Gluten Free Thumbprint cookies

www.deliciousobsessions.com

Jam-Filled Thumbprint Cookies (gluten, dairy, nut, egg free, autoimmune paleo)

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

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Author: Jessica Espinoza @ Delicious Obsessions

Recipe type: gluten free, grain free, dairy free, egg free, autoimmune friendly dessert

Serves: 12

Ingredients

• 1 cup coconut cream concentrate, aka. coconut butter (not oil , not cream)
• 1 cup finely shredded coconut
• ⅓ cup coconut flour
• ¼ cup maple syrup
• 2-4 tbsp. coconut milk 
• 2 tsp. vanilla extract
• 1 tsp. orange extract
• ¼ tsp. sea salt
• Your choice of jam (Crofters Organic Strawberry and Organic Orange are our favorites)

Instructions

1. Preheat your oven to 350 F.
2. Line your cookie sheet with parchment paper.
3. If your house is cool, your coconut cream concentrate is probably hard as a rock. If so, just place the jar in a bowl of hot water for about 20 minutes and it should soften up. I sometimes will place the jar in a pan of water and heat it over very low heat for 15-30 minutes or until the coconut cream concentrate is liquefied. You want the cream to be smooth and creamy with no chunks, as this will help the cookie dough blend together easily.
4. Combine all of the ingredients (except the jam) in a medium mixing bowl with a hand or stand mixer. Start with 2 tbsp. of coconut milk and add a tad more if your dough seems too dry. Your cookie dough should hold together, but be soft and pliable enough for you to easily form the little cookies.
5. Take about a tablespoon of the cookie dough (more or less, depending on how big you want your cookies) and roll the dough into a ball. Then, carefully flatten a little into more of a cookie shape.
6. Place the cookie on a cookie sheet lined with parchment paper.
7. Using your thumb or the back of a measuring spoon, make a little indention into the middle of the cookie.
8. Repeat until all of your dough is used.
9. Place a spoonful of jam in the middle of the cookies.
10. Bake for 15-20 minutes. You want the cookies to be lightly browned around the edges.
11. Remove from oven and let cool completely before serving. They taste DELICIOUS when they're warm, but they are a bit crumbly if they have not cooled completely. I recommend using a fork if you want to eat them warm.  But, be careful, as the jam gets SUPER HOT!
12. NOTE #1
13. Whenever I refer to coconut butter or coconut cream concentrate in my recipes, it means the product that is super finely ground coconut meat, which has a consistency similar to a nut butter. It's not referring to coconut milk or coconut cream (the liquid beverage-type products), and it's not referring to those vegan "butters" that often use coconut oil in them. You cannot substitute dairy butter for coconut butter, nor can you substitute coconut oil for coconut butter.
14. NOTE #2
15. The texture of the cookies may vary depending in the brand(s) of coconut products you use. I have found in my years of cooking that there can be a big difference between brands of coconut products and how they work in recipes. For this recipe, I found I got the best results when I used coconut cream concentrate from Tropical Traditions and coconut flour from my local health food store (Natural Grocers). If you find that your dough is too dry, just add a tablespoon or two of coconut milk (or milk of your choice) to the mix until you get the right consistency.

A Lesson on Collagen

Collagen is the connective tissue in animals, and when we use it as a food source, it is referred to as gelatin. I use Vital Proteins because it comes only from grassfed, pasture raised bovine . Collagen is an especially important part of keeping our bodies healthy for the following reasons:

https://heartbeetkitchen.com

1. It assists the liver in handling toxins such as chemicals and other pollutants.
2. Collagen makes up 70% of our skin’s protein. It ensures the cohesion, elasticity and regeneration of our biggest organ.
3. Can result in improved concentration and balanced mood, because you are able to easily absorb the energy and nutrients it provides.
4. Bones with sufficient collagen are like steel, strong and elastic. Bones lacking in collagen are like dry, brittle wood – easily breakable. As women, utilizing collagen and doing weight bearing exercise is great prevention.

Collagen comes in two forms:

• Protein: this is what I used for this recipe – the green canister. It acts like the gelatin you’ve probably been using for years when you make panna cotta or marshmallows. The important difference is that this comes from pasture-raised cattle to ensure a natural, high quality, and sustainable source of this nutritional powerhouse. It also works great for thickening sauces, acting like cornstarch or tapioca starch.

