Sunshine and Sea Salt » A Healthy Foodie Blog

If you’re a pancake fan like we are, but you don’t want the extra carbs weighing you down, this recipe will probably become a breakfast or brunch go to.

They’re filled with all the good stuff- you know that’s how we like it. They have a lower glycemic index for those of you with sugar sensitivities, and the berry sauce + fresh blueberries brings all the antioxidants for cell protection. Plus you have the pasture raised egg with that golden yolk- bringing you extra vitamin D (the bodies power source) and protein of course. Then you have responsibly raised bacon (which means the piggie was well loved and raised using sustainable practices..which means higher nutrient content for you in the end. Happy animals = happy humans. Right? ) So there you have it. A perfectly well balanced breakfast to help give your day a sunny start.

Here’s the recipe;

For the pancakes:

  1. 1/2 C Almond Milk (unsweetened and organic preferred- we use the 365 brand from Whole Foods)
  2. 1/2 tsp raw unfiltered apple cider vinegar (This helps the pancakes to rise along with the other rising agent, baking soda. Also, we use the Braggs brand.) 
  3. 2 TB coconut oil
  4. 2 TB maple syrup (the real stuff, y’all) 
  5. 2 tsp  pure vanilla extract
  6. 6 pasture raised eggs (we use Vital Farms- until we can have our own pasture raised yard birds…we can not wait! ) 
  7. 3 C almond flour (Bob’s Red Mill) 
  8. 1 tsp baking soda
  9. 1/2 tsp fine sea salt ( Real Salt brand) 

Place all ingredients in a blender. Wet goes in first to help everything mix together easier, but it doesn’t really matter. You can use a spatula to scrape the sides in case anything gets stuck and unmixed and also use it to scrape out every last bit of batter when making the pancakes. That’s the only bad thing about using a blender to mix your ingredients…unlike a mixing bowl, batter tends to get stuck around the blades. If you prefer using a mixing bowl instead-just do it. You really aren’t saving yourself any dishes when you think about it. ๐Ÿ˜‰ Just make sure to whip your eggs really well before incorporating, the fluffier your eggs-the fluffier your pancakes. K? 

Once you have batter in blender or mixing bowl. Blend just until everything comes together. In a cast iron skillet heated over medium heat, pour batter about 1/2 C at a time into the center of your hot pan. No spraying, butter or additional oil is required. Actually your pancakes will cook better and more even without it. Cook until bubbles form and sides begin to puff and thicken. Then, using a large thin stainless spatula, flip those cakes baby. Cook on the other side for just a couple minutes. The back side of the pancake will cook quicker than the first. Stack the pancakes on a plate and set aside.

This will make about 20 pancakes. If you need less, these can be frozen and reheated in the oven! 

For the Sauce:

  1. 1 10 oz bag of frozen organic mixed berries (we had blueberries, blackberries and strawberries)
  2. 1 C organic coconut sugar
  3. 2 tsp organic cinnamon
  4. 2 C’s filtered water (we use alkaline water filtered with reverse osmosis) 
  5. pinch of sea salt

Place all ingredients in sauce pan and heat to a boil. Whisk together occasionally and let reduce. Once cooked down you will notice the berries have all pretty much lost their shape. Transfer to a blender and blend smooth. Place back into pot and thicken more over heat if needed. Once the sauce is to the thickness you want, remove from heat and add a small container (about 6 oz) of creme fraiche. That’s a french word pronounced Crem Fresh, in case you wanted to know, and it’s basically a sour cream just fancier and not quite as tangy. ๐Ÿ˜‰  Whisk in the Crem Fresh and set aside. * If you’re dairy free and want to keep it that way- you can omit the cream or you can use a full fat coconut cream instead, you’ll have a more coconutty finish, but it would still be good and you could even add a sprinkle of coconut flakes over the pancakes to tie it all together. 

Now cook your bacon by cutting the strips in half with steak scissors or a knife and place in hot cast iron. To save pans, I just use the same pan used for the pancakes, but…if you have a bigger more spacious cook top than our tiny camper style equipment- feel free to do these steps all at once. 

