I have always loved chocolate chip cookies, but all of the butter, white sugar and white flour in conventional cookies has made me avoid them.  It’s nice to be able to make an alternative to these cookies using whole ingredients that are healthier for you.  Instead of butter you can use coconut oil or applesauce, in place of white sugar use maple syrup, honey, coconut sugar or sucanat and instead of white flour use a variety of wholesome, unprocessed flours like teff, oat, brown rice, spelt etc.  These two recipes also take into consideration your texture preference.  Sometimes I want a solid, crunchy cookie and other times I want something more soft and chewy.  Both recipes are delicious and are for the most part allergy free without sacrificing flavour.  (Also, I love cinnamon as it is great tasting and helps regulate blood sugar levels so I add it to most recipes or put it on fruit whenever possible.)

Chocolate Chip Teff Flour Cookies-Gluten, Dairy and Egg Free

Dry ingredients                     

·         ¾ cup teff flour

·         1/8 cup sucanat or coconut sugar

·         ¼ cup tapioca flour

·         ¼ cup arrowroot flour

·         1 tsp baking powder (Bob’s Red Mill)

·         1 tsp cinnamon

·         1/8 tsp fine sea salt

·         ¼ cup chocolate chips (I use Camino brand 70 % dark chocolate chips)

Wet ingredients

·         1/3 cup maple syrup

·         ¼ cup coconut oil

·         1 tbsp water

·         1 tsp vanilla

Preheat oven 350 o F.  Combine dry ingredients in a large bowl.  Combine wet ingredients in a medium size bowl.  Mix wet ingredients into dry ingredients with wooden spoon.  Mix well and then drop spoonfuls onto a baking sheet lined with unbleached parchment paper or greased with coconut oil.  Use metal spoon to flatten and shape as necessary.  Bake 10-12 minutes and cool on wire rack.

Chewy Oatmeal Chocolate Chip Cookies-Gluten and Dairy free (Egg free version too)

Dry ingredients

·         ¾ cup gluten free all purpose flour or brown rice flour

·         ¼ cup tapioca flour

·         ½ tsp baking soda

·         ¼ tsp xanthum gum

·         1 tsp cinnamon

·         1/8 tsp fine sea salt

·         1 ½ cup of rolled oats (Bob’s Red Mill)

·         1/4-1/2 cup chocolate chips

Wet ingredients

·         ½ cup applesauce

·         2/3 cup maple syrup

·         1 egg or 1 tbsp chia in 3 tbsp water (let stand)

·         2 tsp vanilla

Preheat oven at 350 o F. In a medium sized mixing bowl, combine all dry ingredients together except oats and chocolate chips.  In a large mixing bowl, whisk together all wet ingredients.  Mix dry ingredients into wet ingredients with a wooden spoon.  Stir in oats and chocolate chips and mix well.  Drop spoonfuls onto a baking sheet lined with unbleached parchment paper or greased with coconut oil.  Use metal spoon to flatten and shape as necessary.  Bake 8-10 minutes and cool on wire rack.

Another cookie recipe

Oatmeal Chocolate Chip Cookies (can be made gluten free, dairy free and egg free)

·         1 cup brown rice flour or oat flour

·         1 tsp baking powder

·         ½ tsp baking soda (ensure aluminum free)

·         ¼ tsp sea salt

·         ½ - 1 tsp cinnamon

·         ½ cup sucanat or 100% maple syrup

·         1 large egg or chia egg mixture (see above recipe)

·         ¼ cup + 2 tbsp unsweetened apple sauce

·         ½ tsp vanilla powder

·         2 cups whole oats

·         3/4 cup chocolate chips

Preheat oven 350 o F.  Line baking sheet with unbleached parchment paper or grease with coconut oil.  In medium bowl whisk together flour, baking powder, baking soda, salt and cinnamon.  In large bowl mix together applesauce, sugar or syrup and then beat in egg and add vanilla.  Work by had to stir in flour mixture and oats until combined.  Stir in chocolate chips.  Make even sizes of batter on baking sheet and slightly flatten cookie.  Bake for 8-10 minutes until bottom is browned.  Transfer to wire rack to let cool.

It may seem like an odd combination but trust me when you try this pie you will want more.  Made with almonds, local beets and cacao powder topped with coconut whipped cream.  You won't believe that this pie is gluten, dairy and refined sugar free.  If you have a food processor, Vita mix or a blender this pie can be prepared pretty quickly.  Don't forget to put your can of coconut milk in the fridge the night before so the delicious coconut cream separates from the water!

