Tag: grain free baking

Sneak Peak Recipe: Collagen Tahini Chocolate Chip Cookies (Gluten-Free, Grain-Free, Low Sugar)

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This is one of the 60 gluten-free and grain-free recipes you can find in my book The 30 Day Hormone Solution. You can grab your copy HERE. 

You know I’m all about that Tahini baby!! Tahini (ground sesame seeds made into a creamy paste) is a nutrient dense powerhouse, and can be used to replace any nut butter to create a nut-free goodie. This seed butter is rich in…

  • Plant Based Calcium
  • B-Vitamins (specifically rich in B1, B3, & B6) 
  • High in Fibre
  • Antioxidants

And because this recipe contains low to no sugar, is high in protein (thanks to the collagen) and healthy fat (thank you again to this tahini) these delicious gems wont spike your blood sugar, so it will help to keep you feeling happy and satisfied…

Sorry to tease you, but this recipe is exclusively available inside my new book The 30 Day Hormone Solution. I just wanted to let you know that if you’re seeking an amazing gluten-free, grain-free, chewy chocolate chip cookie recipe — it’s out there and waiting for you! You can grab your copy of my book HERE.

If you want a chocolate chip tahini recipe, like right now, please checkout my gluten-free & grain free Chocolate Chip Tahini Blondie recipe.

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Peach Scones (Gluten Free, Grain Free, Dairy Free, Low Sugar, Low Carb, Paleo)

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Peach. Scones. Need I say more? Peaches just scream summer and I absolutely love getting my hands on some fresh local peaches and baking up muffins, cakes and all of the things!

This was my first attempt at baking grain free scones and they are a win! 

I’m off to Italy next week and I have a feeling my breakfasts will be filled with croissants, muffins and scones – foods I’m not typically used to eating in the morning. But guess what?! I can’t freaking wait. Bring on the chocolate croissants, the pizza and pasta and the espresso 😉

I do not have one single ounce of guilt or food fear about what I’ll be eating in Italy. I’m going to embrace indulging. But here’s the thing. My body craves eating fresh fruits and veggies, fish and quality meats. So although the indulging will definitely be in full effect, so will the healthy eating. There will be a healthy balance -my healthy balance – and I’m ready to embrace it. 

And with that said, these peach scones are definitely a healthy indulgence. In fact, the ingredients are quite simple and if you’re looking to bring the sugar content down even more, I suggest using Lakanto (my favourite sweetener). You can order it here off the PureFeast.com site. Be sure to use code – HOLISTICWELLNESS – on your first three orders over $75 to save 10%. 

Lakanto is monk fruit. It’s a no cal sweetener and does not impact blood sugar. I used a bit of maple sugar in this recipe because it adds a slightly caramel flavour, which I thought would compliment the peaches well. 

In fact, I wanted to drizzle on some homemade caramel sauce but didn’t have the time. If you’re up for adding some more deliciousness to your peach scones, try my homemade caramel sauce. Click here for the recipe. It’s the same caramel sauce I used for my pecan cookies (which are REEEE-diculously good!). If you haven’t made them yet, it’s a must try. 

OK, I’m off to pack (and eat a scone). Enjoy these treats and savour every bite. Ciao!

Peach Scones (Gluten Free, Grain Free, Dairy Free, Low Sugar, Low Carb, Paleo)

Paleo friendly, grain free summer peach scones
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Course: Breakfast, Dessert
Keyword: dairy free, gluten free, grain free, low carb, low sugar, paleo
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 6
Author: Samantha Gladish

Ingredients

Instructions

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • In a medium bowl, combine almond flour, coconut flour, sugar, sea salt, and baking powder.
  • In a small bowl, whisk together coconut oil, coconut milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more milk, a teaspoon at a time, if it's dry.) Fold the peaches into the dough.
  • Place the dough onto the lined pan and form a disk shape/circle, about 1inch thick. Cut into 8 wedges (like a pie or pizza). Move the pieces apart by approximately 1 inch. Bake for about 20-22 minutes, until golden.
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Chocolate Chip Cherry Muffins (Gluten Free and Grain Free)

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These chocolate chip cherry muffins are so good! The combination of chocolate and cherry together is my FAV! 

I often whip up a smoothie with chocolate protein powder + frozen cherries + coconut milk + almond butter and it is so incredibly delicious. Oh! and my fat bombs! If you’re a chocolate-cherry lover, you’ve got to try my Chocolate Coconut Cherry Fat Bombs. They are so easy to make and perfect for a high fat, low carb diet. 

The truth is, as delicious as these muffins are, I’m in the process of eliminating almonds/almond flour/almond butter from my diet. They came up high on my food intolerance test + I’ll be eliminating all nuts and seeds for my AIP protocol, so I won’t be able to have these muffins for at least a good 6 weeks, once I reintroduce almond products back into my diet. 

