Tag Archives: coconut flour

AIP Cinnamon Sugar Cookies

These AIP and paleo cinnamon sugar cookies are so chewy and delicious, you’ll want to make a double batch!

AIP Cinnamon Sugar Cookies

Mmmmm… sugar cookies. You really can’t go wrong with them. It’s always a crowd favorite!

It’s the first week of quiet after our wedding, now that all the events are over and my parents left to go back to South Korea this past weekend. The past month has been crazy and wonderful at the same time and my parents have contributed so much energy and effort into the wedding events, not to mention traveling an insane amount, that I thanked them by doing what I do best: cooking dinner and baking them treats.

Since my mom has rheumatoid arthritis, and it’s difficult to stick to the autoimmune protocol in Korea, she always requests that I make a dessert for her that she can bring back home and enjoy. And this time, I decided to make a big batch of this AIP cinnamon sugar cookies!

AIP Paleo Cinnamon Sugar Cookies

You can make these without the coconut butter frosting, but it seriously makes such a difference with that moist layer. Plus, it adds a touch of sweetness without added sugar that I love.

AIP Paleo Cinnamon Sugar Cookies

I truly enjoy creating these recipes for my mom, because it allows me to help others out there who are also on restrictive diets. Just because you can’t have certain foods, doesn’t mean you shouldn’t indulge in sweet treats from time to time. You just gotta get a bit more creative in the kitchen!

I hope you enjoy these AIP cinnamon sugar cookies as much as my parents did!

AIP Paleo Cinnamon Sugar CookiesAIP Paleo Cinnamon Sugar Cookies

5.0 from 1 reviews
AIP Cinnamon Sugar Cookies
 
Prep time
Cook time
Total time
 
Serves: 20-24 cookies
Ingredients
  • ¾ cup coconut flour
  • ¾ cup tapioca starch
  • 2 tbsp cinnamon, plus more for garnish
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 1 tbsp grass-fed gelatin
  • 1 tbsp room temperature water
  • 2 tbsp hot water
  • ½ cup maple syrup
  • ½ cup coconut oil, melted
  • 1 tsp vanilla extract
  • ¼ cup coconut butter, for frosting
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, stir together coconut flour, tapioca starch, cinnamon, sea salt, and baking soda.
  4. In a separate bowl, whisk together gelatin and room-temperature water. Add hot water and whisk until the gelatin is dissolved.
  5. Add maple syrup, coconut oil, and vanilla extract to the gelatin mixture and whisk together.
  6. Slowly add wet ingredients to the dry ingredients, while stirring with a fork.
  7. Mix until combined and moldable.
  8. Using rounded tablespoons, drop the cookie dough on the parchment paper. It might seem sticky, but it'll be easier to work once they are dropped.
  9. Wet your hands slightly and roll the dropped dough into balls and flatten them.
  10. Bake for 10-15 minutes until the edges are golden, but the cookies are still soft.
  11. Let cool for 15 minutes. The cookies will harden as they cool.
  12. Warm up coconut butter in the microwave or stovetop until slightly melted, but still thick and creamy. Spoon gently over cookies, and sprinkle with cinnamon. Let cool completely before serving.The coconut butter will solidify once cooled.

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Cinnamon Sugar Cookies (AIP, Paleo, Gluten Free)

Purple Cauliflower & Mushroom Paleo Quiche

Brighten up your Easter brunch table with this purple cauliflower and mushroom paleo quiche!

Purple Cauliflower Mushroom Paleo Quiche

If you are here thinking this is blueberry pie, sorry. This is actually a delicious and savory paleo quiche made with purple cauliflower to give it a deep purple hue. I know it might look a bit crazy, but trust me: it’s SO good!

It always amazes how colorful real food can be. I’m always fascinated by tumeric and beets and how they can just change the colors of anything they touch. And did you know these deep pigments of our food actually tell us something their nutrient profile? Each color signifies different micronutrient levels that are so beneficial to include in our diets. That’s why I always try to put a variety of colors on my plate!

Purple Cauliflower Mushroom Paleo Quiche

 

By the way, Easter is just around the corner and we don’t particularly celebrate it in our house since we aren’t religious, but I do enjoy the idea of this holiday. I honestly love any celebration that brings our loved ones together, and involves activities and games that everyone can join in on.

And what better way to celebrate than with healthy and delicious dishes that everyone can enjoy? I think this cauliflower and mushroom paleo quiche will be a perfect addition for this weekend’s brunch table. And if you don’t like the look of a purple quiche, you can just use regular ol’ white cauliflower instead and the flavor will be the same.