Fry bacon on both sides until crispy. Remove and let drain on paper towel lined plate and let cool slightly. Once cool crumble by squeezing inside of another paper towel into crumbles. 

In the rendered bacon fat, fry eggs by dropping one at a time into the oil. Splash bacon fat with spatula over the top of the egg to cook the top without having to flip it. (we wash our eggs before dropping into a separate small bowl first, then into the hot cooking oil. This is to be sure all chicken droppings are removed from the egg shell since this can transfer dangerous bacteria to the interior of the egg if not cracked just right and avoided. It also avoids getting any small bits of shell into your egg liquid- which nobody likes- I don’t think..)  Once the egg becomes white on top. Remove and drain on paper towel lined plate. 

Rinse blueberries in strainer and get ready to assemble plates. We used a small container of fresh blueberries to serve 6. 

To assemble. Stack three pancakes, more or less on a plate and layer with the berry sauce. Put the egg on the top layer, sprinkle with bacon crumbles and blueberries. Eat. 

Seriously, y’all. This is soo good. The bready pancakes with a hint of vanilla and maple, plus the sweet berries balanced with the cream and spiced with the cinnamon, then the creamy egg, crunchy salty bacon and pops of blueberry goodness. You’ll want to savor each bite.

Almond Flour Pancakes with Berry Sauce
So fluffy and sweet you'd never guess they're grain free and filled with necessary nutrients...
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For the Pancakes
  1. 1/2 C unsweetened Almond Milk
  2. 1/2 tsp apple cider vinegar
  3. 2 TB maple syrup
  4. 2 TB coconut oil
  5. 2 tsp vanilla extract
  6. 6 pasture raised eggs
  7. 3 C almond flour
  8. 1 tsp baking soda
  9. 1/2 tsp fine sea salt
For the sauce
  1. 10 oz frozen organic mixed berries
  2. 1 C coconut sugar
  3. 2 tsp cinnamon
  4. pinch of sea salt
  5. 2 C filtered water
  6. 6 oz creme fraiche
Instructions
  1. Place all pancake ingredients in a blender and blend until smooth. Heat a cast iron over medium heat. Pour about 1/2 cup at a time into center of hot pan and cook on both sides until set.
For the sauce
  1. Place all ingredients into medium sauce pan except creme fraiche.
  2. Heat to boiling and whisk occasionally until fruit loses shape and liquid begins to thicken. Transfer to a blender and blend smooth. Pour back into pot and continue heating to desired thickness. Remove from heat and whisk in creme fraiche. Layer pancakes with sauce. Top with egg, fresh blueberries and bacon crumbles.
Sunshine and Sea Salt http://sunshineandseasalt.com/
 
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This cake is like a Valentine’s Day picnic on the moon…I mean, if there was gravity and if you didn’t have to wear a space suit. Picturing it? An out of body, out of this world experience driven completely by chocolate cake. Each bite is filled with total satisfaction and a little goes a long way with its creamy rich chocolate followed by sweet and tangy notes of pomegranate and greek yogurt. Yeah, I put greek yogurt in the ganache. Wasn’t sure if it would work, but it did. 

Before I take you any further, I think its important to mention this recipe was slightly adapted from a book called, Honey and Jam by Hannah Queen and if you want a copy for yourself just click here. The photography is simply stunning and each recipe is delectably sweet. It is not entirely gluten free, but it is divided up into seasonal chapters where fresh, local produce are the star players. Which, of course, is what drew me in. Oh, who am I kidding? I was sold with the picture on the front and the title ‘Honey & Jam’. Yeah..I guess I am one of those ‘judge a book by its cover’ kind of people, but luckily the inside of this one was even better than the outside. 

Anyway, I don’t really have a lot of words for this post, but a few of you showed some interest for the recipe today over on Instagram. So since I like you, I figured I better not keep it to myself. 

