Gluten Free Macadamia White Chocolate Cookies

These GLUTEN FREE MACADAMIA WHITE CHOCOLATE COOKIES are irresistible and delicious. After the photo shoot, we had a few, and then some more. The taste lingered in our mouths and we finally had to wash it down with lemonade and some sugarless coffee. That’s how amazing these cookies are! These cookies, in fact, are my friend Daniela’s favorite, and even though she didn’t request them gluten free, I couldn’t resist the challenge (I can actually taste them if gluten free!).

Gluten Free Macadamia White Chocolate Cookies. Delicious! glutenfreeskinny.net

My friend Daniela was moving this week and she found herself in a sea of boxes with her brand new closets unfinished. In fact, there were many other unfinished items at her new dwellings – including a missing stove top and a kitchen sink. Her plan is to have morning smoothies and salad takeout for the next five days…and now cookies. Yay!

Gluten Free Macadamia White Chocolate Cookies. Delicious! glutenfreeskinny.net

These cookies have all the nice crunch of the macadamia nuts and the white chocolate chips, but they are soft and chewy as they never truly flattened while they were baking. They looked kind of funny at first, but once we bit into them, we loved them all the same. The major TRICK here is to mix the nuts and the chocolate chips in 1 teaspoon of cornstarch right before they get folded into the cookie dough. You can also use powdered sugar if you have that handy. This way, the chocolate is “protected”and it doesn’t melt, and the nuts hold their weight atop, never falling (and burning) to the bottom of the cookie.

Happy move, Dani!

Don’t miss the beat with this super easy Macadamia White Chocolate Cookies that are gluten free and delicious.
Recipe type: Dessert
Cuisine: American
Serves: 22
Ingredients:
  • 3.5 oz of raw macadamia nuts (slightly chopped)
  • 1 cup and 2 tbs of all purpose gluten free flour
  • 1.5 tsp of xantham gum
  • ¼ teaspoon sea salt
  • ½ tsp baking soda
  • 75gr of white sugar
  • 82gr of coconut palm sugar
  • 4 tbs of unsalted butter at room temperature
  • 1 large egg at room temperature
  • 1 tsp of vanilla extract
  • 2 oz of white chocolate chips
  • 1 tsp of cornstarch
Gluten Free Macadamia White Chocolate Cookies. Delicious! glutenfreeskinny.netInstructions:
  1. Preheat the oven at 325 degrees. In the bowl of a mixer, cream the butter and slowly add both sugars. In a large bowl, mix well the gluten free all purpose flour, the xantham gum, the salt, and the baking soda. Add half of the dry ingredients mix into the butter and sugar mix, beating at a low to medium speed. Then, add the egg, and slowly again finish adding all your dry ingredients. The dough will be thick and sticky.
  2. In another bowl, mix the macadamia nuts with the white chocolate chips, and add the corn starch. Mix well. The cornstarch will help the chocolate and the nuts not to drop to the bottom of the cookie, once in the oven. When you are ready, fold these into the cookie dough batter, and mix well with a rubber spatula.
  3. The dough needs to rest in the refrigerator for at least 20 minutes.
  4. Line a cookie sheet with parchment paper, and make tiny balls (around 1 inch) with the cookie dough (wet your hands if it’s still too sticky!). Make sure you don’t crowd them on the sheet.
  5. Once in the oven, the cookies will be done in 10-15 minutes. You can remove them once a light golden color appears. Let them rest on the cookie sheet for 5 minutes, and then move them onto a cooling rack.

What is your secret baking tip when making cookies?

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Gluten Free Paleo Chocolate Glazed Donuts

Gluten free chocolate glazed donuts that are also delicious and happen to be Paleo, too? Hello. Yes. I’ve been craving something sweet and indulgent to have with my Nespresso macchiato during weekend afternoons, and donuts came to mind. Could there be a donut out there made with no grains, no gluten and also able to satisfy my “bad treat” cravings? Maybe. I think these hit the spot!

