If you have chicken and oranges, you probably have everything you need to make this easy healthy orange chicken, gluten free style! Enjoy with white or brown rice for a sweet and savory meal. This homemade orange chicken beats any delivery or take out. If…
These easy 4 ingredient peanut butter cookies are simple to make and full of nutty, crunchy flavor! Enjoy with a tall glass of oat milk. Let’s say you have a jar of peanut butter sitting in your pantry. Let’s also say that I told you…
These healthy almond flour cowboy cookies pack all the memories and flavor of all old-fashioned cowboy cookies without the wheat, refined sugars and dairy! Enjoy fresh and warm with a tall glass of oat milk . Making cowboy cookies in my parent’s kitchen was the…
These easy, creamy coconut date balls are the definition of sweet and simple. Full of healthy fats from nuts and sweet flavor from dates, these coconut date balls are the perfect snack! Dates, pecans, almonds, shredded coconut and coconut oil. Those are all the ingredients…
These easy, no bake brookies are a new take on an old classic! Just mix and refrigerate to make the perfect sweet treat. We all know about the classic, warm brookies, but did you know their no bake counterparts are equally as satisfying? These easy,…
These easy 4 ingredient peanut butter cookies are simple to make and full of nutty, crunchy flavor! Enjoy with a tall glass of oat milk.
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Let’s say you have a jar of peanut butter sitting in your pantry. Let’s also say that I told you that you could use said jar of peanut butter to make these crunchy and sweet cookies in less than 30 minutes. Get what I’m saying? If you don’t, let me just tell you: make the cookies.
This recipe requires only 4 ingredients, so you probably have all 4 of them already in your pantry and refrigerator. How much simpler could it be?
To make these peanut butter cookies, you’ll need the following ingredients.
-Coconut sugar
-Egg
-Crunchy, natural peanut butter
-Almond flour
Other granulated sweeteners can be substituted in to this recipe for coconut sugar. However, keep in mind that alternate sweeteners may be sweeter than coconut sugar and adjust measurements accordingly.
For the peanut butter, I chose to bake with a “natural” peanut butter. When I say natural, I mean that the only ingredients on the back of the peanut butter jar are peanuts and salt. This type of peanut butter is lacking added oils and emulsifiers which would result in a “no-stir” variety of peanut butter. I prefer to use natural peanut butter because I’d rather minimize the added oils in the foods that I eat if they’re not necessary.
If you choose to use a no-stir peanut butter in this recipe, decrease the almond flour from 1/2 cup to 1/4 cup. Natural peanut butter tends to be thin and oily, so switching to the thicker no-stir variety means you can cut back on the flour.
To begin, start by measuring and pouring the coconut sugar into a medium sized mixing bowl. Crack the egg in and whisk together. At this point, add the peanut butter and almond flour and mix all 4 ingredients together.
Next, grease a large baking sheet. Use a 1 1/2 tbsp scooper to scoop balls of cookie dough onto the baking sheet. Bake at 350 F for 12 minutes, then remove from the oven. Allow the cookies to cool for a few minutes before using the back of a fork to press down on the cookies diagonally, making the signature cross marks of peanut butter cookies.
Using 5 different fresh fruits and a homemade strawberry balsamic vinaigrette, this easy summer salad is sure to hit the spot when eaten for lunch on a hot day! If you’re anything like me, you visit the grocery store during the summer and end up…
These healthy almond flour cowboy cookies pack all the memories and flavor of all old-fashioned cowboy cookies without the wheat, refined sugars and dairy! Enjoy fresh and warm with a tall glass of oat milk . Making cowboy cookies in my parent’s kitchen was the…
If you have chicken and oranges, you probably have everything you need to make this easy healthy orange chicken, gluten free style! Enjoy with white or brown rice for a sweet and savory meal.
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This homemade orange chicken beats any delivery or take out. If you’re anything like me, you feel bloated and tired the morning after eating Chinese takeout. That’s why I decided to take my shot at making one of my restaurant favorites at home, and I’m so glad I did! The convenience of delivery can’t compare to the feeling of knowing every ingredient that goes into your food, and eventually into you.
