White Chocolate Snickerdoodles! Grainfree/Paleo/Low Carb/Keto

These White Chocolate Chip Snickerdoodles are grain free, Paleo, Low Carb and they even hit the Keto checkmarks! Especially if you leave out the white chocolate chips. ;)

Preheat Oven to 350 degrees

Makes 15 Cookies

2 Cups of Fine Ground/Blanched Almond Flour

2 teaspoons Gluten-Free Baking Powder

1/2 teaspoon Sea Salt

1 Tablespoon Ground Cinnamon

1 cup Swerve Granulated Sweetener

Mix These in a Medium Bowl

Then Add these wet ingredients

1 teaspoon Vanilla

Add 2 Eggs

1/3 Cup of Melted Butter

Stir in

1/2 Cup White Chocolate Chips

Stir the wet into the dry ingredients.

Work Teaspoon Size Amounts into a Ball in your hands. Put them on a Non Stick Cookie Sheet. Smash them a bit into cookie rounds. Separate by 2 inches to allow for spreading while they cook. 

Cook for 12 minutes. Cool and Enjoy

Pumpkin Dark Chocolate Chip Muffins (Gluten Free)

• My husband is gluten free so we always try to go gluten free when we make treats so that we don't leave him out of the fun. He isn't allergic to gluten. He is following a low inflammation diet because last year he was suffering some sciatica pain and found that taking out gluten made him feel a lot better REALLY fast. So he is very dedicated to this way of eating. This is not a diagnosis. Just passing on his experience and why I usually choose to make things gluten free. We really don't miss it. We do eat a lot more corn tortillas and oatmeal now, though. 
• 
  
• I am gearing up for the July Forth celebration so these went into some cute stars and stripes cupcake cups and onto my holiday themed doily. As one does. ;)
  
  These turned out really good! And so fast and easy. I would just love to share my version of the recipe with you!
• 
  
• Pumpkin Dark Chocolate Chip Muffins
• 
  
• 2 cups good quality gluten-free flour blend
• 1/2 tsp. xanthan gum (omit if your flour blend has xanthan or guar)
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1 cup canned pumpkin puree
• 1 cup  brown sugar
• 1/2 cup coconut oil
• 1/4 cup unsweetened applesauce
• 2 eggs
• 1 tsp. pure vanilla extract
• 1 cup plus a few extra for the topping of Hershey's Special Dark Mildly Sweet Dark Chocolate Chips

Preheat the oven to 375F degrees. Line a muffin tin with 12 cupcake liners.

Mix the flour, Baking Powder, Cinnamon, Salt and Baking Soda in a medium bowl. Whisk until incorporated.

In a medium bowl mix the pumpkin, brown sugar, coconut oil, applesauce, eggs, and vanilla. Add the dry ingredients all at once and stir just until mixed. 

Fill each cup 2/3 full and top with a pinch of brown sugar and a few more chocolate chips just to spoil them. 

Bake 15-18 minutes or until they spring back after you touch the top. 

Enjoy and please tag me on instagram if you make them! @melodycrochet

Gluten Free Banana Bread for Breakfast

We are back in school! I excited. I have a college freshman and a first grader. I am homeschooling my first grader which is going great. I am using the Discovery k-12 program and it is a great guideline for our day. Which gives me real peace of mind. I really worry that I will leave out important "first grade" stuff. He will be going back to public school sooner or later and when he does I want him to be prepared. We are on day two and its just awesome so far.

During school time its always nice to have breakfast ready to go in the morning. Cereal isn't bad but they always claim to be hungry long before lunch when they have cold cereal.

I am not nearly gluten free but we do like to replace wheat with an alternative as often as possible because there is just SO much wheat around. It is in everything! And I feel better when I don't eat a lot of it.

This breakfast cake is filling, dense and tasty. This is very loosely based on a recipe from this post at a blog called Ceara's Kitchen.

1 tsp of ground flax seeds
3 tsp of water
(mix these and set aside...it will be your "egg" later in the recipe)

4 large bananas

(mash them and then stir in the...)

1/4 cup light agave syrup
1/3 cup coconut palm sugar 
1/4 cup cooking oil (coconut worked great)

(beat this together really well. then add...)

1 tsp vanilla extract
2 tsp cinnamon
1 1/2 tsp baking soda
1 tsp salt

(use a fork to stir your flax/water one more time, it should be a little gooey and then turn this into the mix well. Then stir in...)

1 1/2 cups rolled outs (ground up a bit in the blender)
1/2 tsp baking soda
1 cup gluten free baking mix

Toss this in a loaf pan that is well sprayed with a non-stick spray.
Bake at 350 degrees for 35 minutes.

I make this the night before and the next day its awesome!


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