Here’s the recipe: 

  1. 9 oz dark chocolate chips ( we used the Enjoy Life brand) 
  2. 1/2 C unsalted pasture raised butter (we like Vital Farms) -cut into small pieces. 
  3. 1 C coconut sugar
  4. 1/2 tsp sea salt
  5. 1 tsp pure vanilla extract
  6. 4 pasture raised eggs ( again Vital Farms) 
  7. 1/2 C Cacao powder (we like Nutiva) 
  8. Vegetable Shortening (Nutiva the superfood brand- the one made with red palm oil and is the color of butter) 

Pre-heat the oven to 350 F . Grease a springform pan with the shortening. In a sauce pan add the chocolate and butter and heat over medium. Whisking constantly until everything is melted together. Transfer to a large glass mixing bowl, using a spatula to make sure you don’t miss anything. Add in the coconut sugar, sea salt, and vanilla and whisk until smooth. Then, add an egg one at a time whisking after each one. (don’t forget to wash your eggs and crack them into a separate bowl so that you don’t accidentally get any shell into your batter) Finally, add the cacao and whisk again until smooth. Using the spatula pour and scrape batter into springform pan, smooth the surface and bake until set. About 25 minutes. Once you can really smell the chocolate baking it should be done. 

While you’re waiting for the cake to finish baking, get ready to make the ganache. Here’s what you need: 

  1. 1/2 C fresh pomegranate juice (about 1 and a 1/2 pomegranates juiced with a hand juicer) 
  2. 1 C fresh pomegranate seeds
  3. 1/2 C unsweetened greek yogurt
  4. 9 oz enjoy life dark chocolate chips 

Pour the chocolate into a clean glass bowl and set aside. In a sauce pan, add the yogurt and pomegranate juice. Heat while whisking and bring to a boil over medium heat. Once boiling, remove from heat and pour over the chocolate in the glass bowl. Let sit for a few minutes so the chocolate will soften and whisk together easily to make the ganache . Whisk smooth. 

Remove cake from the oven and let cool. Remove from the springform pan onto a serving plate and top with ganache, then the pomegranate seeds. Serve. Feel the love. 

You’re probably already thinking this, but with Valentine’s Day coming up, this would make a great gift for the sweet people in your life. XO

Flourless Chocolate Cake with Pomegranate Ganache
An over the moon kind of deliciousness you won't soon forget.
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Ingredients
  1. 1. 1/2 C pasture raised butter
  2. 2. 9 oz dark chocolate chips
  3. 3. 1 C coconut sugar
  4. 4. 1/2 tsp fine sea salt
  5. 5. 1 tsp pure vanilla extract
  6. 6. 4 pasture raised eggs
  7. 7. 1/2 C cacao powder
For the ganache
  1. 1. 1/2 C pomegranate juice (fresh squeezed with hand juicer- you'll need about two pomegranates for everything)
  2. 2. 1 C pomegranate seeds
  3. 3. 1/2 C unsweetened greek yogurt (grass fed/pasture raised milk without use of antibiotics is preferred)
  4. 4. 9 oz dark chocolate chips (we used Enjoy Life)
Instructions
  1. Melt butter and chocolate together in a sauce pan and whisk smooth over medium low heat. Remove and transfer to large mixing bowl. Add sugar, salt and vanilla. Whisk smooth. Add eggs, one at a time whisking after each addition. Finish with cacao. Whisk smooth. Pour into greased springform pan and smooth top. Bake at 350 for about 20-25 minutes or until set.
  2. Ganache: In separate clean glass bowl, add chocolate and set aside. In saucepan add juice and yogurt and whisk together. Heat over medium and bring to a boil, whisking occasionally. As soon as it comes to a boil, turn off heat and pour over chocolate. Let set a few minutes to melt the chocolate and whisk together until smooth. You should have fresh pomegranate seeds ready and waiting in another bowl for garnish.
  3. Once the cake is cooled and removed from springform, ice the top with ganache and garnish with seeds. Serve.
Adapted from Honey & Jam
Adapted from Honey & Jam
Sunshine and Sea Salt http://sunshineandseasalt.com/

 

 

 

 

 

