Almond Flour Carob Chip Cookies

Do you or any body in your  house hold  have any food allergies or do you or any one in the house hold go through any kind of elimination diet?  If so you can really understand how difficult it is find out alternate cooking ingredients, if not you should be happy and feel really blessed.  Gluten is the binding agent in lot of baked products. But if this needs to be substituted with a gluten free ingredient there are various possible substitutions like rice flour, tapioca and potato flour. But almond flour is one of the best and very tasty substitute in case you don’t include gluten in your diet.  Along with almond flour, I have used carob chips, maple syrup and coconut oil as the fat in making this cookie. A delicious after school snacks for the kids. If you do not include gluten in your diet, what do you use as a substitute? Would love to hear about it.

Carob is an evergreen plant native to the Mediterranean region. Carob chips are made out of carob powder. They are similar in appearance and texture to chocolate chips, although the taste is distinctly different from that of chocolate. Carob is a naturally sweet substance, so there is generally no sugar added to the chips during manufacture. Carob chips also lack the stimulants caffeine and theobromine found in chocolate.

Even though maple syrup is a safe alternate to refined sugar, if you are on a low fructose diet or diabetic diet this is not the sweetener for you.

Preparation Time – 10 Minutes

Cooking/Baking Time – 12-13 Minutes

Serves – Makes 24 Cookies

Ingredients

Blanched super fine almond flour – 2 Cups

Maple Syrup – 1/3 Cup

Carob Chips – 1/3 Cup

Baking Soda – 1/2 Tsp

Coconut oil – 1/4 Cup Solid and melted to yield approximately 1/3 Cup

Vanilla extract – 1/2 Tsp

Salt – pinch

Method

1) Preheat baking oven and line two cookie trays with parchment paper.

2) In a wide bowl add the almond flour, salt, baking soda and carob chips.

3) To this add maple syrup, warm coconut oil and vanilla extract and using a spatula combine well.

4) Make 24 equal sized balls and take each ball and place them in the baking tray and slightly press to form a patty shape.

5) Bake for 10-12 minutes until slightly browed and remove from heat.

6) Leave the cookie in the baking tray for few minutes and  then cool in a wire rack before transferring to an airtight container.

7) Keeps good for at least 6-7 days at room temperature.

Events

Sending this to Sending this Kid’s delight eggless & vegan bakes hosted by Priya an event started by Srivalli.

Sending this to Vardhini’s Sweet Luv

Off to Let’s cook something sweet an event by Radhika.

Sending this Raji’s Healthy Diet Event – baked goodies an event started by Priya.

Off to Bon Vivant Moments # 1 – Sweet Moments

Off to Bake Fest an event hosted by Kalyani of Sizzling Tastebuds an event started by Vardhini.

Sending this to Cake, Cookies & Desserts event hosted by Anjali.

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Sugar free Almond Flour Cookies(Gluten, Grain & Egg free)

I make cookies only with Almond Flour nowadays for my family,  they are not alone gluten, grain free but also high in protein and very nutritious. But you will still see some cookies with whole wheat, oats etc in future posts which were all done in my earlier attempt few years back and which I still bake for people who are on a nut free diet.  In all my almond flour cookie recipes I use maple syrup as sweetener which is all natural and doesn’t cause cavities like sugar does. So they are safe for dental health but still they are sweetener which will increase blood sugar for people with diabetes. So I tried using Stevia and Xylitol as the sweetening agent couple of times before I nailed down this recipe. Stevia definitely had an after taste and with xylitol the taste was good but with almond flour which is gluten free and no eggs, the cookie didn’t have a structure and was all crumbly.  Bean flours are used as binding agent in lot of gluten free cooking and taking that as an inspiration, I tried to combine almond flour and split chick pea flour(besan) with xylitol and the cookie was much better than the stevia and the earlier xylitol version. If you are on a low glycemic diet do try this one out and do let me know how you liked it.

Preparation Time – 10 Minutes

Cooking Time – 10 to 12 Minutes

Makes Around – 10 to 12 Cookies

Ingredients

Almond flour - 1/2 Cup

Besan(Split Chick Pea flour) - 1/3 Cup

Vanilla extract - 1/4 tsp (Saffron & cardamom, Cinnamom, Cardamom & Rose Water, Orange extract & Orange rind are the different flavors I tried and liked them all)

Xlitol powdered - 1/4 cup

Clarified butter - 1/4 cup

Baking Soda – pinch

Salt – pinch

Almond flakes – 1 Tbsp

Method

1)  Combine the almond flour, split chick pea flour, powdered xylitol, baking soda and salt.