This type does not dissolve in cold liquids, and will immediately turn to gel once it becomes wet.

• Peptides: this is the blue canister, still collagen/gelatin, but acts like a supplement and is water soluble. It has the same proteins and minerals of the above, but will dissolve in both hot & cold liquids. I like to blend it into smoothies, soups, tea or sauces for a boost of protein.

FRIED TURKEY NUGGETS -AIP

http://www.beyondthebite4life.com

Ingredients 

• 1 lb turkey – cut into 1-2 inch pieces
• 1 cup avocado oil

Dry Mixture (AIP, Paleo)

• 1 lb, skinless, boneless turkey
• 1 cup Otto’s cassava flour
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp ground onion (omit for low-FODMAP)
• 1 tsp ground garlic (omit for low-FODMAP)
• 1 tsp sea salt
• 1/4 tsp dried oregano

Dry Mixture (Keto) 

• 1 cup Pork Dust pork rinds – ground into dust in a food processor

Wet Mixture  (stage 1 AIP re-intro, Keto)

• 2 egg yolks
• 1 tbsp avocado oil

Wet Mixture (Elimination phase AIP, Keto)

• 1/4 cup avocado oil

Process

• Cut your turkey (white or dark meat) into 1-2 inch pieces.
• Whisk together the dry mixture in one shallow bowl, then whisk together the wet mixture in a second shallow bowl. If you are using pork rinds, grind them in the food processor to make them into a fine powder. 
• Cover a large baking sheet with parchment paper and place a wire rack on top.
• Prepare the turkey nuggets by first dredging the meat in the egg (or) oil mixture, and then place it in the flour mixture, tossing around until coated, and putting on a plate. Repeat with remaining meat.
• Heat your 1 cup of avocado oil in a large, 2 inch deep skillet, on medium heat until crackling and hot.
• Once hot, add the breaded nuggets, allowing to cook 3-4 minutes per side until golden brown on each side, then remove with a slotted spoon and place on the prepared baking sheet. Repeat with remaining meat, then serve. *If you are using pork rinds, see notes below.

Recipe Notes

Place a splatter screen over your skillet to avoid excess oil being all over your kitchen.

If you are making an elimination phase AIP & Keto recipe using ground Pork Dust pork rinds, DO NOT fry.  Simply bake in the oven at 400 degrees for 20-30 minutes.  The cooking time will depend on the size of your turkey pieces.

No “Chocolate” Carob Bread with Date Caramel Spread {AIP, paleo}

https://heartbeetkitchen.com/2015/recipes/type/dessert/chocolate-carob-bread-with-date-caramel-spread

makes two mini loaf pans (5 1/2″ x 3″ x 2 1/4″) or 10 cupcakes

Bread:
140 grams (1 cup) Otto’s cassava flour
60 grams (1/2 cup) tapioca starch
52 carob powder (1/2 cup, Sunfood organic raw carob is definitely the best I’ve used)
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup full fat coconut milk (no added gums, coconut only, naturale value....)
1 1/2 teaspoons apple cider vinegar
1/4 cup melted organic coconut oil
1/4 cup + 3 tablespoons pure maple syrup (at room temperature)
1 gelatin egg (instructions below) using the green can of Vital Proteins collagen/gelatin

Preheat oven to 325 degrees. Grease two mini loaf pans or cupcake tins thoroughly with coconut oil. In a large bowl, mix together cassava flour, tapioca starch, carob powder, baking soda, salt and cinnamon. In another bowl, mix together coconut milk, apple cider vinegar, coconut oil and maple syrup. Using a hand held or stand mixer, add the wet ingredients to the dry until smooth. Batter will be very thick!

*Prepare gelatin egg by adding one tablespoon of room temperature water to a small bowl. Sprinkle 1 tablespoon of gelatin over water and let sit for a minute. Then stir in two tablespoons of hot water, whisking until frothy. Add to bread mixture, blending immediately until smooth. It will be very thick.

Divide into loaf pans, smooth top out with your hands, and bake for 20 minutes, or until toothpick comes out clean. For cupcakes, bake for 12 minutes, or until toothpick comes out clean. Set pans on a wire rack to cool, and after 10 minutes remove bread or cupcakes from pan and let cool further.