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Is it really the week before Christmas? I mean, we did NOT just blow through Halloween and Thanksgiving. Did we? I know it sounds cliche but, Time FLIIIIIEEEEESSSS! It doesn’t always seem that way in the moment, but then looking back, it’s crazy sometimes. Maybe that means I’m regretting something…I hope not, and I don’t think so. No regrets! Anyway, here we are in December. December 14th to be exact, and I’ve been hiding. Away from the blogging world. Lack of drive, maybe? Maybe this tiny space and super tiny kitchen is starting to wear on me? This is a season of JOY, PEACE and good will, so I definitely don’t want to complain. But, it is my reality that I don’t have room for my favorite stand mixer, or dehydrator, and  I can’t fit a large baking pan or roaster in the oven. Can’t have but one pot and MAYBE the tea kettle on the stove going at once….it BURNS me, y’all. My heart. Oh, but my favorite challenge. We’ve used the oven so much that the little white numbers have rubbed completely off the dial. Yep. Had to special order a new one and it’s been several weeks…We ended up getting one of those oven thermometers (which is a really great thing to have anyway) but I have to wait for the oven to pre-heat in order to get an accurate temperature, and then adjust before I can pop anything into the oven. I can’t tell you the amount of corn tortillas I’ve burned…cookies…quick breads. I give up. It’s too depressing. Okay, I don’t give up. But let’s not talk about it anymore. I KNOW there is a home with a full size kitchen in our very near future, and for now..I’m just gonna do what we can do and call this adventure. Okay? okay. 

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With all of that being said. I think this cornbread is the most appropriate thing to post. haha, and wink wink. It did burn on the bottom a little. But I’m confident that it won’t do the same for you, so don’t worry. This is a cornbread made with organic non-gmo corn meal, that all purpose grain free flour I have posted in the archives, raw unfiltered local honey, and….goat cheese. Yes, goat cheese and chives with cranberries and a suggestion of citrusy orange. I think you’re gonna love it. Here’s the recipe: 

  1. 1 C All purpose gluten free flour
  2. 1 C corn meal
  3. 1 tsp guar gum (if your flour doesn’t already have a gum in it, or you could try to leave it out…my experience with leaving it out is a more crumbly end product, I’m not a huge fan of messy, but it’s up to you) 
  4. 1 tsp sea salt
  5. 1 tsp baking soda
  6. 1 tsp baking powder
  7. 2 TB coconut sugar
  8. 1 C hazelnut milk (or other dairy free variety or you can use dairy, whatever) 
  9. 1 TB apple cider vinegar
  10. 1/3 C coconut oil
  11. 1/3 C unfiltered honey
  12. 2 Pasture raised eggs
  13. 4 oz of cranberry orange goat cheese (you know those logs wrapped it cranberries you find mostly around the holidays) 
  14. Vegetable shortening for greasing your pan
  15. cast iron skillet

Pre-heat your oven to 350. Grease your cast iron with some vegetable shortening. In a large mixing bowl combine all purpose flour, corn meal, guar gum- if necessary, sea salt, baking soda, baking powder, coconut sugar. Whisk together. In a separate mixing bowl, add milk and vinegar. Let it do that curdling thing. Stir it a bit then add eggs, honey and oil. Whisk. Combine wet into dry ingredients and stir together. Pinch off the goat cheese into bite size pieces and place evenly around the cornbread batter. Fold together. Pour the batter into greased pan. Spread evenly with spatula if you must. Bake on 350 for about 20 minutes maybe a little more. it will be light in color when finished so you might want to give it a shake test when it starts smelling all delicious. You know, so you don’t burn the bottom like I did. But I still blame the tiny oven. Not talking about it!! All the love and happy baking this Christmas season, y’all. XO