-Chicken tenders
-Eggs
-Cornstarch
-Coconut Flour
-Avocado oil
-Fresh squeezed orange juice
-Coconut sugar
-Vinegar
-Tamari
-Garlic powder
-Cornstarch
-Water
-Green onions
I chose to use coconut flour in this recipe because it is a very thin, light flour which would be perfect for a light crust on the chicken. You can probably substitute other types of gluten free flour which have a similar consistency, but I would advise staying away from almond flour for this recipe.
When cooking at high heats, it’s important to have an oil which can withstand such high temperatures. An oils smoke point is the temperature at which it smoke and burn, and different kinds of oils have different smoke points. A potential harm of cooking past an oil’s smoke point, other than the fact that the oil begins to burn, is that you begin to lose the nutritional benefits that are found in the oil.
Avocado oil, with a smoke point of 500 F, is perfect for this type of cooking. Another type of high heat oil that could be used is almond oil, which has a smoke point of about 430 F.
I had oranges sitting in my refrigerator, which is why I chose to use fresh squeezed orange juice in this recipe. If you don’t have oranges or don’t want to squeeze oranges, you can easily substitute store-bought orange juice in this recipe.
When making the sauce, you might realize that you don’t have tamari. Soy sauce can be substituted for tamari, but note that that soy sauce is not gluten free and this substitution will result in a dish that isn’t gluten free.
Begin by adding freshly squeezed orange juice, coconut sugar, vinegar, tamari and garlic powder to a large pot over medium heat. Give the sauce an initial mixing, noting that it will be thin because the cornstarch hasn’t been added yet.
In a small bowl, mix 1 1/2 tbsp of cornstarch with 3 tbsp of water. This will form a thin paste. Add this paste to the pot of sauce, mixing in. As the sauce cooks and you continue stirring, the sauce will thicken. Once it does, turn the fire to low.
On a cutting board, cut the chicken tenders into bite size pieces. Using a paper towel to pat them dry, removing any excess water that’s accumulated on the surface.
In a small bowl, whisk the eggs. In another small bowl, mix equal parts coconut flour and cornstarch. At this point, I typically begin pre-heating the pan I’ll be frying the chicken in. I recommend using a large cast iron, as it is great for high heat cooking. Set the cast iron over a high fire.
Begin an assembly line type process, using one hand to dip a piece of chicken in the egg wash. Remove from the egg wash and let any excess wash drip back into the bowl. Transfer to the flour mixture and use your other hand to coat the chicken with flour and toss. Place the coated chicken on a plate and repeat with the remaining chicken.
At this point, the cast iron should be extremely hot. Add enough avocado oil to the pan to form a surface that is about a quarter inch thick and allow it to heat. Once the avocado oil has reached a temperature adequate for frying, add the chicken. Cook for about 2-3 minutes on the initial side until it has a golden crust when you flip it. When it reaches this point, gently flip the chicken. Cook for 2-3 more minutes on this side. Remove from the pan and place on a thick layer of paper towels to remove excess oil. Pat the top of the chicken with a paper towel.
Add the chicken to the pot of orange sauce and toss together. There you have it, healthy orange chicken! Serve over white or brown rice to enjoy it as a full meal.
This gluten free, almond flour banana walnut bread is the perfect, versatile recipe you’ve been looking for! Enjoy as breakfast, a snack, or dessert! At a time like this, there’s one constant we can still count on: banana bread. Unfortunately, it can be difficult to…
Whip up a bowl of this simple creamy banana oatmeal for a satisfying and filling breakfast! Top with peanut butter for an extra filling meal. These stovetop banana oats are a staple of my breakfast choices. Oats are a classic, but I enjoy taking the…
Whip up a pan of these fudgy, gluten free almond flour brownies for a sweet, satisfying dessert! Enjoy with a glass of almond milk or dairy free ice cream.
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There’s nothing better than a warm pan of fudgy brownies, and this recipe meets all the expectations I have in my desserts ALL while being gluten free, too.