When I baked these up last week I enjoyed them like they were my last meal!! Giving up almond butter is HARD. It’s really one of my favourite things to eat, plus I often bake with almond flour. But, you can bet I’ll be getting creative in the kitchen over the next few weeks, testing out different kinds of flours.

A food elimination diet definitely has its challenges, but if you’re currently struggling with autoimmune issues or hashimoto’s, it might be time to consider the AIP diet. 

And here’s the thing. There is NEVER going to be the right time to go on any type of ‘diet.’ With family events and parties and commitments, it can seem like following any type of program is just never going to happen. But, YOU have to create the time and make it a priority. 

With easter around the corner and lots on family dinners and brunches, I’m going to be faced with some challenges – for sure! But, I also recognize that there will never be the “right time” for healing. The right time is now. The right time is one I create. 

My priority is my health. It is very high on my list of values, which is why making these changes to my diet and lifestyle isn’t something I ever question. I just dive right in and go for it and at the same time recognize that it might not be perfect.

You are better off doing SOMETHING versus doing NOTHING. So if you’ve been holding back from losing weight, balancing your hormones or healing your autoimmune disease, the time to get started is right now. Dive in, trust the process and just begin. 

So, with all that said, let’s get to these delicious Chocolate Chip Cherry Muffins. They are gluten free and grain free, which is perfect for many elimination protocols and diets (but unfortunately, not AIP friendly).

* As a note – I used Lily’s Sugar free chocolate chips, which you can find here. And if you’re looking for the lakanto sweetener (which is my favourite to bake with), you can find it here. 

Enjoy!

Chocolate Chip Cherry Muffins
Yields 9
Delicious gluten free, grain free and dairy free muffins that are bursting with chocolate and tart cherries.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 cup almond flour
  2. 1/4 cup cacao powder
  3. 2 tbsp ground flaxseed
  4. 1 1/2 tsp baking powder
  5. 1/2 tsp baking soda
  6. 1/4 tsp sea salt
  7. 2 large eggs
  8. 1/4 cup unsweetened applesauce
  9. 1/4 cup almond butter
  10. 3 tbsp lakante sweetener
  11. 1 tbsp vanilla extract
  12. 1 cup frozen cherries, roughly chopped
  13. 1/3 cup lily's sugar free chocolate chips
Instructions
  1. Preheat oven to 350F. Line muffin tin with liners.
  2. Add all DRY ingredients to a food processor and blend until well combined. T
  3. hen add WET (minus the cherries & chocolate chips) and blend until combined.
  4. Scoop batter into bowl. Add in cherries and chips and fold in gently. Spoon batter into muffin liners, filling 3/4 of the way.
  5. Bake for 26-28 mins, until a toothpick inserted comes out clean. Cool for 10 mins.
Holistic Wellness https://holisticwellness.ca/
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Almond Butter Banana Muffins

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I’m kind of in love with almond butter. And I often just eat it right outta the jar!

C’mon now, I know I’m not the only one!

I’ve been more conscious of getting in healthy fats. And although almond butter is a great fat, I’m talking about things like coconut oil, ghee, grass fed butter and other animal fats that are amazing for hormonal health.

I also started using SCT oil in my coffee and to cook with. You’re probably familiar with MCT oil – which is medium chain triglycerides, which comes from coconut oil. 

PURE SCT OIL is a short chain triglyceride or short chain fatty acid. Short chain fatty acid is the preferred source of fuel for the colon and is associated with many health benefits such as improved insulin sensitivity, weight loss, anti-cancer, detoxification, and systemic anti-inflammatory effects just to name a few.

In just ONE serving of Pure SCT OIL you are getting an abundant source of Butyric acid, which has been shown to support gut and colon health and Vitamin K2 production, which is critical to the building and maintenance of strong bones.

Not to mention, Pure SCT OIL is great for jump-starting and igniting a sluggish metabolism. This special oil is a potent source of CLA (Conjugated Linoleic Acid), which has been shown to aid in fat loss and muscle gains, support anti-inflammatory pathways along with the reduction of chronic inflammation. Plus, it is a perfect addition to a KETO or PALEO inspired lifestyle because of its high bioavailability and supply of “instant-ketones.”

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The SCT oil you see here comes from certified-humane organic Jersey cow dairies and it taste delicious! In fact, it has a slightly sweet taste. Oh! and my cat loves it! 

So if you’re trying to up your ante on healthy fats, check out SCToil.com and try some for yourself. 

Ok, but now.. onto these delicious muffins. As you know, I only want to bake up health-ified and delicious treats that are low in sugar and high in nutrients – which is exactly what you get with these gems. 

Hope you enjoy them as much as I did! They were delicious right outta the oven and smeared with SCT oil. YUM!