Gluten free paleo chocolate glazed skinny donuts glutenfreeskinny.netThese donuts are not fried, but baked. Plus, for all of us health nuts and enthusiasts out there, the main ingredient is almond flour (a friendly nut!)- not even a pinch of rice, potato, or tapioca. So it’s 100% paleo, and I’m okay with that! (And fewer ingredients make me VERY happy.)

Gluten free paleo chocolate glazed skinny donuts glutenfreeskinny.netIngredients:

For the donuts (makes around 8 in a medium-size donut pan)

  • 2½ cups almond flour (I’m liking Honeyville)
  • ½ tsp baking soda
  • ½ tsp salt
  • 6 tbsp maple syrup
  • ¼ cup coconut oil
  • 1 tbsp vanilla
  • 1 tsp lemon juice
  • 3 large eggs at room temperature

For the chocolate glaze:

  • 1/4 melted coconut oil
  • 2 oz vegan chocolate chips
  • 1 tsp Stevia
  • Sprinkles are not paleo! (But I couldn’t help myself for the pictures. Oops.)

Directions:

Ready? This is my favorite part. Pour all ingredients in your blender, and mix them well, until the batter looks airy.

Pre-heat the oven at 350 degrees, then grease a donut pan. Pour the batter almost (but not really) to the rim, being careful not to cover the opening for the whole. Then hit the pan down against the countertop to release any air bubbles and make sure the donuts rise evenly and beautifully.

Once you have the donuts baking, prepare the glaze. Put the chocolate chips in a microwaveable-safe dish, add the coconut oil and the Stevia, and microwave for 2 minutes at 40% power. Once done, remove from the microwave and give it a good stir.

The donuts will bake for 10-12 minutes depending on your oven. After you are done, remove from the oven, and let them cool for five minutes before placing them on a cooling rack. Once the donuts are completely cold to the touch, glaze them and wait around 10 minutes for the glaze to set.

Gluten free paleo chocolate glazed skinny donuts glutenfreeskinny.net
For this recipe, I used (click on the images to find out more information and consumer reviews on Amazon.com):

Beauty Detox: Vegan and Gluten Free Wraps

These Beauty Detox: Vegan and Gluten Free Wraps take the cake! Ok – maybe not the real cake as we are “detoxing” and trying to be good about what we eat. But they take something! The first few bites taste like a healthy falafel, and once we added my ultra secret pineapple sauce, we decided it tasted like a real, fresh meaty taco. All and all, you just can’t go wrong. Plus, it’s all raw so you can “cook” this in under ten minutes.
Beatuy Detox Gorilla Taco Wraps ! Vegan and gluten free and paleo, too!

This is a great mid-week, feel good meal you can have right after the gym. The walnuts add a fabulous texture and a crunch that carry the plethora of spices that go into this taco mix. With just a few spoonfuls of salsa, or sprouts, and the generosity of a fresh collard green to hug everything tight and neatly, you are set for a pretty tasty dinner (or lunch), as you pack tons and tons of good nutrition back into your body. And it’s summer, so who wants to spend that much time over a hot stove anyway!?

This is my first (ever) recipe with collard greens! Before embarking into my beauty detox journey, collard greens were the weird looking steamy vegetable next to the fried chicken. Which is a shame, as apparently most of the latest news has labeled this Southern staple as one of the world’s healthiest foods. Collard greens deliver more than a dozen nutrients and vitamins, plus:

  • Anti-inflammatory benefits
  • Antioxidant properties
  • Detoxification benefits
  • Cancer prevention
  • Cardiovascular support
  • Digestive support
  • Cardiovascular support

You can follow more of my beauty detox meal plan and “instashots” at my Instagram account! Or, if you are looking for a great kick you-know-where to get re-motivated to eat and feel healthier, check out Beauty Detox Foods, by Kimberly Snyder.