2) To this add vanilla extract and clarified butter and make a smooth dough.

3) Preheat an oven to 350 degree Fahrehiet and line a cookie tray with parchment paper.

4) Make 10 to 12 equal sized balls out of the cookie dough and with your hands press them gently into flat balls and place them with equal distance in the baking tray. Take some flaked almonds in your hand and gently top each cookie with few flakes and press with your finger so that the flakes touch the dough and hold on without falling.

5) Bake for 10-12 minutes till the cookies are slightly browned, remove the tray and let it sit out for 2-3 minutes and then remove the cookies and cool in a wire rack.

6) Store in an airtight container once completely cooled and keeps good at room temperature for 4-5 days.

Events

Sending this to Julie’s Christmas Delicacy Event

Sending this to Cookie Love- Blog Hop guest hosted by Raji of Vegetarian Tastebuds.

Sending this to Cakes and More - Cookie Fest.

Off to Spicy Treat’s Bake Fest #2 an event started by Vardhini.

Off to Edible entertainment’s Jingle all the way.

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Almond Flour Coconut, Cashew Cookies(Gluten, Grain, Egg Free)

Cookies are definitely a must in after school snacks along with some protein rich nuts, veggies, fruits and a glass of milk in my household. It is been a while since my kids touched store bought cookies, so I have to make them something interesting each week. This time I decided to add some coconut to the cookie flour and they were so good. Made with protein rich almond flour, casein free clarified butter, coconut and studded with cashew, these are very easy to make and tastes absolutely delicious. I know this is the time of season to bake all different kinds of cookies and cakes. So if you are looking for a gluten free and a delicious and healthy cookie, do try this out  and let me know how you liked them.

Maple syrup is all natural and is taken out of tree sap and doesn’t cause any cavities like sugar, so between sugar and maple syrup the latter is a definitely a better choice. But if you are looking for a sweetener which will not elevate blood sugar xylitol and stevia are the best choice of natural sweeteners.

Preparation Time – 10 Minutes

Cooking Time – 12-15 Minutes

Serves – Makes around 30 Cookies depending on the size

Ingredients

Almond flour - 3 Cups

Coconut - 1/2 Cup (Grated, frozen, thawed to room temperature)

Maple syrup - 1/2 Cup

Clarified Butter(Ghee) - 1/3 cup

Baking soda - 1/2 Tsp

Salt – 1/4 Tsp

Vanilla extract – 1/4 Tsp

Cashews - 30

Method

1) Combine almond flour, baking soda, salt, to this add maple syrup, clarified butter, vanilla extract, grated coconut and make the cookie dough.

2) If you think the cookie dough is too sticky to handle refrigerate for 10 minutes(not more than that).

3) Preheat oven to 350 Degrees Fahrenheit and line cookie sheets with parchment paper.

4) Take out the cookie dough and make 30 equal sized balls and press them gently to form a circle, on top of it stud with a cashew.

5) Bake for 12-15 Minutes till cookies are slightly browned and baked. Cool in a wire rack and store in an airtight container. Holds good for 4 to 5 days at room temperature.

Events

Sending this to Julie’s Christmas Delicacy Event

Also going to Srav’s Holiday Baking Event.

Sending this to Cookie Love- Blog Hop guest hosted by Raji of Vegetarian Tastebuds.

Sending this to Cakes and More - Cookie Fest.

Sending this to Let’s Cook#10 - Radhika’s Let’s Cook Baked Goodies.

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Almond Flour Chocolate Chip Cookies (Egg free, Gluten free & Grain free)

 Cookies and milk, what can be a perfect snack after school?  I wouldn't boast chocolate chip cookie as a super health food.  But how much can you restrict kids not to eat this and that. For my kids I no longer give any store bought treats like cookies or bars. Everything is made at home, so when my elder one wanted me to make chocolate chip cookies. I didn't have the heart to deny that. So I came up with this recipe using Almond flour which is high in protein, no gluten and grain, maple syrup at least doesn't cause cavities. Almond flour gives such a nutty taste and texture to the cookie and are so good for people who are on gluten and grain free diet. So try this out and let me know how you like it.



