Christmas cookies (gluten & grain free)

 

Christmas Cookies 
(Gluten, Grain, Cane Sugar Free)

We all really loved this year’s version of Christmas Cut-out Cookies! You just have to try them out for yourself. They bake out wonderfully!

It just wouldn’t be the holidays without cut-out cookies, who are we kidding? And I refuse to give them up, even with our dietary restrictions. Cut out cookies are much more than cookies, they are tradition, memories, and togetherness that symbolize the entire reason of the season. That’s a pretty important cookie, so there’s  nothing worse than dough that’s too sticky to release from the cutters or cookies that crumble when you are trying to decorate them.  I absolutely  love the way this recipe turned out; the dough rolls out beautifully and holds up to the cutouts, bakes in 5 to 6 minutes, and provides the perfect canvas for edible decorations! Perfection.

The Cookie Recipe:
2 cups garfava flour (if you can’t find Garfava flour, you can sub. brown rice flour)
1 cup arrowroot powder (or potato STARCH flour)
1 cup organic shortening (Nutiva or Spectrum brand)
2 eggs (or egg replacer or 1/2 cup applesauce)
1/2 cup honey
1 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon vanilla

Bake on parchment lined baking sheet at 350 degrees for 5-6 minutes.
*Refrigerate dough until ready to roll & cut shapes.

For the icing this year, we mixed together equal parts Nutiva Shortening & honey with some vanilla, and for a festive green, we used liquid chlorophyll. It was the perfect minty flavor, too, for the holiday season. We will be making these again before the holiday is over, that’s a definite, and this recipe will be staying in our repertoire! Hope you enjoy! And please, let me know if you experiment with other natural colorings and decorating ingredients!

~Happiest of holidays from my family to yours.

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Raspberry Beret Macaroons {Gluten-Free, Grain-Free, Paleo, SCD-Legal}

If you like a classic coconut Macaroon, you will love these subtly sweet nuggets. These were created for the Valentine’s Day bake-sale boxes we did to raise money for a couple of local Autism non-profits that we know and love. They are light not overly sweet with the delicious tang of raspberry. So yummy!

Raspberry Beret Macaroons
Raspberry Beret Macaroons

1/2 cup raw organic honey
3 cups unsweetened coconut
3 Tablespoons coconut flour
2 Tablespoons crushed freeze-dried organic raspberries
1/2 cup coconut milk
Juice + Zest of 1 large organic lemon
1 white from a pastured chicken egg
Pinch of salt

Preheat oven to 325 degrees {Fahrenheit}

First, in a Vitamix or your blender, pulverize the dried coconut for about 1 minutes until you have super-fine shreds.
Dump into a large mixing bowl and add in the wet ingredients {coconut milk & lemon juice & zest} and mix just to combine.

Next, in your stand mixer or with a hand mixer, mix your egg white and pinch of salt until soft peeks form {a couple of minutes}. Take the egg whites over to the shredded coconut mixture and fold them in lightly. Sprinkle the coconut flour and crushed dried raspberry into the bowl and lightly fold again, just until well combined.

Now, with a #70 tablespoon scooper {I use this SO often, if you don’t have one your kitchen is missing a wonderful family member, hop on over to amazon and order one!}, fill the scoop tightly, pull it up against the side of the bowl to pack in the mixture.  Pull the trigger and dump out onto an unbleached-parchment-lined baking sheet. Continue filling up your tray.

Bake at 325 degrees for 20-22 minutes. I rotated my tray half-way through, a habit I got into after coking my way through the BabyCakes cookbook. After 2o minutes, my macaroons were getting slightly brown on the edges, so I removed and transferred the entire sheet of parchment to a wire rack to cool.

For the Valentine’s Bake-Sale boxes, I mixed a little of the powder from the freeze dried raspberries into a tiny bit of this lemon glaze, turning it perfectly pink and raspberry flavored. Using a zip-top sandwich bag with the tip snipped off, I drizzled the glaze lightly over the macaroons for a finishing touch. Mwah!