Beauty Detox Gorilla Taco Wrap Vegan Gluten FreeIngredients:

Makes around 4 wraps

  • 2/3 cups walnuts
  • .5 Tbs. cumin
  • 1/4 Tbs. coriander
  • 1 Tbs. low sodium tamari
  • .5 tsp. chili powder
  • Salsa (or my secret pineapple sauce)
  • Collard greens (organic as feasible)

Directions:

In a food processor chop the walnuts first, then add the rest of the ingredients as follows: cumin, coriander, tamari, chili powder. Pulse a few times. You definitely want a chunky consistency. Then, chop the stem out of each collard green, place tomatoes, sprouts and the walnut mix. You can put here your choice of salsa, guacamole or sauce. Then, follow the picture below to fold it! Then cut it in half and impress everyone!

Beauty Detox Gorilla Wraps glutenfreeskinny.net

This is one of the recipes featured on Kimberly Synder’s Beauty Detox Foods.
For more links on collard greens click:

For this recipe, I used (click on the images to find out more information and consumer reviews onAmazon.com):

Print the Recipe: Healthy Almond Bites Gluten Free, Vegan, Paleo

Ingredients:Healthy Almond Bites Gluten Free, Vegan and Paleo glutenfreeskinny.net

Makes around 22 bites.

  • 12 pitted dates (soak them in warm water 30 minutes before getting started)
  • 1/2 cup raw almonds
  • 1/3 cup tahini
  • a pinch of sea salt to taste
  • 1.5 tablespoons water
  • 1 teaspoon of coconut nectar (you can replace with maple syrup)
  • 1/4 cup sesame seeds

Directions:

In a food processor, chopped the almonds (they should look gritty, but not pasty or too fine). Add the rest of the ingredients (minus the sesame seeds), and mix well.

With a tablespoon, carefully lift some of the sticky mixture, and make a ball with the palms of your hands, then roll into the 1/4 cup of sesame seeds until totally coated. Set aside.

Nutritional Info: For 1 serving. Calories 55; Total Fat 3.9g, Cholesterol 0mg; Sodium 5mg; Total Carb 5.2g; Dietary Fiber 1.1g; Sugars 3.2g; Protein 1.5g.

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Almond Healthy Bites Gluten Free, Vegan and Paleo

It’s Monday! Pack extra energy today with these amazing ALMOND HEALTHY BITES. Do I love them just because they are non-bake, easy to make, gluten free, vegan, and also Paleo? Oh no, not just because of THAT. I love them because they are delicious with a salty and sweet satisfying combination – and at only 55 CALORIES a pop. What are you waiting for?
Healthy Almond Bites Gluten Free, Vegan and Paleo glutenfreeskinny.net

This recipe calls for tahini, which you can easily find at the peanut butter and honey section of Whole Foods. Did you know tahini is actually made of sesame seeds? I didn’t! As I also didn’t know the following cool health benefits of tahini.

5 Really Cool Health Benefits of Tahini
  1. It’s rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.
  2. Packed with calcium, vitamin E and vitamins B1, B2, B3, B5 and B15.
  3. Helps to maintain healthy skin and muscle tone.
  4. It has 20% complete protein, making it a higher protein source than most nuts.
  5. It’s easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.

Ta-dah. These ALMOND HEALTHY BITES are not only tasty, but packed with good stuff. And who doesn’t want good stuff on a Monday?

Almond Healthy Bites Gluten Free, Vegan and Paleo glutenfreeskinny.net

Save trees: Print the recipe and see the nutritional info.

Ingredients:

Makes around 22 bites.

  • 12 pitted dates (soak them in warm water 30 minutes before getting started)
  • 1/2 cup raw almonds
  • 1/3 cup tahini
  • a pinch of sea salt to taste
  • 1 tablespoon water
  • 1/2 teaspoon raw coconut nectar (you can replace with maple syrup)
  • 1/4 cup sesame seeds

Directions:

In a food processor, chopped the almonds (they should look gritty, but not pasty or too fine). Add the rest of the ingredients (minus the sesame seeds), and mix well.