If you are diabetic, this recipe is not for you. The bad part in this is the chocolate chips and also maple syrup even though it is a much better alternate than sugar, has a high fructose content and may elevate blood sugar. Stevia and Xylitol are the best natural sweetener to eliminate sugar highs and lows. Will post a recipe soon with Almond flour and Xylitol, so keep visiting.





Preparation Time - 10 Minutes

Cooking Time - 12-15 Minutes

Serves - 24 Cookies





Ingredients



Blanched Almond Flour - 2 Cups

Maple Syrup - 1/3 Cup

Baking Chocolate Chips - 1/3 Cup

Clarified Butter (ghee) - 1/4 Cup

Baking Soda - 1/2 Tsp

Salt - 1/8 Tsp



Method



1)  Preheat a baking oven to 350 Degrees Fahrenheit and line two cookies trays with parchment paper.



2) Combine the almond flour, baking soda, salt and mix evenly. Now add the clarified butter, maple syrup and chocolate chips. Knead into a fine dough.



3) Pinch out 24 even sized balls and place them in the parchment paper and press them gently.



4) Bake for 12-15 Minutes till slightly brown. Cool in a wire rack and store in a airtight container.

Keeps good for at least a week in room temperature.

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Almond Flour Crackers

 If you are craving for some quick salty crackers to munch on, try this simple and easy to make and healthy crackers. These crackers are gluten free and grain free, high in protein and low carbohydrates. They make a great snack with cream cheese or peanut butter sandwiched between them.



Preparation Time - 10 Minutes

Cooking Time - 10 - 12 Minutes



Ingredients



Almond Flour - 1 Cup

Powdered Chia - 1 Tbsp

Salt - 1/2 Tsp

Red Chili Powder - 1/2 Tsp or to your taste

Sesame Seeds - 1 Tbsp

Sesame Oil - 2 Tsp

Water - 1/4 Cup (This varies based on the consistency of the almond flour)



Method



1) Preheat oven to 350 Degrees Fahrenheit.



2) Combine almond flour, powdered chia, salt, red chili powder, sesame seeds, sesame oil. Now add water little by little and make a stiff dough.



3) Make two equal parts of the dough and place them between parchment paper and using a rolling pin make a thin flat layer. Using a pizza cutter, cut into desired shapes. Using a fork slightly make small holes.

Making the holes, will make it crispy.



4) Bake in a baking tray for 10-12 minutes till crispy and slightly browned.



5) Cool them completely and enjoy.



Notes - Stores good at room temperature for at least a week. You can make the crackers without adding

powdered chia as well and in the picture below I made it without them.

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Green Mung(Green Bean), Paneer and Veggie Cutlets/Burgers

Have you ever checked out the ingredient list in store made veggie burgers? Either they are made out of Soy or some kind of beans with binders like potatoes or eggs. But if you have to make one with a no soy, no egg, no potato and no grain,  how do you make these cutlets. I wasn't too sure until I made cutlets. So far I have baked them at least 3 to 4 times in batches of dozens. They taste good, good for you and freezes well and can be had straight as cutlets with some tomato ketchup or chutney or can also be  had as a burger in bun with some cheese and veggies. Green Mung Bean is a very good source of protein and dietary fiber and low in glycemic index. Paneer or Cottage cheese is a good source of calcium and protein. I added powdered chia which is a good source of omega 3 and 6 and spiced up with some garam masala and red chili pepper for the extra kick. They tasted awesome. Who said healthy food doesn't taste good!!! Now getting on to the recipe.



Preparation Time - 15 Minutes

Cooking Time - 30 to 40 Minutes

Serves - 10 to 12 depending on the size





Ingredients



Sprouted Green Mung Beans - 2 Cups

Grated paneer(Cottage Cheese) - 1 Cup

Chopped mixed Veggies - 1 1/2 Cups(Onions, green, yellow, orange, red bell pepper)

Powdered Chia - 2 Tbsp

Garam Masala - 1 Tsp

Red Chili powder - 1 Tsp or to taste

Salt - 1 Tsp or to taste

Amchoor (Dried Mango powder) - 1 Tbsp or to taste

Coconut Oil - 1 Tbsp

Split Chick Pea Flour(Besan) - 1 to 2 Tbsp





Method



1) Heat a pan and add a tsp of oil. Once the oil is warm add the chopped vegetables and saute for few minutes till tender.