Date Caramel Spread:
1 cup of soft & pitted medjool dates (110 grams, if your yours are hard, soak for 20 minutes in hot water, then drain and use)
1 cup of full fat coconut milk
pinch of salt

Combine all ingredients in a small saucepan. Bring to a boil, then let simmer for 35 minutes, using spatula to smoosh dates down. They will break and melt into the coconut milk as they cool. Then puree with an immersion blender or food processor. Let cool, and it will thicken even more. Then frost the bread. Store any leftovers in the refrigerator.

Adobe Chicken Burgers

http://www.foodandsunshine.com

Adobo Chicken Burgers (AIP, Paleo, GF)

prep 5 mins

cook 10 mins

total 15 mins

author food and sunshine

yield 6 burgers

Ingredients

• 2 tsp Tin Star Foods Ghee*
• 1lb ground chicken or turkey
• 1/4 cup red onion, finely diced
• 1 large handful of spinach, finely chopped (approximately 1 cup)
• 1 TBS Primal Palate Adobo Seasoning* (!! AIP -this does contain black pepper) 
• 1/2 tsp himalayan pink salt + more to taste
• *For strict AIP use coconut oil & 1 tsp garlic powder, 1 tsp onion powder, 1 tsp turmeric, & 1.5 tsp dried oregano

Instructions

1. Preheat oil over medium heat in a large cast iron skillet.
2. Mix ground chicken, red onion, spinach, and seasoning in a large bowl until well combined. Divide into 6 equal portions and form burger patties.
3. Cook burgers for 4-5 minutes per side or until it reaches an internal temperature of 165 degrees.
4. Serve warm over roasted vegetables, a bed of spinach, or in a lettuce wrap.

Nightshade-Free Vegetable Beef Soup

https://cleaneatingveggiegirl.com

Nightshade-Free Vegetable Beef Soup  AIP Paleo, Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Soy-Free, Nightshade-Free, Whole 30

Serves 6 to 8

Ingredients

For the “nomato” sauce:
2 cups of frozen or fresh butternut squash, cubed
2 cups of raw carrots, chopped
1/2 of a medium red onion
2 TB of extra virgin olive oil
2 tsp of fine sea salt
5 small steamed beets 
1 cup of broth 

For the soup:
1 LB of organic, grassfed ground beef (can also use beef stew meat)
2 TB organic virgin coconut oil
1 large leek, chopped
1 small yellow onion, chopped
4 stalks of celery, chopped
1-inch piece of fresh ginger, grated
4 medium parsnips, peeled and chopped into half-inch pieces (hw:turnip roots)
2 large sweet potatoes, peeled and chopped into half-inch pieces
1 small head of green cabbage, chopped
6 cups of bone broth (I used turkey)
2 tsp of fine sea salt
2 tsp of onion powder
2 tsp of dried thyme
1 tsp of dried basil
10 oz of frozen kale
1/4 cup of fresh curly parsley, diced
chopped green onions, optional

Directions

1. Begin by making the “nomato” sauce.  Preheat the oven to 425 degrees F.  Line a baking sheet with a silicone baking sheet or parchment paper.  Toss butternut squash, carrots, onion, olive oil, and salt until well-coated.  Roast for approximately 30 minutes, flipping once halfway through, or until golden.

Combine the roasted vegetables, steamed beets, and broth in a food processor.  Process for approximately one to two minutes, stopping to scrape down the sides, or until creamy.  Set aside, or refrigerate overnight.

2. Brown beef in a large skillet over medium heat.  While the beef is cooking, wash, peel, and cut the veggies.  Refrigerate the cooked beef until you are ready to add it to the soup.

3. In a large stock pot or dutch oven, heat coconut oil over medium-high heat.  Once hot, lower to medium and add leek, onion, celery, and ginger.  Saute for three to five minutes, or until softened.

4. Stir in parsnips, sweet potatoes, and cabbage.  Saute for an additional three to five minutes.

5. Add broth and seasonings, raise the heat to medium-high, and bring to a boil.  Once boiling, lower the heat to medium-low, cover, and simmer for 45 minutes.  Be sure to stir the soup every 15 minutes.