With a tablespoon, carefully lift some of the sticky mixture, and make a ball with the palms of your hands, then roll into the 1/4 cup of sesame seeds until totally coated. Set aside.

Healthy Almond Bites Gluten Free, Vegan and Paleo glutenfreeskinny.net

Refrigerate for up to 4 hours for best taste and consistency (I do eat all the food processor bowl goodness and it’s great, but nothing tastes like the actually bite right out of the refrigerator).They are great to pack for lunch or when you are out and around. And now one of my new favorite treats!Healthy Almond Bites Gluten Free, Vegan and Paleo glutenfreeskinny.net

More on tahini:
For this recipe, I used (click on the images to find out more information and consumer reviews on Amazon.com):


Vegan Tom Kah Thai Coconut Soup

I know we are in the middle of summer, but there’s something really evil going around the office this week: sore throats! About to face yet another tropical storm with a bunch of sick people, I turned to master nutritionist and perhaps the woman with the BEST vegan and gluten free recipes out there: Kimberly Snyder. She devised this amazing and super tasty thai coconut soup, which not only shows some TLC to your ill loved ones, but is also packed with beauty foods!
Tom Kah Thai Coconut Soup: vegan, gfree http://glutenfreeskinny.net

The recipe and many other great ones are featured in her new book: The Beauty Detox Foods and I am yet to make something we didn’t like. Some of our favorites include the Gorilla Taco Wraps, the Raw Coconut Macaroons and of course, her #1 beauty secret: the GSS or Glowing Green Smoothie.

The main ingredient for the Tom Kah Thai Coconut Soup is coconut milk, which is one of my favorites dairy replacers.

Did you know that…?

  • Coconut milk is packed with vitamins C, E, B1, B3, B4 and B6, as well as iron, selenium, magnesium and phosphorus, and antioxidants
  • Also rich in lauric acid, coconut milk may aid in riding the body of viruses, bacteria and other illnesses, reduce cholesterol, ad lower heart disease and stroke risks

Some of my new recipes with coconut milk and other coconut products include:

Have you tried any of these?

Tom Kah Thai Coconut Soup: vegan, gfree http://glutenfreeskinny.net

Ingredients: 

Recipe inspired by Kimberly Snyder. Serves 4.

  •  1 cup of coconut milk
  • 3/4 cups of almond milk (original)
  • 3 tbs green curry paste
  • 3 cups of vegetable broth
  • 2 tbs tamari
  • 1 cup thin sliced mushrooms
  • 3 cups chopped broccoli
  • 1 tsp. stevia or sugar
  • 4 tbs lime juice
  • Fresh cilantro as a garnish

Directions:

In a large pot, mix the coconut and almond milk, the green curry paste and the tamari. When it starts to boil, reduce the heat to low and cover to simmer for 5 minutes. Add the broccoli and the mushrooms. Cover again and cook for 10 minutes.

Turn off the stove and add the rest of the ingredients, stirring well. Serve and top with cilantro and a sliced lime.

What I used to make this recipe:

Gluten Free and Healthy Buckwheat and Coconut Pancakes

Did you know buckwheat is Dr. Perricone’s No. 5 superfood? Many people think of buckwheat as a grain, but it’s not, and it surpasses rice and wheat and corn in terms of nutrition and low glycemic index.
Buckwheat pancake gluten free http://glutenfreeskinny.net

The roasted buckwheat, or kasha, is dark brown and with a nutty flavor, and you can find it in the flour/baking section of your health store or supermarket.

My first attempt with buckwheat failed – strawberry muffins. Though the muffins looked great, the consistency was very gritty. No seconds for me there!

