdoodles
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  • 1 3/4 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/4 cup coconut sugar (or more to taste)
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 cup coconut oil (or butter/vegan butter), melted
  • 1/4 cup honey
  • 1 large egg, lightly beaten
  • 1 Tablespoon cinnamon
  • Scant 1 Tablespoon coconut sugar (see note)

Cooking Instructions

  1. Preheat the oven to 375 and line a cookie sheet with a nonstick pad or parchment.
  2. In a large mixing bowl, whisk together the dry ingredients (almond flour through cream of tartar)
  3. In a small bowl, pour melted coconut oil, while still slightly warm, over the honey and stir together to combine. 
  4. Pour beaten egg and honey/oil into the dry ingredient mixture and stir to combine very thoroughly.
  5. In another small bowl, whisk together cinnamon and remaining coconut sugar.
  6. Portion into 3 Tablespoon servings, roll into balls, and flatten slightly with your palm. Dip each cookie facedown into the cinnamon-sugar mixture before placing on the prepared cookie sheet.
  7. Bake for 9-11 minutes, until coconut has darkened slightly. Allow to cool and firm up slightly on cookie sheet for about 15 minutes before transferring to wire rack to cool completely.

(1) I go heavy on the cinnamon-sugar dusting and love cinnamon so it is a heavy flavor. If you don't like cinnamon as much, or prefer more sweetness, dial back the cinnamon to a 1/2 Tablespoon and use 1 1/2 Tablespoon sugar instead.
(2) Yield: 9 cookies.