Author: Eric

Gluten free sugar cookies

These are awesome!!!

INGREDIENTS

FOR SUGAR COOKIES:

6.3 ounces (12 ½ tbsp.) unsalted butter, at room temperature

1/2 cup (90g) granulated sugar

1/2 + 1/8 (2g) teaspoon kosher salt

1 teaspoon (5.9g) vanilla paste or extract

1 3/4 cups + 3 tablespoons (270g) Cup4Cup flour

1/2 teaspoon baking powder

1 egg

FOR SUGAR COOKIE FROSTING:

1 cup (120g) confectioners’ sugar

Assorted food coloring

2 teaspoons (10g) milk or water

1/4 teaspoon (1.3g) almond extract ( optional)

INSTRUCTIONS

FOR SUGAR COOKIES:

  1. Place butter in the bowl of a stand mixer fit with a paddle attachment. Turn to medium-low speed and cream until smooth. Add the egg, sugar and salt and mix on medium low for about 2 minutes, until fluffy. Scrape down sides and bottom of bowl. Add vanilla paste and mix on low speed for about 30 seconds to distribute evenly.
  2. Add the baking powder and then the flour in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any flour that may have settled there.
  3. Mound the dough on the work surface and push it together in a 5 inch square block. Wrap in plastic and refrigerate for 1 hour, or until firm.
  4. Position racks in oven and preheat to 325°F. Line 2 baking sheets with Silpats or parchment paper.
  5. Unwrap dough and place it between 2 pieces of parchment paper or plastic wrap. With a rolling pin, pound the top of the dough, working from left to right, to begin to flatten it, then turn the dough 90 degrees and repeat. Roll the dough out to about ¼ in thick on a well floured surface to prevent sticking. Use decorative cutters to cut out the cookies and place on sheet pans, leaving space between them. NOTE: If dough is very stiff, squeeze in your hands to make it more pliable.
  6. Bake until pale golden brown, about 10-15 minutes, reversing the position of the sheet pan halfway through baking. Take note that the baking time will vary depending on the size of the shapes used. Set pans on cooling rack for 5-10 minutes and then transfer cookies to the rack and cool completely.

FOR SUGAR COOKIE ICING:

  1. Stir sugar and milk together until smooth.
  2. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  3. Divide into separate bowls and add desired food colorings.

Best Ever Paleo Chocolate Cake!

Yum yum this cake is so good it doesn’t taste paleo! It makes a huge cake!

I did not try this frosting recipe.

For cake pops: mix cooked cake with frosting (I just used store bought cream cheese frosting – I did one can of frosting for about 3/4 of the cooked cake, did not use all the cake). I referenced THIS for how to refrigerate, how to dip etc.)

INGREDIENTS

CAKE DRY INGREDIENTS

  • 3 cups almond flour
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • 2 cups brown sugar
  • 1 3/4 cups raw cacao powder
  • 2 tsp baking soda
  • 1 tsp salt

CAKE WET INGREDIENTS

  • 4 large eggs
  • 1 1/2 cup full-fat coconut milk
  • 1/2 cup water
  • 1/2 cup coffee or decaf coffee
  • 1/2 cup coconut oil
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract

CHOCOLATE FROSTING

INSTRUCTIONS

    • Preheat your oven to 350 degrees fahrenheit.
    • Grease three 8-inch cake pans and line the bottom with parchment paper. I prefer to grease my pans with ghee or organic palm shortening as coconut oil can leave a slight coconut taste. Set these aside.
    • Add all of the dry ingredients to a very large mixing bowl and whisk together.
    • Add all of the wet ingredients to a separate medium mixing bowl and whisk together. Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
    • Evenly divide the batter between the three baking pans and cook for 28-30 minutes, or until a toothpick comes out clean.
    • Once the cake has completely cooled, assemble the cake by adding the chocolate buttercream frosting between each layer and frosting the outside.

LISA’S TIPS

  • My baking time of 28-30 minutes is based on a standard oven. I’d recommend checking the cakes earlier, at 23-24 minutes if your oven tends to cook fast or if you’re using a convection oven.
  • You can also use two 9-inch cake pans for a two-layer cake (the layers will be thicker). Bake them for approximately 35 minutes, or until a toothpick comes out clean.
  • Remember to make sure your cake is 100% cool before frosting. Even the slightest amount of internal heat in the layers will cause the frosting to melt.
  • This is the brand of espresso powder that I use.
  • For substitutions and storing, make sure to read the tips in the post above.

PaleOmg Pumpkin Waffles

INGREDIENTS

INSTRUCTIONS

    1. Preheat the waffle iron.
    2. Combine the bananas, pumpkin puree, eggs, almond butter, and coconut oil in a food processor or blender and mix well until the bananas are well blended with the other ingredients. Once smooth, add the coconut flour, pumpkin pie spice, baking soda, baking powder, vanilla, and salt and blend until well mixed.
    3. Lightly brush the waffle iron with the melted coconut oil. Using the waffle manufacturer’s guidelines for suggested cup [milliliter] quantity, ladle the batter into the preheated and greased waffle maker and spread it evenly across the surface, leaving a 1⁄2-inch (12-mm) border (the batter will spread with you close the lid). Cook, following the manufacturer’s directions, and when done set aside on a plate and keep warm while you cook the remaining waffles.