But I gave it another shot after I continued reading and learned that buckwheat packs a lot of protein with relatively low calories. And: 1) its proteins and the relative proportions of its amino acids make buckwheat the best cholesterol lowering food studied to-date; 2)buckwheat reduces and stabilizes blood sugar levels following meals – key in preventing obesity and diabetes.

As it was Sunday, and I was feeling the call of the waffle/pancake monster, I decided to put my wonderful new find to the test.

These Buckwheat and Coconut Nectar pancakes are really filling, and the combination of both flavors in every bite is more than satisfying! You can replace coconut milk and coconut nectar for almond milk and maple syrup, but there’s something super special about the original recipe. Give it a shot!

If you have it handy, I would also try Nutella as a topping, or PB2 and jam. Delish.

Have a great week everyone!

Buckwheat gluten free pancakes they are delicious! http://glutenfreeskinny.net

Save trees: Print the recipe and see the nutritional info.

Ingredients:

Makes 8 small pancakes

  • 1 cup buckwheat flour
  • 1/2 cup brown rice flour
  • 1.5 tbs. powdered stevia
  • 1.5 tsp. baking powder
  • 1 tbs. arrowroot starch
  • 1.5 tbs potato starch
  • 1 cup of original almond milk
  • .5 cup full fat coconut milk
  • 1/3 cup of water
  • 2 tsp of flaxseed meal in 3 tsp of hot water
  • coconut nectar for topping
  • others: bananas, blueberries

Directions:

Use a sifter for all the dry ingredients; combine in a bowl. In another bowl mix all the wet ingredients, inclusive of the flaxseed and the water. Add to dry ingredients and mix well till smooth. If the batter is not smooth, add a little bit more water. It should be denser than normal pancakes.

In a large pan on medium heat, use coconut oil or PAM and lightly coat it. Cook each pancake around 2 minutes on each side. Do not pile up after cooked or they will get soggy. Enjoy alone or with your favorite toppings!

1

Print the Recipe: Gluten Free Cookie Dough Cake

Gluten free cookie dough cake @glutenfreeskinny.netIngredients:

2 8” round vanilla GLUTEN FREE cakes (I made mine using CRAVE BAKERY’S vanilla cupcake recipe. Other alternatives? GLUTINO’s Old Fashioned Cake Mix)

Filling

  • 2 tablespoons unsalted butter at room temperature
  • 3 tablespoons light brown sugar, packed
  • 1/2 cup plus 1 tablespoons all-purpose GF flour
  • 1/2 cup condensed milk hack (click here for recipe)
  • 1/4 teaspoon vanilla extrack
  • 1/8 cup mini semisweet chocolate chips

Frosting

Adapted from Magnolia: Recipes from the World Famous Bakery and Allysa Torey’s Home Kitchen

  • 1 cup (2 sticks) unsalted butter, softened
  • 6-8 cups confectioner’s sugar
  • 1/2 cup almond milk
  • 2 teaspoons vanilla extract

GF Chocolate chip cookies (I made them from scratch too. Here’s the recipe)

Directions

I assume you have your vanilla cakes ready to go. I made them the night before as I didn’t want to be in the kitchen for more than 1 hour at a time!

Start with the filling. Cream in high speed the butter and the sugar with a mixer. About 2 minutes. Add the GF flour, the condensed milk hack, and vanilla. Mix in medium until well blended. Fold in the chocolate chips. Cover in plastic wrap and refrigerate.

Next, tackle the frosting. In a mixing bowl, combine the butter and half the sugar, a drop of milk and the vanilla. Beat on medium to high speed until creamy (around 3 minutes). Gradually add more sugar, a little bit more of the milk, and so forth. Until you get the right consistency. As we will use 3/4 of the frosting unpiped, I recommend keeping it slightly on the creamy side.

