Wednesday, March 26, 2014

Real Deal Chocolate Chip Cookies

I have told several of you about this recipe, and have had many requests to share it, so here it is. This was the first recipe I made from Danielle Walkers cookbook "Against All Grain", and after I made them I had to try her other recipes in the cookbook. I have never had a grain free cookie/dessert that tasted as good as these did. So if you want to try something on your children or friends that think refined sugar is the only way to go, try this. I'll bet they'll be as hooked as my family was, plus you'll actually be able to feel good about them eating them. Enjoy! 

Real-Deal Chocolate Chip Cookies

AUTHOR: Danielle Walker -

SERVES: 1 dozen


  • ¼ cup palm shortening or grassfed butter
  • ¼ cup coconut palm sugar
  • 2 tablespoons honey
  • 1 large egg, room temperature
  • 2 teaspoons vanilla
  • 1½ cups blanched almond flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ cup dark chocolate pieces (just chop up a dark chocolate bar)
  • ¼ cup enjoy life chocolate chips


  1. Preheat oven to 350 degrees F.
  2. In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.
  3. Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.
  4. Stir in the chocolate chips by hand.
  5. Place golf-ball sized balls of dough on a cookie sheet lined with parchment or a SilPat. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.
  6. Bake for 9-12 minutes, until slightly golden around the edges.

Perfect Hardboiled Eggs

If you are anything like me, you have probably tried for years to make perfect hardboiled eggs, and may or may not have had success. I think I have finally found the perfect solution. To be fair, I got an email from someone who I have no idea how I got on their email list (do you ever wonder that) but this information proved to be invaluable. So what is it you ask... drumroll please....

Yep that's it, baking soda. The email said to add half a tablespoon to your water when you add the eggs, but I've found 2 teaspoons is perfect. I have made eggs this way half a dozen times since then, and they always turn out headache free and so easy to peel! So if you enjoy hardboiled eggs, angel eggs or egg salad, don't fear the eggs anymore. :-) Enjoy!

Kind of hard to tell, but there is baking soda in here, and normally I do at least 8 eggs at a time, but this was a second batch that I was testing to see if the baking soda still worked the second time around (it did!). I'm sure you could even do a dozen at a time if your family size dictates that, mine doesn't at this point.

Finished product -  I peel mine right away because I use them for different things and it's easier to do it all then.

Perfect Hardboiled Eggs:
8-12 eggs
2t baking soda

Place your eggs in a pan with enough cold water to cover by at least an inch. Turn heat on high and bring water to boil. Once the water is boiling, set timer for 2 minutes. When timer goes off, remove from heat, cover and set timer for 10 minutes. While you're waiting, fill a bowl with ice and water. When the timer goes off remove eggs from pan and place in ice bath. Eggs can be left in bath for 15-45 minutes. Remove from bath and peel under running water. Store in fridge or make something delicious to eat now. :-)

Monday, March 3, 2014

Amazing Grain Free Waffles

These waffles are so good, my family loves them, and you would never be able to tell they don't have grain in them! This is another recipe from Danielle Walker's cookbook "Against All Grain", and her blig is wonderful too. I add blueberries to mine, but my children haven't learned to appreciate them. Enjoy!
  • 3 eggs
  • 1 cup raw cashews
  • 1/2 cup almond milk (or any non-dairy milk)
  • 3 tablespoons honey or maple syrup
  • 3 tablespoons coconut oil, melted
  • 1/2 teaspoon real vanilla
  • ¼ teaspoon salt
  • ¾ teaspoons baking soda
  • 3 tablespoons coconut flour
  • 1/2 cup blueberries (optional)
Preheat your waffle iron
Add all your ingredients but the blueberries to your Vita Mix or high powered blender, and blend on low for 30 seconds, and then high for 1 minute until you have a smooth batter.

The picture isn't great, but hopefully you get the idea. :-)

Pour batter into heated waffle iron (I like to spray a little coconut oil on the waffle iron to prevent sticking) and cook to your desired doneness. Note: You can sprinkle blueberries on before shutting the waffle iron if you prefer. 

Topped with bacon, bananas and whipped cream. This is all dairy cream, but I actually did just make coconut whipped cream last week, and it worked great. You just have to remember to keep a can of full fat coconut milk in the fridge which I don't always do. :-)