Gluten Free Corn Bread with Honey and Cranberry Orange Goat Cheese
A sweet and slightly savory quick bread, just in time for the holidays.
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Ingredients
  1. 1 C all purpose gluten free flour
  2. 1 C corn meal
  3. 1 tsp baking soda
  4. 1 tsp baking powder
  5. 1 tsp guar gum if your flour doesn't already have a 'gum' in it
  6. 1 tsp sea salt
  7. 2 TB coconut sugar
  8. 1 C hazelnut milk
  9. 1 TB apple cider vinegar
  10. 1/3 C coconut oil
  11. 1/3 C unfiltered honey
  12. 4 oz cranberry orange goat cheese log
  13. vegetable shortening for greasing.
Instructions
  1. pre-heat oven to 350. Grease cast iron skillet. In a mixing bowl combine flour, corn meal, gum, salt, baking soda, baking powder, and coconut sugar. Whisk together. In a separate mixing bowl combine, milk with apple cider vinegar. let sit a minute or so. Add eggs, oil, and honey. Whisk smooth. If you don't melt your coconut oil first, it won't be totally smooth, don't worry. Combine wet ingredients into dry. Stir. Pinch goat cheese into bite size pieces and place evenly around the cornbread batter. Smooth with spatula. Toss in the oven and bake for about 20-25 minutes.
Sunshine and Sea Salt http://sunshineandseasalt.com/
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  • Your tiny kitchen story…! And still you come up with this beauty! Hats off to you, girl! Your like a mini kitchen super hero!! Thinking future big kitchen thoughts for you!!ReplyCancel

    • ? You’re so sweet, Mel! It is an unraveling kitchen story, indeed. Staying grateful! ๐Ÿ˜‰ Thank you for stopping by! I hope your day is blessed! xoReplyCancel

  • i can’t believe it’s nearly christmas as well. seems like yesterday i was sweating bullets walking to the coffee shop at sunrise. sounds like you are embracing the frustrating kitchen stuff as best as you can. and with this cornbread to boo. love that it has a little holiday feel too. xoReplyCancel

    • Walking to the coffee shop at sunrise sounds like a dreamy sort of thing to do!! :) and yes, embracing all the challenges encourages growth, right? Apparently, I didn’t know exactly what I was getting into when we sold our house on a whim 5 months ago and then moved cities. What was I thinking?! ๐Ÿ˜‰ adventure, maybe. Anyway, you’re the sweetest, Amanda! Thanks for stopping byyy. xoxReplyCancel

Heeeeyyyyy, so tomorrow is Halloweeeeeen and the holiday season in America has officially begun! This means you can expect the foodie radar to be set for all things pumpkin-apple-spice and everything festive and nice. I personally love the holiday season and never tire of all the possible ways to dress up your squash- pumpkin included. I especially love sweet and spicy roasted pumpkin seeds and pumpkin soup with bacon and cream…mmmm…I would love to hear your festive, fall inspired favorites- if you feel like dropping a line in the comment section below.  image

And now, for this Pumpkin Apple Streusel Cake with Coconut Caramel and Mini Chocolate Chips. I know it’s kind of a mouth full, but if you dare to make this scrumptious, moist sweet bread with all the toppings it’s sure to make your mouth happpppyyyyy. Que the old school Twizzler commercial. Without the gluten please. ๐Ÿ˜‰ 

As you probably already guessed, this is free from all the things we fear most. Gluten, grains, white sugar (okay, not exactly free in the chocolate chips, but we don’t have to count that. Maybe? or you could just omit them or use raw cacao chips ) and other common allergens like soy, casein, corn and peanuts. It’s also made with the highest quality ingredients like, pasture raised eggs with the deepest most golden yolks, grade b maple syrup- which is more nutrient dense than grade a. Blanched almond flour, coconut flour, pumpkin seeds…and the list goes on. 

When baked the cake has a warm and moist, yet crumbly sort of texture that’s almost like a bready pumpkin pudding with notes of cinnamon, cardamom and maple, paired with the sweet and crunchy topping of pumpkin seeds and coconut sugar + the raw cold, crisp and slightly tangy apple slices, warm and comforting caramel paired with cinnamon and sea salt + those chocolate chips on the finish makes for something like fall fireworks for the tastebuds. The experience will go straight to the soul. You’ll want to share it someone. Honestly.  image

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Here’s the recipe: 