2) To the vegetables add the sprouted mung bean salt, red chili powder, garam masala powder and saute for 2 minutes and switch off the stove.



3) Once this is cooled down, transfer the mung bean and vegetable mixture to a food processor and blend without adding any water into a coarse mixture.



4) Preheat a baking oven to 350 Degrees Fahrenheit and line a cookie tray with parchment paper.



5) To the mung bean and veggie mixture add the grated paneer, amchoor powder, chia powder and the rest of the coconut oil and mix thoroughly to form  a dough.



6) Try to roll into a ball and flatten it with your hands and place it in the baking tray. Repeat the same thing for the rest of the dough and leave enough space between the patties.  If the dough is too sticky add a Tbsp or two of besan(split chick pea flour) to the dough.



7) Now bake for 15 to 20 minutes on each side, by flipping them in between depending on your oven.



8) Remove enjoy with some chutney, ketchup or as a burger with toasted bun, veggies, mustard and cheese or after cooling completely freeze well.

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Almond Flour Crisscross (Egg Free, Gluten & Grain Free)

 If you are looking for gluten free, grain free baking alternate, Almond flour is the best choice taste wise as well as nutrition wise. Very low in carbohydrates and high in protein and with a sweet nutty taste, they give a great taste to the baked goods. If you are on a gluten free diet and have tried out all the gluten free flours like rice, bean flour etc. You will know what I am talking about. In fact, this is the only flour I use now a days for making different kinds of cookies for my kids.



Even though maple syrup is much healthier alternate than refined sugar and don't cause cavities like sugar. For people with diabetes, maple syrup because of its fructose content is not the recommended sweetener.

This recipe is so simple to make, please do try out and let me know.



Preparation Time - 5 Minutes

Cooking Time - 10 - 12 Minutes

Makes - Around 20-24 Cookies





Ingredients

Almond Flour - 2 cups

Maple syrup - 1/2 cup

Melted Clarified Butter(Ghee) - 2 oz

Baking soda - 1/2 tsp

Salt pinch

Vanilla extract few drops

Method



1) Combine Almond flour, baking soda and salt.



2) To this add the melted clarified butter, maple syrup and vanilla extract.



3) Combine thoroughly and make a dough and at this point it will be very sticky. Refrigerate for 30 minutes or just leave it in the freezer for 5-10 minutes so that the dough is easy to handle and not sticky.



4) Preheat the oven to 350 degrees Fahrenheit and line two cookie trays with parchment paper.



5) Pinch out 20-24 small sized balls with even sizes out of the cookie dough and with center of your palm, roll them to make perfect shaped balls and place them in baking tray with enough space between each one



6) Flatten them slightly and using a fork press each one of the cookie to form a criss cross pattern and bake for 10 to 12 minutes till they are slightly brown.



7) Remove them and cool them in a wire rack and store in a airtight container. This keep good in room temperature for at least a week.(Haven't lasted more than a week, even though I make double batch most of the times).

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Eggless Sugarless Grain less (but not tasteless) Strawberry Cheese Cake

I hope every body had a great week end, watching a fantastic Cricket match and enjoying India winning the world cup after 28 years. It was a fantastic feeling and no words can describe it. Now getting on to this post I had to bake a cake for my elder one's birthday two weeks before and we don't eat eggs at my home. We don't use refined flours and sugars and my husband is off gluten , grain, all fructose(including honey and maple syrup). So the criteria was to make a cake without eggs, no gluten, no grain, no sugar(replacing with Xylitol or Stevia) was a big challenge. I use almond flour for cookies, crackers extensively but still haven't nailed down a recipe using xylitol and almond flour for regular cakes. With limited ingredient options and after a lot of thought I decided to go with a cheese cake which every one in the family can enjoy. A normal cheese cake consists of three layers the crust, middle layer and topping. All I had to do is to make substitutes with ingredients I am allowed to work with and finally nailed down this recipe in my second attempt. The result - this fantastic cheese cake made from scratch which tasted super delicious. That too if you are on a dietary restriction like us, then this recipe is a keeper.

For the Crust - 

Almond Flour Scones made out of 2 Cups of Almond Flour or 2 Cups of any cookies crushed

Ghee or Melted Butter - 1/4 Cup(If using Almond flour scones otherwise increase this slightly)

For Filling - 

8 oz Organic Cream Cheese Bars - 2

Organic Sour Cream - 16 oz

Organic Chopped Strawberries - 1 1/2 Cups

Vanilla extract - 1 Tsp

Ener-g Egg Replace - 3 Tsp

Warm Water -2 Tbsp

Xylitol - 1/3 cup or to taste.