6. Stir in frozen kale.  Continue cooking for an additional ten minutes, or until heated through.  Add “nomato” sauce, cooked beef, and fresh parsley.  Simmer until warm.  Top with green onions, if desired

Slow cooker White Chicken Chili - AIP/Paleo

WHITE CHICKEN “CHILI” 

(serves 6-8)

INGREDIENTS:

3-4 chicken breasts

2 cups of bone broth

1 tsp sea salt

1 large onion, chopped

4 cloves of garlic chopped

1 Three inch piece of fresh ginger finely shredded

1 rutabaga chopped

1 cup of full fat coconut milk

3 TBS arrowroot powder

chopped green onions for garnish

avocado slices for garnish

DIRECTIONS:

Place your chicken breasts, garlic, onions, rutabaga, ginger, salt and bone broth in your 5-6 qt slow cooker and cook on low for 6-8 hours. About thirty minutes prior to serving add in your coconut milk and then gradually stir in your arrowroot powder. Cover and allow it to continue simmering for about 10 minutes. Garnish with green onions and avocado slices and serve.

Coconut Cookie Dough Oatmeal

http://chocolatecoveredkatie.com/2011/11/10/coconut-cookie-dough-oatmeal/

There is also a coconut free version on this link.

(serves 1)

• 1/2 cup rolled oats
• 1/8 tsp salt
• stevia or sugar of choice
• 1/4 cup applesauce or banana
• optional 4 drops coconut extract
• 1/4 tsp pure vanilla extract
• 1/4 cup milk of choice or canned coconut milk
• 1-2 tbsp pre-melted coconut butter 
• optional handful chocolate chips, plus extras for the top

Baked Cookie Dough Oatmeal: Preheat oven to 380 degrees. Combine dry ingredients, then mix in wet. Pour into a small baking pan, loaf pan, or 1-cup ramekin (or, for mini boatmeal cakes, two 1/2-cup ramekins). Cook for 20 minutes or more, until it’s firm. Finally, set your oven to “high broil” for 5 more minutes – or simply just bake longer, but broiling gives it a nice crust. Don’t forget to spray your ramekins first if you want your cakes to pop out.

Banana and chocolate are not histamine or tyramine low. 

MANGO CURRY HOMEMADE BBQ SAUCE

Ingredients

• 1 Tsp Habanero Pepper roughly chopped (about 1/2 a pepper)
• 1 Cup Mango roughly chopped (about 1 large mango)
• 1/2 Cup Roughly chopped dates lightly packed (80g)
• 1/4 Cup Raw Apple cider vinegar
• 2 Tbsp Garlic minced
• 1/2 Tbsp Fresh ginger minced
• 1 Cup Tomato sauce
• 2 tsps Yellow curry powder
• 1 tsp Salt
• 1/2 tsp Pepper

Instructions

2. Preheat your oven to HIGH broil.
3. Cut a Habanero pepper in half and place it, cut-side down, onto a small baking sheet. Bake in the oven until the pepper's skin is black and roasted, about 5-10 minutes.
4. Chop half of the pepper (it should be about 1 tsp) and place it into a large sauce pan.
5. Add in the remaining ingredients, stirring to combine. Bring the mixture to a boil over medium/high heat.
6. Once boiling, reduce the heat to medium and simmer until the sauce begins to thicken, about 10 minutes. Stir frequently so the bottom doesn't burn.
7. Once thick, scrape the mixture into a large food processor and blend until smooth.
8. DEVOUR

MANGO CHICKEN WITH COCONUT CAULIFLOWER RICE

https://www.foodfaithfitness.com/mango-chicken-with-coconut-cauliflower-rice/

Ingredients

For the sauce:

• 2 1/2 tsps Coconut oil divided
• 1 1/2 tsp Fresh ginger minced
• 1 tsp Garlic minced
• 1/2 tsp Habanero pepper minced
• 3/4 Cup Orange Mango or Mango, Juice (100% pure juice)
• 1/2 Tbsp Coconut aminos
• 1 tsp Tapioca flour

For the chicken:

• 3 Tbsp Tapioca flour
• 8 oz Chicken breast patted dry and cut into one-inch cubes
• Salt + Pepper
• 2 Tbsp Coconut oil

For the cauliflower rice:

• 3 Cups Cauliflower cut into bite-sized pieces
• 2 tsp Coconut oil
• 2 Tbsp Unsweetened coconut flakes

For garnish:

• 1/2 a Large mango cut into cubes
• Roughly chopped cilantro
• Diced Green Onion
• Toasted sesame seeds