  1. 2 C All Purpose Gluten Free Flour (we used the mix similar to the one posted in the archives, but re-written with arrowroot starch and less gum in the post for gingersnap cookies. I really like the texture of this mix, I feel like it’s a bit more light and airy. I’ll have to make a separate post for you to make it easier to find. ) 
  2. 1/4 tsp fine sea salt
  3. 1 tsp cardamom
  4. 1 tsp cinnamon
  5. 1/2 tsp grated nutmeg
  6. 1 tsp baking powder
  7. 1 tsp baking soda
  8. 1 C grade B maple syrup
  9. 1 C pumpkin puree
  10. 2 pasture raised eggs
  11. 1 tsp vanilla extract (pure)
  12. 1/2 C almond milk (unsweetened) 
  13. 1/4 C ghee/coconut oil blend. ( We purchase ours in a gallon through Green Pastures online- if you can’t find this blend just use pure ghee or coconut oil) * ghee is technically considered a dairy product since it comes from grass fed cows butter (it should be grass fed anyway) but proteins are removed during the separation process, so many people with dairy allergies can still enjoy the buttery goodness of ghee. We’re pretty much gah-gah over it. 

Pre-heat oven to 325 or 350 depending on your oven. Ours is tiny so we do 325 to prevent over heating and burning. In a large mixing bowl add the flour, salt, cardamom, cinnamon, nutmeg, baking powder, and baking soda. Whisk together. In a separate bowl add the syrup, pumpkin puree, eggs, vanilla, almond milk and ghee blend. Whisk together. Then, add to the dry mix and mix just until it comes together. Grease a medium cast iron skillet with an all vegetable shortening ( we use nutiva’s super food brand ) Then pour the batter in and spread evenly with a spatula. Now, you’ll need to prepare your topping.

For the topping you’ll need:

  1. 1/3 C pumpkin seeds
  2. 1/3 C coconut flakes
  3. 1/3 C coconut sugar
  4. 1 tsp cinnamon
  5. 1 TB ghee/coconut blend (or either or) 

Place all ingredients in a food processor and pulse into crumbs. Sprinkle over the pumpkin mixture and transfer to the oven. Bake for about 20 minutes or until set.

For the caramel you’ll need: 

  1. 1/3 C filtered water
  2. 1/3 C coconut sugar
  3. 1/3 C coconut cream (the fatty white stuff sitting on top of the full fat can of coconut milk) 
  4. a big sprinkle of cinnamon
  5. a pinch of sea salt

In a sauce pan over medium high heat, add the water and coconut sugar. Bring to a boil and whisk constantly until it begins to thicken. Add the coconut cream and continue to whisk until it combines with the sugar water candy stuff and begins to take the shape of caramel, add cinnamon and sea salt. You don’t want it to become too thick, so watch it for the lines it starts to leave on the bottom of the pan while you whisk away. Remember it will thicken a bit more when you let it cool. You can also test with your spoon and see how well the caramel sticks to it when you dip it in the sauce . While you let the caramel slightly cool ( the cake should be on its way)  Slice about 3 small green apples. Depending on how much time is left in the oven you may want to squeeze some lemon juice over the apple slices while they sit. To prevent them from turning brown. Remove the cake from the oven and begin arranging apple slices around the edges. Finish with a drizzle of caramel and a sprinkle of mini chocolate chips. (We use the enjoy life brand of dairy free, organic chocolate chips – free of common allergens. ) 