For Topping

Heavy Cream - 2 Cups

Xylitol - 1/4 Cup or to taste

Vanilla extract - 1 Tsp

Method

For the Crust

1) In a food processor place the almond flour scones and run through till they are powdered (few seconds).

2) Heat the ghee or butter and once they are melted and warm, add them slowly to the powdered crumbs and combine well. (When you take a handful and make a ball, they should be able to hold together).

3) Take a 9 Inch Spring Foam pan with a removable bottom, line the base with parchment paper and take the almond flour crumbs and using your hands press them evenly to form a nice base.

4) Refrigerate for an hour or two till the crust is well set.

For the filling

1) Preheat oven to 350 Degrees Fahrenhiet.

2) Beat the egg replacer and warm water till fronthy. Using stand mixer with paddles or a hand blender beat the cream cheese, sour cream, xylitol and vanilla extract till well combined. (Taste and add more Xylitol if required). To this add the egg replacer with liquid and combine well.

3)  Add the chopped strawberries and combine till well mixed.

4)  Remove the spring foam from the refrigerator and pour the filling and using a ladle smooth out the top and tap the pan gently to remove any air bubbles.

5) Now place the spring foam tray on top of a baking tray and bake for 30-40 minutes till well set, not sticking but will be still slightly wobbly. (Placing the spring foam pan on a baking tray is very important, do not place the spring foam pan directly in the oven and bake).

6) Remove this cool and refrigerate overnight.

For the topping

1) Take the cold heavy cream and whip till stiff peak forms.

2) Add the vanilla extract and xylitol and whip till well combined (Taste the whipped cream and add more xylitol if required).

3) Take out the baked cheese cake, loosen the spring foam pan and remove the cheese cake.

4) Now take out the whipped cream and spread on the top and pipe if any remaining to decorate.

5) Refrigerate for 2-3 hours and then serve chilled.

Note - The cup cakes are not gluten or grain free and was made for other kids who had issues with nuts and didn't like cream cheese.



Event



This goes to Torview's Food Palette Series Pink.



This goes to Hearth and Soup Hop 42.



This goes to Fresh Clean and Pure Friday.

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Almond Flour Sesame Cookies

In my house we are almost gluten free and going kind of grain free too. But you will continue to see recipes with gluten and grain, because I have atleast a hundred sitting in my drafts. After going Gluten free, the first step one would look for is Gluten free flours like bean flours, I did try them and will also post it soon. But personally I didn't like the taste of bean flours. So when going through the other options, I landed in Elana's Gluten Free Sesame Cookies . This was my first try using Almond flour few months back and we all just loved it.  I bake all different kind of cookies now with Almond flour and with my own combinations and own recipes and will post them soon.

But getting on to this easy and delicious recipe, except for few variations given below I pretty much sticked on to the original recipe. I don't use Agave Nectar and substituted it with Maple syrup and added Almond butter instead of Tahini and used Ghee(clarified butter - with is casein free) instead of grape seed oil.



Preparation Time - 10 Minutes

Cooking Time - 10 Minutes

Serves - (Makes around 12-15 Cookies depending on the size)



Ingredients



Almond Flour - 1 1/4 Cup



Salt - 1/4 Tsp



Baking Soda - 1/2 Tsp



Maple Syrup - 1/4 Cup



Almond Butter - 1/3 Cup



Clarified Butter - 1 Tablespoon



Vanilla extract - 1 Tsp



Sesame seeds - 1/4 Cup

Method



1.In a large bowl, combine almond flour, salt and baking soda





2. In another bowl blend Maple syrup, Ghee, vanilla extract and Almond Butter to a smooth paste.



3.Combine the dry ingredients with the wet ingredients.



4. Preheat Oven to 350 degrees Fahrenhiet.



5. Roll the dough into 1 inch balls and roll in the sesame seeds



6. Place on a parchment lined baking sheet and flatten and bake for 8-10 minutes until they become light brown.



7.Cool and store in a airtight container. Keeps good at room temperature for atleast a week.











Event Participation



This entry goes to Sugar High Friday # 73 - Grain free baking an event started by Domestic Goddess.

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