Instructions

1. In a medium pot over medium heat, melt 1 1/2 tsps of the coconut oil for the sauce. Add in the ginger,garlic and habanero pepper and cook until fragrant, about 1 minute.
2. Add in the remaining coconut oil, juice and coconut aminos. Raise the temperature to high heat and bring to a boil. Additionally, place the tapioca flour in a small bowl.
3. Once the liquid comes to a boil, add 2 tsps of it to the bowl with the tapioca flour and whisk until smooth. While stirring constantly, pour the tapioca mixture into the sauce and boil for 2 minutes.
4. After the sauce as boiled, reduce the heat to medium low and simmer, stirring frequently, until the sauce reduces by about 1/4 and becomes shiny, about 6-7 minutes. Transfer to a large bowl to let it cool and thicken while you make the chicken.
5. Place the tapioca flour into a large ziploc bag and season the cubed chicken with salt and pepper. Add the chicken into the bag and shake around until evenly coated in the flour.
6. In a medium pan, heat 1 Tbsp of the coconut oil over medium-high heat. Place half of the chicken into the pan, being careful not to crowd it, and cook until golden brown, about 2-3 minutes. Flip and repeat. Transfer the chicken to a paper towel-lined plate and blot off an excess oil. Repeat with the remaining chicken. If the chicken starts cooking too fast, turn the heat down a little bit.
7. While the chicken cooks, place the cauliflower into a large food processor and process until broken down and "rice-like"
8. heat the 2 tsps of coconut oil up in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 2-3 minutes. Cover, reduce the heat to medium and cook until the cauliflower is tender, about 2-4 minutes. *
9. Transfer the chicken and mango cubes into the bowl with the sauce and toss until evenly coated.
10. Divide the chicken and cauliflower between two plates and garnish with cilantro, green onion and sesame seeds.
11. DEVOUR

CARIBBEAN CHICKEN BOWLS WITH GRILLED PLANTAIN

https://www.foodfaithfitness.com/caribbean-chicken-bowls-with-grilled-plantains/

Ingredients

For the bowls:

• 2 Tbsp Unsweetened coconut flakes
• 2 Cups Cauliflower, cut into florets
• 3 tsp Melted coconut oil, divided
• 1/2 Large Ripe green plantain
• 3 tsp Coconut sugar
• 1/4 Cup Cilantro, roughly chopped
• 1 Large avocado, mashed
• 1 Tbsp Honey

For the chicken:

• 3 tsp Ground cumin
• 2 tsp Coconut sugar
• 1/4 tsp Cayenne pepper
• Sea Salt and pepper
• 8 oz Chicken breast

Instructions

1. Pre heat your oven to 350 degrees and spread the coconut on a small baking sheet. Cook until golden brown, only 2-3 mins. Watch CLOSELY as coconut burns quickly.  
2. Additionally, place a grill pan on your grill and preheat to medium heat. (I do this while I prep all the ingredients.)
3. Place the cauliflower in a medium bowl and toss with 2 tsp of the coconut oil, reserving the rest for later. Sprinkle with salt and pepper and toss into the heated grill basket.  Cook until tender, with some charred spots, about 10-15 minutes, stirring occasionally.
4. Lay the VERY thinly sliced plantains in a single layer on a plate and brush them with half of the remaining coconut oil (about 1/2 tsp.) Then, sprinkle on half of the coconut sugar (about 1 1/2 tsp.)  Flip and repeat.  They may be a little hard to flip, so be gentle! Set aside.
5. Remove the cauliflower from the grill and cover to keep warm.  Then, in a small bowl, combine the cumin, coconut sugar, cayenne pepper and a pinch of salt and pepper. Dry the chicken off and really rub all of the spice blend on both sides of the chicken.
6. Grill until no longer pink inside, about 4-5 minutes per side, flipping once. Transfer to a plate and cover to keep warm. Let rest for 5 minutes.
7. While the chicken rests, place the plantains on the grill. Immediately flip the plantains in the order that you put them on. Then, remove them. You want them a little bit crispy and charred, and they cook almost instantly! Place on a plate and cover to keep warm.
8. Place the cauliflower into a small food processor, along with cilantro and pulse until broken down and "rice-like." Stir in the toasted coconut flakes.
9. Divide the cauliflower between two bowls, followed by the plantains, mashed avocado and the grilled chicken.
10. Drizzle the bowls with honey (1/2 Tbsp per bowl) and DEVOUR.

Recipe Notes

*You will buy a "green plantain" but the actual color should be yellow with some large brown spots. You don't want it ALL brown or it will be way too soft to cut and grill.