Ingredients:
Crust
-2 cups raw almonds ground in a food processor
-1/4 cup arrowroot powder
-1/4 cup coconut sugar
-1/4 cup melted coconut oil + some for greasing the pie plate
-1 tsp vanilla
-1/4 tsp sea salt
-1 tbsp of water

Pie
-1 1/2 to 2 cups shredded beets (3-4 medium beets)
-1/2 cup 100% maple syrup
-2 local eggs
-1/2 cup melted coconut oil
-1 tbsp of 100% vanilla
-1/2 tsp almond extract (optional) - I have made it with an without and I like it both ways
-1/4 cup almond or organic soy milk + extra for brushing crust
-1/2 cup raw cacao powder (I use the Organic Traditions brand) + some for garnish
-1/4 tsp sea salt

Coconut cream
-1 can of organic coconut milk that has been in the fridge overnight -preferably Native Forest or Natural Value brand as these have no BPA in the can linings
-1 tbsp of local honey

9. Bake fore 35-40 minutes until the center is cooked and pie doesn't jiggle anymore.  Let cool completely 1-2 hours before putting whipped cream on it. 

10. While in the oven you can make the coconut whipped cream and store it in the fridge.  Click here to see my other blog post on how to make coconut whipped cream.  Use only 1 tbsp of honey though. 

11. When the pie is cooled use a spatula to spread the whipped cream on top of the pie.  Dust with cacao powder if desired.  Enjoy!

This is a healthy and easy to make gluten, dairy and refined sugar free banana bread.  They key is to use extra ripe bananas.  Enjoy!

Ingredients

• 1/4-1/3 cup coconut oil (melted) or grapeseed oil
• 1/3 cup unpasteurized local honey 
• 2 large local eggs 
• 1/4 cup any non-dairy milk (soy milk, rice milk or almond milk)
• 1 tsp vanilla extract
• 2 cups brown rice flour
• 1 tbsp arrowroot powder
• 1 tsp baking powder (aluminum free)
  
• 1/2 tsp baking soda (aluminum free)
  
• 1/2 tsp sea salt
• 1 1/2 cups really ripe bananas mashed bananas in a separate bowl
• 1/2 cup chopped raw nuts (walnuts, almonds, pecans) (optional)
• 1/4 cup Camino brand chocolate chips (optional)
  

Preheat oven 350 degrees F.  Use a cloth to coat bread pan with coconut oil.  Mix oil and honey together. Add eggs and beat well. Add milk and vanilla and beat again. Mix dry ingredients together in a separate bowl and add alternately with mashed banana to egg mixture.  Stir in chopped nuts and/or chocolate chips if desired.  Bake at 350 degrees for 45-55 minutes until browned and tooth pick comes out clean in the middle.  (If the top starts to brown early on in baking turn the oven down to 300 degrees).

Open can and scoop out thick coconut cream into a medium sized stainless steel bowl.  Ensure you avoid the liquid, as you only want the cream.  Pour the liquid into a glass jar and put in the fridge.  This coconut water can be added to any smoothies - we especially like it with mango.

If you have extra ripe bananas around and you are unsure what do with them make this pie.  It is a very healthy and nutritious recipe that can be made very quickly in a food processor.  Ripe bananas can also be put in banana bread, muffins, pancakes or could be frozen and put in smoothies. 

This pie is gluten, dairy and refined sugar free. The nuts, chia seeds, coconut milk and cocoa powder are all cardiovascular protective and contain many other health benefits (fiber, antioxidants, healthy fat, omega-3, protein).  Honey supports the immune system and cinnamon helps regulate blood glucose. Dates are a source of many vitamins and minerals as well as a source of fiber.

Recipe

Put a can of coconut milk in the fridge for about 30 minutes-1 hour.

Use coconut oil to grease a 9 inch glass pie dish – put about ½ tsp on dish and spread around with a clean cloth or paper towel.

Crust Ingredients

·         1 ½ cup raw walnuts or pecans

·         4 dates or 1 tbsp 100% maple syrup or local honey

·         1 tbsp water

·         2 ½ tbsp. cocoa powder or carob powder (optional)

Pie filling Ingredients

·         2 tbsp chia seeds

·         1 can of organic coconut milk refrigerated for about 30 minutes-1 hour (use only the cream and discard the liquid)

·         4-5 ripe bananas

·         1 tbsp honey or 100% maple syrup or 4 dates

·         ½ tsp cinnamon

·         ¼ tsp vanilla powder (optional)

·         1 extra banana sliced for topping (optional)

Put all crust ingredients into a food processor or blender and process until mixed.  Press mixture into the pie dish and freeze while making pie filling.

Put all pie filling ingredients into food processor or blender and process until smooth.  Put filling in top of pie crust and freeze for about 3-4 hours until set.  Let sit 10-15 minutes before serving or until softened. Top with sliced bananas if desired and enjoy!