Now, you are ready for the most fun part: assembly. Get your cake plate ready. Set one of the first cakes. Spoon in and frost with the buttercream filling (use 1/3 of it). Set aside. Get the cookie dough filling out of the refrigerator and create tiny cookie dough balls. Very tiny ones. Set on top of the frosting until you cover it completely. Set aside.Get the second cake. Turn it upside down on another plate. Spread a thin layer of frosting. Flip and sandwich in the cookie dough balls in between the two frosted sides of the cake. Press lightly. Save some frosting for decoration (fill a piping bag). The rest, drop it onto the cake, and spread evenly to cover the whole cake.

Pipe the remainder frosting to decorate. I crumbled home-made chocolate chip cookies for the sides, and dropped a lot of chocolate chips in the center.

Refrigerate for a couple of hours.

Eat!

 

@http://glutenfreeskinny.net

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Paleo Gluten Free Chocolate Banana Pancakes

Paleo Banana Pancakes is one of my favorite posts here. The recipe has all the goodness of a sweet and indulgent breakfast packed in into just half a banana and one egg per serving. And 9 grams of protein per serving.
Gluten free Chocolate Paleo Banana Pancakes

PLUS, the pancakes are gluten free and paleo…and could be almost vegan if you dare replace the single lonely egg for Egg Replacer (on my bucket list).

Chocolate Paleo Banana PancakesThis little chocolaty variation is the new and improved way to make them. I just got a purple immersion blender and is my new best friend. Batter to batter, you can’t even tell if this one is gluten free or paleo or “normal.”

Save some trees: Print the recipe here and check out the nutritional info.

Ingredients:

For 1 serving. This was inspired by the Paleo Banana Pancakesrecipe.

  • 1/2 ripe banana
  • 1 egg
  • 1.5 tsp raw cacao powder
  • 1 tsp coconut palm sugar, or stevia
  • 1 tsp coconut flour
  • 5 vegan chocolate chips
  • 1 pinch of Kosher salt

Directions:

With everything in one single container (minus the salt), use an immersion blender until frothy. If you don’t have an immersion blender, grab a fork, mash the banana, and then beat the rest of the ingredients (skip the chocolate chips).

In a medium pan at medium to low heat, cook SMALL silver dollar pancakes (small is key as these are a little bit tougher to flip versus other ones). Watch them like a hawk – they can burn in extra 3 seconds. Start with the heat at low and build from there. Around 2 minutes for the first side and 20 seconds for the other side.

Chocolate Banana Paleo Pancakes http://glutenfreeskinny.netServe with maple syrup, coconut nectar, skinny coconut cream frosting, or solo. Add the pinch of Kosher salt at the very end…it really does the trick!

Print the Recipe: Chocolate Paleo Banana Pancakes

DSC_1505Ingredients:

For 1 serving. This was inspired by the Paleo Banana Pancakes recipe.

  • 1/2 ripe banana
  • 1 egg
  • 1.5 tsp raw cacao powder
  • 1 tsp coconut palm sugar, or stevia
  • 1 tsp coconut flour
  • 5 vegan chocolate chips
  • A pinch of Kosher salt to taste

Directions:

With everything in one single container (minus the Kosher salt), use an immersion blender until frothy. If you don’t have an immersion blender, grab a fork, mash the banana, and then beat the rest of the ingredients (skip the chocolate chips).

In a medium pan at medium to low heat, cook SMALL silver dollar pancakes (small is key as these are a little bit tougher to flip versus other ones). Watch them like a hawk – they can burn in extra 3 seconds. Start with the heat at low and build from there. Around 2 minutes for the first side and 20 seconds for the other side.

Serve with maple syrup, or raw coconut nectar, and a pinch of Kosher salt. (That last thing does the trick!)

Nutritional Info: For 1 serving. Calories 259; Total Fat 9.3g, Cholesterol 164mg; Sodium 77mg; Total Carb 36.2g; Dietary Fiber 6.5g; Sugars 17.5g; Protein 9g.

@http://glutenfreeskinny.net

Follow me at: gfreeskinny

More tips and fan gluten free ideas at Facebook.com/glutenfreeskinny