That’s it! Take small bites and enjoy every last crumb. XO 

Pumpkin Apple Streusel Cake with Coconut Caramel and Mini Chocolate Chips
A festive fall inspired pumpkin treat, just in time for the holidays. Gluten free, of course.
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Ingredients
  1. 2 C all purpose GF flour
  2. 1/4 tsp fine sea salt
  3. 1 tsp cardamon
  4. 1 tsp cinnamon
  5. 1/2 tsp grated nutmeg
  6. 1 tsp baking powder
  7. 1 tsp baking soda
  8. 1 C grade b maple syrup
  9. 1 C pumpkin puree
  10. 2 eggs
  11. 1 tsp vanilla extract
  12. 1/2 C almond milk
  13. 1/4 C ghee/coconut oil blend
For the topping
  1. 1/3 C pumpkin seeds
  2. 1/3 C coconut flakes (unsweetened)
  3. 1/3 C coconut sugar
  4. 1 TB ghee/coconut oil blend (from Greenpastures.com)
Instructions
  1. Pre-heat oven to 350 F. In large mixing bowl, combine flour, salt, cardamom, cinnamon, nutmeg, baking powder, and baking soda. Whisk together. In a separate bowl add the maple syrup, pumpkin puree, almond milk and ghee/ coconut oil blend. Whisk. Then, add wet ingredients to dry and stir just until combined. Grease a cast iron skillet with all vegetable shortening and pour pumpkin batter in. Make the topping by placing, coconut sugar, pumpkin seeds, coconut flakes and ghee/ coconut oil in food processor and pulsing into crumbs. Sprinkle crumbs over pumpkin batter and bake for about 20 minutes or until set.
  2. Make the caramel by placing 1/3 C filtered water and 1/3 C coconut sugar into a sauce pan. Bring to a boil and whisk constantly until begins to thicken. Add 1/3 C coconut cream and continue to whisk until a thickened coconut caramel begins to form. Add a sprinkle of cinnamon and sea salt on the finish. Slice and arrange apples over cake, drizzle with coconut caramel and finish with mini chocolate chips.
Sunshine and Sea Salt http://sunshineandseasalt.com/

 

 

 

 

 

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  • Yeeeeessss, please! I need some pumpkin apple streusel cake in my life! With the caramel and chocolate chips too! I love how nutrient dense this is with the grain-free flour and unrefined sweeteners. You made it look SO beautiful too! A+++ for YUM factor!ReplyCancel

    • Awww, this cake isn’t near as sweet as yooouuuuuu. Thank you for your words, darling. xoxoReplyCancel

Yesterday, our little love bug had the stomach bug. So naturally, we looked to ginger everything to help her feel better. Ginger tea…ginger essential oil- to be rubbed on her tummy and feet, along with peppermint and Young Living’s Digize diluted in coconut oil, and… ginger cookies. Of course. ๐Ÿ˜‰ You just can’t have a rainy sick day in the month of October without home baked cookies whipped up with all the spices of the season. It would be unlawful if you did. FYI. Besides, sickness or the blues- I don’t care what they say; warm, sweet, spicy and healthful cookies are always the best remedy.  image

These cookies have it all. A super food shortening to start, by Nutiva. It’s a creamy, yellow blend of coconut and red palm oil that give these cookies a healthy boost of Vitamin A, and help them to hold their shape when baked. Then we used coconut sugar, a lightly processed, low glycemic, nutrient dense sugar that resembles cane sugar’s brown brother. A Pasture raised egg goes into the mix, with a bright and golden yolk singing all the praises of Vitamin B. Then you have blackstrap molasses (which has manganese, copper, potassium, magnesium, selenium, B-6 and niacin). Plus ginger, cloves, cinnamon, and vanilla (all antioxidants). Sea salt (a necessary mineral) ,and a slightly adapted version of my gluten free all purpose mix. You’ll need to make that change if you want to get the exact texture of the final product. If you get to the final product….the cookie batter is to die for. Unfortunately,  I don’t have measurements for a smaller batch- I’m just kind of doing this as we go, so you would need to make up a large batch of this new mix and then use two cups from that. Here’s what I did, in case you want to know.

  1. 3 C coconut flour
  2. 3 C almond flour
  3. 2 C tapioca starch
  4. 1 C arrowroot starch (for a more light and airy texture) 
  5. 1.5 C potato starch
  6. 1 TB guar gum
  7. 1 TB fine sea salt (Real Salt brand)

Whisk it all together and store in a glass jar with a tight fitting lid, in a cool dark place. Or just your counter top will do. 

For the cookies you’ll need: 

  1. 2 C gluten free all purpose flour
  2. 2 tsp baking soda
  3. 1/2 TB ground ginger
  4. 1 tsp cinnamon
  5. 1/2 tsp ground cloves
  6. 1/4 tsp sea salt
  7. 3/4 C shortening (Nutiva Brand) 
  8. 1 C coconut sugar
  9. 1 egg (pasture raised- we heart Vital Farms)
  10. 2 tsp pure vanilla extract
  11. 1/4 C blackstrap molasses
  12. 2 TB xylitol (to roll the cookie balls into)
  13. 1 TB cinnamon (to roll the cookie balls into)
  14. 3 TB coconut sugar (to roll the cookie balls into) 

To get these all mixed up, I used a food processor. My poor, sad little stand mixer has no room to be displayed here, so it just sits in storage and waits for a new home. Sometimes it cries…I hear it. But, the food processor worked just as well. You can use one of these methods, or just your hands and a wire whisk. Whatever you feel like. 