But Easter is all about beautiful colors, so why not have fun with it? I think kids will especially love it.

Hope you make this delicious paleo quiche, and have a happy and blessed Easter weekend!

Purple Cauliflower Mushroom Paleo QuichePurple Cauliflower Mushroom Paleo Quiche

Purple Cauliflower & Mushroom Paleo Quiche
 
Prep time
Cook time
Total time
 
Ingredients
For the crust
  • ½ cup almond flour
  • ¾ cup coconut flour
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • 1 large egg
  • 6 tbsp avocado oil
  • 4 tbsp water
For the filling
  • 1 tbsp avocado oil
  • 1 small onion, diced
  • 8 oz mushrooms, sliced
  • 2 garlic cloves, minced
  • ½ tsp fresh thyme
  • 1 medium purple cauliflower, cut into florets
  • ½ cup full fat coconut milk
  • ¼ cup nutritional yeast
  • 1½ tsp sea salt, plus more to taste
  • 1 tsp freshly ground black pepper
  • 4 large eggs
Instructions
For the crust
  1. Heat oven to 400 degrees F.
  2. Grease a 10 inch quiche pan with cooking oil.
  3. In a large bowl, mix together almond flour, coconut flour, sea salt, and garlic powder.
  4. Add an egg, avocado oil, and water, and mix together until a dough forms.
  5. Press the dough into the pan until evenly flattened out on all sides.
  6. Bake for 10 minutes until golden.
For the filling
  1. Heat avocado oil in a skillet over medium high heat.
  2. Add onion, and cook stirring until softened, about 5 minutes.
  3. Add mushrooms and garlic, and sauté for 7-8 minutes until the mushrooms have sweat out and softened.
  4. Take off heat and stir in thyme.
  5. Fill a saucepan with 2 inches of water and bring to boil over medium high heat.
  6. Add cauliflower, close the lid and let steam for 7 minutes.
  7. Drain the cauliflower and let cool for 5 minutes.
  8. Place the cauliflower florets in a blender with coconut milk, nutritional yeast, sea salt, and pepper. Blend until smooth and creamy.
  9. Add eggs and pulse a few times until they are well mixed in.
For the quiche
  1. Add the cooked mushroom mixture to the baked quiche crust and spread it out evenly.
  2. Pour the blended cauliflower over the mushrooms.
  3. Bake for 30-35 minutes, until the center of the quiche is set.

Whole30 Gluten Free Purple Cauliflower and Mushroom Paleo Quiche

Paleo Chestnut Chocolate Chip Cookies

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Merry almost Christmas! This is my last recipe before Christmas so I decided I need to fit in one more recipe of everyone’s favorite dessert: chocolate chip cookies!

About 2 weeks ago, I asked on my Instagram what you like to do with chestnuts (’tis the season!), besides just roasting them and eating them. I got several responses which were all great, and one of my friends mentioned that you can use them as flour by grinding them up after roasting them. What a great idea! That’s exactly what I did with my chestnuts to make them into these chocolate chip cookies.

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

I loved the texture of these cookies, and you honestly can’t really taste the chestnuts. They taste like good ol’ chocolate chip cookies, which no one hates at all. I actually sent these to my dad for Christmas all the way to South Korea, and they held together with no broken pieces! 

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

If you are looking for last minute crowd-pleasing recipe for the holidays, I hope you make these because they are absolutely delicious! I think it’s the perfect treat for Santa Claus and if he doesn’t finish it, you can nibble on them while you open those presents he brought. Hope you have a wonderful holiday, filled with cozy and relaxing times with your loved ones!

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Chestnut Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Serves: About 18 cookies
Ingredients
  • 1 cup roasted and peeled chestnuts
  • ¼ cup coconut flour
  • 6 tbsp coconut sugar
  • ½ tsp baking soda
  • 6 tbsp coconut oil, melted and cooled
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 oz 75% (or higher) dark chocolate bar, roughly chopped
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place roasted chestnuts in a food processor, and grind until crumbly and fine.
  3. In a large bowl, combine ground chestnuts, coconut flour, coconut sugar, and baking soda.
  4. In a separate bowl, whisk together coconut oil, egg, and vanilla extract. Pour this mixture into the dry ingredients and mix well.
  5. Fold in chopped chocolate.
  6. Scoop with a large rounded tablespoon to drop dough onto the lined baking sheet. Flatten slightly.
  7. Bake for 10-12 minutes, until slightly golden brown.
  8. Cool completely before serving.

Paleo Gluten Free Chestnut Chocolate Chip Cookies