This recipe is pretty simple, just melt, mix and DONE. Once you’re done with that, you’ll only have to wait about 30 minutes till you can try them out.
-Dark Chocolate
-Coconut Oil
-Coconut Sugar
-Eggs
-Almond Flour
-Unsweetened Cocoa Powder
-Baking soda
-Salt
-Vanilla Extract
-Almond Milk
-Dark Chocolate Chips
Let’s talk about almond flour! Almond flour has a reputation of being pretty dense, but in these brownies that’s exactly what we want. Almond flour is naturally gluten free, as it is made entirely from blanched almonds. ¼ cup of almond flour contains 3 grams of fiber and 6 grams of protein, a consequence of its nutty source.
To begin, set a medium sized pot over a low fire. I advise adding 3.5 oz of dark chocolate (80%+ cacao) along with coconut oil. The type of chocolate I use is Trader Joe’s 85% dark chocolate, which comes in a pack of two bars that add up to 3.5 oz. Any sort of baking chocolate can be used here. Stir frequently, but gently, as the chocolate melts. Once all the chocolate is melted and there’s no longer any solid pieces, remove from the fire and allow it to cool as you prepare the next mixture.
In a small bowl, combine the coconut sugar and eggs. For one minute, whisk the two together until the mixture forms a thick, ribbony consistency. Once the pan of chocolate has cooled enough, add the egg mixture to the pot and combine.
In another small bowl, combine the almond flour, unsweetened cocoa powder, baking soda and salt. Add the dry ingredients to the pot and combine, resulting in a thick brownie batter consistency.
At this point, add the vanilla extract and almond milk to the pot. Stir to combine, thinning the batter. Prepare an 8″ x 8″ pan with parchment paper, and pour the batter in, flattening it with a spatula. Top with dark chocolate chips. Bake the brownies at 350 F for 22 minutes. Once you remove the pan from the oven, use the edges of the parchment paper to lift the brownies out from the pan and place on to a flat surface.
When baked in an 8”x 8” pan, this recipe will make 16 brownies, or 9 if you like them big. I also recommend refrigerating these, as they’ll keep for about a week if refrigerated.
P.S. These brownies can be made fully sugar free by substituting the chocolate for a sugar free type and the coconut sugar for a sugar substitute.
These easy, no bake brookies are a new take on an old classic! Just mix and refrigerate to make the perfect sweet treat.
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We all know about the classic, warm brookies, but did you know their no bake counterparts are equally as satisfying? These easy, no bake brookies are an instant hit and only require 5 simple steps with 9 pantry staple ingredients.
You’ll need the following ingredients on hand to make these no bake brookies.
-Almond flour
-Unsweetened cocoa powder
-Maple syrup (sub honey or blue agave syrup)
-Coconut oil
-Vanilla
-Coconut flour
-Coconut sugar
-Almond butter
-Chocolate chunks or chocolate chips
In this recipe, maple syrup can be substituted by either honey or blue agave syrup. Additionally, coconut sugar can be substituted by any other granulated sweetener that you have on hand.
To begin, we’ll start off by making the brownie layer. The brownie layer is similar to a moist, chocolate shortbread consistency. In a small mixing bowl, combine the almond flour, unsweetened cocoa powder, maple syrup, melted coconut oil and vanilla. In a shallow 8″x8″ brownie tin, place a layer of parchment paper. Add the brownie layer to the pan, pressing down into the parchment paper until you have a mostly flat, even layer of brownies. Freeze this while you work on the cookie layer.
In another mixing bowl, combine the almond flour, coconut flour, coconut sugar, vanilla, maple syrup, almond butter, solid coconut oil and chocolate chunks. Once the brownie pan has been in the freezer for 10 minutes, remove and add the cookie layer on top. Press into the pan until the top layer is also flat and evenly covering the brownies. Refrigerate the pan of brookies for 20 minutes.
After 20 minutes, remove from the refrigerator and use the parchment paper to lift the brookies from the pan. The brookies will be hard, so use a sharp knife to slice them into squares.
If you’re looking to try other simple almond flour recipes, check out these almond flour brownies.