Pre-heat oven to 350 F. Assuming you have a large or ‘regular’ sized oven; mine is teeny like the easy bake oven, except it’s not that easy. We had to reduce our temp to 325 to prevent burning and baked for 8.5 minutes instead of 10. You make the best decision concerning your appliance, but the best rule of thumb is; if you smell burning. Run.

In a large mixing bowl, measure out two cups of flour and sift into a fine powder. Add the baking soda, ginger, cloves, cinnamon and sea salt. Sift again so that you get a super fine powder, and all the flavors are distributed evenly. I saw this technique in a different recipe calling for gluten flour, and I’m convinced it’s the secret to fluffy ‘cloud-like’ cookies with crisp edges. 

For the food processor, add the shortening and cream it a little on low speed. Then add the coconut sugar, a little at a time until it becomes one. Crack the egg and drop it in, then the vanilla and molasses. Once all of that comes together, turn off the processor, scrape the sides and pulse. Then, add 1/3 C of the flour mixture. Pulse it together and add the remaining flour. Pulse and scrape the sides as necessary. Using a mini ice cream scooper, scoop the mixture and roll into balls using your hands. On a separate plate add the last three ingredients; xylitol, cinnamon, and coconut sugar. Mix together. Roll the cookie balls into the sugar mixture and place on a parchment lined baking sheet. Bake at 350 for about 10 minutes. Set your timer and get ready…we hope you love them as much as we dooooo. xo

Gingersnap Cookies
Yields 22
Gluten free, grain free, dairy free, cane sugar free Gingersnap deliciousness.
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Ingredients
  1. 2 C gluten free all purpose flour (search archives for the original or this post for the adapted version)
  2. 2 tsp baking soda
  3. 1/2 TB ground ginger
  4. 1 tsp cinnamon
  5. 1/2 tsp ground cloves
  6. 1/4 tsp fine sea salt
  7. 3/4 C Nutiva shortening (organic superfood kind)
  8. 1 C coconut sugar
  9. 1 pasture raised egg
  10. 2 tsp pure vanilla extract
  11. 1/4 C blackstrap molasses
  12. 3 TB coconut sugar
  13. 1 TB xylitol (for a little sparkle on the finish)
  14. 1/2 TB cinnamon
Instructions
  1. Pre-heat oven to 350 F. Sift flour, add baking soda, ginger, cinnamon, cloves and sea salt. Sift again. In a food processor or stand mixer add the shortening and cream. Add 1 C coconut sugar and cream again. Add egg, vanilla and molasses. Mix. Add 1/3 C flour and mix. Add remaining flour and mix just until it all comes together, scraping sides as necessary. Using a mini icecream scooper, scoop mix and roll into balls. On a separate plate add extra sugars and cinnamon. mix together, then roll cookie balls to coat with sugar. Place on parchment lined baking sheet at least 2 inches apart so they don't bake together. Bake on 350 for about 10 minutes. Let cool before serving so that the cookie doesn't fall apart.
Sunshine and Sea Salt http://sunshineandseasalt.com/

 

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  • If my mom made me these cookies whenever I got sick, I think I would’ve been “sick” more often, haha! Yum, I need to call you then next time I’m under the weather, Mary! When I saw you post these on Instagram I new I had to check it out. I love gingersnap/bread cookies this time of year and I can’t wait to try this grain/gluten free version! Thanks my dear!ReplyCancel

    • You’re so welcome! We hope they fill your senses with all the happy flavors of the holidays. :) We’re pretty giddy about the holidays…and you, my friend, may call me anytime! Hope you’re weekend is being good to you. Love and blessings.ReplyCancel