ENJOY! xoxo

Almond Butter Banana Muffins
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Ingredients
  1. 1 cup almond butter
  2. 2-3 mashed bananas
  3. 2 large eggs
  4. 1/4 cup lakanto monk fruit sweetener
  5. 1 tsp vanilla extract
  6. 1 tsp baking soda
  7. 1 tsp ground cinnamon
  8. 1/4 tsp sea salt
  9. 1/4 cup finely chopped pistachios
Instructions
  1. Preheat oven to 350F and line a muffin tin with 9 paper liners.
  2. Add all your ingredients, except the pistachios, into your food processor and blend until smooth and well combined.
  3. Pour batter evenly into prepared muffin liners, filling each cup to just below the top and sprinkle with pistachios.
  4. Bake for 30 minutes, until just set and a toothpick comes out clean with dry crumbs. Transfer to a rack to cook completely, then serve and enjoy!
Holistic Wellness https://holisticwellness.ca/
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Paleo Vanilla Cupcakes with Chocolate Avocado Frosting

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Woohoo! It’s Friday!

I’ve got a busy weekend a head of me. Finishing up my Christmas shopping, heading out to parties and events, off to a hockey game and baking. 

Yes, more baking. You would think since releasing my Healthy Holiday Desserts eBook that I would be all baked out, but I’ve got so many more recipes to test out and of course, being that my month is stacked with parties, I won’t be showing up empty handed. 

It seems that everyone ‘expects’ me to bring a dessert to their house considering I’ve been taunting them with dessert photos for over a month now! Truthfully, I’m ok with that 🙂 

Seeing someone bite into one of my recipes and having their face light up with joy and a great big smile makes me SO happy! Mainly because most people don’t realize that they’re biting into a gluten free, dairy free, refined sugar free treat. It’s like baking trickery! Muahahaha.

Anyways, let’s get to these ridiculously easy Paleo Vanilla Cupcakes. I honestly mean it when I say ridiculously easy. One bowl, a few ingredients and you’re done. Your kitchen won’t be messy and your clean up will be fast. 

These cupcakes are delicious and are perfect without the frosting. I decided to frost them for an extra nice touch, but feel free to leave them as is. I frosted them with my Chocolate Avocado Frosting (which is also like a pudding and can be enjoyed on it’s own). Alternatively, you can use my Buttery Chocolate Frosting on page 55 in my Healthy Holiday Dessert eBook or a vanilla frosting will work too!

You would think that with all the baking I’ve been doing that my kitchen is stacked with all the baking essentials, like a piping bag! Well, I don’t have one and I also don’t have the fancy tips which makes all cakes and cupcake decorating look amazing. Um Santa…I need some piping bags!

However you end up frosting these bad boys, I’m sure they will turn out delicious. Get ready to make 2 batches of these beauties (especially if you have kids) because I guarantee they will go fast!

Happy Baking!

P.S. My Healthy Holiday Dessert eBook (which is full of recipes that go beyond just the holidays) is on sale now until the end of December. Get over 30 delicious gluten free, dairy free and refined sugar free treats. Click here to grab your copy. 

Paleo Vanilla Cupcakes
Yields 12
These grain free and fiber rich cupcakes are easy to make and incredibly delicious. The texture reminds me of traditional yellow-vanilla cupcakes, but minus all the junk!
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Cook Time
22 min
Cook Time
22 min
Ingredients
  1. 3/4 cup coconut flour
  2. 6 eggs, room temperature
  3. 1/3 cup unsweetened applesauce
  4. 1/4 cup water
  5. 2/3 cup maple syrup*
  6. 2 tablespoons vanilla extract
  7. 1 teaspoon baking soda
CHOCOLATE AVOCADO FROSTING
  1. 1 avocado
  2. 1/3 cup raw cacao powder
  3. 3 tablespoons raw honey
  4. 2-3 tablespoons maple syrup
  5. 2 heaping tablespoons coconut oil, not melted but room temperature
  6. 1/2 teaspoon vanilla extract (optional)
  7. pinch of sea salt
Instructions
  1. CUPCAKES: preheat oven to 350F and line a standard 12 cup muffin tin with baking cups.
  2. In a large bowl, whisk together all the cupcake ingredients until a creamy batter is formed and no clumps remain.
  3. Spoon the batter into the muffin cups, about 3/4 of the way, and bake until centers are firm, roughly 22 minutes. Let the cupcakes cool before transferring to a wire rack and frosting.
  4. FROSTING: while cupcakes are baking, add all frosting ingredients into a food processor and blend until well combined and no avocado chunks remain. Transfer this to a piping bag or use a knife and spread it onto the cooled cupcakes evenly. You can also enjoy the frosting as a chocolate pudding and eat it as is for a delicious treat!
Notes
  1. *For more sweetness, you can use 3/4 of a cup of maple syrup, but 2/3 cup was perfect for me and my tastebuds.
Holistic Wellness https://holisticwellness.ca/

 

 

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